Keto Cheesy Focaccia in a Pan

Ingredients:

• 1 ½ cups almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 tsp garlic powder
• 2 large eggs
• 2 tbsp olive oil (plus more for greasing)
• ¾ cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 1 tbsp fresh rosemary (or 1 tsp dried)
• Optional: Flaky sea salt for topping

Instructions:

1. Prepare the Pan:
   • Heat a non-stick skillet (around 10 inches) over medium heat and lightly grease it with olive oil.
2. Mix Dry Ingredients:
   • In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, salt, and garlic powder.
3. Add Wet Ingredients:
   • In a separate bowl, whisk the eggs and olive oil. Add them to the dry ingredients and stir well until everything is combined into a dough-like consistency.
4. Add Cheese:
   • Stir in the shredded mozzarella cheese and Parmesan cheese. The cheese will melt and help bind the dough together.
5. Shape the Focaccia:
   • Transfer the dough to the greased skillet and use your fingers to gently press it out, spreading it evenly into the shape of a focaccia.
6. Top with Rosemary:
   • Sprinkle fresh rosemary evenly over the top of the dough. You can press the rosemary lightly into the dough with your fingers.
7. Cook the Focaccia:
   • Cover the skillet with a lid and cook over low heat for about 12–15 minutes or until the bottom is golden brown and the center is firm. If you want a crispy crust, you can increase the heat for the last 2 minutes to get a nice golden color.
8. Optional:
   • For an extra touch, sprinkle some flaky sea salt on top for a savory finish.
9. Serve:
   • Once done, remove from the skillet and let it cool for a couple of minutes. Slice and serve warm!