Low-Carb Almond Focaccia


  • 1 cup almond meal
  • 1/2 cup flaxseed meal
  • 1/2 cup sunflower seed meal
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup black olives, chopped
  • 2 tsp mixed Italian herbs
  • 1/2 tsp sea salt
  • 100g pecorino cheese, grated
  • 2 tsp baking powder
  • 8 free-range organic eggs
  • 4 tbs macadamia oil

To Garnish

  • 3 tbs pecorino cheese, grated
  • 2 tbs sun-dried tomatoes, chopped
  • 2 tbs black olives, chopped
  • 2 tbs extra virgin olive oil
  • Sea salt


  • Preheat oven to 165c. Line a 9-inch square baking pan with baking paper
  • If you’re starting with whole almonds, linseeds and sunflower seeds, place in blender/food processor and process into a meal.
  • Place nut/seed meal into a bowl with sun-dried tomatoes, olives, herbs, salt, cheese and baking powder and mix well until combined
  • In a separate bowl whisk the eggs, adding in the macadamia oil.
  • Add the egg mixture to the dry ingredients, combine well and add to baking pan.
  • Bake for 30-40 min or until risen, golden brown and cooked through. Remove from the oven, drizzle with olive oil and garnish with olives, sun-dried tomatoes, cheese and sea salt.

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