Focaccia with Whole Eggs

I love my Precision PSMF Focaccia which I have on my Precision PSMF days often.

If you watch Dr Karl on YouTube, you will know that he thinks egg yolks are an important addition to our diets.

So – I decided to make Focaccia with the whole egg for my non-PSMF days.

Here it is!

Print Recipe
5 from 4 votes

Focaccia with Whole Eggs

This is a version of my PSMF Focaccia but using the whole egg and not just the egg whites. It is amazing - clean keto and very low carb!
Course: Side Dish
Cuisine: Keto
Keyword: keto focaccia, keto italian, keto bread, low carb bread, low carb italian, psmf, dairy free, nut free, eggs, egg yolks, egg whites,
Servings: 8
Calories: 63kcal

Ingredients

  • 6 eggs separated
  • 27 grams egg white powder
  • 1 tsp gelatin
  • 1 tsp onion powder or garlic powder both optional

Instructions

  • In a medium bowl, beat the egg whites, egg white powder, gelatin, and onion powder to stiff peak
  • In another bowl, slightly whisk the egg yolks
  • Add the egg yolks to the egg whites and combine
  • On a parchment lined baking sheet, pour the mixture and smooth out to a rectangle
  • Bake at 325 F for 20 minutes
  • Turn oven off and leave for 15-20 minutes
  • Remove from oven and let cool completely
  • Refrigerate overnight then remove and cut into 8 sections

Nutrition

Calories: 63kcal | Carbohydrates: 1g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Fiber: 1g | Sugar: 1g

 



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