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A beautiful Low Carb Cheese and Garlic Focaccia to serve with anything that tickles your fancy. A homemade soup, salad or part of an antipasto spread.


Serves: 24


  • 1 packet of Our Low Carb Sunflower and Linseed Bread
  • 1 packet of powdered parmesan (100g) can use grated if you have.
  • Chilli flakes or rosemary (or both)
  • 150g cubed tasty cheese
  • 2 cloves of garlic (chopped) – add more if desired
  • 3 eggs
  • 1 1/2 cups (375ml) water
  • Sesame seeds to sprinkle on top


  • Line a slice tray with baking paper and preheat the oven to 160 degrees.
  • In a large bowl combine the bread mix, parmesan, chilli/ rosemary, garlic, and cubed cheese
  • In a separate bowl, combine the 3 eggs and water, then add to the dry mix
  • Combine well and pour into a lined slice tray 20cm by 30cm, then pop into the oven for 40-45 mins or until golden brown.


  • Keep in the fridge 5 days or in the freezer for up to 3 months.

For more great Low Carb recipes, click here

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