Herbed Protein Focaccia

This high protein savory flat bread is a soft and flavorful protein filled experience. Slice into strips to dip, or slice in half to use as sandwich bread! It's even better toasted!


60 g Egg white protein (I use Keto Chow. Judee’s is another good brand)

285 ml water  

Pinch of cream of tartar

1/2 tsp salt

55 g PEScience select multipurpose blend protein powder**

1/2 tsp Italian seasoning or 1-2 tsp minced fresh rosemary (If using fresh rosemary, it looks pretty to lay a sprig on top during baking)

1/4 tsp onion powder

1/8 tsp garlic powder

Optional: 1/4 tsp Trader Joe’s Cheesy seasoning

Optiona:l 20 g Allulose - however if you do not use this, surface of bread will be sticky and dough wetter.

3 beaten eggs

**Protein powder must a whey/casein blend or Dairy Protein. Whey will not work by itself.


Combine just the Egg white protein, water, Pinch of cream of tartar, and salt in mixer bowl

Start beating that slow at first, once it froths turn to high. Beat til very fluffed (stiff peaks). About 4-6 mins.

Slow to medium and add PEscience or similar and spices.

Turn bank to high for 20-30 seconds then add the beaten eggs, mix another 10-20 seconds to incorporate then turn off.

Spread in a lined 9x13 pan. Bake 325 22-24 mins.

Let cool. It will fall slightly while cooling

I slice into 6 squares and store.

To make a sandwich, slice in half horizontally.  Store in fridge in sealed storage container, should be good several days.

The PEScience mix, you can order on their website or Amazon.

The chemistry of protein powder choices is important in this so subs other than what I mentioned probably won’t work.

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