Coconut Foccacia

If you are missing bread, these perfect little focaccias are fantastic for sandwiches and very filling too.

Serves 3


250g boiling Water
60g Coconut flour
40g Coconut oil
2 tbsp Psyllium husks (36g)
1 tbsp (solid) Coconut oil (24g)
1/2 tsp Rock or Sea Salt (2.5g)


  1. Melt coconut oil on low heat in a pan.
  2. Mix coconut flour, psyllium husks and sea salt.
  3. Add coconut oil and boiling water to the dry ingredients and use a hand blender to mix well.
  4. Form 3 flat round pitta/focaccia.
  5. Melt 1 tbsp of solid coconut oil in a frying pan and cook the focaccias, 3-4 minutes each side.

Per Portion (138g)

290 Kcal
25g fat
4.5g Carbohydrates
18g Fibre
4.2g Protein

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About Patricia Daly

Patricia Daly is an experienced and internationally recognized nutritional therapist (MSc (Advanced Nutrition), dipNT, mBANT, rCNHC), author and educator in the area of integrative cancer support. Following her cancer diagnosis in 2008, she started studying nutrition science and left her corporate career. She is completing her MSc degree in “Advanced Nutrition in Research and Practice” at Middlesex University in London in 2021. As a Swiss native, she regularly attends training courses in Switzerland/Germany, including at the renowned Tumor Biology Center in Freiburg, Germany. Patricia is also one of the founding and advisory board members of the Association for Ketogenic Metabolic Therapies based in Germany.

Over the past 10 years, Patricia has worked with hundreds of clients worldwide that are affected by cancer and that are looking to improve their quality of life with nutrition and lifestyle changes. In 2016, she co-wrote the book “The Ketogenic Kitchen” with Domini Kemp. It quickly became a bestseller in Ireland and subsequently also on Amazon US. Patricia is a guest lecturer and regularly receives invitations to speak at international medical conferences.

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