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, dipNT, mBANT, rCNHC) specialising in the personalised application of ketogenic metabolic therapies for recovery from chronic health challenges. She credits the ketogenic lifestyle for successfully quieting an aggressive eye tumour she was diagnosed with fifteen years ago. In 2021, she completed her MSc degree in “Advanced Nutrition in Research and Practice” at Middlesex University in London.

Patricia is co-author of The Ketogenic Kitchen, a best-selling cookbook that includes meal plans for therapeutic carbohydrate restriction. Born in Switzerland and living in Ireland, Patricia is a proud founding and advisory member of the European Keto Live Center based in Switzerland. Nothing makes her prouder than witnessing her clients transform from by-standers to active and empowered participants on their health journey.

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