Description of Recipe

A perfect grain free, lectin free option for a delicious Focaccia bread, for a sandwich or just toasted with any meal, great for dipping in olive oil and parmesan as well.


Yield:  12 to 16 Slices pending on size you desire

4 ounces Goat Cream Cheese (or, Almond Cream Cheese – Kite Hill)
4 ounces (115 g) Italian or Goat Butter Softened
4 Large Organic pasture Raised Eggs
100 g Goat Cheese (soft) (grated)
50 g Goat Cheese (hard) (grated)
1 Medium Size Onion (carmelized)
245 g Almond Flour
1 tsp Baking Powder
1/4 tsp Xanthan Gum
1/2 tsp Garlic Powder
½ tsp Himalayan Pink Salt


Preheat oven to 375 F

8 x 12 baking pan lined with parchment paper

Using a medium size mixing bowl mix cream cheese and butter with your mixer on high speed until fluffy using paddle attachment, slowly add eggs and mix well, mixture may look a little lumpy at this point but do not worry.

In a separate bowl mix almond flour, baking powder, xanthan gum, and garlic powder, salt, mix well, then slowly add this to mixing bowl with above mixture, in mixer, at this point the lumpiness, if any, should go away. Once well blended add ¾ carmelized onions, ¾ of grated goat cheeses

Using baking pan lined with parchment paper add mixture slowly to pan, Smooth out, add top with ¼ of grated cheeses and onions saved and a little sprinkle of salt (to taste).

Place in oven and bake for 18 to 25 minutes, bread should bounce back when touched to determine finished.