Preheat oven to 375 and line a half sheet pan with parchment paper, making sure excess comes up over the sides, so mixture won’t stick. Mix butter and cream cheese together on medium/high speed until light and fluffy, with no lumps. Add eggs one at a time until combined, scraping the bowl to fully incorporate the mixture.

Add dry ingredients and mix until just combined. Fold in garlic and parsley. Using an offset spatula or knife, spread an even layer across lined sheet pan, making sure it is level. Bake at 375 for about 25 minutes, or until lightly springs back to the touch and golden brown.

Ok, so I remember telling you guys in a previous post all about how I didn’t miss bread. Sometimes I like to lie. Well, sorta. Here’s the thing. I really DONT miss bread in its “real” form. The belly bloating, carb hangover is no longer on my list of “to do’s”, as fun as it was. (It was not fun.) But, on occasion, I do miss having something to hold my sammiches. I took a nod to my ultimate favorite bread recipe when I was brainstorming here, and in the flick of a whisk, low carb keto foccacia was born.

I haven’t tried it, but I really do think the flavor would yield well on the sweet side, also! I intend to try this out with a little cinnamon and monkfruit mixed in, and make some bomb dot com French toast!! Because, honestly, I miss french toast. I have dreams about it. Stop judging me. And here’s the best news ever… I took this recipe and made something BEYOND INCREDIBLE, and you’ll get to see what that is soon, but let’s just say it rhymes with stuffing. Ok, it is stuffing. AHHHH!!! I KNOW!!!! Keep your eyes peeled for that recipe coming very soon!