1. Preheat oven to 375 degrees/190 C. Add parchment paper to an 8 x 12-inch baking pan.

2. In a medium mixing bowl, add the softened cream cheese and softened butter, mix on low with a mixer, continue until well blended, the mixture will be lumpy.

3. Add one egg at a time and mix each one well.

4. Add the almond flour, xanthum gum, baking powder and garlic powder to the wet mixture, mix will.

5. Pour mixture into the baking dish, take three of your fingers tips and put into the mixture for an indentation look.

6. Add the garlic pieces to the top of the focaccia bread, then the sprigs of rosemary, and if desired 1/2 tsp of the Ketoalicious herb or herb of your choice.

7. Bake in oven for about20- 25 minutes, checking it to make sure it does not get too dark.

8. Take out of the oven and let it cool. Cut into 10 pieces. Add course salt to to top of the focaccia bread if desired.

Enjoy!