Rosemary Cranberry Keto Bread

Name: Rosemary Cranberry Keto Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 12 servings
Ingredients: 2 Cup Almond Flour; 1 Cup Warm Water; 1/2 Cup Coconut Flour; 1 Tbsp Baking Powder; 1 Tsp Sea Salt; 4 Large Egg; 1 Tbsp Rosemary - Finely Chopped; 1/4 Cup Olive Oil; 1 Tbsp Apple Cider Vinegar

Prep: 15 min Cook: 50 min Total: 65 min Serves: 12 2 views

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Breads

The warm, earthy aroma of fresh rosemary combined with the sweet-tart burst of cranberries makes this keto bread a standout choice for anyone looking to indulge without the carbs. Perfectly moist and gluten-free, it pairs beautifully with hearty soups or can be enjoyed on its own, toasted with a pat of butter. Ideal for holiday gatherings or cozy family meals, this delightful loaf will impress both keto enthusiasts and bread lovers alike.

Ingredients

2 Cups Almond Flour
1 Cup Warm Water
1/2 Cup Coconut Flour
1 Tbsp Baking Powder
1 Tsp Sea Salt
4 Large Egg
1 Tbsp Rosemary - Finely Chopped
1/4 Cup Olive Oil
1 Tbsp Apple Cider Vinegar

Directions

Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
In a large bowl, whisk together the almond flour, coconut flour, xanthan gum, baking powder and sea salt
In another bowl, whisk the eggs, warm water, olive oil, cranberry extract and apple cider vinegar.
Add the wet ingredients to the dry ingredients and stir until a thick, evenly combined batter forms.
Fold in the chopped rosemary.
Spoon the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, until golden and a toothpick inserted into the centre comes out clean.
Allow the bread to cool in the pan for about 15 minutes, then transfer to a rack.
Cool completely before slicing—keto breads firm up considerably as they cool.