Keto No-Knead Rosemary Cranberry Bread
This low-carb artisan-style bread has a crisp crust, soft interior, savory rosemary flavor, and bursts of tart cranberry. It is gluten-free, keto-friendly, and requires no kneading.
Servings
10–12 slices
Prep Time
15 minutes
Rest Time
30 minutes
Bake Time
45–55 minutes
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup ground flaxseed
- 2 tbsp psyllium husk powder
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tbsp chopped fresh rosemary
- 1/3 cup unsweetened dried cranberries, chopped
Wet Ingredients
- 5 large eggs
- 1/3 cup olive oil or melted butter
- 1 tbsp apple cider vinegar
- 3/4 cup warm water
Optional Toppings
- Extra rosemary
- Coarse salt
- Pumpkin seeds or walnuts
Equipment
- Large mixing bowl
- Silicone spatula
- Loaf pan or Dutch oven
- Parchment paper
Instructions
Step 1: Preheat Oven
Preheat oven to:
- 350°F (175°C)
Line a loaf pan with parchment paper or lightly grease it.
If using a Dutch oven, preheat it in the oven for 15 minutes.
Step 2: Mix Dry Ingredients
In a large bowl whisk together:
- almond flour
- coconut flour
- flaxseed
- psyllium husk powder
- baking powder
- baking soda
- salt
- rosemary
- cranberries
Mix thoroughly to prevent clumping.
Step 3: Mix Wet Ingredients
In another bowl whisk:
- eggs
- olive oil
- apple cider vinegar
- warm water
until smooth.
Step 4: Combine
Pour wet ingredients into dry ingredients.
Stir until a thick dough forms.
Let the dough rest:
- 5 minutes
The psyllium husk and coconut flour will absorb moisture and firm up the dough.
Step 5: Shape the Dough
Form dough into a round loaf or place directly into loaf pan.
Optional:
- score the top with a sharp knife
- sprinkle rosemary and coarse salt on top
Step 6: Bake
Loaf Pan
Bake:
- 45–50 minutes
Dutch Oven
Bake covered:
- 35 minutes
Then uncover and bake:
- 10–15 more minutes
The bread is done when:
- deep golden brown
- firm on top
- internal temperature reaches about 200°F (93°C)
Step 7: Cool Completely
Cool at least:
- 1 hour
before slicing.
This is important for texture and structure.
Storage
Refrigerator
Store wrapped for up to 1 week.
Freezer
Freeze sliced bread up to 3 months.
Toast slices directly from frozen.
Approximate Nutrition (per slice, based on 12 slices)
- Calories: 180
- Fat: 14g
- Protein: 6g
- Total Carbs: 8g
- Fiber: 5g
- Net Carbs: 3g
