Keto Rosemary Cranberry Bread

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Keto Rosemary Cranberry Bread

INGREDIENTS

Dry Ingredients

• 2 cups almond flour

• ½ cup coconut flour

• 2 tablespoons psyllium husk powder

• 2 teaspoons baking powder

• ½ teaspoon xanthan gum (optional, for better texture)

• 1 teaspoon salt

Wet Ingredients

• 5 large eggs, room temperature

• ¼ cup melted butter or coconut oil

• ¼ cup sour cream or full-fat Greek yogurt

• 2 tablespoons apple cider vinegar

• ¼ cup warm water

Mix-Ins

• 2 tablespoons fresh rosemary, finely chopped

• ¼ cup unsweetened dried cranberries, chopped (or fresh cranberries, finely chopped)

• 2 tablespoons pumpkin seeds or chopped pecans (optional)

Topping

• 1 tablespoon fresh rosemary

• 1 tablespoon chopped unsweetened dried cranberries

• 1 tablespoon shredded mozzarella or Parmesan (optional, for a golden crust)

INSTRUCTIONS

  1. Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper or grease a Dutch oven.
  2. In a large bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, xanthan gum, and salt.
  3. In another bowl, beat the eggs. Add the melted butter, sour cream, apple cider vinegar, and warm water. Mix until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until a thick dough forms. Let the dough rest for 5 minutes so the psyllium absorbs moisture.
  5. Fold in the rosemary and chopped cranberries.
  6. Shape the dough into a round loaf and place it on the prepared baking tray or in the Dutch oven.
  7. Sprinkle the top with additional rosemary, cranberries, and shredded cheese if using. Score the top with a sharp knife.
  8. Bake for 45–55 minutes, or until the loaf is deep golden brown and the internal temperature reaches 200°F (93°C).
  9. Cool completely on a wire rack for at least 30–40 minutes before slicing.

STORAGE

• Room temperature: Up to 2 days in an airtight container.

• Refrigerator: Up to 1 week.

• Freezer: Slice and freeze for up to 3 months.

NUTRITION (PER SLICE, BASED ON 12 SLICES)

• Calories: 190

• Fat: 15 g

• Protein: 7 g

• Total Carbs: 8 g

• Fiber: 5 g

• Net Carbs: 3 g

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