Craving a warm, fragrant slice of bread on your keto journey? This Keto Rosemary Bread is the answer! It’s wonderfully fluffy, packed with savory rosemary flavor, and has the perfect crumb for sandwiches or toast. Made with a healthy blend of coconut and flax flour, it’s not just low-carb and gluten-free, but also incredibly satisfying. Say goodbye to dense, eggy keto breads and hello to your new favorite loaf!
Ingredients
• Dry
• ½ cup / 60 g coconut flour
• 1 cup / 150 g flax meal
• 2 tablespoons ground chia seeds
• 1 tablespoon dried rosemary
• ½ tablespoon baking powder
• 1 teaspoon cream of tartar
• ½ teaspoon salt
• ½ tablespoon erythritol sweetener
• Wet
• 4 large pasteurized eggs, room temperature, separated
• ¼ cup / 60 ml avocado oil
• 1 tablespoon toasted sesame oil
• 3 tablespoons apple cider vinegar
• ½ cup / 120 ml warm water
Instructions
1. Preheat & Prep: Preheat your oven to 375°F / 190°C. Grease a 9×5 inch (22.5×12.5 cm) loaf pan with avocado oil and set aside.2. Mix Dry : In a large bowl, whisk together the coconut flour, flax meal, ground chia seeds, rosemary, baking powder, cream of tartar, salt, and erythritol until well combined.3. Mix Yolks & Oils: In a separate large bowl, add the egg yolks, avocado oil, and toasted sesame oil. Use an immersion blender or hand mixer to beat until the mixture is creamy, smooth, and pale.4. Whip Egg Whites: In a clean, medium bowl, use a hand mixer to beat the egg whites until soft peaks form.5. Combine Batter: Add the dry ingredient mixture to the blended yolks and mix until a thick batter comes together. Whisk in the warm water and apple cider vinegar until fully incorporated.6. Fold in Egg Whites: Gently fold the whipped egg whites into the batter in two or three additions using a spatula. Be careful not to overmix; you want to keep the air in the egg whites.7. Bake the Bread: Spoon the batter into your prepared loaf pan and smooth the top. Bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.8. Cool Completely: Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Then, carefully transfer the loaf to a wire rack to cool completely before slicing. This step is crucial for the bread to set properly.9. Slice and Serve: Once cooled, cut the loaf into 8 thick slices and enjoy!
Nutritional Information
• Per Serving (1 slice)
• Calories: 268
• Fat: 21.5 g
• Protein: 8.2 g
• Carbohydrates: 3 g
• Fiber: 0.8 g
• Net Carbs: 2.2 g
Pro Tips
• Ensure your eggs are at room temperature. This helps them whip up with more volume and incorporate more smoothly into the batter, resulting in a fluffier loaf.
• When folding in the egg whites, be gentle! Overmixing will deflate the whites and lead to a dense, heavy bread. Fold until just combined; a few streaks are okay.
• Do not skip the cooling step! Slicing into the bread while it’s still warm can cause it to be gummy and fall apart. Letting it cool completely on a wire rack allows the structure to set.
• Store leftover bread in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully—just slice it first for easy toasting straight from the freezer.
FAQ
Q: Can I use a different type of flour in this keto bread recipe
A: This recipe is specifically formulated for the blend of coconut flour, flax meal, and ground chia seeds. Substituting other flours like almond flour would significantly alter the texture and liquid absorption, so it’s not recommended for the best results.
Q: Why is my keto rosemary bread dense or gummy
A: A dense texture often comes from overmixing the batter after adding the whipped egg whites, which deflates them. A gummy texture is usually caused by slicing the bread before it has cooled completely. Allowing the loaf to cool fully on a wire rack is a crucial step for the structure to set properly.
Q: How should I store this keto bread
A: Store leftover bread in an airtight container in the refrigerator for up to 5 days. This bread also freezes very well. For best results, slice the loaf before freezing, so you can easily grab and toast slices directly from the freezer.
Q: Can I make this bread without a sweetener
A: Yes, you can omit the ½ tablespoon of erythritol. It’s included to balance the savory flavors, but the bread will still be delicious without it.
