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Fluffy Keto Rosemary Bread – vegetarian recipe
Stav Kogan

Fluffy Keto Rosemary Bread

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
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slice
Calories: 268
Ingredients Method Nutrition

Ingredients
  

  • Dry
  • ½ cup (60 g / 2.12 oz) coconut flour
  • 1 cup (150 g / 5.3 oz) flax meal
  • 2 tablespoons (30 ml / 1 fl oz) ground chia seeds
  • 1 tablespoon (15 ml / 0.5 fl oz) dried rosemary
  • ½ tablespoon baking powder
  • 1 teaspoon (5 ml / 0.2 fl oz) cream of tartar
  • ½ teaspoon salt
  • ½ tablespoon erythritol sweetener
  • Wet
  • 4 large pasteurized eggs, room temperature, separated
  • ¼ cup (60 ml / 2 fl oz) avocado oil
  • 1 tablespoon (15 ml / 0.5 fl oz) toasted sesame oil
  • 3 tablespoons (45 ml / 1.5 fl oz) apple cider vinegar
  • ½ cup (120 ml / 4.1 fl oz) warm water
  • 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.
  • 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.

Method
 

  1. Preheat & Prep: Preheat your oven to 375°F / 190°C.
  2. Grease a 9x5 inch (22. 5x12. 5 cm) loaf pan with avocado oil and set aside. 2.
  3. 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.
  4. 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.
  5. Combine Batter: Add the dry ingredient mixture to the blended yolks and mix until a thick batter comes together.
  6. Whisk in the warm water and apple cider vinegar until fully incorporated. 6.
  7. 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.
  8. Bake the Bread: Spoon the batter into your prepared loaf pan and smooth the top.
  9. Bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. 8.
  10. Cool Completely: Remove the pan from the oven and let the bread cool in the pan for 10 minutes.
  11. 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.
  12. Slice and Serve: Once cooled, cut the loaf into 8 thick slices and enjoy!
  13. When folding in the egg whites, be gentle! Overmixing will deflate the whites and lead to a dense, heavy bread.
  14. Fold until just combined; a few streaks are okay.
  15. Do not skip the cooling step! Slicing into the bread while it's still warm can cause it to be gummy and fall apart.
  16. Letting it cool completely on a wire rack allows the structure to set.

Nutrition

Calories: 268kcalCarbohydrates: 3gProtein: 8.2gFat: 21.5g

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