Keto No-Knead Rosemary Cranberry Bread
Keto No-Knead Rosemary Cranberry Bread is a simple low-carb bread made with almond flour, psyllium husk, fragrant rosemary, and keto-friendly cranberries. It has a rustic texture with a savory-herbal flavor and tart cranberry bites throughout. No kneading or complicated bread-making techniques are required, making it an easy homemade option for holiday dinners, soups, sandwiches, or toasted slices with butter.
Ingredients
- 2 cups fine blanched almond flour
- 3 tablespoons psyllium husk powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary
- ⅓ cup keto-friendly unsweetened dried cranberries chopped
- 3 large eggs
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- ¾ cup warm water
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet or loaf pan with parchment paper.
- In a large bowl, whisk together the almond flour, psyllium husk powder, baking powder, salt, and rosemary.
- Stir in the chopped keto-friendly cranberries.
- Add the eggs, olive oil, apple cider vinegar, and warm water.
- Mix thoroughly with a spatula until a soft, thick dough forms.
- Let the dough rest for 5–10 minutes to allow the psyllium husk to absorb the liquid.
- Shape the dough into a rustic round loaf or transfer it to a parchment-lined loaf pan.
- Sprinkle with additional rosemary if desired.
- Bake for 50–60 minutes, or until the loaf is firm and cooked through.
- Remove from the oven and transfer to a wire rack.
- Allow the bread to cool completely before slicing.
Notes
- Use fine blanched almond flour for the best texture.
- Make sure your dried cranberries are unsweetened or specifically keto-friendly.
- Psyllium husk powder can vary between brands, so weighing it is preferable.
- Don't slice the bread while it's hot. Cooling allows the crumb to fully set.
- Store leftovers in an airtight container and refrigerate if your kitchen is warm or humid.
- For longer storage, slice and freeze the bread, placing parchment between the slices.
- Toast individual slices after refrigeration or freezing for the best texture.