Keto No-Knead Rosemary Cranberry Bread

Prep Time: 15 minutes
Rise Time: 1 hour
Bake Time: 50–60 minutes
Total Time: About 2 hours 15 minutes
Servings: 10 slices

Description

This Keto No-Knead Rosemary Cranberry Bread is soft on the inside with a beautifully golden crust and a fragrant rosemary aroma. Dried cranberries add a subtle sweetness that pairs perfectly with the savory herbs, making this bread ideal for breakfast, soups, cheese boards, or holiday meals. Since there’s no kneading required, it’s simple to prepare while still delivering a bakery-style loaf that’s low in carbs and packed with flavor.

Ingredients

Dry Ingredients

2 cups almond flour
½ cup coconut flour
2 tablespoons psyllium husk powder
1 tablespoon baking powder
1 teaspoon sea salt
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)

Wet Ingredients

4 large eggs
¼ cup melted butter (or olive oil)
½ cup warm water
1 tablespoon apple cider vinegar

Mix-Ins

⅓ cup unsweetened dried cranberries, chopped
2 tablespoons pumpkin seeds (optional)
1 tablespoon sunflower seeds (optional)

For Topping

Fresh rosemary sprigs
A few chopped dried cranberries
Pumpkin seeds (optional)

Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

Almond flour
Coconut flour
Psyllium husk powder
Baking powder
Salt
Chopped rosemary

Step 3: Mix the Wet Ingredients

In another bowl, whisk together:

Eggs
Melted butter
Warm water
Apple cider vinegar

Step 4: Combine

Pour the wet mixture into the dry ingredients. Stir until a thick dough forms. Fold in the chopped cranberries and any optional seeds.

Allow the dough to rest for 5–10 minutes so the psyllium husk absorbs moisture.

Step 5: Shape the Bread

Transfer the dough into the prepared loaf pan. Smooth the top with a damp spatula.

Sprinkle with extra rosemary, chopped cranberries, and pumpkin seeds for a rustic finish.

Step 6: Bake

Bake for 50–60 minutes, or until the loaf is firm and a toothpick inserted into the center comes out clean.

If the top browns too quickly, loosely cover it with foil during the last 15 minutes.

Step 7: Cool

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

Cool completely before slicing to achieve the best texture.

Tips

Use finely ground almond flour for the softest crumb.
Chopping the cranberries helps distribute their flavor evenly.
Fresh rosemary provides the best aroma, but dried rosemary also works.
Allow the loaf to cool completely before slicing to prevent crumbling.
Store slices in an airtight container to keep them fresh.

Variations

Walnut Rosemary Bread

Fold in ½ cup chopped walnuts for extra crunch.

Orange Cranberry Bread

Add 1 teaspoon orange zest for a bright citrus flavor.

Cheese Herb Bread

Mix in ½ cup shredded mozzarella or Parmesan for a savory twist.

Seeded Bread

Top with sesame, sunflower, and pumpkin seeds before baking.

Storage

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze individual slices for up to 3 months. Thaw at room temperature or toast before serving.

Nutrition (Per Slice – Approximate)

Calories: 210
Fat: 17g
Protein: 8g
Total Carbohydrates: 9g
Fiber: 5g
Net Carbs: 4g
Sugar: 2g

Frequently Asked Questions

Can I use fresh cranberries?
Fresh cranberries contain more moisture and tartness. If using them, chop them finely and lightly pat them dry before folding into the dough.

Can I make this dairy-free?
Yes. Replace the butter with olive oil or melted coconut oil.

Why is psyllium husk important?
It helps bind the ingredients, improves texture, and gives keto bread a more traditional, chewy consistency.

Can I toast this bread?
Absolutely! Toasting enhances the rosemary aroma and creates a crisp exterior that’s delicious with butter, cream cheese, or avocado.