Keto No-Knead Rosemary Cranberry Bread

If you’ve been searching for a delicious bread that fits a low-carb lifestyle, this Keto No-Knead Rosemary Cranberry Bread is sure to become a favorite. With a crisp golden crust, a soft and tender interior, and the perfect balance of savory rosemary and slightly sweet cranberries, this loaf delivers incredible flavor without the traditional flour. It’s easy to prepare, requires no kneading, and is ideal for anyone following a keto or low-carb diet. Whether you enjoy it for breakfast, alongside a warm bowl of soup, or as the base for a hearty sandwich, this bread is satisfying, wholesome, and simple to make.

Ingredients

• 2 cups almond flour
• ½ cup coconut flour
• 2 teaspoons baking powder
• 1 teaspoon xanthan gum
• ½ teaspoon salt
• 3 large eggs
• ¼ cup melted butter or olive oil
• ½ cup unsweetened almond milk
• 1 teaspoon apple cider vinegar
• 2 tablespoons fresh rosemary, chopped
• ¼ cup unsweetened dried cranberries
• Extra rosemary for garnish (optional)

Instructions

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

In a large mixing bowl, combine the almond flour, coconut flour, baking powder, xanthan gum, and salt. Stir well to evenly distribute the dry ingredients.

In a separate bowl, whisk together the eggs, melted butter, almond milk, and apple cider vinegar until smooth. Pour the wet ingredients into the dry ingredients and mix until a thick dough forms. Fold in the chopped rosemary and dried cranberries, making sure they are evenly distributed throughout the dough.

Shape the dough into a round loaf and place it onto the prepared baking tray. If using a loaf pan, simply spread the dough evenly. Score the top with a sharp knife to help the bread expand while baking, then sprinkle with a little extra fresh rosemary for a beautiful finish.

Bake for 40–45 minutes, or until the crust is deep golden brown and a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover it with foil during the final 10 minutes of baking.

Allow the bread to cool on a wire rack for at least 15–20 minutes before slicing. This helps the loaf set properly and makes slicing much easier.

Serve warm with butter, cream cheese, or avocado, or toast slices for breakfast. It also pairs wonderfully with soups, salads, and charcuterie boards. Store leftovers in an airtight container in the refrigerator for up to five days or freeze individual slices for up to three months. Simply reheat in a toaster or oven for fresh-baked flavor anytime.