Keto Rustic Rosemary Bread – A Golden Artisan Loaf Without the Carbs
This Keto Rustic Rosemary Bread is a celebration of old-world artisan baking—reimagined for a modern low-carb lifestyle. With a crackled golden crust, soft airy crumb, and fragrant rosemary baked into every bite, this bread delivers everything you love about traditional rustic loaves without gluten, grains, or sugar.
Baked in a cast-iron pan for that authentic bakery finish, this keto rosemary bread is perfect for dipping into olive oil, serving alongside soups, or enjoying warm with butter. Unlike dense or eggy low-carb breads, this recipe creates a balanced texture: crisp on the outside, tender and slightly chewy inside.
Whether you’re following a ketogenic diet, low-carb lifestyle, or gluten-free plan, this recipe proves that artisan bread is still possible—without breaking ketosis.
Why This Keto Rosemary Bread Works
Traditional rustic bread relies on wheat flour and yeast fermentation. In this keto version, we replicate the structure and flavor using:
- Almond flour for richness
- Psyllium husk powder for elasticity
- Egg whites for lift
- Apple cider vinegar to mimic yeast tang
- Fresh rosemary and garlic for bold Mediterranean flavor
The result is a loaf that looks and feels bakery-made, yet stays under 3g net carbs per slice.
Ingredients (Keto & Gluten-Free)
Dry Ingredients
- 2 cups superfine almond flour
- ¼ cup psyllium husk powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
Wet Ingredients
- 4 large egg whites (room temperature)
- 1 tablespoon apple cider vinegar
- ¾ cup warm water
- 2 tablespoons olive oil
Flavor Add-Ins
- 2 tablespoons fresh rosemary (finely chopped)
- 2 cloves garlic (minced)
- ½ teaspoon cracked black pepper
- Optional: flaky sea salt for topping
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 375°F (190°C). Place a cast-iron skillet or round baking pan inside the oven to heat while you prepare the dough.
2. Mix Dry Ingredients
In a large bowl, whisk together almond flour, psyllium husk powder, baking powder, baking soda, and salt. Ensure no clumps remain—this step is essential for proper texture.
3. Combine Wet Ingredients
In a separate bowl, whisk egg whites until lightly frothy. Add apple cider vinegar, olive oil, and warm water. Mix gently.
4. Form the Dough
Slowly add wet ingredients into the dry mixture. Stir until a thick dough forms. Fold in rosemary, garlic, and black pepper. Allow dough to rest for 3–4 minutes as psyllium activates.
5. Shape the Loaf
Carefully remove the hot skillet from the oven. Lightly grease it. Shape the dough into a round rustic loaf and place it into the pan. Score the top with a sharp knife and sprinkle with rosemary and flaky salt.
6. Bake
Bake uncovered for 40–45 minutes, until the crust is golden brown and firm. Internal temperature should reach 200°F (93°C).
7. Cool Completely
Allow the bread to cool for at least 30 minutes before slicing. This ensures proper crumb structure.
Texture & Flavor Profile
- Crust: Golden, crackled, artisan-style
- Crumb: Soft, airy, slightly chewy
- Flavor: Savory, herbal, garlic-infused with mild tang
This bread pairs beautifully with:
- Olive oil and balsamic vinegar
- Keto soups and stews
- Cheese boards
- Butter or garlic spread
| Nutrient | (Per Slice – 1/10 Loaf) |
|---|---|
| Calories | 148 |
| Total Fat | 12.4g |
| Total Carbs | 6.3g |
| Protein | 6.1g |
| Sugar | 0.4g |
✔ Keto
✔ Gluten-Free
✔ Grain-Free
✔ Low Glycemic
Storage & Freezing Tips
- Room temperature: 2 days (wrapped)
- Refrigerator: Up to 7 days
- Freezer: Slice and freeze up to 3 months
Reheat slices in a toaster oven or skillet for best texture.
Final Thoughts
This Keto Rustic Rosemary Bread proves that low-carb baking doesn’t have to mean compromise. With its bakery-style crust, herbaceous aroma, and satisfying texture, it stands proudly beside traditional artisan loaves—without the carbs.
If you’re looking to impress guests, elevate your keto meals, or simply enjoy real bread again, this recipe belongs in your kitchen.
