Keto Walnut and Rosemary Bread Recipe
Soft, tasty, and keto-friendly bread made with almond flour, walnuts, and fresh rosemary. Perfect for breakfast, snacks, or dinner sides. Easy and healthy!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 1 loaf (about 12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
Scale
- 2 cups almond flour
- ¼ cup coconut flour
- 4 large eggs
- ½ cup walnuts, chopped
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup melted butter
- 2 tablespoons olive oil
- ¼ cup warm water
Instructions
- Preheat oven to 350°F (175°C). Grease or line a loaf pan.
- Mix almond flour, coconut flour, baking powder, and salt.
- In a separate bowl, whisk eggs, melted butter, olive oil, and warm water until smooth.
- Combine wet and dry ingredients, fold in walnuts and rosemary.
- Pour batter into loaf pan. Bake for 40-45 minutes or until golden brown.
- Cool for 10 minutes, then transfer to a wire rack. Cool completely before slicing.
Notes
- Use fresh rosemary for best flavor.
- Toast walnuts lightly for extra taste.
- Store bread wrapped at room temperature for 4 days or freeze slices for easy use.
Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.
Nutrition
- Serving Size: 1 slice
- Calories: 210 Sugar: 1g Sodium: 120mg Fat: 19g Saturated Fat: 5g Unsaturated Fat: 13g Trans Fat: 0g Carbohydrates: 5g Fiber: 3g Protein: 7g Cholesterol: 65mg
Find it online: https://www.wellnesswarrior.org/keto-walnut-and-rosemary-bread/