Easy Recipes
Keto No-Knead Rosemary Cranberry Bread
Keto No-Knead Rosemary Cranberry Bread
This recipe delivers a rustic, crusty artisan loaf with a chewy interior, fragrant rosemary, and tart bursts of cranberry—all without skyrocketing your blood sugar.
Prep Time: 15 minutes
Rise Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Servings: 12 slices
Ingredients
1 ¼ cups Vital Wheat Gluten (essential for that real bread texture and rise)
½ cup Almond Flour (super fine)
¼ cup Oat Fiber or Coconut Flour
¼ cup Erythritol or Allulose sweetener
1 tbsp Instant Dry Yeast
1 tsp Salt
1 cup Warm Water (around 105°F / 40°C)
1 tsp Honey or Maple Syrup (Don’t worry! The yeast completely “eats” this sugar to activate, leaving no carbs behind).
2 tbsp Melted Butter or Olive Oil
2 tbsp Fresh Rosemary, roughly chopped (plus a few sprigs for the top)
⅓ cup Sugar-Free Dried Cranberries
Instructions
Activate the Yeast: In a small bowl, mix the warm water, honey, and instant dry yeast. Let it sit for 5–7 minutes until it becomes frothy and foamy.
Mix Dry Ingredients: In a large mixing bowl, whisk together the vital wheat gluten, almond flour, oat fiber, sweetener, and salt.
Combine: Pour the yeast mixture and melted butter into the dry ingredients. Stir with a spatula until a sticky dough forms. Fold in the chopped rosemary and sugar-free dried cranberries. Because it’s keto, no kneading is required—just ensure everything is well incorporated.
First Rise: Shape the dough into a rough ball, leave it in the bowl, and cover it with a warm, damp cloth. Let it rise in a warm spot for about 1 hour (it should double in size).
Shape & Second Rise: Line a baking sheet or a Dutch oven with parchment paper. Gently transfer the dough onto it, shaping it into a round loaf. Press a few extra cranberries and rosemary sprigs into the top surface. Cover lightly and let rise for another 30 minutes while you preheat your oven.
Bake: Preheat your oven to 375°F (190°C). If using a Dutch oven, bake covered for 20 minutes, then uncovered for 10 minutes until deep golden brown. If using a regular baking sheet, bake for 25–30 minutes.
Cool: Let the bread cool completely on a wire rack before slicing. (Keto bread continues to set structurally as it cools!).