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Course Appetizer
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1 ½ cups almond flour
  • ½ cup ground flaxseed
  • ¼ cup coconut flour
  • 4 large eggs
  • ¼ cup olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh rosemary chopped
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. Whisk the almond flour, ground flaxseed, coconut flour, baking powder, and salt in a mixing bowl.
  3. In a separate bowl, beat the eggs, olive oil, apple cider vinegar, and chopped rosemary.
  4. Combine the wet and dry ingredients, stirring until a smooth batter forms.
  5. Pour the batter into the greased loaf pan and smooth the top with a spatula.
  6. Bake for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy the savory goodness of this rosemary flaxseed keto bread!