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Preheat your oven to 350°F (175°C) and grease a loaf pan.
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Whisk the almond flour, ground flaxseed, coconut flour, baking powder, and salt in a mixing bowl.
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In a separate bowl, beat the eggs, olive oil, apple cider vinegar, and chopped rosemary.
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Combine the wet and dry ingredients, stirring until a smooth batter forms.
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Pour the batter into the greased loaf pan and smooth the top with a spatula.
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Bake for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean.
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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!