If you have been Keto for more than 6 hours, you know how difficult it is to find a GOOD Keto bread. Well, this Keto Walnut Rosemary Bread is a find!
Servings: 38 servings
- 5.5-6 quart Enamel Cast Iron French Oven (Dutch Oven works)
- 3 1/4 cups Almond Flour
- 1 cup arrowroot starch
- 1 Tablespoon guar gum OR xanthan gum
- 1 teaspoon salt
- 5 teaspoon instant dry yeast granules
- 3 eggs at room temperature
- 1 teaspoon apple cider vinegar
- 1/2 cup extra virgin olive oil plus 5 tablespoons to use in pan
- 1 Tablespoon honey
- 1 1/3 cup lukewarm gluten-free beer substitution can be unsweetened carbonated water such as club soda
- 4 Tablespoon fresh chopped rosemary
- 1/2 cup chopped walnuts
- Place dry ingredients in a large mixing bowl and whisk until well blended.
- In a separate bowl, lightly beat eggs with a whisk. Add vinegar, olive oil, honey, and 1 C water and stir to blend.
- Mix at low speed, slowly adding liquid to dry ingredients. Beat on medium speed for 2 minutes. If the dough is too stiff add water, a little at a time, until a thick, shaggy dough forms.
- Add walnuts and rosemary and mix just until evenly distributed.
- Scrape down sides of bowl with spatula and cover bowl with a tea towel. Allow to rest for 30 minutes.
- Preheat oven to 400 degrees. Pour 3 tablespoons of olive oil in a 2-quart enameled Dutch oven or ceramic oven proof casserole dish with a lid. Place the pan or bowl, without the lid on, in the oven and allow to preheat while the bread dough is resting.
- Carefully scrape the bread dough in the hot pan. Dip a spatula in water and use to smooth the top of the dough. Brush 2 tablespoons of olive oil evenly over the top.
- Cover with lid and bake for 35 to 45 minutes, or until an instant thermometer, inserted into the middle of the bread reads 205 degrees.
- Remove bread from pan and let cool before cutting.
This recipe makes either one standard loaf or two mini baguettes. Mimi prefers dividing the dough and making two baguettes because the bread turns out crustier. But for sandwiches or less crusty bread, you may find the larger single loaf more to your liking. If the dough seems too thick, add more warm water, 1/3 cup at a time until dough is the consistency of thick biscuit dough. Almond flour absorbs water differently than grain flour. Mimi shapes two small baguette loaves by hand, then bakes them on an aerated metal mini-baguette tray lined with parchment paper. Keto bread is not "shelf-stable." So this bread should be eaten as soon after baking as possible. You can eat it fresh out of the oven, or you can allow it to cool completely and store in the refrigerator. You also can freeze it in if wrapped in cling-wrap first. To keep it in the fridge, wrap it in parchment paper. To consume later, either toast it (which is perfect) or re-wrap the portion you will eat in another leaf of parchment paper and warm it in a 300-degree oven for 15-20. minutes. You can easily use this recipe without either the walnuts or the rosemary and have a delightful Keto-freindly baguette with less pungent flavor. In the French tradition, you serve bread with butter or with good cheese. In the Italian and Greek traditions, you serve bread with a garlic-herbed olive oil or a balsamic vinaigrette for dipping. In Portugal, bread is eaten as an appetizer along side fresh olives. Bread like this is how the French came up with the phrase that translated into English is: "More bread for the cheese, more cheese for the wine, more wine for the bread." You will find this ditty starting at any one of the three in French. They call this old saying the True French Trinity.
Tried this recipe?Let us know how it was!