Keto Gluten-Free Rosemary Flatbread

Welcome to the world of delicious and easy-to-make keto gluten-free rosemary flatbread! This recipe is perfect for those who are following a ketogenic or gluten-free diet. Prepared with almond flour and fresh rosemary, this homemade flatbread is packed with flavor and super simple to create. Whether you’re looking for a quick snack or an appetizing addition to your dinner table, this rosemary flatbread is sure to please. Not only is it low-carb, but it’s also loaded with aromatic herbs, making it a perfect choice for anyone who loves savory baked goods. Let’s dive into the essentials of crafting this delightful flatbread.

Why You’ll Love This Keto Gluten-Free Rosemary Flatbread

• • Quick and Easy to Make: Only 30 minutes from start to finish!
  • Healthy and Diet-Friendly: Ideal for keto and gluten-free diets.
  • Bursting with Flavor: Made with fresh rosemary for a delightful aroma.
  • Versatile Use: Great as a base for sandwiches or served with soups.
  • Perfect for Beginners: Simple recipe requires minimal baking experience.
    
    

    Ingredients for Keto Gluten-Free Rosemary Flatbread

    
    When assembling this flatbread, you’ll need some essential ingredients that are readily available:
    
    

  • 2 cups almond flour (a great gluten-free alternative to all-purpose flour)
  • 1 tablespoon fresh rosemary, chopped (can substitute dried rosemary if needed)
  • 1 teaspoon baking powder (ensures a perfect rise)
  • 2 large eggs (acts as a binding agent)
  • 1 tablespoon olive oil (contributes to a moist texture)
    
    Optional Ingredients for Extra Flavor:
    
    
  • Sea salt, for sprinkling on top
  • Garlic powder or onion powder, for added spice
    
    For a gluten-free option, use certified gluten-free baking powder.
    
    

    How to Make Keto Gluten-Free Rosemary Flatbread – Step by Step

    
    Step 1: Preheat and Prepare
    
    

  • Preheat your oven to 350°F (175°C).
  • Line a baking sheet with parchment paper to prevent sticking.
    
    Step 2: Mix Dry Ingredients
    
    
  • In a large mixing bowl, combine 2 cups of almond flour, 1 tablespoon of chopped rosemary, and 1 teaspoon of baking powder.
  • Mix well until these dry ingredients are evenly distributed.
    
    Step 3: Combine Wet Ingredients
    
    
  • Add 2 large eggs and 1 tablespoon of olive oil to the dry mixture.
  • Stir everything until a dough forms—a sticky but workable consistency.
    
    Step 4: Roll the Dough
    
    
  • Lightly flour a surface with almond flour to prevent sticking.
  • Roll out the dough until it reaches about 1/4 inch in thickness.
    
    Step 5: Prepare for Baking
    
    
  • Transfer the rolled dough to the prepared baking sheet.
  • Smooth out any cracks on the dough surface.
    
    Step 6: Score and Season
    
    
  • Use a sharp knife to score the dough into desired serving sizes.
  • Optionally, sprinkle a little sea salt on top for extra flavor.
    
    Step 7: Bake to Perfection
    
    
  • Bake the flatbread in the preheated oven for 15-20 minutes or until it turns golden brown on the edges.
    
    Step 8: Cool and Serve
    
    
  • Remove the flatbread from the oven and allow it to cool for a few minutes.
  • Cut along the scored lines before serving.
    

    

    
    

    Pro Tips for Making the Best Keto Gluten-Free Rosemary Flatbread

     

  • Can I make this rosemary flatbread ahead of time?
    Absolutely! Prepare the flatbread dough and refrigerate for up to 24 hours before baking.
    
    
  • What is the secret to the best rosemary flatbread?
    Using fresh rosemary enhances the flavor immensely. Furthermore, mixing the dough thoroughly ensures an even distribution of ingredients.
    
    
  • Substitutions:
    Olive oil can be replaced with melted coconut oil for a slight twist in flavor.
    
    

    Best Ways to Serve Keto Gluten-Free Rosemary Flatbread

     

  • Pairs Beautifully with Dips: Enjoy it with hummus, guacamole, or tzatziki.
  • Great Companion for Soups: Serve alongside your favorite soups and stews.
  • Fashionable Bread Basket Addition: Cut into strips for an appealing table presentation.
    
    Consider pairing it with our Low-Carb Zucchini Soup for a nourishing meal.
    
    

    Nutritional Information for Keto Gluten-Free Rosemary Flatbread

    
    Per Serving:

  • Calories: 150 kcal
  • Carbs: 5g
  • Protein: 6g
  • Fat: 12g
    
    Low-carb and fitting perfectly within a keto lifestyle, this flatbread is both nutritious and satisfying.
    
    

    Storage & Leftovers

     

  • Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Yes, you can freeze flatbread! Wrap tightly in cling film and store for up to 3 months.
  • Reheating: For crispy results, reheat in a preheated 350°F (175°C) oven for about 5-7 minutes.
    
    

    4 FAQs for Keto Gluten-Free Rosemary Flatbread

     

  • Can I freeze rosemary flatbread?
    Yes, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw in refrigerator before reheating.
    
    
  • What can I use instead of rosemary in the recipe?
    You can substitute rosemary with thyme or oregano for a different herbaceous profile.
    
    
  • Is almond flour the best flour for keto flatbreads?
    Yes, almond flour is preferred due to its low-carb content and nutty flavor.
    
    
  • How long does rosemary flatbread last in the fridge?
    The flatbread can last up to 5 days if stored properly in an airtight container.
    
    

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