- 1 cup almond flour
- ⅓ cup coconut flour
- ⅓ cup unflavored whey protein powder (can sub egg white protein for dairy-free)
- 2 tablespoon chopped fresh rosemary
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ cup extra virgin olive oil
- 2 large eggs
- 2 large egg whites
- ¼ to ½ cup water
- Coarse sea salt for sprinkling
- Fresh rosemary leaves for sprinkling
Preparing the Oven and Baking Sheet
First things first, let's get your oven preheated to 325F. While it's warming up, take a baking sheet and line it with parchment paper. Don't forget to grease the parchment paper to prevent sticking.
Mixing the Ingredients
In a large bowl, combine the almond flour, coconut flour, protein powder, rosemary, baking powder, salt, and garlic powder. Give it a good whisk. Now, add the olive oil, eggs, and egg whites into the mix and blend until it's well combined.
Next, stir in just enough water to create a sticky dough.
Shaping and Baking the Bread
Take this dough and turn it out onto your prepared baking sheet. Using wet hands, spread it out into a 9x12-inch rectangle.
Now, using your fingertips, create light dimples on the surface of the bread. Sprinkle it with sea salt and rosemary leaves for that extra flavor punch.
Pop it in the oven and bake for 20 to 25 minutes. You'll know it's done when the bread is golden on the edges and firm to the touch.
Cooling and Serving
Once it's baked to perfection, let it cool for about 10 minutes before slicing and serving. Enjoy your freshly baked keto bread!