This Keto Gluten-Free Rosemary Flatbread is a dreamy keto-friendly bread you won’t be able to get enough of!
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Yes, you can have bread on keto! Sure, it’s not exactly the same as carb-filled dough, but keto-friendly bread like this keto flatbread is absolutely amazing in its own right.
Why You’ll Love This Keto Gluten-Free Rosemary Flatbread
- This bread is made with a keto-friendly dough (called “fathead dough” in the keto world) made mainly of mozzarella cheese, cream cheese, eggs, and keto-friendly flour.
- Once you perfect your keto-friendly dough-making abilities, you will be able to make everything from pizzas to cinnamon rolls with this dough!
- The olive oil and rosemary take this low-carb flatbread’s flavor to a new level.
Ingredients Needed to Make This Keto Rosemary Flatbread Recipe
Ingredient quantities for this homemade gluten-free flatbread are located in the recipe card at the end of the post.
- Shredded mozzarella cheese, low-moisture and part-skim
- Cream cheese
- Large eggs
- Heavy whipping cream
- Coconut flour
- Swerve Confectioners
- Baking powder
- Olive oil
- Fresh rosemary
- Salt
- Pepper
How to Make Gluten-Free Flatbread {Quick Overview}
This is just a quick overview of some of the steps involved in making the low carb flatbread. For the recipe in detail, including exact measurements used at each step, scroll to the recipe card at the end of the post.
Preheat oven and line a baking sheet with parchment paper or a non-stick baking mat.
Combine all dry dough ingredients in a small bowl. (Photo 1)
Then, in a large, microwave-safe bowl, combine mozzarella cheese and cream cheese. (Photo 2)
Microwave per recipe instructions, then remove from the microwave and stir. The mixture won’t be fully combined at this point, but make sure to spread out the cream cheese as much as possible with a spoon. (Photo 3)
Microwave again per recipe instructions, then remove from microwave and stir. This time, the mixture should fully combine. (Photo 4)
Into the bowl with your dry ingredients, add eggs and heavy whipping cream. Mix until combined.
Add the flour mixture to the bowl with the cheese mixture. (Photo 5)
Knead with your hands until a dough forms. TIP: If the dough starts to stiffen, microwave again for a few seconds. (Photo 6)
Place the dough on your lined baking sheet and roll it out into a rectangle, 1/3″ thick.
Brush crust with olive oil and scatter rosemary on top.
Bake per recipe instructions.
Remove the flatbread from the oven, let cool for 5 minutes, cut into pieces, and enjoy!
More Recipes Made with Keto Fathead Dough
Love the fathead dough in this recipe? Then you’ll love these other recipes of mine made with fathead dough:
- Keto Garlic Flatbread
- Keto White Pizza
- Keto Margherita Pizza
- Keto Pepperoni Pizza
- Keto Cinnamon Roll Flatbread {with Easy Icing Recipe} – yes, you can use this dough to make desserts too!
Nutrition Facts for This Easy Keto Gluten-Free Flatbread Recipe
Per serving (8 total servings):
- 275 calories
- 21g fat
- 16g protein
- 4g net carbs
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Keto Gluten-Free Rosemary Flatbread
Ingredients
Dough Ingredients
- 1/3 cup coconut flour
- 1 tbsp Swerve Confectioners
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups shredded mozzarella cheese low-moisture and part-skim
- 2 oz cream cheese
- 2 large eggs lightly beaten
- 2 tbsp heavy whipping cream
Topping Ingredients
- 1 tbsp olive oil
- fresh rosemary chopped
- salt and pepper to taste
Instructions
Dough Instructions
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Preheat oven to 425 F and line a baking sheet with parchment paper or a non-stick silicone baking mat.
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Combine coconut flour, Swerve Confectioners, baking powder, and salt in a small bowl and set aside.
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In a large microwave-safe bowl, combine mozzarella cheese and cream cheese. Microwave for 45 seconds on high, then remove and stir. The mixture will not be fully combined at this point, but make sure to spread out the cream cheese as much as possible.
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Return cheese and cream cheese to the microwave for another 45 seconds. Remove and stir again, fully combining the mixture.
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Into the bowl with your flour mixture, add eggs and heavy whipping cream. Mix until combined. Add this to the cream cheese/cheese mixture and knead with your hands until a dough forms. (If the dough starts to stiffen, microwave again for a few seconds.)
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Place the dough on your lined baking sheet and roll it out into a rectangle, 1/3″ thick.
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Brush crust with olive oil and scatter rosemary on top.
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Bake dough for 7-10 minutes or until edges begin to brown. Remove from oven.
Nutrition
The post Keto Gluten-Free Rosemary Flatbread appeared first on ForgetSugar.
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