This Keto Gluten-Free Rosemary Flatbread is a dreamy, keto-friendly bread you’ll want to make again and again.
Note: some product names referenced in the original recipe have been removed. The recipe below lists all ingredients and clear instructions.
Yes, you can enjoy bread on a keto plan. It won’t be identical to traditional wheat-based bread, but this rosemary flatbread—made with a popular keto “fathead” dough—is tender, flavorful, and perfect for sandwiches, dipping, or serving alongside soups and salads. The combination of mozzarella and cream cheese gives this dough a flexible, slightly chewy texture that holds together beautifully and bakes up with a crisp, golden edge.
Why You’ll Love This Keto Gluten-Free Rosemary Flatbread
- This bread uses a reliable keto dough base made primarily from mozzarella, cream cheese, eggs, and a low-carb flour alternative.
- Once you learn this dough, you can adapt it for pizzas, calzones, flatbreads, or even sweet rolls—it’s extremely versatile.
- Olive oil and fresh rosemary elevate the flatbread’s simple flavors, creating an aromatic, savory crust that complements many dishes.
Ingredients Needed to Make This Keto Rosemary Flatbread Recipe
Quantities are provided in the recipe card below. These ingredients are straightforward and widely available.
- Low-moisture part-skim shredded mozzarella cheese
- Cream cheese
- Large eggs
- Heavy whipping cream
- Coconut flour (a little goes a long way)
- Granulated keto-friendly sweetener suitable for baking (optional in small amounts for texture)
- Baking powder
- Olive oil
- Fresh rosemary, chopped
- Salt and pepper to taste
How to Make Gluten-Free Flatbread {Quick Overview}
This quick overview summarizes the process. Full measurements and step-by-step instructions are in the recipe section below.
1. Preheat the oven and prepare a baking sheet with parchment or a silicone mat.
2. Whisk dry ingredients (coconut flour, sweetener if using, baking powder, salt) in a small bowl.
3. In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Heat briefly, stir, and heat again until the cheeses melt and combine into a smooth mixture.
4. Mix eggs and heavy cream into the dry ingredients, then add the dry mixture to the warm cheese mixture. Knead by hand until a smooth dough forms. If the dough cools and becomes stiff, warming briefly helps it become pliable again.
5. Transfer the dough to the lined baking sheet and roll it into a rectangle about 1/3″ thick.
6. Brush the surface with olive oil, scatter chopped fresh rosemary, and season with salt and pepper.
7. Bake until the edges are golden and the center is set. Let cool slightly, slice, and serve warm.
More Recipes Made with Keto Fathead Dough
If you like this fathead dough method, try adapting it for garlic flatbread, white pizza, margherita-style pizza, pepperoni pizza, or even a cinnamon roll-style dessert flatbread. The dough is forgiving and works well for both savory and sweet variations.
Nutrition Facts for This Easy Keto Gluten-Free Flatbread Recipe
Per serving (recipe yields 8 servings):
- 275 calories
- 21 g fat
- 16 g protein
- 4 g net carbs
Like This Post? Give it a Share!
If you enjoyed this recipe, sharing it with friends and family who follow a low-carb or gluten-free lifestyle is a great way to help them discover a satisfying bread alternative.
Keto Gluten-Free Rosemary Flatbread
A simple, savory flatbread made with a mozzarella-and-cream-cheese dough, topped with olive oil and fresh rosemary. Great for sandwiches, dipping, or alongside a meal.
Course: Dinner, Lunch
Cuisine: American / Italian-inspired
Keyword: keto bread, low carb bread
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 8
Calories per serving: 275 kcal
Ingredients
Dough Ingredients
- 1/3 cup coconut flour
- 1 tbsp keto-friendly confectioners-style sweetener (optional)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups shredded low-moisture part-skim mozzarella cheese
- 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
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a non-stick silicone mat.
- In a small bowl, combine the coconut flour, sweetener (if using), baking powder, and salt. Whisk to blend and set aside.
- In a large microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave for 45 seconds, remove and stir. The cheeses will begin to melt but may not be fully combined yet.
- Return the cheese mixture to the microwave for another 45 seconds, then stir until smooth and well combined.
- Stir the eggs and heavy whipping cream into the dry ingredient mixture until evenly mixed. Add this mixture to the warm cheese mixture.
- Knead the combined mixture with clean hands until a smooth, pliable dough forms. If it cools and becomes stiff, warm briefly in the microwave for a few seconds to soften.
- Place the dough on the prepared baking sheet. Using lightly oiled hands or a rolling pin lined with parchment, press or roll the dough into a rectangle about 1/3″ thick.
- Brush the surface with olive oil, sprinkle chopped rosemary evenly over the top, and season with salt and pepper.
- Bake for 7 to 10 minutes, or until the edges begin to brown and the flatbread is set.
- Remove from the oven, allow to cool for about 5 minutes, then cut into slices and serve warm.
Nutrition Facts (per serving)
- Calories: 275
- Fat: 21 g
- Protein: 16 g
- Net Carbs: 4 g
Nutrition values are estimates provided as a courtesy and may vary depending on brands and exact ingredients used.