Pan de Almendra y Romero (Rosemary Almond Loaf)
Dense, savory low-carb almond-and-egg loaf perfumed with fresh rosemary and lemon zest.
Best for Low-carb, higher-protein weekday breakfasts or savory snacks
A Spanish-inspired, low-carb loaf that uses almond flour, eggs and psyllium for structure and protein — no gluten needed. Bright lemon zest and fresh rosemary keep the flavor lively while Greek yogurt and olive oil give moistness without excess carbs. Slice thinly for toasts or thicker for sandwiches; it holds up well and improves after a short rest.
Ingredients
- 200 g blanched almond flour
- 4 whole large eggs , room temperature
- 120 g Greek yogurt , room temperature
- 30 g Ground flaxseed
- 15 g psyllium husk powder , helps bind and add fiber
- 8 g Baking powder , about 2 teaspoons
- 6 g fine sea salt , about 1 teaspoon
- 30 ml olive oil , plus extra for greasing pan
- 8 g fresh rosemary , finely chopped (about 2 tbsp)
- 2 g Lemon zest , from 1 small lemon (optional – can be omitted)
- 40 g grated Manchego or aged cheddar , optional, adds savory depth (optional – can be omitted)
- 1 g fine sea salt (optional – can be omitted)
Instructions
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1
Preheat the oven to 175°C. Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment, leaving an overhang for easy removal.
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2
In a medium bowl whisk together almond flour, flaxseed meal, psyllium husk powder, baking powder and salt until evenly combined and free of clumps.
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3
In a large bowl whisk the eggs until smooth, then whisk in Greek yogurt, olive oil, chopped rosemary and lemon zest (if using). If using cheese, stir it into the wet mix now.
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4
Fold the dry ingredients into the wet mixture with a rubber spatula until a thick batter forms. Scrape the bowl well; the psyllium and flax will soak and thicken the batter. Let the batter rest 10 minutes to hydrate — it should feel spreadable but firm.
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5
Transfer the batter to the prepared loaf pan, smooth the top with a wet spatula, sprinkle with flaky sea salt if using, and press a few extra rosemary leaves on top for appearance.
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6
Bake at 175°C for 40–45 minutes until the top is golden-brown, the loaf pulls slightly away from the pan edges, and a skewer inserted near the center comes out mostly clean (a few moist crumbs are fine). If the top browns too quickly, tent loosely with foil for the last 10 minutes.
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7
Remove the loaf from the oven and cool in the pan 10 minutes, then use the parchment overhang to lift the loaf onto a rack. Cool at least 30 minutes before slicing so the crumb sets (cooling improves texture and sliceability).
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8
Store wrapped in the refrigerator up to 5 days or slice and freeze for longer storage; reheat slices in a toaster oven for best texture.