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Keto Rosemary & Olive Bread Recipe: A Savory Low-Carb Loaf

Keto Rosemary & Olive Bread Recipe

Keto-Recipes
A savory, Mediterranean-style keto bread with fresh rosemary and salty Kalamata olives. Only 3g net carbs per slice.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American, Mediterranean
Servings 10 slices
Calories 195 kcal

Equipment

Ingredients
  

  • 1 1/2 cups almond flour blanched
  • 1/4 cup coconut flour
  • 5 tbsp psyllium husk powder blonde
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 3 large eggs room temperature
  • 1 tsp apple cider vinegar
  • 1 cup water boiling
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh rosemary finely chopped
  • 1/2 cup Kalamata olives pitted and sliced
  • 1/2 tsp sea salt flakes for topping

Instructions
 

  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Whisk together almond flour, coconut flour, psyllium, baking powder, and salt.
  • Add eggs, olive oil, and vinegar. Stir briefly.
  • Pour in boiling water and mix with a hand mixer for 1 minute until thick.
  • Fold in sliced olives and half of the rosemary. Shape into an oval loaf.
  • Garnish with remaining rosemary and salt flakes. Bake for 50-55 minutes. Cool completely.

Notes

Allow the bread to cool 100% before cutting; otherwise, the interior might feel gummy. Pair with extra olive oil for dipping.

Nutrition

Calories: 195kcalCarbohydrates: 7gProtein: 6gFat: 16gFiber: 4gSugar: 1g
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