Keto Olive and Rosemary Bread Recipe

Introduction

This Keto Olive and Rosemary Bread is a delicious low-carb option that’s perfect for those following a ketogenic lifestyle. Packed with fragrant rosemary and salty olives, it makes a savory treat that’s great for breakfast or as a snack.

Ingredients

• 2 cups almond flour
• 2 teaspoons baking powder
• 1/4 teaspoon xanthan gum (optional)
• 1/2 teaspoon salt
• 2 tablespoons fresh rosemary, chopped
• 1/2 cup pitted olives, sliced (kalamata or green olives)
• 3 large eggs
• 1/4 cup olive oil
• 1/4 cup water
• 1/4 teaspoon garlic powder

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it lightly with olive oil.
2. Step 2: In a mixing bowl, combine almond flour, baking powder, xanthan gum (if using), salt, garlic powder, and chopped rosemary. Mix well.
3. Step 3: In another bowl, whisk together eggs, olive oil, and water until smooth.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, stirring gently until a thick batter forms. Fold in the sliced olives.
5. Step 5: Pour the batter into the prepared loaf pan. Smooth the top with a spatula, and sprinkle a few extra olives on top for decoration if desired.
6. Step 6: Bake for 30–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Step 7: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips & Variations

• If you prefer, substitute fresh rosemary with 1 tablespoon of dried rosemary for a different flavor intensity.
• Use a mix of green and Kalamata olives for a more complex taste and added color.
• For extra texture, sprinkle some chopped nuts or seeds on top before baking.
• Xanthan gum helps with structure; if you choose to omit it, expect a slightly crumbly texture.

Storage

Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm slices in a toaster or oven to restore freshness and crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

This recipe is designed for almond flour to keep it keto-friendly. Using other flours like wheat or all-purpose will change the carb content and texture.

Is xanthan gum necessary?

Xanthan gum is optional but recommended as it helps bind the bread and improve texture. Without it, the bread may be more crumbly but will still taste great.

Keto Olive and Rosemary Bread Recipe

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★★★★★

4.8 from 70 reviews

• Author: Charlotte
• Total Time: 45 minutes
• Yield: 8 slices 1x
• Diet: Low Carb

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Description

This Keto Olive and Rosemary Bread is a flavorful low-carb option perfect for those following a ketogenic lifestyle. Made with almond flour and infused with fresh rosemary and savory olives, this bread is moist, aromatic, and ideal as a snack or accompaniment to meals. It’s easy to prepare and baked to a golden perfection, offering a satisfying texture without the carbs of traditional bread.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups almond flour
• 2 teaspoons baking powder
• 1/4 teaspoon xanthan gum (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 2 tablespoons fresh rosemary, chopped

Wet Ingredients

• 3 large eggs
• 1/4 cup olive oil
• 1/4 cup water

Add-ins

• 1/2 cup pitted olives, sliced (kalamata or green olives)

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it with olive oil to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, baking powder, xanthan gum (if using), salt, garlic powder, and chopped fresh rosemary. Stir well to evenly distribute all ingredients.
3. Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, olive oil, and water until the mixture is smooth and well combined.
4. Combine Wet and Dry Mixtures: Slowly add the wet ingredient mixture to the dry ingredients, stirring gently until a thick batter forms. Be careful not to overmix. Then fold in the sliced olives evenly throughout the batter.
5. Transfer to Pan and Decorate: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Optionally, sprinkle additional olives on top for decoration.
6. Bake: Place the loaf pan in the preheated oven and bake for 30 to 40 minutes. The bread is done when the top turns golden brown and a toothpick inserted into the center comes out clean.
7. Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing and serving.

Notes

• If you don’t have xanthan gum, you can omit it, but the texture may be slightly less cohesive.
• Use either kalamata or green olives depending on your flavor preference; ensure they are pitted and sliced.
• The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• For a crisper crust, bake a few extra minutes but avoid drying out the bread.
• This bread is best served fresh or toasted lightly to enhance the olive and rosemary flavors.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Bread
• Method: Baking
• Cuisine: Mediterranean

Keywords: Keto bread, almond flour bread, low carb bread, rosemary bread, olive bread, gluten free bread, ketogenic recipe