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Keto Olive and Rosemary Bread Recipe

★★★★★

4.8 from 70 reviews
  • Author: Charlotte
  • Total Time: 45 minutes
  • Yield: 8 slices 1x
  • Diet: Low Carb

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.

Ingredients

Scale

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)

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

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Find it online: https://tastyadventureguide.com/keto-olive-and-rosemary-bread-recipe/