Say hello to Keto Olive Bread – a savory, herb-scented loaf bursting with the rich flavor of olives and rosemary. This easy keto recipe is not only low carb but also packed with healthy fats, making it the perfect addition to your ketogenic lifestyle. Whether you enjoy it as a snack, side dish, or sandwich base, this bread will quickly become your new favorite!
Unlike many dry, crumbly keto breads, this recipe delivers a moist, flavorful loaf with the perfect balance of savory olives and fragrant rosemary. Plus, it’s gluten-free, low-carb, and easy to make—perfect for busy keto lifestyles.
Why You’ll Love This Keto Olive Bread
- Low-Carb Goodness: Stay on track with your keto goals while enjoying every bite.
- Healthy Fats: Packed with olive oil and olives for nourishing, satiating fats.
- Bold Flavors: Fresh rosemary and briny olives give this bread a gourmet twist.
- Versatile: Ideal for sandwiches, soups, or simply toasted with butter.
Ingredients You’ll Need
Gather these simple pantry staples to whip up your homemade Keto Olive Bread:
- 2 cups almond flour (a keto baking essential)
- 2 teaspoons baking powder
- 1/4 teaspoon xanthan gum (optional but helps with texture)
- 1/2 teaspoon salt
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
- 1/2 cup pitted olives, sliced (kalamata or green olives work best)
- 3 large eggs
- 1/4 cup olive oil (for added richness)
- 1/4 cup water
- 1/4 teaspoon garlic powder (for a subtle kick)
Equipment Needed
No fancy gadgets required! You’ll need:
- Mixing bowls
- Whisk
- Loaf pan
- Parchment paper (for easy removal)
How to Make Keto Olive Bread
Follow these simple steps to bake a perfect loaf every time:
1. Preheat and Prep
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 the Dry Ingredients
In a large bowl, combine almond flour, baking powder, xanthan gum, salt, garlic powder, and chopped rosemary. Stir well to evenly distribute the herbs and seasonings.
3. Whisk the Wet Ingredients
In a separate bowl, whisk the eggs until slightly frothy. Add olive oil and water, and continue whisking until smooth and combined.
4. Combine Wet and Dry Mixtures
Slowly pour the wet ingredients into the dry mixture. Stir gently until a thick batter forms. Fold in the sliced olives, saving a few for garnishing the top if desired.
5. Fill the Pan
Spoon the batter into your prepared loaf pan, smoothing the top with a spatula. Press a few olive slices on top for a decorative touch.
6. Bake
Bake for 30-40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Cool and Slice
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. For the best texture, let it cool completely before slicing.
Expert Tips for Perfect Keto Olive Bread
- Use Parchment Paper: It makes removing the bread from the pan easy and mess-free.
- Fresh Herbs Matter: Fresh rosemary adds a richer flavor, but dried works if that’s what you have.
- Customize It: Add sun-dried tomatoes, extra garlic, or a sprinkle of parmesan for even more flavor.
- Slice Gently: Use a sharp knife to cut through the delicate, tender loaf.
How to Store Keto Olive Bread
Keep your homemade Keto Olive Bread fresh with these storage tips:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerate: Wrap the loaf tightly and refrigerate for up to 1 week.
- Freeze: Slice the bread and freeze individual portions for up to 3 months. Reheat slices in the toaster or oven.
Serving Ideas
This versatile keto recipe works for any meal or snack. Try these serving suggestions:
- Toasted with Butter: Enjoy a warm slice slathered with creamy, salted butter.
- Keto Sandwiches: Build a low-carb sandwich with turkey, avocado, and lettuce.
- Soup Sidekick: Pair with keto-friendly soups like creamy cauliflower or chicken broth.
- Cream Cheese Spread: Top with cream cheese and a sprinkle of chili flakes for a spicy twist.
More Delicious Snack Recipes You Must Try
Final Thoughts
Keto Olive Bread is the ultimate keto recipe for anyone craving a flavorful, low-carb alternative to traditional bread. It’s easy to make, packed with nourishing ingredients, and versatile enough for any meal. Bake a loaf today and enjoy the rich, herby goodness in every bite!
If you loved this recipe, don’t forget to share it and leave a review. Your feedback helps others discover their new favorite keto bread!
Keto Olive Bread: A Flavor-Packed Low-Carb Delight
Equipment
- Mixing bowls
- Whisk
- Loaf pan
- Parchment paper (for easy removal)
Ingredients
- 2 cups almond flour a keto baking essential
- 2 teaspoons baking powder
- 1/4 teaspoon xanthan gum optional but helps with texture
- 1/2 teaspoon salt
- 2 tablespoons fresh rosemary chopped (or 1 tablespoon dried)
- 1/2 cup pitted olives sliced (kalamata or green olives work best)
- 3 large eggs
- 1/4 cup olive oil for added richness
- 1/4 cup water
- 1/4 teaspoon garlic powder for a subtle kick
Instructions
- Preheat and Prep: 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.
- Mix the Dry Ingredients: In a large bowl, combine almond flour, baking powder, xanthan gum, salt, garlic powder, and chopped rosemary. Stir well to evenly distribute the herbs and seasonings.
- Whisk the Wet Ingredients: In a separate bowl, whisk the eggs until slightly frothy. Add olive oil and water, and continue whisking until smooth and combined.
- Combine Wet and Dry Mixtures: Slowly pour the wet ingredients into the dry mixture. Stir gently until a thick batter forms. Fold in the sliced olives, saving a few for garnishing the top if desired.
- Fill the Pan: Spoon the batter into your prepared loaf pan, smoothing the top with a spatula. Press a few olive slices on top for a decorative touch.
- Bake: Bake for 30-40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Slice: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. For the best texture, let it cool completely before slicing.
Notes
- For the best flavor, use fresh rosemary. If using dried, reduce the amount to 1 tablespoon.
- Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 1 week.
- To freeze, slice the bread and store in a freezer-safe bag for up to 3 months. Toast slices before serving for best results.
