Keto Olive Bread: A Flavor-Packed Low-Carb Delight
Are you tired of bland keto bread? Say hello to Keto Olive Bread – a savory, herby loaf bursting with the rich flavors of olives and rosemary. This easy, foolproof keto recipe is not only low-carb but also loaded 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!
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.