why make this recipe
Keto Olive and Rosemary Bread is a wonderful choice for anyone following a low-carb or ketogenic diet. Bread can often be a tricky food to enjoy on keto since traditional bread is high in carbs. This recipe replaces those high-carb ingredients with almond and coconut flour, allowing you to enjoy the taste and texture of bread without derailing your dietary goals. Plus, the combination of olives and rosemary adds a delightful savory flavor, making this bread versatile for many meals. Whether you’re serving it with dinner or using it for sandwiches, this bread is sure to satisfy your cravings.
how to make Keto Olive and Rosemary Bread
Ingredients :
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/4 cup olive oil
- 1/2 cup chopped olives
- 1 tbsp fresh rosemary, chopped
Directions :
- Preheat your oven to 350°F (175°C).
- Line a loaf pan with parchment paper.
- In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt; stir until well mixed.
- In a separate bowl, whisk the eggs and olive oil until well combined.
- Pour the wet mixture into the dry ingredients and mix gently, being careful not to over-mix.
- Fold in the chopped olives and fresh rosemary.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before slicing.
how to serve Keto Olive and Rosemary Bread
Keto Olive and Rosemary Bread is perfect for a variety of meals. You can slice it and serve it warm with a drizzle of olive oil for dipping or spread it with butter. It pairs wonderfully with soups and salads or can even be used for making sandwiches. Add some cheese, deli meats, or avocado for a satisfying meal. You can also toast slices for an added crunch, which enhances the flavor even more.
how to store Keto Olive and Rosemary Bread
If you want to store leftover bread, let it cool completely first. Wrap it in plastic wrap or store it in an airtight container and keep it in the refrigerator for up to a week. If you prefer to keep it for a longer time, you can freeze it. Just slice the bread, wrap each slice in plastic wrap, and then place them in a freezer-safe bag. This way, you can take out a slice whenever you need it without thawing the whole loaf.
tips to make Keto Olive and Rosemary Bread
- Don’t Overmix: When combining wet and dry ingredients, mix gently. Overmixing can lead to a dense bread.
- Choose Good Olives: Use high-quality olives for the best flavor. Kalamata or green olives work well in this recipe.
- Herb Variations: If you’d like, you can experiment with different herbs. Thyme or oregano could also work nicely with this bread.
- Check Doneness: Ovens can vary, so always check your bread a little before the cooking time is up. The top should be golden brown, and a toothpick should come out clean.
variation
If you want to add a twist to your Keto Olive and Rosemary Bread, consider adding other ingredients. You could include sun-dried tomatoes for a richer, Mediterranean flavor or make it cheesy by incorporating shredded cheese into the batter. For added nutrition, adding seeds like chia seeds or flax seeds is also an option, giving the bread a more textured feel. Feel free to adjust the amount of olives based on your taste preference—more olives will give it a more intense flavor.
FAQs
Q1: Can I use any type of flour instead of almond and coconut flour?
A1: For a keto-friendly bread, it is best to stick with almond and coconut flour. Other flours will usually contain more carbs and may not yield the same texture.
Q2: Can I add more herbs to the recipe?
A2: Yes, feel free to add garlic powder, onion powder, or fresh chives for additional flavor. Customize the herbs to suit your taste.
Q3: How can I make this bread sweeter?
A3: If you want a sweeter bread, consider adding a low-carb sweetener, like erythritol or stevia. This can change the flavor profile and make it suitable for breakfast or a snack.
Making Keto Olive and Rosemary Bread is easy and rewarding. You can enjoy a delicious low-carb loaf that fits perfectly into your keto diet while savoring the delightful taste of olives and rosemary. Happy baking!
Print
Keto Olive and Rosemary Bread
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Keto
Description
A delicious low-carb bread made with almond and coconut flour, infused with olives and rosemary for a savory taste.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/4 cup olive oil
- 1/2 cup chopped olives
- 1 tbsp fresh rosemary, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Line a loaf pan with parchment paper.
- In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt; stir until well mixed.
- In a separate bowl, whisk the eggs and olive oil until well combined.
- Pour the wet mixture into the dry ingredients and mix gently, being careful not to over-mix.
- Fold in the chopped olives and fresh rosemary.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Avoid overmixing to prevent dense bread. Use high-quality olives for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg
Keywords: keto bread, low-carb bread, olive bread, rosemary bread, gluten-free bread