Description
A delicious low-carb bread made with almond and coconut flour, infused with olives and rosemary for a savory taste.
Ingredients
Scale
- 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