Keto Olive and Rosemary Bread Recipe

Introduction

This Keto Olive and Rosemary Bread is a flavorful, low-carb loaf perfect for anyone following a ketogenic lifestyle. With fragrant fresh rosemary and briny olives, it makes a delightful savory bread that can be enjoyed on its own or alongside your favorite dishes.

Ingredients

• 2 cups almond flour
• 2 teaspoons baking powder
• 1/4 teaspoon xanthan gum (optional)
• 1/2 teaspoon salt
• 2 tablespoons fresh rosemary, chopped
• 1/2 cup pitted olives, sliced (kalamata or green olives)
• 3 large eggs
• 1/4 cup olive oil
• 1/4 cup water
• 1/4 teaspoon garlic powder

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it lightly with olive oil.
2. Step 2: In a mixing bowl, combine almond flour, baking powder, xanthan gum (if using), salt, garlic powder, and chopped rosemary. Mix well.
3. Step 3: In another bowl, whisk together eggs, olive oil, and water until smooth.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, stirring gently until a thick batter forms. Fold in the sliced olives.
5. Step 5: Pour the batter into the prepared loaf pan. Smooth the top with a spatula, and sprinkle a few extra olives on top for decoration if desired.
6. Step 6: Bake for 30–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Step 7: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips & Variations

• For a nut-free alternative, try substituting almond flour with coconut flour but reduce the amount and increase eggs, as coconut flour absorbs more moisture.
• Adding a teaspoon of dried herbs like thyme or oregano can complement the rosemary for deeper flavor.
• If you prefer a milder olive taste, rinse sliced olives under cold water before folding them into the batter.
• Using a mix of green and kalamata olives adds both color and complexity to the bread.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze sliced portions for up to 3 months. To reheat, warm slices in a toaster or oven for a few minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried rosemary instead of fresh?

Yes, you can substitute dried rosemary but use about one-third of the amount, as dried herbs have a more concentrated flavor.

Is xanthan gum necessary in this recipe?

Xanthan gum helps with texture and binding, especially in gluten-free baking, but it is optional. The bread will still turn out well without it, though it may be slightly more crumbly.