why make this recipe
Keto Olive and Rosemary Bread is a delightful option for those following a ketogenic diet. Packed with healthy fats and low in carbs, this bread allows you to enjoy a staple of many diets without the guilt or blood sugar spikes. The combination of olives and rosemary not only provides a robust flavor but also makes this bread stand out from typical breads. Moreover, it’s gluten-free, making it suitable for those with gluten sensitivities. Whether you want to enjoy it for breakfast, serve it at dinner, or use it as a base for sandwiches, this bread is versatile and delicious.
how to make Keto Olive and Rosemary Bread
Making your own Keto Olive and Rosemary Bread is easier than you might think. Here’s how to whip up this tasty, healthy bread in just a few easy steps.
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 the oven: Start by preheating your oven to 350°F (175°C). Line a loaf pan with parchment paper to prevent sticking later.
Mix dry ingredients: In a large bowl, combine the almond flour, coconut flour, baking powder, and salt. Stir these ingredients together until they are well mixed.
Whisk wet ingredients: In another bowl, whisk the eggs and olive oil together until they are smooth. This will be the wet mixture that binds your bread.
Combine mixtures: Pour the wet mixture into the dry ingredients. Stir until everything is combined. Do not over-mix.
Add olives and rosemary: Gently fold in the chopped olives and the fresh chopped rosemary into the batter. This adds flavor and texture to your bread.
Pour into pan: Transfer the batter into the prepared loaf pan and smooth out the top with a spatula.
Bake the bread: Place the loaf pan in the preheated oven and bake for 30-35 minutes. The bread should turn golden brown on top, and a toothpick inserted into the center should come out clean when it’s done.
Cool and slice: Once baked, remove the bread from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack. Allow it to cool completely before slicing. Now your Keto Olive and Rosemary Bread is ready to enjoy!
how to serve Keto Olive and Rosemary Bread
This Keto Olive and Rosemary Bread can be served in many enjoyable ways. Here are some serving suggestions:
- As a side dish: Pair it with soups or salads.
- For breakfast: Enjoy it toasted with butter or cream cheese for a quick morning meal.
- For sandwiches: Cut thick slices for delicious low-carb sandwiches. Fill with your favorite meats, cheeses, or veggies.
- On its own: Simply enjoy a slice as a snack. The incredible taste and texture make it perfect on its own.
Feel free to experiment with toppings like avocado, smoked salmon, or your favorite spreads to elevate your eating experience!
how to store Keto Olive and Rosemary Bread
To keep your Keto Olive and Rosemary Bread fresh, follow these storage tips:
Room Temperature: If you plan to eat the bread within a few days, you can store it at room temperature. Keep it wrapped in parchment paper or in a bread box to prevent it from drying out.
Refrigerator: If you want to keep it for up to a week, store it in the refrigerator. Wrap it tightly in plastic wrap or place it in an airtight container to maintain moisture.
Freezer: For longer storage, you can freeze the bread. Allow it to cool completely, then slice it and place the slices in a freezer bag. Label the bag and use it within 2-3 months. When ready to enjoy, you can toast the slices directly from the freezer.
tips to make Keto Olive and Rosemary Bread
Use fresh ingredients: For the best flavor, use fresh rosemary and quality olives. Dried herbs can work, but fresh will give you a more vibrant taste.
Check the consistency: The batter should be slightly thick but pourable. If it seems too dry, you can add a bit more olive oil or an egg to loosen it up.
Add extra flavor: Consider including other herbs or spices. Thyme or oregano can also complement the bread well if you want to switch things up!
Don’t over-bake: Keep a close eye on your bread to avoid drying it out. Every oven is different, so adjust baking time if needed.
Cooling before slicing: Allow the bread to cool completely before slicing to ensure it doesn’t crumble.
variation
While the classic combination of olives and rosemary is delicious, you can create various variations of this bread:
Cheese Lovers: Add shredded cheese like mozzarella or cheese cubes into the batter for a cheesy twist.
Nutty Mixing: Mix in some chopped nuts like walnuts or pecans for a crunchy texture.
Spicy Kick: Use jalapeño or red pepper flakes for a spicy version of this bread.
Herbed Delight: Try replacing rosemary with other herbs like thyme, basil, or dill for different flavor profiles.
FAQs
Can I use other flours instead of almond flour?
Almond flour is a key ingredient for making this bread keto-friendly and gluten-free. However, if you’re looking for alternatives, coconut flour can be used, but you will need to adjust the liquid, as coconut flour absorbs a lot of moisture.
How long will the bread last?
When stored properly, Keto Olive and Rosemary Bread can last about 3 days at room temperature, up to a week in the fridge, and 2-3 months in the freezer.
Can I make this bread vegan?
Yes! To make this recipe vegan, you can use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit for 5 minutes) instead of regular eggs. Be sure to check the olive oil and olives for any non-vegan ingredients as well.
With these tips and insights, your experience with Keto Olive and Rosemary Bread will be enjoyable and satisfying. Happy baking!
Print
Keto Olive and Rosemary Bread
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Keto
Description
A delightful low-carb bread infused with the robust flavors of olives and rosemary, perfect for a ketogenic diet.
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) and line a loaf pan with parchment paper.
- In a large bowl, combine the almond flour, coconut flour, baking powder, and salt, and stir until well mixed.
- In another bowl, whisk the eggs and olive oil together until smooth.
- Pour the wet mixture into the dry ingredients and stir until combined.
- Gently fold in the chopped olives and fresh rosemary.
- Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 30-35 minutes, until golden brown on top and a toothpick comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack to cool completely before slicing.
Notes
For varied flavors, consider adding cheese, nuts, or spices to the batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 0g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg