Low carb olive rosemary bread is a dense, savory loaf made with coconut flour, almond flour, olive oil, fresh rosemary, and chopped black olives.
It mixes in two bowls, it bakes in a single loaf pan, and it slices into eight pieces that work for sandwiches, dipping, or toast. Below you will find the ingredient roles, the method, serving ideas, storage tips, and answers to common questions.
Table of Contents
Why This Low Carb Olive Rosemary Bread Recipe Works
Coconut flour and almond flour work together, with the coconut flour adding structure and the almond flour adding moisture and a mild nutty flavor.
Psyllium husk powder gives the loaf a chewy, bread like crumb, and the eggs and apple cider vinegar help it rise and keep the texture light.
Fresh rosemary and salty black olives bring a Mediterranean flavor that makes every slice taste rich and savory.
Ingredients for Low Carb Olive Rosemary Bread
- You need coconut flour, almond flour, baking powder, salt, eggs, olive oil, apple cider vinegar, psyllium husk powder, warm water, fresh rosemary, and black olives.
- Pat the olives dry after chopping so they do not add extra moisture, and chop the rosemary finely so it spreads evenly.
Coconut flour. It adds structure and fiber with very few net carbs.
Almond flour. It adds moisture, richness, and a soft crumb.
Psyllium husk powder. It makes the crumb chewy and helps the loaf hold together.
Olive oil and eggs. They add richness and bind the dough.
Rosemary and olives. They give the loaf its savory, herby flavor.
How to Make Low Carb Olive Rosemary Bread
1. Heat and line. Heat the oven to 375 degrees F and line a loaf pan with parchment paper.
2. Mix the dry ingredients. Whisk the coconut flour, almond flour, baking powder, psyllium husk powder, and salt in a large bowl.
3. Mix the wet ingredients. In another bowl, whisk the eggs, olive oil, vinegar, and warm water.
4. Combine. Pour the wet mixture into the dry mixture and stir until a thick dough forms, then fold in the rosemary and olives.
5. Shape. Press the dough into the pan, smooth the top, and score it with a sharp knife for a better crust.
6. Bake and cool. Bake for thirty five to forty minutes until golden and a toothpick comes out clean, then cool before slicing.
How to Serve Low Carb Olive Rosemary Bread
Serve warm slices with olive oil for dipping, or alongside a bowl of tomato hamburger vegetable soup for a filling meal. The bread pairs well with baked chicken breasts and grilled halibut for a Mediterranean style dinner, and a side of roasted green beans with garlic adds a fresh green. A thin spread of cream cheese or butter also makes a quick snack.
How to Store and Reheat Low Carb Olive Rosemary Bread
Store the cooled loaf wrapped in a towel or in a covered container at room temperature for up to two days, or in the refrigerator for up to five days. For longer storage, slice the loaf, freeze the slices in a sealed bag for up to three months, and toast them straight from the freezer. Let the loaf cool completely before wrapping, because trapped steam makes the crust soft. Toasting a slice in a skillet with a little olive oil brings back a crisp edge, and the slices also make good croutons when cubed and baked.
Tips and Variations for Low Carb Olive Rosemary Bread
Flag the allergens. This bread contains almond, egg, and olives that may be packed with other ingredients, so tell guests before serving.
Measure carefully. Spoon the flours into the cups and level them, because too much coconut flour makes a dry loaf.
Let the dough rest. Letting the dough sit for five minutes lets the psyllium and coconut flour soak up the liquid.
Season smartly. Olives are salty, so use the salt listed and adjust the salt to taste in the next loaf after trying a slice.
Score the top. Deep cuts across the top help the loaf bake evenly and give it a rustic look.
Cool fully. Let the bread cool before slicing so the crumb sets and cuts cleanly.
Try other herbs. Thyme, oregano, or a little minced garlic can replace the rosemary.
Check trusted guidance. For safe handling of eggs and leftovers, read the FDA safe food handling guidance before cooking for guests.
Frequently Asked Questions About Low Carb Olive Rosemary Bread
What is low carb olive rosemary bread?
It is a savory loaf made with coconut flour, almond flour, eggs, olive oil, rosemary, and black olives.
Can I freeze low carb olive rosemary bread?
Yes. Slice it, freeze the slices in a sealed bag for up to three months, and toast them from frozen.
Why is my low carb olive rosemary bread dry?
Too much coconut flour or too little liquid can dry the loaf, so measure carefully and let the dough rest before baking.
Can I use green olives?
Yes. Pitted green olives work well, though they taste a little sharper than black olives.
Can I leave out the psyllium husk?
It helps the texture, so leaving it out will make the loaf more crumbly and less chewy.
Low Carb Olive Rosemary Bread
Equipment
- Loaf pan
- Parchment paper
- Mixing bowls
Ingredients
- 1 cup Coconut flour
- 1 cup Almond flour
- 1 tbsp Baking powder
- 1 tsp Salt
- 3 Large eggs
- ¼ cup Olive oil
- 1 tbsp Apple cider vinegar
- 2 tbsp Psyllium husk powder
- ½ cup Warm water As needed for a thick dough
- 2 tbsp Fresh rosemary Finely chopped
- ½ cup Black olives Pitted and chopped
Instructions
- Heat. Heat the oven to 375 degrees F and line a loaf pan.
- Whisk. Whisk 1 cup coconut flour, 1 cup almond flour, 1 tablespoon baking powder, 2 tablespoons psyllium, and 1 teaspoon salt.
- Mix. Whisk 3 eggs, 1/4 cup oil, 1 tablespoon vinegar, and 1/2 cup water, then stir into the dry mix.
- Fold. Fold in 2 tablespoons rosemary and 1/2 cup olives.
- Shape. Press the dough into the pan and score the top.
- Bake. Bake for 35 to 40 minutes until golden, then cool.
