Low Carb Olive Rosemary Bread
A savory low carb loaf with coconut flour, almond flour, rosemary, and black olives.
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.
Notes
Substitutions: Green olives or thyme can replace the black olives or rosemary.
Tips: Do not overmix, which can make the loaf dense.
Storage: Keep at room temperature for two days or freeze slices.
Nutrition is calculated per serving.