Low-Carb Olive and Rosemary Bread
Olive and Rosemary Bread is savory, herby, and full of flavor. A delightful homemade bread perfect for snacking or serving!
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 tbsp psyllium husk powder for texture
- 1 tsp baking powder
- ½ tsp sea salt
- 4 large eggs
- ¼ cup olive oil
- ¼ cup unsweetened almond milk
- ½ cup chopped black or green olives
- 1 tbsp fresh rosemary chopped (or 1 tsp dried)
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix almond flour, coconut flour, psyllium husk, baking powder, and salt.
- In another bowl, whisk eggs, olive oil, and almond milk until combined.
- Stir wet ingredients into dry, then fold in chopped olives and rosemary.
- Pour mixture into loaf pan and smooth the top.
- Bake for 35–40 minutes, or until golden and firm in the center.
- Cool completely before slicing. Store in the fridge for up to 5 days.