Low-Carb Olive and Rosemary Bread
This keto-friendly olive and rosemary bread combines traditional flavors with modern health benefits, making it perfect for low-carb diets.
Ingredients
Dry Ingredients
- 1 cup Coconut Flour A low-carb flour substitute, rich in fiber.
- 1 cup Almond Flour Optional variation for moisture and nutty flavor.
- 1 tbsp Baking Powder
- 1 tsp Salt
Wet Ingredients
- 3 large Eggs Adds structure and moisture.
- ¼ cup Olive Oil Provides healthy fats.
- 1 tbsp Apple Cider Vinegar
Flavor Ingredients
- 2 tbsp Psyllium Husk Powder Helps with texture and adds fiber.
- 2 tbsp Fresh Rosemary Chopped finely for flavor.
- ½ cup Black Olives Pitted and chopped.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a big bowl, mix the dry ingredients: coconut flour, almond flour, baking powder, and salt.
- Chop the fresh rosemary finely and pit and chop the black olives.
Mixing the Dough
- In another bowl, mix the wet ingredients: eggs, olive oil, and apple cider vinegar.
- Slowly add the wet mixture to the dry ingredients, stirring well until it forms a thick dough.
Baking
- Transfer the dough to a loaf pan lined with parchment paper and smooth the top.
- Bake in the oven for 35-40 minutes, until the bread is golden brown.
- Check for doneness by inserting a toothpick into the center; it should come out clean.
- Let the bread cool before slicing.
Notes
For a better crust, make deep scores on the loaf before baking. Avoid overmixing to prevent a dense texture.