Keto Olive and Rosemary Bread: A Low-Carb Delight You’ll Love

Are you tired of boring keto bread recipes? Let me introduce you to something that’s way more exciting: Keto Olive and Rosemary Bread. This one isn’t just bread—it’s a slice of herby, savory magic that smells like an Italian kitchen every time you bake it. And guess what? It’s so simple to make that even if your baking skills are just okay, you’ll still nail it.

Whether you’re a keto pro or just testing the waters of low-carb eating, this bread is about to become your new favorite. Packed with the bold flavors of rosemary and olives, it’s perfect for sandwiches, a side for soups, or just snacking on plain with a slather of butter. Let’s jump in and create a masterpiece!

Why Keto Olive and Rosemary Bread Rocks

• Low-Carb Hero: Each slice is packed with flavor, not carbs. Perfect for staying on track without sacrificing taste.
• Loaded with Healthy Fats: Olives and olive oil bring in those good-for-you fats that keep you full.
• So Much Flavor: The combo of fresh rosemary and olives makes your kitchen smell like a fancy bakery.
• Versatile: It works for breakfast, lunch, dinner, or a snack.

Ingredients You’ll Need

Here’s the shopping list. Most of it is pantry-friendly, and a few extras give this bread its wow factor.

• 2 cups almond flour (the backbone of keto baking)
• 2 teaspoons baking powder
• 1/4 teaspoon xanthan gum (optional, but it makes the bread less crumbly)
• 1/2 teaspoon salt
• 2 tablespoons fresh rosemary, chopped (dried works too, but fresh is best!)
• 1/2 cup pitted olives, sliced (kalamata or green olives work great)
• 3 large eggs
• 1/4 cup olive oil
• 1/4 cup water
• 1/4 teaspoon garlic powder (adds a subtle kick)

Equipment

You don’t need any fancy gadgets. A mixing bowl, whisk, and a loaf pan are pretty much all you need. If you’ve got parchment paper, even better—it’ll save you from scrubbing stuck-on bread bits later.

Step-By-Step Instructions

1. Preheat and Prep

Set your oven to 350°F (175°C). Line your loaf pan with parchment paper or grease it with a little olive oil. This keeps your bread from sticking like glue.

2. Mix the Dry Ingredients

Grab a mixing bowl and combine the almond flour, baking powder, xanthan gum, salt, and garlic powder. Toss in the chopped rosemary for that herby goodness. Give it all a good stir so the flavors spread evenly.

3. Whisk the Wet Ingredients

In another bowl, crack the eggs and whisk them until slightly frothy. Add the olive oil and water, then mix until it’s all smooth and blended.

4. Combine Everything

Slowly pour the wet ingredients into the dry ingredients. Stir gently until you get a thick batter. It’ll feel more like a dough than a liquidy batter—this is totally normal for keto bread. Fold in the sliced olives, saving a few to sprinkle on top if you’re feeling fancy.

5. Fill the Pan

Spoon the dough into your prepared loaf pan. Smooth the top with a spatula, then press the leftover olives on top for some extra flair.

6. Bake

Pop the pan into the oven and bake for 30–40 minutes. You’ll know it’s done when the top is golden and a toothpick stuck in the center comes out clean.

7. Cool Before Slicing

This part’s hard, I know. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. Slicing it too soon can make it fall apart, so give it some time to set.

Tips for the Best Bread

• Don’t Skip the Parchment Paper: Almond flour bread can stick like crazy. Save yourself the hassle and use parchment.
• Go Fresh with Rosemary: Fresh herbs give the bread an earthy, intense flavor. If you only have dried rosemary, cut the amount in half.
• Customize It: Love sun-dried tomatoes? Want more garlic? Add them! This recipe is super forgiving.
• Slice Carefully: Keto bread can be a little delicate. Use a sharp knife and take your time.

How to Store Keto Olive and Rosemary Bread

This bread holds up well, but it’s always good to know how to store it.

• Room Temperature: Store it in an airtight container for up to 2 days.
• Fridge: Wrap it tightly and keep it in the fridge for up to a week.
• Freezer: Slice the bread and freeze it in individual portions. It lasts for up to 3 months. Just pop a slice in the toaster, and you’re good to go.

How to Serve It

The beauty of this bread is how versatile it is. Here are a few ideas:

• Toast with Butter: Keep it simple with a smear of salted butter.
• Sandwiches: Stack it up with turkey, cheese, and some lettuce for a low-carb lunch.
• Side for Soup: Pair it with a hot bowl of keto-friendly soup. The rosemary flavor is especially good with tomato or chicken soup.
• Topped with Cream Cheese: Add a layer of cream cheese, maybe even sprinkle a few chili flakes for a spicy twist.

Why This Bread Stands Out

Let’s be honest: keto bread doesn’t always win awards for flavor or texture. But this one is different. The almond flour gives it a sturdy base, the eggs keep it moist, and the olive oil adds richness without being overpowering.

And then there’s the rosemary. That fresh, woodsy aroma? It’ll make you feel like a gourmet chef even if your go-to meal is usually scrambled eggs.

Conclusion

Keto Olive and Rosemary Bread is proof that eating low-carb doesn’t mean giving up on flavor. It’s easy, satisfying, and filled with ingredients that make you feel like you’ve got this whole healthy eating thing down. Plus, that rosemary-olive combo? It’s the kind of taste you’ll crave again and again.

Whether you’re having it fresh out of the oven, toasted with butter, or even topped with your favorite keto spread, this bread is a winner. Try it out, and let your kitchen smell like heaven for a bit.

Got any fun ideas to tweak the recipe? Drop your thoughts below—I’d love to hear them!

Print