This rosemary olive low-carb bread is baked with coconut flour and formed into a round loaf. The shape is optional, but it makes for a pretty, rustic presentation.
I wanted to try baking a rustic-style low-carb loaf free-form on a tray rather than in a tin, imagining a criss-cross pattern on top. I reached for coconut flour and psyllium husk powder and set to work.
This post may contain affiliate links. Please read my disclosure policy for more information.
Keto Bread Coconut Flour
Before switching to low-carb and gluten-free baking, I used to love tearing slices from a crusty loaf and dipping them into olive oil and balsamic. I still crave that simple pleasure, and while my usual low-carb rolls are good, they didn’t give me the long thin slices I wanted. Coconut flour works well for this style of bread; I haven’t tried it with almond flour, but you could adapt an almond flour recipe and add the olives and rosemary, perhaps baking it in a tin for neat slices.
Psyllium husk powder is the key ingredient that gives this loaf structure. It creates a dough-like texture that holds its shape well. I scored a cross on top; it held during baking, though next time I’ll cut a little deeper for a more pronounced pattern.
The aroma while baking is wonderfully fragrant—rosemary always perfumes the kitchen. The olives add a pleasant salty note that balances the savory profile. I sliced the loaf while it was still warm, drizzled olive oil and a little balsamic, and enjoyed it straight from the oven. It’s addictive and disappears quickly.
I stored a leftover piece in the fridge overnight and toasted slices for breakfast the next morning with eggs. It’s delicious warm or toasted and suits a savory palate perfectly.
Other Low Carb Bread To Try
Keto Seed Bread
Keto Walnut Bread
Almond Flour Bread
Flaxseed Bread
Rosemary Olive Bread
Angela Coleby
Pin Recipe
10
35
45
Need Metric Measurements?
Use the buttons below to toggle between US cups and Metric grams.
Ingredients
- ½ cup Coconut flour
- 4 medium Eggs
- 4 tablespoons Olive oil
- 2 tablespoons Psyllium husk powder
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- 1 ½ tablespoons Rosemary dried or fresh
- 75 grams Black or green olives chopped
- ½ cups Boiling water
Instructions
-
Preheat the oven to 180C / 350F.
-
In a bowl, combine the coconut flour, baking powder, rosemary, psyllium husk powder, and salt. Mix thoroughly.
-
Add the oil and eggs, then blend until the mixture resembles coarse breadcrumbs.
-
Stir in the apple cider vinegar.
-
Fold in the chopped olives.
-
Gradually add the boiling water, a little at a time, stirring until the dough holds together (you may not need all the water).
-
Line a baking tray with parchment paper.
-
With wet hands, form the dough into a large ball—keeping hands wet helps with the sticky dough.
-
Place the dough on the prepared tray and, if desired, score the top to create a pattern.
-
Bake for about 35 minutes, or until the loaf is golden and firm.
-
Slice and enjoy.
Notes
Nutritional info per slice: 123 Calories, 9g Fat, 3g Protein, 6g Total Carbs, 4g Fibre, 2g Net Carbs.
Any nutritional analysis is an estimate based on the ingredients used. Variations may occur depending on product brands and preparation methods.
Nutrition
Calories: 123kcal
Carbohydrates: 6g
Protein: 3g
Fat: 9g
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe?
Mention @Divalicious_Recipes or tag #divaliciousrecipes