Breads/ Gluten Free/ Low Carb

Rosemary Olive Low Carb Bread

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This rosemary olive low carb bread is baked with coconut flour in the shape of a circular loaf.  Although the shape is not mandatory, it looks pretty.

I wanted to try to bake a rustic looking low carb bread out of the loaf tin to see if it would without its shape.  My thoughts were of a rustic bread loaf with a criss-cross pattern too.  So, I reached for my trusty bag of coconut flour and tub of psyllium husk powder and mixed up some magic.

low carb bread

Keto Bread Coconut Flour

We used to eat delicious crusty bread, sliced and dipped into a mixture of olive oil and balsamic vinegar back in our pre-low carb and gluten free days.  For some reason, I had a real longing to dip bread into that oil and vinegar mixture.  The low carb bread rolls that I bake were just not going to cut it, as was any sliced bread.  I wanted long thin slices of low carb bread. I enjoy baking with coconut flour to make a low carb bread but have not yet tried to make this with almond flour. You could try to adapt an almond flour bread recipe to incorporate the olives and rosemary. Perhaps bake it in a tin too for slices of savour low carb bread.

low carb bread

It is the psyllium husk powder that holds the bread together.  The addition of this ingredient gives the bread a more dough like texture and it held its shape happily.  The cross pattern on the top held, although next time I will cut it a bit deeper.  I didn’t think it was going to work so was a bit sloppy with it.

low carb bread

The scent of this bread when it is baking is just so aromatic.  As is anything with rosemary really.  The olives give the bread a slightly salty taste with the final low carb bread result being exactly what I wanted.  I pour the oil, added balsamic vinegar, sliced the bread and dipped with happiness.  It was consumed fresh from the oven and can become rather addictive.    

low carb bread

This kept in the fridge overnight and I toasted some the next morning to have with my eggs.  Just delicious as my palate is more savour than sweet.

Other Low Carb Bread To Try

Keto Seed Bread

Keto Walnut Bread

Almond Flour Bread

Flaxseed Bread

rosemary olive

Rosemary Olive Bread

This rosemary olive bread is baked with coconut flour in the shape of a circular loaf. Although the shape is not mandatory, it looks pretty.
4.79 from 14 votes
Print Pin Rate
Course: Bread
Cuisine: American
Keyword: coconut flour, keto bread, low carb bread
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 10 Slices
Calories: 123kcal
Author: Angela Coleby


  • 1/2 cup Coconut flour
  • 4 medium Eggs
  • 4 tablespoons Olive oil
  • 2 tablespoons Pysllium husk powder
  • 1 tablespoon Apple cider vinegar
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Salt
  • 1 1/2 tablespoons Rosemary dried or fresh
  • 75 grams Black or green olives chopped
  • 1/2 cups Boiling water


  • Preheat the oven to 180C/350F degrees
  • Place the coconut flour, baking powder, rosemary, psyllium husk powder and salt in a bowl and mix thoroughly.
  • Add the oil and eggs and blend well until the mixture looks like breadcrumbs.
  • Add the apple cider vinegar and mix well.
  • Add the chopped olives to the bread and mix.
  • Gently add the water, a bit at time and stir into the mixture (you may not need it all).
  • Line a baking tray with parchment paper.
  • Using your hands, make a large ball of the dough (I find keeping my hands wet helps with the sticky dough).
  • Place the dough on the parchment paper lined baking tray.
  • Score the top to make a pattern is optional!
  • Bake for 35 minutes until golden and firm.
  • Eat and enjoy!


Makes 10 slices
Nutritional Info per slice:  123 Calories, 9g Fat, 3g Protein, 6g Total Carbs, 4g Fibre, 2g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information


Serving: 1Slice | Calories: 123kcal | Carbohydrates: 6g | Protein: 3g | Fat: 9g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

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  • Reply
    Kaitlyn S
    November 19, 2019 at 10:09 pm

    LOVE this recipe! Wow I am in low carb bread heaven. Just one question how should I store? Refrigerate up to..? Do I need to freeze?

    • Reply
      Angela Coleby
      November 19, 2019 at 10:15 pm

      So glad you like it! I keep mine in the fridge but it could freeze happily too. If you are going to freeze it, slice it first. It will be easier to defrost and less soggy on defrosting.

  • Reply
    November 8, 2019 at 10:01 am

    I love this recipe. Making it at least twice a week. But just a quick note, when entering all the ingredients into carb manager 1 slice comes out as 2g crabs, 9g fats and 3g protein.

  • Reply
    November 7, 2019 at 8:29 am

    I made it today and it turned out great. Thanks for the recipe!
    I used green olives.
    By the way, I did not add any water, as the dough was a sufficiently sticky consistency after adding the eggs and oil already.

    • Reply
      Angela Coleby
      November 7, 2019 at 10:07 am

      Glad you enjoyed the recipe. Coconut flour brands can vary. Some suck up liquid like a sponge, other’s only a little.

    • Reply
      Monica Keehn
      January 18, 2020 at 1:48 am

      My batter never got to the breadcrumb stage. It just ended up being really like pancake batter. Hopefully it turns out

  • Reply
    Lorrie B.T.
    October 23, 2019 at 11:47 pm

    This might sound a bit ignorant but what are you using throughout the making of this recipe…..Kitchen Aid mixer, hand mixer or just a fork???

    • Reply
      Angela Coleby
      October 28, 2019 at 6:50 pm

      Initially I was using a hand mixer but have made it with a fork when we moved and my kitchen equipment was still in storage!

  • Reply
    June 29, 2019 at 6:07 pm

    Question: when you list “green or black olives” in the list of ingredients, do you mean Kalamata olives? Is this what you yourself use?

    • Reply
      Angela Coleby
      June 29, 2019 at 6:34 pm

      Yes I do, however my access to a variety of olives here is somewhat limited (I miss the Middle East …the variety was amazing..). So that’s why I am a bit vague as some other lucky people have more olive selection than me!

  • Reply
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  • Reply
    Carrol Hutchinson
    February 17, 2019 at 10:29 am

    We had these delicious rolls with clam chowder. I divided the dough into 6 and formed log shaped rolls. Used fresh rosemary (sticking out of our recent rare snowfall) and kalamata olives. Used 1.5 tbsp of psyllium. A great recipe. Slices nicely and perfect texture.

    • Reply
      Angela Coleby
      February 18, 2019 at 10:43 am

      Glad you enjoyed it. I like the idea of making rolls with this. I might do this the next time I bake them!

      • Reply
        July 16, 2019 at 11:05 am

        I have just made this and it is divine. Thank you, thank you, thank you !!!

        • Reply
          Angela Coleby
          July 17, 2019 at 10:45 am

          Thank you! Glad you enjoyed it!

          • Jeanie
            January 14, 2020 at 3:20 pm

            Can’t wait to try this. My question… the eggs need to be room temp or can they go in cold.


          • Angela Coleby
            January 14, 2020 at 3:45 pm

            I’ve used both and it’s been fine. Hope you enjoy the bread. I love how it smells when it’s baking!

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    October 20, 2018 at 9:39 am

    Ive literally tried dozens of keto low carb breads, rolls, pizza crusts, etc. and theyve all been very disappointing andcway too eggy. I love rosemary and olives, so thought what the heck! Oh my, oh my, this bread is awesome. Finally the taste, texture and ease in a recipe. Thank you soooo much. Im trying the sweet cinammon version next time.

  • Reply
    August 17, 2018 at 5:29 am

    Hi there!
    I made this tonight, but did not add the olives for my first try, as I wanted to see what it would be like as just a rosemary flavor. I actually found it a tad too salty, and was wondering, is 1 tbsp baking powder correct? Or, should it be 1 tsp? If it is supposed to be 1 tbsp, I will simply omit the salt next loaf. The texture is good and it baked up rather well, and I suspect it will be good with future sandwiches, where a little extra salt in the bread will be a good balance for the fillings. Thanks for your recipe. 🙂

    • Reply
      Angela Coleby
      August 17, 2018 at 12:43 pm

      It is a tablespoon but feel free to change it. I’ve been playing with this recipe for a while to make garlic bread rolls but it’s not quite what I want. Think it’s best as a rustic loaf! Happy baking!

  • Reply
    June 26, 2018 at 11:53 pm

    I tried this recipe today.. i am very new to keto, just over a week. It looks and smells amazing. Just one problem, the inside is still kinda wet….i even baked it for 20 extra minutes

    • Reply
      Angela Coleby
      June 27, 2018 at 8:32 am

      Perhaps a higher temperature. I’ve found that ovens vary in temperature. I’ve moved around so much in the last 6 years and get different results with different ovens at times.

  • Reply
    June 9, 2018 at 9:40 pm

    Have a question about why my loaf changed to a dark, almost purple color! Yikes! It’s still in the oven with about 10 minutes to go in the baking time. Has this ever happened to you? Help!

    • Reply
      Angela Coleby
      June 11, 2018 at 11:24 am

      Hi, it will be the brand of psyllium husk powder. Some brands make the baked goods purple, but the final product tastes the same.

  • Reply
    December 27, 2017 at 3:56 pm

    Not to seem like a stalker with all these comments (!) but just a note—I keep making this because it’s so incredible but I have switched to using 2 flax eggs and one large egg. I like the extra texture and the flavor. Just wanted to mention it can be done. BUT mix the flax in with the dry ingredients and add the water for the flax egg with the other water; otherwise, it will never incorporate.

    • Reply
      Angela Coleby
      December 27, 2017 at 4:02 pm

      Lol! Thanks for the flaxseed tip!

  • Reply
    December 7, 2017 at 9:25 pm

    Made it tonight. BIG problem. I wanted to eat it ALL! Hubby liked it too. Will definitely be making it again. Mine was a tiny bit crumbly but we were dipping it in olive oil so it didn’t matter. I didn’t use any of the water because it was sticking together quite nicely. Will add a tiny bit next time and see what happens.

    • Reply
      Angela Coleby
      December 7, 2017 at 9:43 pm

      Lol! I had the same problem! I could eat this and nothing else! Wonder what it’s like dipped in vodka? Hee hee!

  • Reply
    December 5, 2017 at 6:55 am

    I am allergic to psyllium – it gives me angina – will it work with flax?

    • Reply
      Angela Coleby
      December 5, 2017 at 7:01 pm

      I haven’t tried it but it might

    • Reply
      Valeria Benítez
      August 18, 2018 at 12:14 pm

      Hey! I made it using ground chia seeds!

      • Reply
        Angela Coleby
        August 18, 2018 at 12:41 pm

        That’s great to hear! I’ve just ran out of psyllium and wanted to bake some bread! Thanks for letting me know!

  • Reply
    December 2, 2017 at 7:24 pm

    Ok, I’m too low on rosemary to make another loaf. I’m wondering about making this a sweet loaf with cinnamon and a little sweetening.

    • Reply
      Angela Coleby
      December 2, 2017 at 7:35 pm

      Nice idea! Let me know how it works out

    • Reply
      December 2, 2017 at 9:48 pm

      It came out a little dry. I decided to sub coconut oil for the olive because I wasn’t sure about cinnamon with olive. I also used exactly 3 whole large eggs instead of three plus a bit like last time (we don’t have medium eggs) and lastly, 35 minutes was a little too long in our oven. But I’m eating it!

      • Reply
        Angela Coleby
        December 3, 2017 at 2:45 am

        As long as it tastes good!

  • Reply
    November 30, 2017 at 7:45 pm

    I’m excited to try this, but when you say you may not need all the water, how will I know, what am I looking for to know what is enough? Thanks!

    • Reply
      Angela Coleby
      November 30, 2017 at 7:57 pm

      That the mixture is not too sticky. Different brands of coconut flour can vary and some need more water than others. You want a mixture that looks like a dough that you can shape with your hands. Hope it works out okay for you!

      • Reply
        December 1, 2017 at 10:41 am

        Thank you, the additional info will be very helpful! Going to make it today😊

  • Reply
    November 29, 2017 at 3:34 am

    One note-I was worried because my mixture didn’t not look like breadcrumbs after the eggs and oil—it was already hanging together. But it seems not to have mattered

  • Reply
    November 29, 2017 at 2:39 am

    This is crazy! I made this tonight (I had to use large eggs rather than medium, so I used fewer, and sadly, we were out of olives) and I cannot believe it! This was tremendous. This the closest I have ever had to a real bread while eating low carb. It came together incredibly easily, no mixer required, no kneading, no nuthin’! I am so grateful. One note—I live in a humid environment, so I ended up using less water, as the recipe suggested might happen. Thank you, thank you, thank you.

    • Reply
      Angela Coleby
      November 29, 2017 at 6:08 am

      Huzzah! Glad you like it too! Ah, the joys of a humid environment. My hair is often in full frizz here!

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