Breads/ Gluten Free/ Low Carb

Rosemary Olive Low Carb Bread

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

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.

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.

5 from 3 votes
Rosemary Olive Bread
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

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.

Course: Bread
Servings: 10 Slices
Calories: 123 kcal
Author: Angela Coleby
  • 1/2 cup (56g) 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
  1. Preheat the oven to 180C/350F degrees

  2. Place the coconut flour, baking powder, rosemary, psyllium husk powder and salt in a bowl and mix thoroughly.

  3. Add the oil and eggs and blend well until the mixture looks like breadcrumbs.

  4. Add the apple cider vinegar and mix well.

  5. Add the chopped olives to the bread and mix.

  6. Gently add the water, a bit at time and stir into the mixture (you may not need it all).

  7. Line a baking tray with parchment paper.

  8. Using your hands, make a large ball of the dough (I find keeping my hands wet helps with the sticky dough).

  9. Place the dough on the parchment paper lined baking tray.

  10. Score the top to make a pattern is optional!

  11. Bake for 35 minutes until golden and firm.

  12. Eat and enjoy!

Recipe Notes

Makes 10 slices

Nutritional Info per slice:  123 Calories, 9g Fat, 3g Protein, 6g Total Carbs, 4g Fibre, 2g Net Carbs

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  • 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
    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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