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    Home » Breads

    Rosemary Olive Low Carb Bread

    Published: Nov 27, 2017 · Updated: May 22, 2023 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow Carb

    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

    This post may contain affiliate links. Please read my disclosure policy for more information.

    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

    Angela Coleby
    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.
    4.82 from 16 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Total Time 45 minutes mins
    Course Bread
    Cuisine American
    Servings 10 Slices
    Calories 123 kcal

    Ingredients
     
     

    • ½ cup Coconut flour
    • 4 medium Eggs
    • 4 tablespoons Olive oil
    • 2 tablespoons Pysllium 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 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!

    Notes

    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 http://nutritiondata.self.com 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

    Nutrition

    Serving: 1SliceCalories: 123kcalCarbohydrates: 6gProtein: 3gFat: 9g

    The information shown is an estimate provided by an online nutrition calculator.

    Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes

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      Keto Garlic Bread

    Reader Interactions

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      Recipe Rating




    1. Stephenie W.

      March 10, 2022 at 7:22 pm

      Angela when I saw the picture of this bread I had to make it right then and there-I did and it was utterly wonderful and fantastic!! Had it warm from the oven with butter! Do you know how long it's been since I had warm bread from the oven a long long long time!! I was in too much of a hurry to add olives will do it next time!
      Thank you for all your awesome coconut flour recipes and keep them coming!!

      Reply
      • Angela Coleby

        March 14, 2022 at 1:42 pm

        So happy you enjoyed this recipe! I nearly ate the whole thing when I first made it, dipping it in oil and balsamic vinegar!

        Reply
    2. Julia

      March 31, 2021 at 1:33 pm

      Thank you so much for this recipe! My husband is a Type 1 Diabetic that cannot have nuts and therefore has a really hard time finding low carb options. My only modification was skipping the olives for his preference and it turned out great. I did not need the full 1/2 cup of water as mentioned and have already used for making a couple of sandwich options. So appreciative for this option.

      Reply
      • Angela Coleby

        March 31, 2021 at 3:52 pm

        Delighted you both enjoyed the recipe!

        Reply
    3. Amanda

      January 09, 2021 at 11:40 pm

      Hello! I made this today and while it was super tasty, it ended up more dense than airy. I used 4 large eggs (that’s all we buy), maybe using only 3 could fix the density? I saw that others only used 3 in their comments above. Regardless, it was so nice to be able to enjoy bread again! I’ve been on keto for almost a year and really miss it.

      Reply
    4. Melissa

      November 02, 2020 at 6:32 pm

      This is awesome! I made it with sundried tomatoes and cheese. It's a keeper! Thank you for sharing you recipe.

      Reply
      • Angela Coleby

        November 02, 2020 at 7:04 pm

        I LOVE the flavour combination of sun dried tomatoes and cheese! Sounds fabulous!

        Reply
    5. Karen Finney

      September 10, 2020 at 8:40 am

      I'm a complete novice at low carb recipes. Thought I'd give this a try... The flavour is fab but the loaf is heavy and quite 'grainy'. Admittedly, I did use milled chia seed in place of the psyllium husk. Is it because I didn't use psyllium husk. I also made it in a food mixer and needed to add a little extra coconut flour to ensure a decent crumb mix before adding the water. I'm confused about this!

      Reply
      • Angela Coleby

        September 12, 2020 at 10:39 am

        The psyllium husk powder is needed to give this bread a bit of a "lift".

        Reply
    6. Jamie

      August 05, 2020 at 2:54 pm

      I absolutely loved this bread! I can’t wait to make it again. It’s perfect for someone like me on a restricted diet and I loved the idea of the olives.

      Reply
      • Angela Coleby

        August 06, 2020 at 9:28 am

        Delighted you enjoy it!

        Reply
    7. Oksana

      May 24, 2020 at 3:50 am

      Can I use whole psyllium husk instead of psyllium husk powder? Really want to make it but do not have the powder.
      Thank you so much

      Reply
      • Angela Coleby

        May 26, 2020 at 7:50 am

        No, it has to be the powder. You can grind the whole husk in a coffee grinder or food processor though.

        Reply
        • Oksana

          May 28, 2020 at 1:05 am

          Thank you so much for your reply. I Did purchased the psyllium husk powder and fallowed your recipe exactly. And OMG this is the best bread I’ve made since I started candida diet one month ago. All my family was eating it 😁. Thank you so much Angela!

          Reply
          • Angela Coleby

            May 29, 2020 at 4:10 pm

            Delighted that the family are enjoying the bread too!

            Reply
    8. Nicole

      April 28, 2020 at 2:24 pm

      Hi. This is delicious. I also made another loaf with figs & walnuts which is also out of this world.

      I have been using aluminum free baking powder and acv as the recipe states but my loaves don’t rise much ( though the picture of yours has not risen much either from what I can see.

      I am in California and noticed in some European based recipes the words “baking powder” are really calling for baking soda (sodium bicarbonate, which a recipe frequently asks for apple cider vinegar with as an acid to activate it). Baking powder here is a mixture of sodium bicarbonate and recipes usually do not ask for acv as it has an acid already mixed with).

      Would you mind confirming with me that this is really calling for baking powder (mixture of sodium bicarbonate + acid) or if it should be in California terms “baking soda”.

      Tks a lot. These have been delicious as is though not rising much.

      Reply
      • Angela Coleby

        April 29, 2020 at 8:11 am

        I use baking powder, not the baking soda. Although I've seen a few recipes that use both which I wonder about.

        Reply
        • Nicole

          April 30, 2020 at 10:16 am

          Tks tons and also for the recipe. It is truly delicious.

          Reply
          • Angela Coleby

            May 01, 2020 at 10:23 am

            Thank you!

            Reply
    9. Zara Rees

      April 08, 2020 at 7:10 am

      So delicious!! And easy! I used mixed olives and added a little fresh garlic and garlic powder, maybe 1/2 t. So good, thank you!

      Reply
      • Angela Coleby

        April 08, 2020 at 8:07 am

        Thank you!

        Reply
    10. 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
    11. Dana

      November 08, 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
      • Sandi

        March 28, 2020 at 12:19 am

        The difference is that the nutrition information did not include the fiber. There are 6 grams of carbs and 4 grams of fiber. if you subtract the fiber from the carbs, your net carbs are 2.

        Reply
    12. Sara

      November 07, 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 07, 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
    13. 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
    14. LynnR

      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
    15. 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
        • Claire

          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!

            Reply
            • Jeanie

              January 14, 2020 at 3:20 pm

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

              Thanks!

            • 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!

    16. Cindy

      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
    17. Nat

      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
    18. Romela

      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
    19. Kim

      June 09, 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
    20. Julie

      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
      • michele

        April 28, 2020 at 2:33 pm

        Thanks for the giggle Julie!! And i will try your flax egg with Angela's delicious bread! Thanks Angela! (Your life sounds fascinating!)

        Reply
    21. Karen

      December 07, 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 07, 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
    22. Susi

      December 05, 2017 at 6:55 am

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

      Reply
      • Angela Coleby

        December 05, 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
    23. Julie

      December 02, 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 02, 2017 at 7:35 pm

        Nice idea! Let me know how it works out

        Reply
      • Julie

        December 02, 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 03, 2017 at 2:45 am

          As long as it tastes good!

          Reply
    24. Dianne

      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
        • Dianne

          December 01, 2017 at 10:41 am

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

          Reply
    25. Julie

      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
    26. Julie

      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!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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