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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.
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.
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.
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.
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
Rosemary Olive Bread
Ingredients
- 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
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
Nutrition
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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.
I use baking powder, not the baking soda. Although I've seen a few recipes that use both which I wonder about.
Tks tons and also for the recipe. It is truly delicious.
Thank you!
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!
Thank you!
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?
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.
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.
?
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.
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.
Glad you enjoyed the recipe. Coconut flour brands can vary. Some suck up liquid like a sponge, other's only a little.
My batter never got to the breadcrumb stage. It just ended up being really like pancake batter. Hopefully it turns out
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???
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!
Question: when you list “green or black olives” in the list of ingredients, do you mean Kalamata olives? Is this what you yourself use?
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!
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.
Glad you enjoyed it. I like the idea of making rolls with this. I might do this the next time I bake them!
I have just made this and it is divine. Thank you, thank you, thank you !!!
Thank you! Glad you enjoyed it!
Can’t wait to try this. My question.....do the eggs need to be room temp or can they go in cold.
Thanks!
I've used both and it's been fine. Hope you enjoy the bread. I love how it smells when it's baking!
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.
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. 🙂
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!
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
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.
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!
Hi, it will be the brand of psyllium husk powder. Some brands make the baked goods purple, but the final product tastes the same.
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.
Lol! Thanks for the flaxseed tip!
Thanks for the giggle Julie!! And i will try your flax egg with Angela's delicious bread! Thanks Angela! (Your life sounds fascinating!)
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.
Lol! I had the same problem! I could eat this and nothing else! Wonder what it's like dipped in vodka? Hee hee!
I am allergic to psyllium - it gives me angina - will it work with flax?
I haven't tried it but it might
Hey! I made it using ground chia seeds!
That's great to hear! I've just ran out of psyllium and wanted to bake some bread! Thanks for letting me know!
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.
Nice idea! Let me know how it works out
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!
As long as it tastes good!
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!
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!
Thank you, the additional info will be very helpful! Going to make it today?
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
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.
Huzzah! Glad you like it too! Ah, the joys of a humid environment. My hair is often in full frizz here!