Low Carb Olive Bread
Savor the irresistible flavors of this Low Carb Olive Bread, a Mediterranean-inspired delight that's as wholesome as it is delicious. Made with a blend of almond and coconut flours, this recipe is a gluten-free and keto-friendly twist on traditional olive bread. Packed with savory notes from black olives, cheddar cheese, garlic, and oregano, every bite offers a burst of flavor. The addition of Greek yogurt keeps the loaf moist and tender, while fresh parsley adds a pop of freshness. Perfectly golden and ready in under an hour, this bread is an excellent choice for a low-carb appetizer, a side for soups and salads, or even a satisfying snack. Easy to make and loaded with healthy fats, this Low Carb Olive Bread is a must-try for anyone seeking a guilt-free indulgence!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Coconut flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Garlic powder
- 1 teaspoon Dried oregano
- 4 Eggs
- 0.5 cup Greek yogurt (full fat)
- 0.25 cup Olive oil
- 0.75 cup Black olives, pitted and chopped
- 1 cup Cheddar cheese, shredded
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with olive oil or line it with parchment paper.
In a medium-sized bowl, combine almond flour, coconut flour, baking powder, salt, garlic powder, and dried oregano. Mix well and set aside.
In a large bowl, beat the eggs until frothy. Add the Greek yogurt and olive oil, and whisk until fully combined.
Slowly add the dry ingredients to the wet ingredients, stirring continuously until a thick batter forms.
Fold in the chopped black olives, shredded cheddar cheese, and chopped parsley into the batter. Stir gently to distribute them evenly throughout the mixture.
Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.
Place the loaf pan in the preheated oven and bake for 40-45 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Carefully transfer it to a wire rack to cool completely before slicing.
Serve the low-carb olive bread as an appetizer or alongside your favorite low-carb dishes. Enjoy!
Nutrition Facts
Calories |
2686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.1 g | 285% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 888 mg | 296% | |
| Sodium | 4553 mg | 198% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 15.9 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1471 mg | 113% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1110 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
