Low Carb Olive Sourdough Bread
Elevate your low-carb baking game with this irresistible Low Carb Olive Sourdough Bread, a gluten-free loaf bursting with Mediterranean flavors. Made with nutrient-rich almond flour and psyllium husk, this bread delivers a hearty texture while staying keto-friendly. The tangy sourdough starter adds a touch of authenticity, while chopped Kalamata olives lend a savory, briny kick to every bite. Perfect for pairing with cheese, dipping into olive oil, or enjoying as a standalone snack, this recipe is surprisingly easy to prepare and requires minimal rising time. Whether you’re on a low-carb diet or simply love artisan-style bread, this loaf is a delicious addition to your repertoire. With its golden crust and chewy crumb, this homemade delight is as stunning to look at as it is to taste!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Almond flour
- 30 grams Psyllium husk powder
- 10 grams Baking powder
- 5 grams Salt
- 5 grams Xanthan gum
- 4 large Eggs
- 15 ml Apple cider vinegar
- 240 ml Warm water
- 100 grams Kalamata olives, pitted and chopped
- 150 grams Active sourdough starter
Instructions
Preheat your oven to 175°C (350°F) and line a loaf pan with parchment paper.
In a large mixing bowl, combine almond flour, psyllium husk powder, baking powder, salt, and xanthan gum. Mix well until all dry ingredients are thoroughly combined.
In a separate bowl, beat the eggs until they are frothy. Add the apple cider vinegar and warm water, stirring to combine.
Add the wet ingredients to the dry ingredients and mix until a dough forms. It should be thick and sticky.
Fold in the chopped kalamata olives and the sourdough starter into the dough, ensuring that the olives are evenly distributed throughout.
Transfer the dough into the prepared loaf pan, smoothing the top with a spatula or dampened hands.
Let the dough rise at room temperature for about 30 minutes to allow the sourdough flavors to develop.
Place the loaf in the preheated oven and bake for 60 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 allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice the bread and serve. Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.8 g | 179% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 4904 mg | 213% | |
| Total Carbohydrate | 101.6 g | 37% | |
| Dietary Fiber | 56.1 g | 200% | |
| Total Sugars | 7.9 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 676 mg | 52% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 645 mg | 14% | |
*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.
