Low Carb Rustic Tomato Bread
This Low Carb Rustic Tomato Bread is a wholesome, flavorful twist on classic bread, perfect for those following a low-carb lifestyle. Made with almond and coconut flour, this recipe achieves a tender yet hearty texture while sun-dried tomatoes and aromatic herbs like basil, oregano, and garlic powder infuse each bite with Mediterranean-inspired richness. The easy-to-follow method combines simple ingredients—including eggs, olive oil, and apple cider vinegar—for a moist and beautifully golden loaf that’s ideal for pairing with soups, salads, or as a standalone savory snack. Gluten-free and packed with healthy fats, this tomato bread is ready in just an hour, making it a convenient option for meal prep or gatherings. Whether served fresh or stored to enjoy later, this bread delivers rustic charm with bold flavors!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 cup Sun-dried tomatoes, chopped
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 4 large Eggs
- 0.25 cup Olive oil
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 2 tablespoons Basil, finely chopped
- 0.25 cup Water
Instructions
Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving some overhang for easy removal.
In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, garlic powder, and dried oregano.
In a separate medium bowl, beat the eggs. Add olive oil, apple cider vinegar, and water, and whisk until well combined.
Pour the wet ingredients into the dry ingredients and mix until a batter forms.
Fold in the sun-dried tomatoes and fresh basil until evenly distributed.
Spoon the mixture into the prepared loaf pan and smooth the top with a spatula.
Place the loaf pan in the preheated oven and bake for 40 minutes or until the top 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.
Lift the bread out of the pan using the parchment overhang and transfer it to a wire rack to cool completely before slicing.
Serve the bread fresh or store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.3 g | 225% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3148 mg | 137% | |
| Total Carbohydrate | 118.4 g | 43% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 49.0 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 682 mg | 52% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4131 mg | 88% | |
*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.
