Homemade bread is always a treat, and when it’s packed with the bold, briny flavor of kalamata olives, it’s next-level delicious. This keto olive bread is a satisfying, herby loaf with a perfectly soft texture and a crispy crust. It’s a fantastic alternative for anyone following a low carb lifestyle while still craving a hearty, flavorful bread.
Unlike many keto bread recipes that can turn out dense or dry, this version strikes the perfect balance. The combination of almond flour and psyllium husk keeps it light yet sturdy, while the olives, rosemary, and garlic powder add a Mediterranean flair. Whether toasted, sliced for sandwiches, or enjoyed on its own, this bread is one you’ll want to make on repeat.
Why You’ll Love This Keto Olive Bread
Every bite of this bread is packed with flavor, but it also delivers on texture and versatility. Here’s why this recipe stands out:
- Easy to make – A simple mix-and-bake recipe with no kneading required.
- Perfect texture – Soft inside with a golden, slightly crispy crust.
- Olive-infused goodness – Briny kalamata olives give it an irresistible Mediterranean flavor.
- Pairs well with everything – From soups to salads, it’s a great addition to any meal.
- Great for meal prep – Stays fresh for days, making it perfect for make-ahead meals.
How to Enjoy This Olive Bread
Keto olive bread is fantastic on its own, but it also works well in a variety of ways. Here are some ways to enjoy it:
- Toasted with butter or olive oil – A warm slice with a drizzle of olive oil is simple yet delicious.
- Paired with cheese – Serve with soft cheeses like goat cheese or feta.
- Dipped into soups or stews – Perfect for soaking up broths without getting soggy.
- Used as sandwich bread – Makes a great base for keto-friendly sandwiches with meats and spreads.
- Served with a side of marinara – A delicious pairing for dipping is a hearty keto marinara sauce.
Storage Tips
To keep this bread fresh, store it in an airtight container at room temperature for up to three days. If you prefer a firmer texture, keep it in the refrigerator for up to a week.
For longer storage, freeze individual slices by wrapping them in plastic wrap and placing them in a freezer-safe bag for up to two months. When ready to eat, thaw at room temperature or lightly toast for a crispy finish.
If you plan to use this bread throughout the week, slice it ahead of time and store it in the fridge for easy grab-and-go portions.
A Bread Worth Baking Again and Again
Whether you’re serving it with a meal or enjoying a slice as a snack, this keto olive bread is one of those recipes that you’ll want to keep in your regular rotation. The combination of savory herbs and salty olives makes each bite flavorful, and the easy prep means it’s a foolproof recipe you can count on.
With its satisfying texture and Mediterranean-inspired flavor, this bread pairs well with a variety of dishes or stands on its own as a simple yet tasty treat. Try it once, and you might just find yourself baking it every week!
Olive Bread (Keto-Friendly)
Ingredients
Dry Ingredients:
- 2 cups almond flour
- 3 tablespoons psyllium husk powder
- 2 teaspoons baking powder
- 1 tablespoon rosemary
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 20 kalamata olives sliced
Wet Ingredients:
- 4 eggs
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 1/4 cup boiling water
Instructions
- Preheat oven to 350°F and grease a large pound cake mold.
- Slice the kalamata olives and set aside.
- In a bowl, mix all the dry ingredients. Add the wet ingredients and stir with a spatula until combined.
- Fold in the sliced olives, ensuring they are evenly distributed.
- Transfer the dough into the prepared cake mold and spread it evenly.
- Bake for 60 minutes or until golden brown.
- Allow the bread to cool completely before removing it from the mold and slicing.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.