Olive & Sun-dried Tomato Low-carb Bread

Olive and Sundried Tomato Bread
Olive and Sundried Tomato Bread

I am never running out of ideas to mimic a loaf of the good stuff. Each slice of this bread – made using almond flour and psyllium husk powder – comes in at 7g carbs (one slice is approx. 60g / 2.1oz). A bit of a hefty price to pay for such a small slice, but a great recipe to try anyway on your low-carb journey. Use the best quality, strongest-tasting black olives you can find and don’t omit the sun-dried tomatoes – they add a lovely sharpness with every bite. Serve with a thick layer of grass-fed butter and a crack of Pink Himalayan salt.

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 7g
(14.1%); Fat 16g (72.1%); Protein 6.8g (13.8%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

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Print Recipe
Olive and Sun-dried Tomato Low-carb Bread
Each delicious slice of this low-carb olive and sun-dried tomato bread comes in at only 7g carbs per serving. This is calculated on a slice weighing in at approximately 60g / 2.1oz each.
Olive & Sun-dried Tomato Mini Keto Bread Loaf
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Bread, Light Meals
Prep Time 15 minutes
Cook Time 30 minutes
Servings
small loaf (9 slices)
Ingredients
  • 140 g almond flour
  • 50 g psyllium husk powder
  • 2 tsp baking powder
  • 1 tsp salt
  • 20 g Parmesan cheese finely grated
  • 65 g best-quality Kalamata olives pitted and sliced
  • 70 g sun-dried tomatoes drained and chopped small
  • 2 large eggs
  • 2 egg whites
  • 2 tsp white balsamic vinegar
  • 170 g hot water
  • Pink Himalayan Salt
Course Bread, Light Meals
Prep Time 15 minutes
Cook Time 30 minutes
Servings
small loaf (9 slices)
Ingredients
  • 140 g almond flour
  • 50 g psyllium husk powder
  • 2 tsp baking powder
  • 1 tsp salt
  • 20 g Parmesan cheese finely grated
  • 65 g best-quality Kalamata olives pitted and sliced
  • 70 g sun-dried tomatoes drained and chopped small
  • 2 large eggs
  • 2 egg whites
  • 2 tsp white balsamic vinegar
  • 170 g hot water
  • Pink Himalayan Salt
Olive & Sun-dried Tomato Mini Keto Bread Loaf
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 180°C / 355°F.
  2. Grease and line a small bread baking tin (mine was 9cm x 20cm / 3.5-in x 8-in).
  3. Combine the almond flour, psyllium husk powder, baking powder, salt and grated Parmesan in a bowl. In a separate bowl, whisk the eggs, egg white and white balsamic vinegar together. Have your chopped olives and sun-dried tomatoes ready.
    Olive and Sundried Tomato Bread
  4. Add the olives and sun-dried tomatoes to the flour mix and combine well until evenly distributed.
  5. Pour the egg mix into the flour mix and combine.
    Olive and Sundried Tomato Bread
  6. Immediately mix in the hot water.
    Olive and Sundried Tomato Bread
  7. Mix well to combine then tip the mixture into the baking tin.
    Olive and Sundried Tomato Bread
  8. Bake for 30 minutes, then remove and allow to cool slightly before tipping out of the tin. Allow to cool completely before slicing. This mini loaf makes about 9 slices, each of which are approximately 60g / 2.1oz. Delicious spread with grass-fed butter and a sprinkle of Pink Himalayan salt.
  9. These recipes have been created for you to enjoy and share with like-minded peeps. If you loved it - please take a pic of your creation & share it on your Keto/Low-carb Facebook community groups. Please credit M&L by supplying the link of this recipe. (I would appreciate that very much!) If you ran into trouble with the recipe - please use the comment facility below so that I can respond to your queries, and in that way other readers can benefit from it too.
Recipe Notes

Macro Details per serving (1 slice)
14.1%            Carbs
13.8%            Protein
72.1%            Fat

Nutritional Information per serving (1 slice)
Calories                         198Kcal / 828kJ
Fat                                  16g
of which saturates       2.1g
Carbohydrates             7g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars           1g
Fibre                               7.5g
Protein                           6.8g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 7g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Almonds
Eggs
Milk
Sulphites
Wheat (may be found in the baking powder)

Olive and Sundried Tomato

The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.

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