Olive & Sun-dried Tomato Mini Keto Bread Loaf
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
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.
  • CourseBread, Light Meals
Servings Prep Time
1small loaf (9 slices) 15minutes
Cook Time
30minutes
Servings Prep Time
1small loaf (9 slices) 15minutes
Cook Time
30minutes
Ingredients
  • 140g almond flour
  • 50g psyllium husk powder
  • 2tsp baking powder
  • 1tsp salt
  • 20g Parmesan cheesefinely grated
  • 65g best-quality Kalamata olivespitted and sliced
  • 70g sun-dried tomatoesdrained and chopped small
  • 2 large eggs
  • 2 egg whites
  • 2tsp white balsamic vinegar
  • 170g hot water
  • Pink Himalayan Salt
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.
  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.
  6. Immediately mix in the hot water.
  7. Mix well to combine then tip the mixture into the baking tin.
  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.