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5 from 5 votes
This keto approved bread is packed with aromatic herbs, salty olives and sweet sundried tomatoes.
This is a great option for serving alongside keto soups, as a sandwich bread filled with prosciutto ham or simply dipped in olive oil for snacking.
Prep Time12 mins
Cook Time45 mins
Total Time57 mins
Course: Side Dish, Snack
Cuisine: Italian
Keyword: bread, Italian, Italian bread, keto, keto bread, low-carb bread, olives, Tomatoes
Servings: 10 slices
Calories: 240kcal


  • 3 medium eggs
  • 3 tbsp almond milk
  • 250 g ground almonds
  • 2 tsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tbsp natural yoghurt (yogurt)
  • 1 tsp dried oregano
  • ¾ tsp bicarbonate of soda
  • ½ tbsp fresh rosemary finely chopped
  • ½ tsp sea salt
  • 9 sundried tomatoes roughly chopped
  • 10 green olives roughly sliced
  • 40 g ground flaxseed
  • 1/8 tsp black pepper


  • Preheat the oven to 165°C (325°F), 145°C (300°F) for fan assisted. Line a loaf tin with baking paper.
  • Add the ground almonds, flax, bicarbonate of soda, lemon juice, oregano, salt and
    pepper to a food processor. Pulse well to combine.
  • Add the eggs and blend to combine until thick and doughy.
  • Add the milk, olive oil and yoghurt and blend again until you have a thick but
    pourable batter.
  • Spoon the mixture into a mixing bowl. Add the rosemary, olives and tomatoes. Stir well, distributing them evenly throughout the batter.
  • Spoon the batter into the lined loaf tin.
  • Transfer to the oven to bake for 40-45 minutes or until golden brown all over and cooked through in the center.


Calories: 240kcal | Carbohydrates: 6g | Protein: 9g | Fat: 21g | Fiber: 4g

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