Keto Olive Bread

If you miss real bread on a keto diet, this one is worth trying. It has a soft crumb, a savory flavor, and little bits of olive in every slice.

I made this keto olive bread because I wanted something I could eat with soups or just on its own with a bit of butter.

It is low carb and keto friendly, so you can enjoy a slice or two without worrying about your carb count for the day.

The olives and sun-dried tomatoes give it a nice Mediterranean feel, and the oregano ties it all together.

It also holds up well for a few days, so you can make one loaf and slice off pieces whenever you want them.

Why You’ll Love This Recipe

Bold Mediterranean Flavor – Kalamata olives, oregano, garlic, and sun-dried tomatoes give every slice a rich, balanced taste.

Soft, Satisfying Texture – Almond flour and psyllium create a tender, sturdy crumb that slices neatly without feeling heavy.

Perfect for Keto Eating – Low carb ingredients make this flavorful loaf a satisfying alternative to traditional bread.

Moist and Rich – Olive oil keeps the bread pleasantly moist while adding a smooth, savory flavor.

Recipe Ingredients

• 2 cups Almond Flour
• 2 tbsp Psyllium Husk Powder
• 1 tbsp Baking Powder
• 1 tsp Salt
• 1 tsp Dried Oregano
• 1/2 tsp Garlic Powder
• 3 large Eggs
• 1/4 cup Olive Oil
• 1/4 cup Warm Water
• 1/2 cup Pitted Kalamata Olives, Chopped
• 2 tbsp Sun-Dried Tomatoes, Chopped

How To Make

Step 1

Preheat the oven to 350 F and line a loaf pan with parchment paper. Combine the almond flour, psyllium husk powder, baking powder, salt, oregano, and garlic powder in a large bowl.

Step 2

Add the eggs, olive oil, and warm water. Mix until a thick dough forms, then rest for 2 minutes.

Step 3

Fold in the chopped olives and sun-dried tomatoes so they are scattered evenly through the dough without crushing them.

Step 4

Press the dough into the loaf pan and smooth the top. Bake for 40 to 50 minutes until golden brown and firm.

Step 5

Cool completely on a wire rack before slicing. The crumb is soft and savory with briny olive flavor in every bite.

Tips

Use Fine Almond Flour

Choose finely ground, blanched almond flour rather than coarse almond meal. Fine flour gives the bread a smoother crumb and helps it hold together better.

Almond meal absorbs liquid differently and can make the loaf feel heavy or grainy. If your flour has small lumps, stir it well before measuring.

Measure the Psyllium Carefully

Use psyllium husk powder, not whole psyllium husks. The powder absorbs water more evenly and gives this keto bread the structure it needs.

Spoon the powder into the measuring spoon and level the top without packing it down. Too much can make the center gummy, while too little can leave the loaf too delicate.

Mix the Dry Ingredients Well

I recommend mixing the dry ingredients until the psyllium, baking powder, salt, and seasonings are spread evenly through the almond flour. Psyllium powder can form small clumps if it is not mixed well.

This step also prevents pockets of baking powder or salt in the finished loaf. A small whisk works especially well for getting an even mixture.

More Recipes

• Keto Cottage Cheese Focaccia
• Keto Flatbread
• Keto Garlic Bread Bites
• Keto Italian Herb Cheese Crackers
• Keto Seed Bread

Frequently Asked Questions

Can I use whole psyllium husks instead of psyllium husk powder?

Whole psyllium husks do not absorb liquid as evenly as powder, so the bread may have a different texture. For the most reliable result, use finely ground psyllium husk powder.

If whole husks are all you have, grind them into a fine powder before measuring. This helps the dough hold together and gives the loaf a smoother crumb.