Servings: 10 · Prep Time: 12 mins · Cooking Time: 45 mins
Total Time: 57 mins


This low carb 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.


  • eggs (3 medium)
  • almond milk (3 tbsp)
  • almonds (2 and 1/3 cups ground)
  • lemon juice (2 tsp)
  • olive oil (1 tbsp)
  • natural yoghurt (1 tbsp)
  • dried oregano (1 tsp)
  • bicarbonate of soda (3/4 tsp)
  • fresh rosemary (1/2 tbsp finely chopped)
  • sea salt (1/2 tsp)
  • sundried tomatoes (1/3 cup roughly chopped)
  • green olives (1/3 cup roughly sliced)
  • ground flaxseed (1/4 cup)
  • black pepper (1/8 tsp)


Preheat the oven to 165 degrees Celsius, 145 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 a cooked through in the center.


Italian Keto Bread with Olives and Tomato 1.CR2
Italian Keto Bread with Olives and Tomato 2.CR2
Italian Keto Bread with Olives and Tomato 3.CR2