Olive bread
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Keto Eliopsomo (Greek olive Bread)

Prep Time20 mins
Cook Time1 hr
resting time15 mins
Total Time1 hr 20 mins
Course: Keto bread
Cuisine: Keto Mediterranean
Keyword: Keto Bread, Olive bread
Servings: 20 slices
Author: Apollonas Kapsalis

Ingredients

  • 150 g (5.3 oz) almond flour
  • 5 tbsp ground flaxseed we used golden flaxseed
  • 2 tbsp psyllium powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 2 tbsp apple cider vinegar
  • 4 large eggs free-range
  • 150 g (1/2 cup) goat yoghurt alternatively use sour cream
  • 100 ml (1/2 cup) olive oil
  • 50 g (1,7 oz) chopped Kalamata olives
  • 1 tsp dried rosemary ground
  • 1 tsp dried basil

Instructions

  • Mix all the dry ingredients together (almond flour, ground flaxseed, psyllium powder, salt, baking soda)
  • In a deep mixing bowl, beat the eggs for at least 5 minutes. Start adding olive oil slowly and keep mixing until you get a nice emulsion. Now add goat yoghurt and apple cider vinegar.  Keep mixing. This step is crucial, you really need to beat the wet ingredients longer than usual for best results.
  • Start adding the dry ingredients, spoon by spoon, while mixing on lower speed. You can use dough hook now because the dough will start thickening.   Add chopped olives and mix for another 3 minutes.
  • Cover the bowl with a kitchen towel and leave it to rest at room temperature for 15 to 20 minute.
  • Preheat the oven to 200ºC (392ºF) and transfer the dough into a bread mould. If you are using a metallic bread pan, grease it with some coconut oil. You can sprinkle some flaxseeds or sesame seeds on top. 
  • Bake for 30 minutes and then reduce the temperature to 150ºC (300ºF) and bake for another 30 minutes. Let the bread cool down totally before cutting it.