This Keto Herb & Olive Oil Bread brings the comfort of warm, savory bread back to your low-carb table. It’s tender, aromatic, and perfect for slicing, toasting, or dipping into a little extra olive oil. No complicated steps, no strange flavors—just a reliable loaf you’ll actually want to make again.
If you miss bread on keto, this one will hit the spot without spiking your carbs. It’s simple enough for weeknights and special enough for guests.
Keto Herb & Olive Oil Bread - Soft, Savory, and Easy to Make
Ingredients
- Almond flour (finely ground, blanched for best texture)
- Coconut flour (a small amount adds structure)
- Baking powder (aluminum-free if you prefer)
- Salt (fine sea salt or kosher)
- Garlic powder (or granulated garlic)
- Dried herbs: rosemary, oregano, thyme (or Italian seasoning)
- Fresh herbs (optional but great): minced rosemary or parsley
- Eggs (large)
- Extra-virgin olive oil
- Apple cider vinegar (or white vinegar)
- Unsweetened almond milk (or water)
- Ground psyllium husk (optional, for extra structure and sliceability)
- Sesame seeds or coarse salt (optional topping)
Instructions
- Prep your pan and oven. Preheat the oven to 350°F (175°C). Line an 8.5 x 4.5-inch loaf pan with parchment, letting it overhang for easy removal. Lightly oil the sides.
- Mix the dry ingredients. In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon garlic powder, and 2–3 teaspoons mixed dried herbs. If using, add 1 tablespoon finely ground psyllium husk and whisk well.
- Whisk the wet ingredients. In a separate bowl, whisk 5 large eggs until smooth. Add 1/3 cup extra-virgin olive oil, 1 teaspoon apple cider vinegar, and 1/3 cup unsweetened almond milk. Whisk until fully combined.
- Combine wet and dry. Pour the wet mixture into the dry mixture. Stir with a spatula until a thick, uniform batter forms. If using fresh herbs, fold in 1–2 tablespoons minced rosemary or parsley.
- Adjust consistency if needed. The batter should be thick but spreadable, not runny. If too thick, add 1–2 teaspoons almond milk. If too loose, sprinkle in 1–2 teaspoons almond flour.
- Fill the pan. Transfer the batter to the prepared loaf pan and smooth the top. Drizzle 1–2 teaspoons olive oil on top and gently swirl with a knife. Sprinkle sesame seeds or a pinch of coarse salt if you like.
- Bake. Bake for 35–45 minutes, until the top is golden and a toothpick comes out clean or with just a few crumbs. The center should spring back lightly when pressed.
- Cool properly. Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment and cool completely on a rack—at least 1 hour—before slicing. This sets the structure and prevents crumbling.
- Slice and serve. Use a serrated knife to cut into 12–14 slices. Enjoy warm, toasted, or at room temperature.
What Makes This Recipe So Good
- Truly bread-like texture: Moist, tender crumb with a light crust—no eggy sponge here.
- Everyday ingredients: Almond flour, eggs, olive oil, and common herbs you likely have already.
- Versatile flavor: The herb blend is balanced and savory, and you can tweak it to fit Italian, Mediterranean, or brunch vibes.
- Great for meal prep: Holds up well for several days and slices cleanly for sandwiches or toast.
- Low carb and gluten-free: Ideal for keto, grain-free, and gluten-free eaters.
Shopping List
- Almond flour (finely ground, blanched for best texture)
- Coconut flour (a small amount adds structure)
- Baking powder (aluminum-free if you prefer)
- Salt (fine sea salt or kosher)
- Garlic powder (or granulated garlic)
- Dried herbs: rosemary, oregano, thyme (or Italian seasoning)
- Fresh herbs (optional but great): minced rosemary or parsley
- Eggs (large)
- Extra-virgin olive oil
- Apple cider vinegar (or white vinegar)
- Unsweetened almond milk (or water)
- Ground psyllium husk (optional, for extra structure and sliceability)
- Sesame seeds or coarse salt (optional topping)
Step-by-Step Instructions
- Prep your pan and oven. Preheat the oven to 350°F (175°C). Line an 8.5 x 4.5-inch loaf pan with parchment, letting it overhang for easy removal.
Lightly oil the sides.
- Mix the dry ingredients. In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon garlic powder, and 2–3 teaspoons mixed dried herbs. If using, add 1 tablespoon finely ground psyllium husk and whisk well.
- Whisk the wet ingredients. In a separate bowl, whisk 5 large eggs until smooth. Add 1/3 cup extra-virgin olive oil, 1 teaspoon apple cider vinegar, and 1/3 cup unsweetened almond milk.
Whisk until fully combined.
- Combine wet and dry. Pour the wet mixture into the dry mixture. Stir with a spatula until a thick, uniform batter forms. If using fresh herbs, fold in 1–2 tablespoons minced rosemary or parsley.
- Adjust consistency if needed. The batter should be thick but spreadable, not runny.
If too thick, add 1–2 teaspoons almond milk. If too loose, sprinkle in 1–2 teaspoons almond flour.
- Fill the pan. Transfer the batter to the prepared loaf pan and smooth the top. Drizzle 1–2 teaspoons olive oil on top and gently swirl with a knife.
Sprinkle sesame seeds or a pinch of coarse salt if you like.
- Bake. Bake for 35–45 minutes, until the top is golden and a toothpick comes out clean or with just a few crumbs. The center should spring back lightly when pressed.
- Cool properly. Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment and cool completely on a rack—at least 1 hour—before slicing. This sets the structure and prevents crumbling.
- Slice and serve. Use a serrated knife to cut into 12–14 slices.
Enjoy warm, toasted, or at room temperature.
How to Store
- Room temperature: Store in an airtight container for up to 24 hours.
- Refrigerator: Keeps well for 5–6 days. Place parchment between slices to prevent sticking.
- Freezer: Freeze slices in a zip-top bag for up to 2 months. Reheat from frozen in a toaster or 325°F oven for 8–10 minutes.
- Best texture tip: Toasting or lightly warming brings back that fresh-baked feel.
Health Benefits
- Low carb, high satisfaction: Almond flour keeps carbs down while giving a substantial bite and nutty flavor.
- Healthy fats: Extra-virgin olive oil provides monounsaturated fats linked to heart health and satiety.
- Gluten-free and grain-free: Friendly for those avoiding gluten or grains.
- Fiber support: Psyllium (if used) adds soluble fiber, which can support digestion and help with fullness.
- Herb-powered goodness: Rosemary, thyme, and oregano bring antioxidants and a flavorful punch without extra sodium.
What Not to Do
- Don’t skip cooling time. Slicing too soon makes the loaf crumbly and dense.
- Don’t overmix. Stir just until combined to avoid a tough, rubbery texture.
- Don’t substitute almond meal for almond flour. Coarser grind equals gritty, heavy bread.
- Don’t overbake. Dry, crumbly keto bread is usually a few minutes past done.
Start checking at 35 minutes.
- Don’t overload with fresh herbs. More than 2–3 tablespoons can make the loaf wet and overpowering.
Alternatives
- Dairy note: This recipe is dairy-free as written. For a richer loaf, add 2 tablespoons grated Parmesan to the dry mix.
- Herb swaps: Use Italian seasoning, herbes de Provence, or a blend of dill and chives for a brunch vibe.
- Garlic lovers: Fold in 1–2 tablespoons finely minced sautéed garlic for a mellow, sweet aroma.
- Lemon herb: Add 1 teaspoon lemon zest for a bright, Mediterranean twist.
- Seeded top: Try poppy seeds, everything bagel seasoning, or flaky salt before baking.
- Mini loaves or muffins: Bake in a muffin tin (lined) for 16–20 minutes, or in mini loaf pans for 22–28 minutes.
FAQ
Can I make this bread without coconut flour?
Yes. Replace the 2 tablespoons coconut flour with 1/4 cup additional almond flour and add 1 extra tablespoon psyllium husk if you’re using it.
The texture will be slightly more tender but still sliceable.
What’s the best way to prevent an eggy taste?
Use room-temperature eggs, include the vinegar, and don’t overbake. The herbs, garlic, and olive oil also balance any egg notes. Toasting slices lightly helps too.
Can I use fresh herbs only?
You can, but keep the total at 2–3 tablespoons finely minced.
Dried herbs bring concentrated flavor and help the bread taste evenly seasoned, so a mix of both works best.
Why did my loaf sink in the middle?
Common causes are underbaking, too much liquid, or opening the oven door early. Weigh ingredients if possible, and bake until the center springs back and a toothpick tests clean.
How many carbs per slice?
Exact numbers vary by brand and slice size, but a typical slice (1/12 of the loaf) is roughly 3–4g net carbs. Use your preferred nutrition calculator for precision.
Can I use a different oil?
Avocado oil works well, but extra-virgin olive oil gives the best flavor.
Avoid strongly flavored oils that clash with the herbs.
Do I need psyllium husk?
No, but it helps structure and makes cleaner slices. If you skip it, the loaf will still be tasty—just a touch more delicate.
Final Thoughts
Keto Herb & Olive Oil Bread is the kind of recipe that earns a permanent spot in your rotation. It’s simple, flexible, and consistently good.
Slice it for sandwiches, toast it with butter, pair it with soups, or serve it alongside roasted vegetables and grilled meats. With a pantry-friendly ingredient list and dependable texture, this is low-carb bread you’ll actually look forward to baking again and again.
