How long will keto bread last?

Keto bread, including this Keto Olive Bread , lasts about 2 days at room temperature or up to 5 days in the fridge. For longer storage, freeze individual slices and reheat when needed.

What are the downsides of keto bread?

Some keto breads can be dense or dry, but this recipe balances almond and coconut flours to create a lighter texture. The main downside is a shorter shelf life compared to traditional bread, which is why refrigeration or freezing is recommended.

How often should you eat keto bread?

Keto bread can be enjoyed regularly as long as it fits within your daily carb limit. Because it’s rich in fiber and healthy fats, this Keto Olive Bread can be part of your routine meals without spiking blood sugar.

Should keto bread be refrigerated?

Yes, refrigeration is best for freshness and safety. Keto breads are higher in moisture, so keeping them in the fridge extends their shelf life and prevents spoilage.

How long will keto bread last?

Keto bread, including this Keto Olive Bread, lasts about 2 days at room temperature, 5 days in the fridge, or up to 2 months when frozen.

What are the downsides of keto bread?

Some keto breads can be dense or dry, but this Keto Olive Bread balances almond and coconut flours to create a lighter loaf. The main downside is shorter shelf life compared to regular bread.

How often should you eat keto bread?

You can enjoy keto bread regularly as long as it fits within your daily carb allowance. Keto Olive Bread is rich in fiber and healthy fats, making it a good low-carb staple.

Should keto bread be refrigerated?

Yes, keto bread should be refrigerated to maintain freshness and prevent spoilage. Keto Olive Bread is best stored in the fridge or frozen in slices.

Keto Olive Bread: Easy Low-Carb Loaf Full of Flavor

Name: Keto Olive Bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 loaf (10 slices)
Cuisine: Keto / Low-Carb
Ingredients: 2 cups almond flour; ¼ cup coconut flour; 2 tsp baking powder; ½ tsp baking soda; 1 tsp sea salt; 4 large eggs; ⅓ cup olive oil; ½ cup unsweetened Greek yogurt (or sour cream); ½ cup pitted Kalamata olives, chopped; ¼ cup green olives, sliced; 1 tsp dried rosemary (or thyme); ½ cup shredded mozzarella (optional)

Description

Savory and low-carb, this Keto Olive Bread combines almond flour, coconut flour, and briny olives for a deliciously soft loaf perfect for any meal.

Ingredients

Scale

2 cups almond flour

¼ cup coconut flour

2 tsp baking powder

½ tsp baking soda

1 tsp sea salt

4 large eggs

⅓ cup olive oil

½ cup unsweetened Greek yogurt (or sour cream)

½ cup pitted Kalamata olives, chopped

¼ cup green olives, sliced

1 tsp dried rosemary (or thyme)

½ cup shredded mozzarella (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.

2. Whisk almond flour, coconut flour, baking powder, baking soda, and salt.

3. In another bowl, beat eggs, olive oil, and yogurt until smooth.

4. Mix wet and dry ingredients to form a thick batter.

5. Fold in olives, rosemary, and cheese if using.

6. Pour batter into loaf pan and smooth top.

7. Bake 35–40 minutes until toothpick comes out clean.

8. Cool in pan 10 minutes, then transfer to wire rack before slicing.

Notes

Store in fridge up to 5 days or freeze slices for 2 months.

Tastes amazing toasted with butter or dipped in olive oil.

Swap olives with sun-dried tomatoes for variation.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Bread
Method: Baking
Cuisine: Keto / Low-Carb

Nutrition

Serving Size: 1 slice
Calories: 190
Sugar: 1g
Sodium: 320mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 3g
Protein: 7g
Cholesterol: 55mg