Low Carb Rosemary Olive Bread | Diabetes-Friendly Recipe

Looking for an alternative to traditional bread? This Low Carb Rosemary Olive Bread is soft, savoury and packed with the delicious combination of rosemary and black olives. Made with almond flour instead of wheat flour, it's a great option to enjoy alongside soup, as part of a lunch or simply toasted with your favourite toppings.

With approximately 6.3 g of carbohydrates per serving, it's a lower-carbohydrate alternative to many traditional breads.

Serves: 12
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 35 minutes

Why This Low Carb Rosemary Olive Bread Recipe Works for Diabetes

Traditional bread can be a significant source of carbohydrates, particularly when made with refined white flour. This recipe uses almond flour instead, which is naturally lower in carbohydrates and provides protein, fibre and healthy fats.

The combination of almond flour, eggs and cream cheese also provides protein and fat, helping make the bread more satisfying. Black olives and rosemary add plenty of flavour without adding significant carbohydrates.

As with any carbohydrate-containing food, individual blood glucose responses can vary, so portion size and what you eat alongside the bread are worth considering.

Nutritional Highlights (Per Serving – Approx.)

1 serving = 1/12 of the loaf

• Energy: ~240 kcal
• Protein: ~7 g 
• Total fat: ~22 g
• Saturated fat: ~8 g
• Carbohydrates: ~6.3 g
• Dietary fibre: ~2 g
• Net carbohydrates: ~4.3 g
• Sodium: ~300 mg

Approximate values based on the ingredients provided. Actual nutrition will vary depending on the brands of almond flour, cream cheese, olives and sweetener used.

Ingredients

• ½ cup (1 stick) salted butter, softened
• 110 g cream cheese, softened
• 1 tablespoon granulated sweetener or sugar substitute
• 3 large eggs
• 2½ cups almond flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 85 g large pitted black olives
• 1 tablespoon finely chopped fresh rosemary
• Extra black olives and rosemary leaves, for topping

 Method

1. Preheat oven to 180°C
2. Line a square baking dish with baking paper and set aside (9x9 preferably)
3. In a medium mixing bowl, beat softened butter, cream cheese and sweetener with an electric mixer
4. Add eggs one at a time, beating well
5. In a separate bowl, combine almond flour, baking powder and salt.
6. Gradually adding in the cream cheese mixture and beat well
7. Stir through the black olives and finely chopped rosemary.
8. Spoon into the baking dish and smooth out
9. Top with additional black olives and whole rosemary leaves
10. Bake for 30-35 minutes or until golden brown and cooked through
11. Allow to cool for 10-15 minutes 
       

Diabetes-Friendly Tips

• Watch your portion: Although this bread is lower in carbohydrate, it is quite energy-dense because of the almond flour, butter and cream cheese.
• Look for a natural almond flour with no added sugar.
• Choose a granulated sweetener that suits your dietary preferences and contains little or no added sugar.
• Serve with protein and vegetables for a more balanced meal, for example, alongside vegetable soup, eggs or a salad.
• If you're watching your sodium intake, consider using unsalted butter and reducing the added salt, as olives and cream cheese can already contribute sodium.
• Store leftovers in an airtight container in the refrigerator and toast individual slices when you're ready to enjoy them.

1. Is this bread suitable for people managing diabetes?
It can be included as part of a balanced eating pattern. It contains significantly less carbohydrate than many traditional breads, with approximately 6.3 g of carbohydrates per serving. Portion size and your individual response to carbohydrate are still important.

2. Can I use almond meal instead of almond flour?
Yes. Almond meal can be used, although it is generally coarser than almond flour, so the finished bread may have a slightly different texture.

3. How should I store this bread?
Because it contains eggs, cream cheese and butter, store it in an airtight container in the refrigerator. It should keep for several days.

4. Can I freeze it?
Yes. Slice the cooled bread before freezing so you can take out individual portions as needed. Wrap well and freeze for up to approximately 1 month for best quality.

5. What can I serve with rosemary olive bread?
It's delicious alongside vegetable or chicken soup, salads, eggs or grilled vegetables. You can also toast a slice and enjoy it with avocado, cottage cheese or another favourite topping.

Disclaimer: This blog is not a substitute for professional medical advice, diagnosis, or treatment. Always consult your doctor or a qualified health provider with any questions about your condition. If you have a medical emergency, call 911 (US) or 000 (Australia) immediately, or visit your nearest emergency care center.