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Low Carb Rosemary Olive Bread

by IBD Medical on January 23, 2020

This delicious low carb bread is perfect for sandwiches or to eat with soup! This low carb bread has about 6.3g of carbohydrates.

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Difficulty: Easy

Serves: 12


  • ½ cup or 1 stick of salted butter, softened
  • 110g cream cheese, softened
  • 1 tablespoon granulated sweetener sugar substitute
  • 3 large eggs
  • 2 ½ cups almond flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 85g large pitted black olives
  • 1 tablespoon finely chopped rosemary


  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 small mixing bowl, combine almond flour, baking powder and salt. Gradually adding in the cream cheese mixture and beat well
  6. Stir in black olives and rosemary
  7. Spoon into the baking dish and smooth out
  8. Top with additional black olives and whole rosemary leaves
  9. Bake for 30-35 minutes or until golden brown and cooked through
  10. Allow to cool for 10-15 minutes

IBD Medical was born in Sydney Australia. Our mission is to help improve the lives of people living with diabetes by providing the best possible support products and information. 
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