My husband has been doing a ketogentic diet for a while and he loves when I make him Paleo, low carb and gluten free bread recipes. I have a few recipes on my healthy paleo site that will check all the boxes for specific dietary needs. I wanted to add some fun and flavor to this recipe that I put up a few years ago by adding olives and sundreidn tomatoes. Use this bread with your favorite sandwich toppings of choice. I hope you enjoy it as much as my husband did. Let me know what you think. 

Low Carb Paleo Bread Recipe with Olives and Sun Dried Tomatoes

Prep time: 10 minutes

Cook Time: 35 minutes

Yield: 1 small loaf (6-8 slices)

Ingredients:

6 eggs (try to get soy free and pastured, at least organic)
1/4 cup olive oil (order now)
1/2 teaspoon coconut vinegar (or apple cider vinegar)
1 cup cashew meal or blanched almond meal
1/4 cup ground flax or ground chia (chia will make the bread darker in color)
3 tablespoons coconut flour, sifted
1 teaspoon baking soda
1/2 teaspoon sea salt

1/3 cup diced black olives

1/4 cup sundried tomato, diced

Directions:

Preheat oven to 350°F. Line an 8 x 4″ loaf pan with a strip of parchment that only lines the bottom of the pan, not the sides. In a large bowl, beat the eggs, oil and vinegar until thoroughly mixed. In a separate bowl, combine the cashew meal, chia meal, coconut flour, baking soda and sea salt until well mixed. Mix the dry ingredients slowly into the wet ingredients making sure not to over stir. Add the olives and sundried tomatoes. Pour into the small lined loaf pan and bake for 35-40 minutes. Remove from oven and allow to cool in pan 12 minutes. Remove from pan by pulling up on the parchment. Set the bread on a wire rack to cool completely for 15 minutes. Slice and enjoy. Store it in the fridge for a week or in the freezer for a few months. 

Nutrition Info: Calories: 193 Protein: 7.5 g , Total Fat : 16.3 g, Total Carbs:5.6 g,  Net Carbs: 3.4 g,  Fiber: 2.2 g  (nutrition facts based on 6 servings)

 

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