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Low Carb Paleo Bread Recipe with Olives and Sun Dried Tomatoes

February 21, 2016 By Caitlin Weeks

Low Carb Paleo Bread Recipe with Olives and Sun Dried Tomatoes

 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)

 

Don’t forget to pin it!
Low Carb Paleo Bread Recipe with Olives and Sun Dried Tomatoes

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Filed Under: Breakfast, Paleo Bread

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Comments

  1. Ashley says

    February 21, 2016 at 2:31 pm

    I love you low carb recipes & was wondering if you could help me I’ve been tryingto make meatloaf but it comes out mushy ……

  2. Ashaki Dore says

    February 21, 2016 at 4:13 pm

    Awesome can’t wait to try it!

  3. Christine Gemmell says

    February 21, 2016 at 9:21 pm

    The directions say to add the sweetener but there is none in the ingredients. Also says coconut oil in the directions but olive oil in the ingredients?

  4. Elena says

    February 21, 2016 at 9:42 pm

    You mention coconut oil and sweetener in the directions but not in the ingredients – I assume its olive oil instead of coconut but what sweetener are we supposed to use? Thanks!

  5. Judith Gucker says

    February 27, 2016 at 9:09 am

    I find your blog terribly frustrating. Your recipes, which I love, do not have a print button nor can I copy and paste them.

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