Keto Olive Cheese Bread: A Perfect Lunch or Dinner Option
If you’re looking for a keto bread that’s different than what you’ve tried before, this recipe is for you! It’s easy to make and so delicious. This bread has a slightly salty feta cheese and olive topping with a hint of oregano and basil.
Please note: The olives do turn brown after baking, but it’s not moldy brown; it just looks like the olives have been sitting out on your counter for days (that’s why they’re in an airtight container). One of the greatest keto side dishes you can create is this cheese bread recipe. It’s simply a flatbread made entirely of cheese, and it’s deliciously cheesy, satisfyingly chewy, and delicious! And even that isn’t the finest feature of this keto bread.
1/3 cup extra virgin olive oil, cold pressed
You will need to preheat your oven to 400 degrees F and line a 5×9-inch loaf pan with parchment paper. In order for the bread to rise properly, you’ll need some extra virgin olive oil in its cold pressed form (not extra light). If you don’t have any on hand, you can use a different type of healthy fat like avocado oil or flaxseed oil instead.
1/3 cup butter, salted and melted
- Use salted butter for best flavor.
- This is important. Don’t skimp on the melted part!
6 large eggs, room temperature
Room temperature eggs are easier to separate. If you want to be extra careful, crack each egg into a small bowl before transferring it to the stand mixer bowl. This will ensure that small pieces of shell don’t get mixed in with your batter.
2 cups almond flour
Almond flour is made from ground almonds. It’s high in protein and low in carbs, which makes it a great keto baking ingredient. You can usually find it in grocery stores or online!
1/4 cup coconut flour
Coconut flour is a great source of fiber, which helps to keep you feeling full. It also contains manganese and calcium, two nutrients that play important roles in other parts of your body.
1 tsp baking powder, aluminum free
Baking powder is used to make bread rise. It’s a leavening agent, which means it uses air to expand the batter and give it that fluffy texture.
2 tbsp fresh oregano, finely minced (or 2 tsp dried)
If you’re using fresh herbs, simply mince the oregano leaves and add to the dough. If you’re using dried oregano rather than fresh, grind them into a powder first before adding to the dough. The same goes for any other dry ingredients in this recipe—just make sure they’re ground up before mixing with wet ingredients.
2 tbsp fresh basil, finely minced (or 2 tsp dried)
Basil is an essential ingredient in this recipe. I can’t be the only one who’s found it to be a popular herb in Greek cuisine!
1 tsp sea salt, Himalayan (plus optional pinch for topping)
Add salt to taste, but keep in mind that if you are using dried herbs instead of fresh (or a mixture of both) the flavor will be less salty than if you were to use just fresh herbs. If you find this is the case for your version, add another pinch of salt.
12 oz. kalamata olives, sliced in half
Kalamata olives are a type of olive that originated in the city of Kalamata, Greece. They’re usually served as a side dish, but you can use them in this delicious bread too.
8 oz. feta cheese, crumbled
Feta cheese is a crumbly, white cheese with a sharp, salty taste that originated in Greece. It’s commonly used in Mediterranean dishes and has many uses. Feta can be added to salads, pasta or pizza to add flavor and nutrients such as calcium (1 cup of feta contains about 590 mg), phosphorus (730 mg) and vitamin B12 (.4 mg).
This is a great recipe for those days when you want to indulge in something savory and satisfying without feeling guilty about it! It’s also perfect as an appetizer, snack or even breakfast if you’re looking for something filling. The kalamata olives give a nice salty kick while the feta cheese adds creaminess and tanginess. You can customize this recipe with your favorite toppings like capers or sun-dried tomatoes—they would go well with any kind of cheese!