About
This keto friendly loaf is rich with flavor from sweet sundried tomatoes, salty kalamata olives and aromatic oregano.
Perfect on its own, slathered with butter, to accompany a lunchtime salad or for dipping into keto soups!
Although this recipe has been prepared using a food processor, it will work just as well mixed by hand.
Ingredients
- 7 olives pitted kalamata olives by mezzetta
- 5 pieces raw vegetables tomatoes sundried by freshdirect
- 3 small egg whole
- 9 ounce food cupboard home baking almonds ground by sainsbury's
- 1 tablespoon olive oil
- 1 tablespoon yogurt, plain, whole milk
- 1 tablespoon oregano, ground
- 1 teaspoon apple cider vinegar
- ½ tablespoon 100% pure erythritol by now
- ½ teaspoon baking soda
- ¼ cup organic ground flax seed by wild oats
- ¼ cup almond milk
- ¼ teaspoon salt, sea salt
Instructions
- Preheat the oven to 330 degrees Fahrenheit and line a loaf tin with baking paper.
- Add the ground almonds, ground flaxseed, erythritol, baking soda, oregano and salt to a food processor. Pulse to combine.
- Add the eggs and blend to form a thick batter.
- Add the olive oil, apple cider vinegar, yogurt and milk. Blend again to form a smooth batter.
- Roughly chop the tomatoes and olives and add to the batter. Pulse to combine.
- Spoon the batter evenly into the lined baking tray, so that it is level.
- Bake for 45 minutes or until golden brown all over and a skewer comes out clean. Leave to cool in the tin before slicing.
Nutrition Facts
- Servings: 10
- Calories: 214.9kcal/899.0kJ (per serving)
- Fat: 18.6g (per serving)
- Carbs: 6.4g (per serving)
- Protein: 8.5g (per serving)
