This low-carb, Keto, and gluten-free Olive Bread is made with almond flour, hemp seeds, eggs, olives, and Feta Cheese. And this is a tasty savory bread to eat any time of day!

PIN the low-carb Olive Bread to make it later!

Olive Bread sliced on plate, with rest of loaf in background in baking dish

I’m very excited to share this new recipe for Olive Bread! This is an easy-to-make almond flour bread that has so much flavor from hemp seeds, Greek oregano, Greek Seasoning, olives, and Feta cheese. I worked on the recipe with Kara for a couple of weeks to get the final version you see here, and when I tried the bread out on my brother Rand who is visiting Utah, he said it was one of the best breads he’s ever tasted!

This is a moist bread from the Feta cheese and you’ll get best results if you let the Olive Bread cool about 30 minutes before you slice it. And of course it’s delicious when it’s freshly made, but I’ve been keeping the leftovers in the fridge and then toasting it in my much-loved Cuisinart Convection Air Fryer Toaster Oven (affiliate link) for about a minute. And I like the toasted bread with a bit of butter, although that’s completely optional! If you like olives and Feta cheese I hope you’ll try this fun new bread recipe!

What ingredients do you need for this recipe?

What size loaf pan did I use?

I used a 9 inch x 5 inch loaf pan (affiliate link) for this recipe. But the pan was not completely full, so if you have a pan that’s just slightly smaller than that I think it will work.

What kind of hemp seeds did I use?

There are many brands of hemp seeds, and all add a nutty flavor and add a nice texture to baked goods. But I am partial to a brand called Hemp Hearts (affiliate link) which is what I used for this recipe.

Can you use Kalamata Olives in this bread?

We made the bread with sliced black olives, but if you’re a fan of Kalamata olives I think they would be delicious in this recipe.

Want more recipe ideas for Almond Flour?

Check out My Favorite Low-Carb Almond Flour Recipes for more ideas for cooking and baking with almond flour!

Olive Bread process shots collage

How to make Olive Bread:

  1. Preheat oven to 325F/165C. Spray loaf pan with non-stick spray.
  2. Mix almond flour, hemp seeds, baking powder, Greek oregano, and Greek Seasoning.
  3. Drain olives. Slice green onions. Crumble Feta.
  4. Beat eggs and then mix into dry ingredients. Then mix in olives, green onions, and Feta, stirring just enough to combine.
  5. Put mixture into loaf pan and bake 55-60 minutes, or until top is browned and a toothpick inserted into the bread comes out clean. (We baked it 60 minutes, but I would start to check after about 50 minutes.)
  6. Let bread cool about 30 minutes in the pan. Then slice and eat!
  7. I haven’t tried freezing this bread yet, but I’m guessing it will freeze well.
  8. The Olive Bread will stay good in the fridge for several days and it’s delicious toasted and eaten with a little butter.

Olive Bread shown in baking pan

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Olive Bread sliced on plate, with rest of loaf in background in baking dish
Yield: 12 slices

Olive Bread

Prep Time 10 minutes
Cook Time 1 hour
Additional Time 30 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 2 cups almond flour
  • 3/4 cup hemp seeds
  • 2 tsp. baking powder
  • 1 tsp. Greek oregano
  • 1 tsp. Greek seasoning
  • 6 eggs, beaten well
  • 1/2 cup thinly-sliced green onion
  • 1 cup crumbled Feta cheese
  • one 2.5 oz. can sliced olives, drained

Instructions

  1. Preheat oven to 325F/165C. Spray loaf pan with non-stick spray. (I used a 9" x 5" pan, but I think a slightly smaller size would work.)
  2. Mix together the almond flour, hemp seeds, baking powder, Greek oregano, and Greek Seasoning in a medium-sized bowl.
  3. Drain the can of olives.
  4. Slice the green onions.
  5. Crumble the Feta and measure out one cup.
  6. Beat the eggs until yolks and whites are well combined and then mix eggs into dry ingredients, making sure all the mixture is combined.
  7. Then gently mix in olives, green onions, and Feta, stirring just enough to combine.
  8. Put mixture into loaf pan and bake 55-60 minutes, or until top is browned and a toothpick inserted into the bread comes out clean. (We baked it 60 minutes, but I would start to check after 50 minutes.)
  9. Let bread cool about 30 minutes in the loaf pan.
  10. Then slice and eat!
  11. I haven't tried freezing this bread yet, but I'm guessing it will freeze well.
  12. The Olive Bread will stay good in the fridge for several days and it's delicious toasted and eaten with a little butter.

Notes

Recipe adapted from Savory Almond Flour Bread and from a Whole Wheat Olive Bread recipe that is no longer on my site.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 244Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 104mgSodium: 420mgCarbohydrates: 7gFiber: 3gSugar: 2gProtein: 12g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

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Olive Bread in baking dish, square thumbnail image

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Olive Bread is a great recipe for low-carb or Keto diets, and for phase 2 or 3 of the original South Beach Diet.

Find More Recipes Like This One:
Use Desserts and Baking to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Olive Bread Pinterest image

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