Keto Rosemary and Black Olive Flatbread
How to Make It
Step 1
Add the ground almonds, coconut flour, baking soda, garlic powder, parmesan and salt to a mixing bowl. Finely chop the rosemary and add to the bowl with the other dry ingredients. Mix everything together thoroughly to combine.
Step 2
Melt two generous tablespoons of butter. Add the melted butter and the apple cider vinegar to the mixing bowl. Beat the melted butter and vinegar into the dry ingredients until well combined. The mixture will be thick and dry at this stage.
Step 3
Crack the eggs into the mixing bowl. Beat the eggs thoroughly into the flour and butter mixture until well combined. You should have a very thick but smooth batter. The batter should be somewhere between a cake batter and a very soft dough.
Step 4
Thinly slice or chop the olives. Add the olives to the bowl with the bread batter. Stir the mixture well to combine, distributing the olives pieces evenly throughout the flatbread dough. You may use more or less olives and rosemary as desired to suit your personal taste. Be sure to adjust your macros to account for any changes made.
Step 5
Preheat the oven to 300 degrees Fahrenheit and lightly grease an 8 inch shallow cake tin with a little butter. Spoon the bread batter into the prepared cake tin. Smooth the surface of the batter with a spatula or the back of a spoon, so that it is level and even. Press your fingers gently into the dough at random intervals to create your focaccia style dimpling.
Step 6
Transfer the bread to the oven to bake for 12-15 minutes. The bread should be cooked through and golden brown all over. Allow the bread to cool in the tin, then carefully turn out onto a clean work surface. Slice the bread across the center, then make 5 slices at cross-sections so that you have 10 flatbread strips. Serve warm or cooled.
Ingredients
- Black Olives – 6 medium
- Rosemary, Fresh – 2 teaspoon
- Raw Egg – 2 medium
- Parmesan Cheese – 2 tablespoon, grated
- Unsalted Butter – 2 tablespoon
- Baking Soda – 1 teaspoon
- Apple Cider Vinegar – 1 teaspoon
- Almonds, Raw – ½ cup, ground
- Coconut Flour – ½ cup
- Garlic Powder – ½ teaspoon