Keto Sundried Tomato Loaf
This keto friendly loaf is rich with flavor from sweet sundried tomatoes, salty kalamata olives and aromatic oregano.
How to Make It
Step 1
Preheat the oven to 330 degrees Fahrenheit and line a loaf tin with baking paper.
Step 2
Add the ground almonds, ground flaxseed, erythritol, baking soda, oregano and salt to a food processor. Pulse to combine.
Step 3
Add the eggs and blend to form a thick batter.
Step 4
Add the olive oil, apple cider vinegar, yogurt and milk. Blend again to form a smooth batter.
Step 5
Roughly chop the tomatoes and olives and add to the batter. Pulse to combine.
Step 6
Spoon the batter evenly into the lined baking tray, so that it is level.
Step 7
Bake for 45 minutes or until golden brown all over and a skewer comes out clean. Leave to cool in the tin before slicing.
Ingredients
- Pitted Kalamata Olives by Mezzetta
7 olives
- Vegetables Tomatoes Sundried by Freshdirect
5 pieces raw
- Egg Whole
3 small
- Food Cupboard Home Baking Almonds Ground by Sainsbury’s
9 ounce
- Olive Oil
1 tablespoon
- Yogurt, Plain, Whole Milk
1 tablespoon
- Oregano, Ground
1 tablespoon
- Apple Cider Vinegar
1 teaspoon
- 100% Pure Erythritol by Now
½ tablespoon
- Baking Soda
½ teaspoon
- Organic Ground Flax Seed by Wild Oats
¼ cup
- Almond Milk
¼ cup
- Salt, Sea Salt
¼ teaspoon