Home / Recipes / Lunch / Keto Sundried Tomato Loaf
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
