Paleo Olive & Rosemary Bread

50 min 6 servings


366 Kcal
29.7g Fat
12.8g Carbs
6.7g Net Carbs
1.4g Sugars
12.6g Protein


  • 200g or 2 cups of ground almonds
  • 50g or 1/4 cup of milled flaxseeds
  • 4 eggs
  • 150g of drained pitted olives filled with anchovies (or regular olives, black or green) for the batter
  • 100g of pitted olives for decorating (you can use any olives, flavored to your liking)
  • 1 tbsp of dried rosemary for the batter
  • 1 tsp of dried rosemary for decorating
  • 1/2 a teaspoon of bicarbonate of soda
  • 1/2 a teaspoon of sea salt
  • 1 tablespoon of arrowroot powder (optional)
  • 1/2 a teaspoon of apple cider vinegar


  1. Preheat your oven at 150C / 300F. Whisk the eggs, salt, and apple cider vinegar in a food processor or a bowl. Whisk them until they turn pale.
  2. Add all the remaining dry ingredients – almond flour, rosemary, bicarbonate of soda, arrowroot powder, and flaxseeds- and mix until well combined. Fold in the olives and combine well.
  3. Scoop the mixture into greased a bread loaf pan lined with baking paper. Decorate with the remaining olives and sprinkle rosemary. Bake at 150C / 300F for 50 minutes. The cooking time can vary depending on the oven. To make sure it is cooked through, insert a toothpick, and see if it comes out clean. If not, it needs cooking longer.
  4. Your delicious Paleo Olive and Rosemary bread is ready! It is perfect for breakfast or with any meal. It can make a good nutritious savory snack on the go too.

Storage Tips

You can keep it up to five days in the fridge, sealed in a container.


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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