Low Carb Olive & Thyme Sourdough

Elevate your bread-baking game with this Low Carb Olive & Thyme Sourdough recipe, a flavorful and keto-friendly twist on classic sourdough. Made with nutrient-rich almond flour, ground flaxseed, and psyllium husk powder, this bread is both low in carbs and high in fiber. The savory combination of briny black olives and fresh thyme adds a Mediterranean flair to each slice, while the use of a sourdough starter brings a satisfying tang. With just 20 minutes of prep time and a no-fail baking method, this gluten-free artisan loaf pairs perfectly with soups, salads, or your favorite spread. Whether you're following a ketogenic lifestyle or simply exploring creative bread alternatives, this recipe is your go-to for wholesome and aromatic baked goodness.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 0.5 cup Ground flaxseed
• 2 tablespoons Psyllium husk powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1.25 cups Warm water
• 1 tablespoon Apple cider vinegar
• 4 Eggs, lightly beaten
• 0.5 cup Sourdough starter
• 0.5 cup Black olives, pitted and chopped
• 2 tablespoons Fresh thyme leaves

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.

Step 2

In a large mixing bowl, combine almond flour, ground flaxseed, psyllium husk powder, baking powder, and salt. Mix well until all dry ingredients are evenly distributed.

Step 3

In a separate bowl, whisk together warm water, apple cider vinegar, and eggs until well combined.

Step 4

Add the sourdough starter to the wet ingredients and stir thoroughly to combine.

Step 5

Pour the wet ingredients into the dry ingredients and mix until a thick batter forms.

Step 6

Gently fold in the chopped black olives and fresh thyme leaves until evenly incorporated throughout the dough.

Step 7

Transfer the dough into the prepared loaf pan, smoothing the top with a spatula.

Step 8

Place the loaf pan into the preheated oven and bake for approximately 60-70 minutes, or until the bread has risen and a toothpick inserted into the center comes out clean.

Step 9

Once baked, allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 10

Slice and serve your low carb olive & thyme sourdough bread fresh or store in an airtight container for up to a week.

Nutrition Facts

Serving size	(1008.4g)

Amount per serving	% Daily Value*
Calories	1817.8

Total Fat 143.2g	0%
Saturated Fat 16.8g	0%
Polyunsaturated Fat g
Cholesterol 744mg	0%
Sodium 2802.5mg	0%
Total Carbohydrate 93.6g	0%
Dietary Fiber 49.0g	0%
Total Sugars 9.4g
Protein 72.6g	0%

Vitamin D 164IU	0%
Calcium 734.2mg	0%
Iron 16.6mg	0%
Potassium 824.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.0%

Protein: 14.9%

Carbs: 19.2%