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Keto Sundried Tomato Loaf

This keto friendly loaf is rich with flavor from sweet sundried tomatoes, salty kalamata olives and aromatic oregano.

Perfect on its own, slathered with butter, to accompany a lunchtime salad or for dipping into keto soups!

Although this recipe has been prepared using a food processor, it will work just as well mixed by hand.

220 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

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