Keto Rosemary and Black Olive Flatbread

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    35 min

Keto Rosemary and Black Olive Flatbread

This Keto recipe makes one large flatbread, perfect for slicing into thin bread strips, ideal for dipping. Our low carb focaccia style bread is packed with aromatic seasonings and oven-baked until deliciously golden. Perfect for snacking and sharing as part of a Keto lunch or dinner. Or alternatively enjoyed as a low carb side for dipping in hot soups or Keto dips.

Is Flatbread Keto?

Traditionally flatbreads are made with carb-heavy flours and are not compliant with a Ketogenic diet. However, it’s super simple to make quick and easy Keto thin breads using low carb flour alternatives. We have prepared our focaccia style thin bread from a base of ground almonds, coconut flour, tangy parmesan cheese, butter, baking soda, a little apple cider vinegar and eggs. We have made our flatbreads extra delicious by packing them with aromatic rosemary, juicy black olives and a touch of garlic powder.

Serving Suggestions

Keto flatbread is a great way to get your bread fix entirely guilt-free. Once baked, the flatbread is sliced into thin bread strips, perfect as a side or for dipping. We love to serve our breads as a starter or side, with a bowl of extra virgin olive oil and balsamic vinegar for dipping. Alternatively, the bread strips are delicious served slightly warm, slathered in butter.

  • Net Carbs

    2 g

  • Fiber

    2.7 g

  • Total Carbs

    4.7 g

  • Protein

    3.5 g

  • Fats

    7 g

95 cals

Keto Rosemary and Black Olive Flatbread

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Black Olives

    Black Olives

    6 medium

  • Rosemary, Fresh

    Rosemary, Fresh

    2 teaspoon

  • Raw Egg

    Raw Egg

    2 medium

  • Parmesan Cheese

    Parmesan Cheese

    2 tablespoon, grated

  • Unsalted Butter

    Unsalted Butter

    2 tablespoon

  • Baking Soda

    Baking Soda

    1 teaspoon

  • Apple Cider Vinegar

    Apple Cider Vinegar

    1 teaspoon

  • Almonds, Raw

    Almonds, Raw

    ½ cup, ground

  • Coconut Flour

    Coconut Flour

    ½ cup

  • Garlic Powder

    Garlic Powder

    ½ teaspoon

Recipe Steps

steps 6

35 min

  • Step 1

    Add the ground almonds, coconut flour, baking soda, garlic powder, parmesan and salt to a mixing bowl. Finely chop the rosemary and add to the bowl with the other dry ingredients. Mix everything together thoroughly to combine.
    Step 1
  • Step 2

    Melt two generous tablespoons of butter. Add the melted butter and the apple cider vinegar to the mixing bowl. Beat the melted butter and vinegar into the dry ingredients until well combined. The mixture will be thick and dry at this stage.
    Step 2
  • Step 3

    Crack the eggs into the mixing bowl. Beat the eggs thoroughly into the flour and butter mixture until well combined. You should have a very thick but smooth batter. The batter should be somewhere between a cake batter and a very soft dough.
    Step 3
  • Step 4

    Thinly slice or chop the olives. Add the olives to the bowl with the bread batter. Stir the mixture well to combine, distributing the olives pieces evenly throughout the flatbread dough. You may use more or less olives and rosemary as desired to suit your personal taste. Be sure to adjust your macros to account for any changes made.
    Step 4
  • Step 5

    Preheat the oven to 300 degrees Fahrenheit and lightly grease an 8 inch shallow cake tin with a little butter. Spoon the bread batter into the prepared cake tin. Smooth the surface of the batter with a spatula or the back of a spoon, so that it is level and even. Press your fingers gently into the dough at random intervals to create your focaccia style dimpling.
    Step 5
  • Step 6

    Transfer the bread to the oven to bake for 12-15 minutes. The bread should be cooked through and golden brown all over. Allow the bread to cool in the tin, then carefully turn out onto a clean work surface. Slice the bread across the center, then make 5 slices at cross-sections so that you have 10 flatbread strips. Serve warm or cooled.
    Step 6