Rosemary Olive Oil Bread
Updated Feb 15, 2021, Published Nov 20, 2014
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Rosemary Olive Oil Bread
Ingredients
- ¾ cup raw almond butter
- 3 tablespoons extra-virgin olive oil, plus more for greasing the pan
- 3 large eggs
- 1 tablespoon honey
- ¼ cup almond flour, plus more for dusting the pan
- ¼ cup arrowroot powder
- 4 tablespoons grated Parmesan cheese, omit for dairy-free
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ tablespoons fresh rosemary, finely chopped
Instructions
- Preheat the oven to 325ºF. Beat the almond butter and the olive oil together. Add the eggs and honey. In a separate bowl, mix together the almond flour, arrowroot powder, Parmesan cheese, baking soda, and salt. Add the dry ingredients to the wet. Fold in the rosemary.
- Pour into a 9×3-inch loaf pan that has been coated with olive oil and dusted with a bit of almond flour. Bake for approximately 45 minutes until a toothpick inserted comes out clean.
Nutrition
Calories: 2137kcalCarbohydrates: 89gProtein: 69gFat: 178gSaturated Fat: 22gCholesterol: 508mgSodium: 2219mgPotassium: 1584mgFiber: 23gSugar: 27gVitamin A: 975IUCalcium: 1018mgIron: 10.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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you can’t make ‘any’ bread with only a quarter cup of flour .. lol goof lol
Hi Richie,
This also uses a 1/4 cup of arrowroot powder. It’s a grain-free, Paleo bread loaf, so it will probably end up a bit more dense than other styles of bread.