Rosemary Olive Oil Bread
Servings: 1 Loaf
Calories: 2137kcal
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: 2137kcal | Carbohydrates: 89g | Protein: 69g | Fat: 178g | Saturated Fat: 22g | Cholesterol: 508mg | Sodium: 2219mg | Potassium: 1584mg | Fiber: 23g | Sugar: 27g | Vitamin A: 975IU | Calcium: 1018mg | Iron: 10.4mg