“I hope you love these slices of olive and tomato bread! I make it in a skillet because I wanted something round to bake it in. You will love the smell of active dried yeast that is added to the bread because it smells so ‘bready’! However, I do go further by adding some baking powder for additional boost!” – Monya

Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!

The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

The Glow Factor, 2025 by Penelope Corwin is available worldwide. The image above will link to Amazon UK. For USA and all other countries, click here.

More on Keto Olive and Tomato Bread…

This wholesome bread boasts a blend of ingredients, including inulin, and active dried yeast, which elevate its taste and nutritional value.
 

FOLLOW MONYA:

• 
• 
• 
• 
• 

 
Baking this delightful keto bread begins with the preparation of a simple batter. A careful blend of almond flour, inulin, and active dried yeast creates a firm foundation. Inulin, a natural prebiotic, contributes to the bread’s sweetness and adds a boost of dietary fibre. Active dried yeast serves as the leavening agent, providing a fluffy and airy structure to the bread.
 
To enhance the flavour profile, sun-dried tomatoes and black olives are incorporated into the mixture, infusing each bite with a burst of savoury goodness.
 
Baked in a trusty cast iron skillet, this bread satisfies both the palate and the desire for healthy ingredients. Indulge in a slice of this savoury delight, knowing that it not only caters to your taste buds but also supports your keto lifestyle.
 

It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Keto Olive and Tomato Bread, as well as all the Breads on Fats of Life®.
 

Pin me

Print me

Keto Olive & Tomato Skillet Bread

Delicious and packed with the flavour of olives and sun-dried tomatoes, each slice of this bread (which uses dried yeast) comes in at only 3.8g carbs per slice!

Cook ModePrevent your screen going dark while you cook

Course Bread, Side Dish

Cuisine General

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 8 slices

Author Monya Kilian Palmer

Per serving

Calories: 183kcal | Carbohydrates: 3.8g | Protein: 6.8g | Fat: 1.6g

Equipment

• kitchen scale
• mini food processor / chopper
• chef's knife
• garlic press

Ingredients

• 100 g (3.5 oz) tepid (lukewarm) water, (not hot)
• 1 tsp inulin prebiotic fibre powder
• 10 g (0.4 oz) dried active yeast
• 35 g (1.2 oz) pitted black olives, drained
• 35 g (1.2 oz) sun-dried tomatoes, drained
• 2 cloves garlic, peeled and crushed
• 35 g (1.2 oz) finely grated Parmesan
• 2 TB olive oil
• 1 large egg, separated
• 1 large egg white
• salt and freshly ground black pepper
• 120 g (4.2 oz) almond flour
• 2 TB arrowroot powder, (16g / 0.6oz)
• 1/2 tsp dried mixed herbs
• 1 tsp baking powder

Instructions

• Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6). Grease and line the base of a round baking tray or cast-iron pan skillet with parchment paper. (Grease the sides too to avoid anything sticking.)
  
• Pour the warm, tepid water into a small bowl. The water should not be hot, it should be mild. Whisk in the inulin.
  
• Sprinkle over the dried active yeast and whisk into the mixture. Leave in a warm place for about 10-15 minutes.
  
• After 15 minutes, your yeast mixture should be bubbly and foaming on the surface. This is a great sign and it should smell heavenly.
  
• In the meantime, slice the drained olives and finely chop the drained sun-dried tomatoes. Add the grated Parmesan and the crushed garlic (which is best done using a garlic press) - along with the olive oil and the egg yolk from the separated egg (add the egg white to a second bowl containing the other egg white). Season with salt and plenty of freshly ground black pepper.
  
• In the meantime, combine the almond flour, arrowroot powder and the dried mixed herbs in a large bowl. It all sounds very complicated, but there is reason for keeping things separate. If it helps, this is what you should have ready:
  
• Transfer your almond flour mixture to a small food processor (food chopper). Add the egg white and blitz well to combine. Now, pour in the foamy yeast mixture and all the liquid, blitzing again to combine. Transfer the mixture back to a mixing bowl and fold in the olive/yolk mixture.
  
• Once combined, immediately pour the mixture into the prepared skillet. Use a small silicon spatula to smooth over the surface.

  Bake in the oven for 12 minutes.
  
• After 12 minutes, remove the skillet from the oven and reduce the temperature to 150°C (fan oven). This is 170°C for conventional ovens (or 340°F). Cover the pan with a sheet of foil, piercing a few holes in the top.

  Return to the oven for 15-17 minutes until a cake tester inserted comes out clean.
  
• Allow to cool for a minute or two before slicing into even-sized pieces. Peel off the parchment so that you can serve the bread from the pan (which I only do because it looks pretty!)
  
• Delicious!
  

My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!

* * *

The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

Nutritional Information per serving
Calories                        183Kcal / 766kJ
Fat                                16g
Carbohydrates              3.8g
Protein                          6.8g

Allergens
Almonds
Eggs

---

See all the Breads on Fats of Life:

Baby Cinnamon Puffs (Keto)

Keto Banana Bread

Soft Keto Buns

Keto Olive and Tomato Bread

Keto Focaccia with Garlic and Rosemary

Caraway and Flax Crackers (Keto)

Load More

---

Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.

---