Description
This Keto Sourdough Bread offers a low-carb alternative to traditional sourdough, perfect for those following a ketogenic or low-carb lifestyle. Made with almond and coconut flours and activated with a keto-friendly sourdough starter, this bread incorporates psyllium husk for structure and a slight chew reminiscent of classic sourdough. Enhanced with optional chia or flaxseeds and herbs like rosemary or thyme, this recipe yields a golden, aromatic loaf with the tangy flavor and texture sourdough lovers crave, minus the carbs and gluten.
Ingredients
Scale
Dry Ingredients
- 1½ cups almond flour
- ⅓ cup coconut flour
- 2 tbsp psyllium husk powder
- 1 tsp baking powder
- ½ tsp sea salt
- ¼ cup erythritol (optional for slight sweetness)
Wet Ingredients
- 2 large eggs
- ¾ cup warm water
- 1 tbsp apple cider vinegar
- 100 g active keto sourdough starter
Optional Add-ins
- 1 tbsp chia or flaxseeds
- 1 tsp dried rosemary or thyme
Instructions
- Mix Starter (if needed): If you don’t have an active keto sourdough starter, create one by mixing 50 g almond flour, 50 g water, and 1 tbsp apple cider vinegar in a jar. Cover loosely and let ferment in a warm place for 8 to 12 hours, feeding with equal parts flour and water until it becomes bubbly and active.
- Combine Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, sea salt, and erythritol until evenly combined.
- Add Wet Ingredients: Beat the eggs with the warm water, apple cider vinegar, and 100 g of active keto sourdough starter. Pour this wet mixture into the dry ingredients and stir well until a sticky dough forms. Fold in the chia or flaxseeds and dried herbs, if using, to add texture and flavor.
- Bulk Fermentation: Cover the dough with a damp towel and let it rest in a warm spot for 1 to 2 hours. During the first hour, perform a stretch and fold of the dough every 30 minutes to develop structure and gluten-like texture.
- Shape & Proof: Lightly dust your work surface with almond flour. Shape the dough into a loaf and place it into a greased 8×4-inch loaf pan. Cover and allow the dough to proof in a warm area for 30 to 45 minutes until it slightly rises.
- Preheat & Bake: Preheat your oven to 375°F (190°C). Just before baking, score the top of the loaf with a sharp knife to allow controlled expansion. Place a small oven-safe pan filled with water on the oven floor to create steam, which helps develop the crust. Bake the loaf for 40 to 50 minutes until the crust is golden and the internal temperature reaches around 200°F (93°C).
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer the loaf to a wire rack and allow it to cool completely for at least 1 hour before slicing to ensure the crumb sets properly.
Notes
- Ensure your keto sourdough starter is active and bubbly before use to achieve proper fermentation.
- Psyllium husk powder is essential for structure and moisture retention; do not omit.
- You can choose to omit erythritol if you prefer a savory bread without sweetness.
- Adding herbs and seeds enhances flavor and texture but is optional.
- Using steam during baking helps develop a crust similar to traditional sourdough.
- Cool the bread fully before slicing to prevent crumbling.
- This bread is best stored wrapped tightly at room temperature for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Keto
Keywords: keto sourdough bread, low carb bread, almond flour bread, keto bread recipe, sourdough keto, gluten free keto bread, psyllium husk bread
