Keto Sourdough Bread

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Introduction

Craving the tangy, chewy goodness of sourdough bread while staying keto? Traditional sourdough is loaded with carbs, but this Keto Sourdough Bread recipe solves that! Combining the fermented flavor of sourdough with low-carb ingredients like almond flour and psyllium husk, this loaf is gluten-free, grain-free, and perfect for sandwiches, toast, or slathering with butter. Learn how to craft a keto-friendly sourdough starter and bake a bread that’s airy, moist, and just like the real thing—without derailing your macros!

Ingredients

(Makes 1 loaf – 12 slices)
For the Keto Sourdough Starter (Yields 1 cup):

  • 1/2 cup almond flour

  • 1/2 cup lukewarm water

  • 1 tbsp apple cider vinegar

  • 1/4 tsp sugar (to kickstart fermentation; consumed by bacteria)

For the Bread:

  • 1 cup active keto sourdough starter (see preparation)

  • 2 cups almond flour

  • 1/4 cup coconut flour

  • 1/4 cup psyllium husk powder (not whole husks)

  • 4 large eggs, room temperature

  • 1/4 cup melted butter or coconut oil

  • 1 tsp baking powder

  • 1 tsp salt

  • 1/2 cup lukewarm water

Preparation

Step 1: Create the Keto Sourdough Starter (5–7 Days Ahead)

  1. Day 1: Mix 1/4 cup almond flour, 1/4 cup water, and 1 tbsp apple cider vinegar in a glass jar. Cover loosely with a cloth. Let sit at room temperature for 24 hours.

  2. Day 2–5: “Feed” the starter daily: Discard half, then add 1/4 cup almond flour and 1/4 cup water. Stir well. Bubbles should form by Day 5.

  3. Day 6: Once bubbly and tangy, it’s ready! Store in the fridge if not using immediately.

Step 2: Activate the Starter

  1. Remove starter from fridge 12 hours before baking. Feed with 1/4 cup almond flour and 1/4 cup water. Let it rise until doubled (4–6 hours).

Step 3: Mix Dry Ingredients

  1. In a bowl, whisk almond flour, coconut flour, psyllium husk powder, baking powder, and salt.

Step 4: Combine Wet Ingredients

  1. In a separate bowl, beat eggs, melted butter, and 1/2 cup water. Stir in the active starter.

Step 5: Form the Dough

  1. Gradually add dry ingredients to wet mixture. Stir until a thick, elastic dough forms. Let rest 10 minutes (psyllium absorbs moisture).

Step 6: Ferment the Dough

  1. Cover dough and let ferment at room temperature for 4–6 hours for sourdough tang.

Step 7: Bake the Bread

  1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.

  2. Transfer dough to pan, smooth the top, and slash with a knife.

  3. Bake 50–60 minutes until golden and hollow-sounding when tapped.

  4. Cool completely on a rack before slicing (prevents crumbling).

Variations

  • Seeded Bread: Add 2 tbsp chia seeds, sunflower seeds, or sesame seeds to the dough.

  • Cheesy Garlic: Fold in 1/2 cup shredded cheddar and 1 tsp garlic powder.

  • Sweet Cinnamon: Swap salt for 1 tsp cinnamon and 2 tbsp erythritol.

Cooking Notes

  • Starter Tips: If starter isn’t bubbly, extend fermentation time or add a pinch of sugar to reactivate.

  • Psyllium Power: Use finely ground psyllium husk powder for a smooth texture. Whole husks create grit.

  • Fermentation: Longer fermentation (up to 12 hours) deepens flavor but may require adjusting baking powder.

Serving Suggestions

  • Toast slices and top with avocado, smoked salmon, or keto-friendly jam.

  • Use for grilled cheese sandwiches with low-carb cheddar.

  • Pair with keto soups like broccoli cheddar or tomato basil.

Tips

  • Storage: Keep wrapped in foil at room temperature for 2 days or refrigerate for 1 week.

  • Freezing: Slice and freeze for up to 3 months. Reheat in a toaster.

  • Texture Fix: If bread is too dense, add 1 tbsp extra water or 1/2 tsp xanthan gum.

Time Breakdown

  • Prep Time: 20 minutes (plus starter prep)

  • Fermentation Time: 4–6 hours

  • Cooking Time: 1 hour

  • Total Time: 5.5–7.5 hours

Nutritional Information (Per Slice)

  • Calories: 180

  • Fat: 15g

  • Protein: 7g

  • Net Carbs: 3g

  • Fiber: 5g

  • Sodium: 240mg

FAQs

Q: Can I use store-bought sourdough starter?
A: Traditional starters use wheat flour, which adds carbs. Stick to a keto starter (almond/coconut flour base).

Q: Why is my bread gummy?
A: Over-measuring psyllium or underbaking can cause gumminess. Use a kitchen scale for accuracy.

Q: Can I substitute flaxseed for psyllium?
A: Yes, but the texture will be denser. Use 1/4 cup ground flaxseed.

Conclusion

This Keto Sourdough Bread is a game-changer for low-carb lifestyles. With its authentic sourdough tang and pillowy texture, it’s proof that you don’t need grains to enjoy artisanal bread. Experiment with flavors, nail the fermentation process, and savor every guilt-free bite. Happy baking!

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