Introduction
Bread is often one of the most missed foods when transitioning to a ketogenic diet. The comforting aroma, the satisfying chew, and the versatility of bread make it a staple in many diets. Enter Keto Sourdough Bread—a game-changer for those seeking to enjoy bread without compromising their low-carb lifestyle. This recipe delivers the tangy flavor and hearty texture of traditional sourdough, all while keeping carbs in check.
Ingredients
Dry Ingredients:
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1½ cups almond flour
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½ cup coconut flour
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⅓ cup psyllium husk powder
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½ cup flaxseed meal
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1 teaspoon baking soda
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½ teaspoon baking powder
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1 teaspoon sea salt
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1 scoop unflavored whey protein isolate (optional for added protein)
Wet Ingredients:
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¾ cup egg whites (approximately 6 large egg whites)
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2 whole eggs
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¾ cup buttermilk
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½ cup sauerkraut juice or apple cider vinegar
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½ cup warm water
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3 tablespoons melted butter
Preparation
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper, ensuring there’s an overhang on the sides
for easy removal.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, flaxseed meal,
baking soda, baking powder, sea salt, and whey protein isolate. Ensure all ingredients are well combined to prevent clumping
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the egg whites and whole eggs until frothy. Add the buttermilk, sauerkraut juice (or apple cider vinegar), warm water, and melted butter. Mix until fully incorporated.
Step 4: Combine Wet and Dry Mixtures
Gradually add the wet mixture to the dry ingredients, stirring continuously. The batter will be thick; ensure there are no dry spots. Let the mixture sit for 5 minutes to allow the psyllium husk to absorb moisture, which helps in achieving the desired bread texture.
Step 5: Shape and Bake
Transfer the dough into the prepared loaf pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 35 minutes.
Step 6: Broil for Crust
After baking, remove the loaf from the oven and brush the top with melted butter. Return it to the oven
and broil on high for 2-3 minutes to achieve a golden, crusty top. Keep a close eye to prevent burning.
Step 7: Cool and Slice
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before slicing to ensure clean cuts and optimal texture.
Variations
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Nut-Free Option: Replace almond flour with sunflower seed flour for a nut-free version. Note that this may slightly alter the color and flavor.
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Dairy-Free Version: Substitute buttermilk with unsweetened almond milk mixed with 1 tablespoon of lemon juice or vinegar.
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Herb-Infused Bread: Add 1 teaspoon of dried herbs like rosemary, thyme, or oregano to the dry ingredients for an aromatic twist.
Cooking Note
The tangy flavor characteristic of sourdough is achieved through the use of sauerkraut juice or apple cider vinegar. These ingredients not only provide the desired sourness but also aid in the bread’s rise and texture.
Serving Suggestions
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Breakfast Toast: Top slices with avocado, poached eggs, or cream cheese.
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Sandwich Base: Use as a base for keto-friendly sandwiches with meats, cheeses, and low-carb veggies.
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Soup Companion: Serve alongside keto soups like cauliflower chowder or zucchini soup.
Tips
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Measuring Ingredients: Use a kitchen scale for precise measurements, especially for flours, to en
sure consistent results.
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Psyllium Husk: Ensure you’re using psyllium husk powder, not whole husks, for the correct te
xture.
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Storage: Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, slice and freeze individual pieces.
Prep Time:
15 minutes
Cooking Time:
35 minutes
Total Time:
50 minutes
Nutritional Information (per slice, based on 12 slices):
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Calories: 263
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Protein: 12g
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Sodium: 300mg
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Net Carbs: 2g
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Fat: 20g
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Fiber: 10g
- Total Time: 50 minutes
- Yield: 12 slices
- Diet: Gluten Free
Ingredients
Dry Ingredients:
-
1½ cups almond flour
-
½ cup coconut flour
-
⅓ cup psyllium husk powder
-
½ cup flaxseed meal
-
1 teaspoon baking soda
-
½ teaspoon baking powder
-
1 teaspoon sea salt
-
1 scoop unflavored whey protein isolate (optional for added protein)
Wet Ingredients:
-
¾ cup egg whites (approximately 6 large egg whites)
-
2 whole eggs
-
¾ cup buttermilk
-
½ cup sauerkraut juice or apple cider vinegar
-
½ cup warm water
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3 tablespoons melted butter
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Instructions
Step 1: Preheat and Prepare Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper, ensuring there’s an overhang on the sides for easy removal.
Step 2: Combine Dry Ingredients In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, flaxseed meal, baking soda, baking powder, sea salt, and whey protein isolate. Ensure all ingredients are well combined to prevent clumping
Step 3: Mix Wet Ingredients In a separate bowl, whisk the egg whites and whole eggs until frothy. Add the buttermilk, sauerkraut juice (or apple cider vinegar), warm water, and melted butter. Mix until fully incorporated.
Step 4: Combine Wet and Dry Mixtures Gradually add the wet mixture to the dry ingredients, stirring continuously. The batter will be thick; ensure there are no dry spots. Let the mixture sit for 5 minutes to allow the psyllium husk to absorb moisture, which helps in achieving the desired bread texture.
Step 5: Shape and Bake Transfer the dough into the prepared loaf pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 35 minutes.
Step 6: Broil for Crust After baking, remove the loaf from the oven and brush the top with melted butter. Return it to the oven and broil on high for 2-3 minutes to achieve a golden, crusty top. Keep a close eye to prevent burning.
Step 7: Cool and Slice Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before slicing to ensure clean cuts and optimal texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American, Keto
Keywords: keto sourdough bread, low-carb bread, gluten-free bread, almond flour bread, keto bread recipe
FAQs
Q: Can I use a sourdough starter instead of sauerkraut juice?
A: Traditional sourdough starters rely on wild yeast and require time to ferment. This recipe uses sauerkraut juice or apple cider vinegar to mimic the sour flavor without the need for fermentation.Q: Why is my bread gummy inside?
A: Gummy texture often results from underbaking or using whole psyllium husks instead of powder. Ensure you’re using psyllium husk powder and bake until a toothpick inserted comes out clean.Q: Can I make this bread without eggs?
A: Eggs provide structure and moisture. For an egg-free version, consider using flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) but note that the texture may differ.Conclusion
This Keto Sourdough Bread recipe brings the beloved tang and texture of traditional sourdough to your low-carb kitchen. With simple ingredients and straightforward steps, you can enjoy a slice of comfort without compromising your dietary goals. Whether toasted for breakfast or used as a sandwich base, this bread is sure to become a staple in your keto repertoire.
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