If you’re following a keto diet and have been dreaming about sinking your teeth into a slice of warm, crusty bread, you’re in for a treat.
Today, we’re making keto sourdough bread, and it’s about to become your new favorite recipe.
This isn’t just any low carb bread – it’s a game changer that will make you forget you’re even on a diet.
Let’s be honest, finding good bread alternatives on keto can be a real challenge. Most of the time, you end up with something that’s either too eggy, too dry, or just plain disappointing.
But not today. This recipe combines almond flour, coconut flour, and a few other keto friendly ingredients to create a bread that’s remarkably similar to traditional sourdough.
What makes this bread special? Well, it’s got that tangy flavor you expect from sourdough, thanks to some clever ingredient choices.
👍 Why You’ll Love This Recipe
Easy to make: This recipe is simpler than you might think. Even if you’re not a baking expert, you can follow these steps and end up with a great loaf of bread.
You don’t need any special equipment or skills, just some basic ingredients and a little patience. It’s a good way to start your journey into keto baking.
Tastes like real bread: One of the biggest challenges on a keto diet is finding bread that actually tastes good. This recipe solves that problem. The bread has a tangy flavor and chewy texture that’s very close to regular sourdough.
Low in carbs: Unlike regular bread, this keto version is low in carbohydrates. This means you can enjoy a slice or two without worrying about going over your daily carb limit.
✨ Recipe Ingredients
- 1 1/2 cup Almond Flour (I recommend this one – amazon)
- 1/2 cup Coconut Flour
- 1/3 cup Psyllium Husk
- 1/2 cup Flax Meal
- 1/2 teaspoon Baking Powder
- 3/4 cup Egg Whites
- 2 whole Eggs
- 1 scoop Whey Protein (unflavored)
- 3/4 cup Buttermilk
- 1/2 cup Apple Cider Vinegar / Sauerkraut Juice
- 1/2 cup Warm Water
- 3 1/2 tablespoons Butter (melted)
- 1/2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 3/4 teaspoon Salt
👨🍳 How To Make
Follow this recipe to make the best keto sourdough bread.
Step 1
Preheat your oven to 350°F and line a loaf pan with parchment paper.
Step 2
In a large bowl, combine the psyllium husk, almond flour, coconut flour, whey protein powder, salt, baking powder, baking soda, and flax meal. Mix well until thoroughly combined.
Step 3
In another bowl, add the eggs, egg whites, buttermilk, Sauerkraut Juice (or apple cider vinegar), and water. Whisk until frothy on top.
Step 4
Slowly add the wet ingredients to the dry ingredients and mix well using a hand mixer. Take your time to ensure everything is thoroughly combined.
Step 5
Pour the dough into the parchment lined loaf pan and smooth the top with a spatula.
Step 6
Bake for about 35 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and brush the top with melted butter. Return to the oven and broil at max temperature for 2 minutes. Let cool before slicing. Enjoy!
💡Tips
1. Line The Pan
Create a parchment paper sling with overhanging edges on the long sides of the pan. This makes removing the bread super easy after baking.
Just lift using the paper handles once cooled. Make sure to press the parchment into the corners of the pan so your loaf has a nice shape.
A little cooking spray between the pan and parchment helps it stay in place while you’re pouring in the batter. This trick eliminates any risk of your bread sticking to the pan and breaking apart when you try to remove it.
2. Psyllium Husk
The psyllium husk in this recipe is crucial for achieving the right texture in your keto bread. To get the best results, make sure you’re using finely ground psyllium husk powder, not whole husks. If you only have whole husks, grind them in a coffee grinder before using.
When mixing the dry ingredients, pay special attention to breaking up any clumps of psyllium husk.
These can create gummy spots in your finished bread if not properly distributed. Also, be aware that psyllium husk absorbs a lot of liquid, so if your dough seems too wet at first, give it a few minutes to thicken before adding more dry ingredients.
You’ll Love These Recipes Too
Check out these amazing keto recipes too:
Keto Sourdough Bread
Print RecipeIngredients
- 1 1/2 cup Almond Flour (I recommend this one – amazon)
- 1/2 cup Coconut Flour
- 1/3 cup Psyllium Husk
- 1/2 cup Flax Meal
- 1/2 teaspoon Baking Powder
- 3/4 cup Egg Whites
- 2 whole Eggs
- 1 scoop Whey Protein unflavored
- 3/4 cup Buttermilk
- 1/2 cup Apple Cider Vinegar / Sauerkraut Juice
- 1/2 cup Warm Water
- 3 1/2 tablespoons Butter melted
- 1/2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 3/4 teaspoon Salt
Instructions
- Preheat your oven to 350°F and line a loaf pan with parchment paper.
- In a large bowl, combine the psyllium husk, almond flour, coconut flour, whey protein powder, salt, baking powder, baking soda, and flax meal. Mix well until thoroughly combined.
- In another bowl, add the eggs, egg whites, buttermilk, Sauerkraut Juice (or apple cider vinegar), and water. Whisk until frothy on top.
- Slowly add the wet ingredients to the dry ingredients and mix well using a hand mixer. Take your time to ensure everything is thoroughly combined.
- Pour the dough into the parchment lined loaf pan and smooth the top with a spatula.
- Bake for about 35 minutes or until a toothpick inserted in the center comes out clean.Remove from the oven and brush the top with melted butter. Return to the oven and broil at max temperature for 2 minutes. Let cool before slicing. Enjoy!
Has anyone tried this? I am reluctant because the title and all pictures say bread. However directions are for rolls. So, I am curious if the photos are taken from another recipe.
Hi, thank you for commenting. I fixed the recipe, I meant creating individual bread loaves.
Hi, Richard. I have just tried your recipe and I love it. I did not have buttermilk, so I used 3/4 cups of plain white full fat yogurt. Also I replaced the egg whites plus 2 eggs with 4 eggs. I separated the eggs, whipped the egg whites and folded them in just before finishing the dough. I made 16 rolls instead of 8, as I wanted each have about 1g of carbs. I find that size perfect. Thanks again; the rolls are delicious!
This recipe got me pretty close to bread that I’ve been looking for…. But it came out purple!? I’m not sure what caused the coloring? Any thoughts?
It’s the psyllium husk. Most kinds will make the bread appear purple.