Keto Sourdough Bread Recipe

Introduction

This Keto Sourdough Bread is a fantastic low-carb twist on a classic favorite. Made with almond flour and a tangy homemade starter, it offers a satisfying texture and flavor perfect for your keto lifestyle. Enjoy it toasted or fresh for a delicious addition to any meal.

Ingredients

• For the Starter:
• 1 cup almond flour
• ¼ cup warm water (105-110°F)
• 1 tablespoon apple cider vinegar
• 1 teaspoon inulin powder
• ¼ teaspoon active dry yeast
• For the Bread:
• 2 cups almond flour
• ¼ cup coconut flour
• ¼ cup ground psyllium husk
• ¼ cup unflavored whey protein isolate
• 2 teaspoons baking powder
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 3 large eggs, separated
• 2 tablespoons apple cider vinegar
• ½ cup warm water
• 1 tablespoon olive oil
• All of the prepared starter

Instructions

1. Step 1: Make the starter by combining almond flour, warm water, apple cider vinegar, inulin powder, and active dry yeast in a glass jar. Stir well to remove dry spots. Cover loosely with a kitchen towel or coffee filter secured by a rubber band. Place in a warm spot (70-75°F) for 48-72 hours until bubbly with a slightly sour aroma.
2. Step 2: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
3. Step 3: In a large bowl, whisk almond flour, coconut flour, psyllium husk, whey protein isolate, baking powder, xanthan gum, and salt.
4. Step 4: In a separate bowl, beat the egg whites until stiff peaks form and set aside.
5. Step 5: In another bowl, mix egg yolks, apple cider vinegar, warm water, olive oil, and the prepared starter until well combined.
6. Step 6: Gradually add the wet mixture to the dry ingredients, stirring until a thick dough forms.
7. Step 7: Gently fold in the beaten egg whites in thirds to keep the dough airy. The dough will be thick and slightly sticky.
8. Step 8: Transfer the dough to the prepared loaf pan, shape it into a dome, and score the top with diagonal slashes using a sharp knife.
9. Step 9: Bake for 50-60 minutes until golden brown and hollow sounding when tapped on the bottom.
10. Step 10: Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely for at least 2 hours before slicing.

Tips & Variations

• Use a kitchen thermometer to keep water temperature between 105-110°F for best yeast activation.
• For a tangier flavor, allow the starter to ferment closer to 72 hours.
• Add herbs like rosemary or thyme to the dough for an herby twist.
• Make sure to fold in egg whites gently to keep the bread light and fluffy.
• Substitute olive oil with avocado oil for a neutral taste.

Storage

Store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread wrapped tightly in plastic wrap and foil for up to 1 month. To reheat, toast slices or warm the whole loaf in a 350°F oven for 10-15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other flours for this keto sourdough bread?

This recipe relies on almond and coconut flours for keto-friendly texture and flavor. Substituting other flours may affect the bread’s structure and carb content, so it’s best to follow the ingredient list closely.

Do I need a sourdough starter from the store to make this bread?

No, this recipe includes instructions for making your own keto-friendly sourdough starter using almond flour and yeast. It’s easy to create at home and essential for achieving the bread’s signature tang.

Keto Sourdough Bread Recipe

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★★★★★

5 from 120 reviews

This Keto Sourdough Bread combines the tangy flavor of traditional sourdough with keto-friendly ingredients like almond flour and psyllium husk. The bread is made using a fermented starter that creates a delicious, low-carb loaf perfect for those following a ketogenic or gluten-free diet. It’s moist, airy, and perfect for sandwiches or toast without the heavy carbs found in regular breads.

• Author: Lisa
• Prep Time: 10 minutes + 48-72 hours starter fermentation
• Cook Time: 50-60 minutes
• Total Time: 49 hours 10 minutes to 51 hours 10 minutes
• Yield: 1 loaf (approximately 12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: Keto, Gluten-Free
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Starter:

• 1 cup almond flour
• ¼ cup warm water (105-110°F)
• 1 tablespoon apple cider vinegar
• 1 teaspoon inulin powder
• ¼ teaspoon active dry yeast

For the Bread:

• 2 cups almond flour
• ¼ cup coconut flour
• ¼ cup ground psyllium husk
• ¼ cup unflavored whey protein isolate
• 2 teaspoons baking powder
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 3 large eggs, separated
• 2 tablespoons apple cider vinegar
• ½ cup warm water
• 1 tablespoon olive oil
• All of the prepared starter

Instructions

1. Make the Keto Sourdough Starter: In a glass jar, combine almond flour, warm water, apple cider vinegar, inulin powder, and active dry yeast. Stir the mixture thoroughly until no dry lumps remain. Cover the jar loosely with a kitchen towel or coffee filter secured with a rubber band to allow airflow. Place it in a warm spot (70-75°F) for 48-72 hours until bubbly and slightly sour smelling, indicating the starter is ready.
2. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal of the bread later.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together almond flour, coconut flour, ground psyllium husk, whey protein isolate, baking powder, xanthan gum, and salt until evenly combined.
4. Beat Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form. Set aside carefully to maintain volume.
5. Combine Wet Ingredients: In another bowl, whisk together egg yolks, apple cider vinegar, warm water, olive oil, and the prepared keto sourdough starter until smooth and well blended.
6. Form Dough: Gradually add the wet mixture to the dry ingredients, stirring thoroughly to create a thick dough. It should be somewhat sticky but workable.
7. Fold in Egg Whites: Gently fold the beaten egg whites into the dough in three additions, folding carefully to keep the mixture airy and light.
8. Transfer and Shape Dough: Spoon the dough into the prepared loaf pan and smooth it into a dome shape. Use a sharp knife to score the top with diagonal slashes to allow expansion during baking.
9. Bake the Bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes until the top is golden brown and tapping the bottom of the loaf sounds hollow.
10. Cool the Bread: Allow the bread to cool in the pan for 10 minutes, then transfer it using the parchment overhang to a wire rack. Let it cool completely for at least 2 hours before slicing to set the texture.

Notes

• Fermentation time for the starter can be adjusted depending on your taste preference — longer for tangier bread.
• Ensure egg whites are beaten to stiff peaks for a lighter, airier loaf texture.
• Scoring the dough before baking helps control how the bread expands and looks.
• Use parchment paper to prevent sticking and make loaf removal easy.
• This bread is best stored wrapped at room temperature and consumed within 3-4 days or frozen for longer storage.

Keywords: keto sourdough bread, low carb bread, gluten free bread, keto bread recipe, sourdough starter, almond flour bread, psyllium husk bread