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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.

Ingredients

Scale

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

Find it online: https://bakedbylisa.com/keto-sourdough-bread-recipe/