Keto Sourdough Bread Recipe
This keto sourdough bread recipe brings together the rich, tangy flavor of traditional sourdough with a low-carb twist, perfect for those following a ketogenic lifestyle.
Made with a blend of almond flour, psyllium husk, and sourdough starter, this bread has a delightfully chewy texture and a crisp crust. It’s ideal for sandwiches, toasting, or enjoying with your favorite low-carb spreads.
Whether you're new to keto or a seasoned pro, this guilt-free loaf satisfies bread cravings without spiking your carbs.
Instructions
9 stepsMixing (Around Noon)
Place a fine-mesh strainer over a large bowl. Add almond flour, oat fiber, psyllium husk powder, flaxseed meal, whey protein, baking powder, and salt. Sieve these dry ingredients into the bowl below, then mix them together lightly with a large spoon or whisk.
In a large mixing bowl or in the bowl of a stand mixer fitted with a paddle attachment, combine the sourdough starter, eggs, egg whites, and buttermilk. Mix lightly with the mixer or with a whisk until the starter has incorporated into the liquid and the eggs are broken up.
Pour in the flour mixture and mix everything together until there are no dry bits of flour.
Proofing
The mixture will seem too wet at first, but let it sit for 30 minutes for the liquid to better absorb into the flours and binders. Once it feels a bit more cohesive, turn the dough onto a surface coated with a bit of lupin flour or almond flour.
Gently roll the dough into a rectangle and pat it into a large log, about 3 inches tall.
Place this onto a parchment paper lined baking sheet and cover with a towel.
Proof this loaf for about 4 to 5 hours, or until it has expanded slightly, indents to the touch, and is possibly cracking lightly on the surface.
Baking
Preheat an oven to 425 degrees Fahrenheit. Using a bread lame, a sharp knife, or scissors, score the bread ½ deep with a few slits. Place the baking sheet in the oven and bake for 20 minutes, then reduce the oven to 400 degrees and bake for an additional 15 to 20 minutes, or until well browned all over.
Remove from the oven, place on a cooling rack, and let sit for at least 2 hours before slicing into.
Recipe Notes
Storing:
- To store the gluten-free sourdough bread, place it in an airtight bag and store it on the countertop for 1-2 days.
- If you prefer to refrigerate the bread, place it in an airtight bag and place it in the fridge for 5-7 days. If you plan to freeze the sourdough bread, cut the loaf in half on the day it is baked. Place it into an airtight bag.
- To serve the frozen sourdough bread, remove it from the freezer and let it defrost on your countertop. Toast the bread until it is warm.
Congratulations, you've finally made your first gluten-free keto sourdough bread!
