Description
A low-carb version of the classic sourdough bread, keto sourdough bread is made with almond flour and psyllium husk to deliver a deliciously tangy flavor and soft texture. Perfect for those on a ketogenic or no-sugar diet, this bread is easy to make and incredibly versatile.
Ingredients
Scale
Ingredients
- 2 cups almond flour
- 1 tablespoon psyllium husk powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup sourdough starter (made with almond or coconut flour)
- 2 large eggs
- ¼ cup warm water
Instructions
- Prepare the dry ingredients: In a large bowl, mix almond flour, psyllium husk, baking powder, and salt.
- Add the wet ingredients: Stir in the sourdough starter, eggs, and warm water. Mix until a dough forms.
- Shape the dough: Place the dough on parchment paper or in a bread pan. Shape it into a loaf or desired form.
- Proof the dough: Cover the dough with a clean cloth and let it proof for 2–3 hours in a warm spot.
- Preheat the oven: Heat the oven to 375°F (190°C).
- Bake the bread: Bake the loaf for 45–50 minutes or until the crust is golden and a toothpick comes out clean.
- Cool and slice: Let the bread cool completely before slicing to avoid crumbling.
Notes
- Use a keto-friendly starter by feeding almond flour or coconut flour to a low-carb starter base.
- Adjust water levels if the dough seems too dry; add one tablespoon of water at a time.
- Store the bread in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes