Keto Sourdough Bread Recipe
Keto Sourdough Bread is a low-carb alternative to traditional sourdough, perfect for those following a ketogenic diet. This bread combines the tangy flavor of sourdough with the keto-friendly ingredients of almond flour, coconut flour, and psyllium husk powder. Unlike regular sourdough, this recipe uses a keto-friendly starter and relies on natural leavening.
Equipment
- Mixing bowls For combining dry and wet ingredients.
- Measuring cups and spoons To accurately measure ingredients.
- Whisk or Hand Mixer For mixing the dough thoroughly.
- Spatula For scraping down the sides of the bowl and shaping the dough.
- Bread Loaf Pan: To shape and bake the bread.
- Parchment Paper or Non-stick Spray To line the bread loaf pan.
- Oven For baking the bread.
- Cooling Rack To cool the bread after baking.
- Kitchen Scale For precise measurement of ingredients.
- Dough Scraper: For handling and shaping the dough.
- Bread Proofing Basket (Banneton): To help shape and support the dough during proofing (optional if shaping by hand).
Ingredients
Dry Ingredients:
- 1 Cups Almond Flour
- 1/4 Cup Coconut Flour
- 1 Tablespoon Psyllium Husk Powder
- 1 Tablespoon Baking Powder
- 1 Teaspoon Salt
Wet Ingredients:
- 1/4 Cup Keto-friendly sourdough starter (made from almond or coconut flour)
- 4 Large Eggs
- 1/4 Cup Warm water (you may need to reduce this slightly if the batter is too wet)
- 1/4 Cup Unsalted butter, melted (or 1/4 cup coconut oil for dairy-free)
- 1 Teaspoon Apple Cider Vinegar
Optional Add-ins (customize to taste):
- 1-2 Tablespoons Chopped Herbs (e.g., rosemary, thyme)
- 2 Tablespoons Seeds (e.g., chia, flax)
Instructions
- Mix almond flour, coconut flour, psyllium husk powder, baking powder, and salt in a bowl.
- Whisk eggs, water, and apple cider vinegar in another bowl until smooth.
- Combine wet and dry ingredients, stirring until a dough forms.
- Shape the dough in a lined loaf pan and let it proof for 1 hour.
- Bake at 350°F (175°C) for 45-50 minutes until golden; cool on a rack before slicing.
Notes
Here are some important notes to keep in mind when making Keto Sourdough Bread:
- Ingredients: Ensure your almond flour, coconut flour, and psyllium husk powder are fresh and finely ground for best results.
- Psyllium Husk: This ingredient is crucial for texture and structure. Be sure to use psyllium husk powder, not whole psyllium husk, as it absorbs moisture differently.
- Eggs: Use large eggs at room temperature for better incorporation into the dough.
- Mixing: Mix the wet and dry ingredients thoroughly until a cohesive dough forms to ensure even baking and texture.
- Proofing: Allow the dough to proof for at least 1 hour at room temperature to develop flavor and improve texture.
- Baking: Bake the bread until it's golden brown on top and a toothpick inserted into the center comes out clean. Adjust baking time if needed based on your oven.
- Cooling: Let the bread cool completely on a wire rack before slicing to prevent it from crumbling.
- Storage: Store Keto Sourdough Bread in an airtight container or sealed bag at room temperature for up to 3 days, or freeze slices for longer storage.