Description
Tangy, chewy, and perfectly low-carb — this keto sourdough bread is soft on the inside, crisp on the outside, and made with simple ingredients for that classic sourdough flavor without the carbs!
Ingredients
1 cup almond flour
¼ cup coconut flour
½ tsp baking powder (aluminum-free)
¼ tsp baking soda
½ tsp salt
1 tbsp psyllium husk powder (or ground flaxseed for binding)
1 cup warm water (about 110°F / 45°C)
2 large eggs
¼ cup apple cider vinegar or lemon juice (to activate baking soda)
¼ cup melted coconut oil or butter
Optional: ½ tsp active dry yeast for extra rise (not strictly keto but optional for texture)
Optional: Sesame seeds, poppy seeds, or garlic powder for topping
Instructions
Preheat oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper.
In a bowl, mix almond flour , coconut flour , baking powder , baking soda , and salt .
Add psyllium husk powder , stirring well to avoid clumps.
In another bowl, combine warm water , apple cider vinegar , and melted oil .
Whisk in eggs one at a time until fully blended.
Gradually mix wet ingredients into the dry until a thick, sticky dough forms.
Let dough rest for 5–10 minutes to allow the psyllium to swell.
Shape into a loaf and place in the prepared pan. Optional: Sprinkle with seeds or herbs.
Bake for 40–45 minutes until golden brown and sounds hollow when tapped.
Cool completely on a wire rack before slicing — it firms up as it cools!
- Prep Time: 10 mins
- Cook Time: 45 mins
Nutrition
- Serving Size: 10 slices
- Calories: 140
- Fat: 12g
- Carbohydrates: 4g
- Protein: 5g