Keto Multigrain Sourdough
Experience the perfect fusion of artisan breadmaking and ketogenic baking with our **Keto Multigrain Sourdough** recipe! This low-carb, gluten-free sourdough is crafted from a wholesome blend of almond flour, coconut flour, golden flaxseed meal, and nutrient-dense seeds like chia, hemp, and sunflower. Thanks to the addition of a keto-friendly sourdough starter, this bread offers a subtle tangy flavor reminiscent of traditional sourdough, while staying aligned with a keto lifestyle. Psyllium husk and apple cider vinegar provide structure and lift, resulting in a satisfyingly chewy texture and a beautifully golden crust. Ideal as a base for your favorite toppings or enjoyed on its own, this easy-to-make loaf is the ultimate guilt-free pleasure for sourdough lovers. Perfect for meal prep, it takes just 40 minutes of prep time and can be sliced into 8 hearty servings. Whether you're on a keto diet or simply looking for a nutritious bread alternative, this multigrain sourdough is guaranteed to become a staple in your kitchen!
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Recipe Information
Ingredients
- 120 grams Almond flour
- 30 grams Coconut flour
- 50 grams Golden flaxseed meal
- 40 grams Psyllium husk powder
- 20 grams Chia seeds
- 20 grams Hemp seeds
- 30 grams Ground sunflower seeds
- 100 grams Keto-friendly sourdough starter
- 200 ml Warm water
- 30 ml Olive oil
- 5 grams Salt
- 10 ml Apple cider vinegar
Instructions
In a large mixing bowl, combine almond flour, coconut flour, golden flaxseed meal, psyllium husk powder, chia seeds, hemp seeds, and ground sunflower seeds.
In a separate bowl, mix the keto-friendly sourdough starter with warm water, olive oil, and apple cider vinegar.
Slowly pour the wet mixture into the dry ingredients while stirring continuously until a dough forms.
Add the salt to the dough and knead it for about 5-7 minutes until well combined and slightly elastic. The dough will be sticky, which is normal.
Cover the dough with a damp kitchen towel and let it rest in a warm place for about 20 minutes to allow the psyllium husk and flax seeds to absorb moisture and expand.
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
Form the dough into a round loaf and place it on the prepared baking tray.
Cover the loaf with a damp cloth again and let it rise for another 10 minutes.
Once rested, score the top of the loaf with a sharp knife.
Bake in the preheated oven for about 60 minutes or until the crust is golden brown and firm to the touch.
Remove from the oven and let it cool on a wire rack before slicing. Serve and enjoy your keto multigrain sourdough bread!
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 254 mg | 11% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 1.0 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 297 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
