Keto Seeded Sourdough Bread
Embrace the wholesome flavors of Keto Seeded Sourdough Bread—a brilliant low-carb alternative that's bursting with texture and nourishment. This gluten-free bread is crafted with almond flour, psyllium husk powder, and nutrient-rich seeds like chia, flax, hemp, and sunflower, making each slice both satiating and packed with plant-based goodness. Flavored with a touch of apple cider vinegar and lightened with fluffy eggs, the dough blends effortlessly with melted coconut oil for a tender crumb. With a preparation time of just 30 minutes and an hour of baking, you'll enjoy a golden loaf that pairs beautifully with savory spreads, soups, or morning avocado toast. Whether you're following a keto diet or simply seeking a healthy homemade bread option, this seeded sourdough makes every bite a guilt-free delight while staying fresher-than-ever for up to five days.
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Recipe Information
Ingredients
- 200 grams Almond flour
- 30 grams Psyllium husk powder
- 10 grams Baking powder
- 5 grams Salt
- 60 grams Flaxseed meal
- 30 grams Hemp seeds
- 20 grams Chia seeds
- 20 grams Sunflower seeds
- 15 ml Apple cider vinegar
- 5 large Eggs
- 30 ml Coconut oil, melted
- 250 ml Boiling water
Instructions
Preheat your oven to 180°C (350°F). Line a loaf pan with parchment paper.
In a large mixing bowl, combine almond flour, psyllium husk powder, baking powder, and salt. Mix well to ensure the dry ingredients are evenly distributed.
Add the flaxseed meal, hemp seeds, chia seeds, and sunflower seeds to the flour mixture. Stir to combine and ensure the seeds are evenly spread throughout.
In a separate bowl, whisk together the eggs and apple cider vinegar until the mixture is frothy.
Add the melted coconut oil to the egg mixture and whisk until fully incorporated.
Pour the wet ingredients into the dry ingredients and stir until a thick batter forms.
Gradually add the boiling water to the batter, stirring continuously until a dough forms. The dough will be slightly sticky and thick.
Transfer the dough into the prepared loaf pan, spreading it evenly with a spatula. Smooth the top of the dough for an even loaf.
Place the loaf pan in the preheated oven and bake for 60 minutes. The bread should be firm to the touch and golden brown on top.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as desired. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 293 mg | 13% | |
| Total Carbohydrate | 8.9 g | 3% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 0.8 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 264 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.
