Keto Sourdough Bloomer
Discover the perfect fusion of comfort and keto-friendly baking with this Keto Sourdough Bloomer—a wholesome, low-carb twist on the classic sourdough loaf. Crafted with a unique blend of almond and coconut flours, psyllium husk powder, and a keto-friendly sourdough starter, this recipe delivers all the signature tang and tenderness of traditional sourdough without the carbs. The result is a beautifully golden, crusty loaf with soft and airy slices perfect for sandwiches or toasting. With minimal prep time and the option to customize with seeds for added texture, this gluten-free bloomer proves that indulgence can be part of a ketogenic lifestyle. Perfect for meal prep or sharing, this bread will be a staple in your keto kitchen.
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Recipe Information
Ingredients
- 200 grams Almond flour
- 50 grams Coconut flour
- 30 grams Psyllium husk powder
- 60 grams Unsalted butter (melted)
- 3 large Eggs
- 120 grams Sourdough starter (keto-friendly)
- 250 milliliters Warm water
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Optional seeds (e.g., sesame or flaxseed, for topping)
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Mix thoroughly to ensure no clumps.
In a separate bowl, whisk together the eggs, melted butter, sourdough starter, and apple cider vinegar until well combined.
Slowly add the wet ingredients into the dry ingredients, mixing with a wooden spoon or spatula until a sticky dough begins to form.
Gradually pour in the warm water, a little at a time, and knead the dough gently until it becomes pliable and holds together. The psyllium husk will help bind the ingredients.
Shape the dough into a bloomer loaf (oval-shaped) using damp hands to prevent sticking, and place it on the prepared baking sheet.
Using a sharp knife, make a few diagonal slashes across the top of the loaf for a traditional sourdough look.
If desired, sprinkle optional seeds over the top of the loaf and gently press them into the surface.
Bake in the preheated oven for 50-60 minutes, or until the loaf is firm and the crust develops a golden-brown color.
Remove from the oven and allow the bloomer to cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
2264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.6 g | 229% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 3548 mg | 154% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 68.3 g | 244% | |
| Total Sugars | 11.9 g | ||
| Protein | 77.2 g | 154% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 662 mg | 51% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 880 mg | 19% | |
*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.
