Keto Sourdough Slices
Discover the perfect fusion of tangy sourdough flavor and low-carb ingredients with these Keto Sourdough Slices. Crafted with a wholesome blend of almond flour, coconut flour, and psyllium husk powder, this recipe delivers a soft, hearty bread that's perfect for sandwiches, toasts, or a simple snack. Highlighted by a low-carb sourdough starter, this loaf is infused with a subtle, tangy essence while maintaining keto-friendly macros. With just 15 minutes of prep time and a golden 40-minute bake, these slices feature a tender crumb and optional flaxseed topping for added crunch and texture. Whether you're following a ketogenic lifestyle or simply seeking a gluten-free alternative, this recipe is a flavorful, satisfying option that's easy to make and versatile to enjoy!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 1 tablespoon Coconut flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 4 large Eggs
- 1 teaspoon Apple cider vinegar
- 0.5 cups Unsweetened almond milk
- 0.25 cups Sourdough starter (low-carb, homemade or store-bought)
- 2 tablespoons Olive oil
- 2 teaspoons Ground flaxseed (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper, ensuring the edges extend for easy removal of the bread.
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Whisk to evenly distribute the dry ingredients.
In a medium bowl, whisk together the eggs, apple cider vinegar, unsweetened almond milk, sourdough starter, and olive oil until smooth and well incorporated.
Pour the wet ingredients into the dry ingredients and mix gently with a spatula until a thick, dough-like batter forms. Be careful not to over-mix to avoid deflating the eggs.
Transfer the dough into the prepared loaf pan, smoothing the top with the back of a spoon or spatula. If desired, sprinkle ground flaxseed on top for added texture and visual appeal.
Bake for approximately 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once the bread is fully baked, remove it from the oven and allow it to cool in the pan for 10 minutes. Then, carefully lift the bread out using the parchment paper and place it on a wire rack to cool completely.
Slice the bread into 12 even slices and serve. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
1545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2008 mg | 87% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 6.9 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 689 mg | 53% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 583 mg | 12% | |
*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.
