Keto Sourdough Turmeric Sunflower Bread
Elevate your keto baking game with this nourishing Keto Sourdough Turmeric Sunflower Bread, a gluten-free masterpiece packed with flavor and health benefits. Combining a blend of almond and coconut flours with psyllium husk powder, this low-carb bread boasts an irresistibly soft texture and gut-friendly nutrients from a homemade keto sourdough starter. The earthy, golden hue of ground turmeric not only lends a vibrant color but also introduces its renowned anti-inflammatory properties, while the crunchy sunflower seeds add delightful texture and a dose of wholesome goodness. Perfect for dipping in soups, toasting with your favorite spreads, or enjoying as a savory snack, this bread is proof you don’t have to sacrifice flavor while following a keto lifestyle. With simple prep and hearty results, it’s a versatile staple to savor all week long!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.25 cup Psyllium husk powder
- 2 teaspoons Baking powder
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Salt
- 0.5 cup Sourdough starter (keto)
- 4 large Eggs
- 1 tablespoon Apple cider vinegar
- 0.5 cup Sunflower seeds
- 0.33 cup Coconut oil (melted)
- 0.5 cup Warm water
Instructions
Preheat your oven to 350°F (175°C). Line a standard 9x5-inch loaf pan with parchment paper or grease it with coconut oil.
In a large mixing bowl, whisk together almond flour, coconut flour, psyllium husk powder, baking powder, ground turmeric, and salt until well combined.
In a separate bowl, whisk the eggs, sourdough starter, apple cider vinegar, melted coconut oil, and warm water until smooth and frothy.
Gradually add the wet ingredients into the dry ingredients, mixing thoroughly until a thick dough forms.
Fold in the sunflower seeds to evenly distribute them throughout the dough.
Transfer the dough to the prepared loaf pan and smooth out the top with a spatula.
Use a sharp knife to score a 1/4-inch deep slash down the center of the loaf (this will help the bread rise evenly).
Bake the bread in the preheated oven for 50-55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and enjoy! Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
2758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.1 g | 300% | |
| Saturated Fat | 88.0 g | 440% | |
| Polyunsaturated Fat | 23.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 115.2 g | 42% | |
| Dietary Fiber | 58.5 g | 209% | |
| Total Sugars | 12.3 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 638 mg | 49% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1359 mg | 29% | |
*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.
