Keto Wholemeal Sourdough Bread
Discover the ultimate recipe for Keto Wholemeal Sourdough Bread—a low-carb, gluten-free twist on a classic favorite! This hearty bread is made with almond flour, coconut flour, and psyllium husk powder, creating a nutritious base that's high in fiber and perfectly suited for a keto diet. Infused with a tangy, keto-friendly sourdough starter and a touch of apple cider vinegar, it delivers that signature sourdough flavor while remaining light on the carbs. With a golden crust and tender crumb, this bread is perfect for toasting, sandwiches, or simply enjoying with a spread of butter. Easy to prepare in under 20 minutes of prep time, it's baked to perfection in just an hour. Whether you're following a ketogenic lifestyle or simply seeking a wholesome, low-carb bread option, this recipe will become a staple in your kitchen.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 5 tablespoons Psyllium husk powder
- 4 tablespoons Coconut flour
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 2 teaspoons Apple cider vinegar
- 4 large Eggs
- 1 cup Warm water
- 1 cup Sourdough starter (keto-friendly, made with almond flour)
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 350°F (180°C). Line a 9x5 inch (23x13 cm) loaf pan with parchment paper, ensuring that it hangs over the sides for easy lifting.
In a large mixing bowl, whisk together the almond flour, psyllium husk powder, coconut flour, baking powder, and salt, ensuring there are no clumps.
In a separate bowl, whisk the eggs thoroughly until they are frothy. Add the apple cider vinegar, olive oil, and keto-friendly sourdough starter to the eggs, mixing well to combine.
Pour the wet ingredients into the dry ingredients and stir until a thick dough forms.
Gradually add the warm water to the dough while stirring. The dough should be moist yet firm enough to hold its shape.
Transfer the dough to the prepared loaf pan, using a spatula to smooth the top. Optional: score the top of the dough with a sharp knife for a traditional sourdough appearance.
Bake in the preheated oven for 60 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, use the parchment paper to lift the bread out and let it cool completely on a wire rack before slicing.
Store the bread in an airtight container or wrap it tightly in plastic wrap. It can be kept at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.3 g | 220% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3612 mg | 157% | |
| Total Carbohydrate | 125.3 g | 46% | |
| Dietary Fiber | 79.8 g | 285% | |
| Total Sugars | 12.5 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 773 mg | 59% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1384 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.
