Low Carb Sourdough Slices
Satisfy your bread cravings while staying on track with these fluffy and flavorful Low Carb Sourdough Slices! Crafted with a blend of almond flour, coconut flour, and a gluten-free sourdough starter, this recipe delivers all the tangy goodness of traditional sourdough without the carbs. Psyllium husk powder adds structure and a perfect chewy texture, while a touch of apple cider vinegar ensures a slight rise and a tender crumb. Easy to make with minimal prep time, this loaf is ideal for keto and low-carb diets, offering a versatile base for sandwiches, toast, or simply enjoying with a smear of butter. Plus, it’s freezer-friendly, making it a convenient and healthy option for meal prep. Elevate your low-carb baking with this wholesome, homemade sourdough bread!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 2 tablespoons Psyllium husk powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.5 teaspoons Apple cider vinegar
- 4 large Eggs
- 0.5 cups Sourdough starter (low carb, gluten-free version made with almond flour)
- 0.5 cups Warm water
- 1 tablespoons Olive oil
Instructions
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it lightly with olive oil.
In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Stir well to combine the dry ingredients evenly.
In a separate bowl, whisk together the eggs, apple cider vinegar, sourdough starter, warm water, and olive oil until fully mixed.
Slowly add the wet mixture to the dry ingredients, stirring continuously. Mix until a dough forms. The dough will be slightly thick but sticky. Let it rest for 5-10 minutes to allow the psyllium husk powder to absorb moisture and firm up the dough.
Transfer the dough to the prepared loaf pan. Smooth the top with a spatula or your hands dipped in water to prevent sticking.
Using a sharp knife, score the top of the loaf with a shallow cut. This helps the bread rise evenly during baking.
Place the loaf in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Slice into 12 even pieces and store any leftovers in an airtight container in the fridge for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2186 mg | 95% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 9.6 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 539 mg | 41% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 884 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.
