Keto Sourdough bread

View fullsize

Discover the satisfying world of Keto Sourdough Bread with this recipe that blends the ancient art of sourdough baking with the principles of the ketogenic diet. Combining wholesome almond and coconut flours with the unique texture of psyllium husk and flaxseed, this bread offers a hearty and flavorful alternative to traditional loaves. Whether you're embracing keto for health reasons or simply seeking a delicious low-carb option, this recipe promises a slice of homemade goodness with each bite. Perfect for sandwiches, toasting, or simply enjoyed on its own, Keto Sourdough Bread brings together the best of both worlds – nutrition and flavor – in every loaf.

Ingredients:

• 1 cup almond flour

• 1/4 cup coconut flour

• 1/4 cup psyllium husk powder

• 1/4 cup ground flaxseed

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 4 large eggs

• 1/4 cup apple cider vinegar

• 1/4 cup full-fat sour cream or Greek yogurt

• 1/4 cup water

• 1 tbsp erythritol (optional, for a hint of sweetness)

• 1 tbsp active dry yeast (optional, for a more pronounced sourdough flavor)

Instructions:

1. Preparation:

   • Preheat your oven to 350°F (175°C). Grease or line an 8.5 x 4.5-inch loaf pan with parchment paper.

2. Mix Dry Ingredients:

   • In a large bowl, combine almond flour, coconut flour, psyllium husk powder, ground flaxseed, baking powder, baking soda, salt, and erythritol (if using).

3. Combine Wet Ingredients:

   • In another bowl, whisk together eggs, apple cider vinegar, sour cream or Greek yogurt, and water. If using, add the active dry yeast to this mixture for a more authentic sourdough taste.

4. Mix and Rest:

   • Pour the wet ingredients into the dry ingredients and stir until thoroughly combined. Allow the mixture to rest for 5-10 minutes to let the psyllium husk absorb moisture and achieve a dough-like consistency.

5. Bake:

   • Transfer the dough into the prepared loaf pan, smoothing the top evenly.

6. Bake:

   • Bake in the preheated oven for 50-60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.

7. Cool and Serve:

   • Remove from the oven and let cool in the pan for 10-15 minutes. Transfer to a wire rack to cool completely before slicing.

Notes:

• This keto sourdough bread recipe yields a dense, flavorful loaf reminiscent of traditional sourdough.

• Store leftovers in an airtight container at room temperature for up to 3 days, or freeze slices for longer preservation.

Enjoy the wholesome flavors of keto sourdough bread, perfect for any low-carb lifestyle!