Keto Sourdough Bread

Introduction

If you’ve been missing the tangy, chewy texture of sourdough on your keto journey, you’re going to love this Keto Sourdough Bread. It’s everything you want from a traditional sourdough—crusty edges, soft inside, and that distinctive flavor—without all the carbs. Whether you’re making avocado toast or just want a slice with butter, this bread brings that authentic sourdough experience back to your low-carb lifestyle.

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Why You’ll Love This Recipe

This recipe fits beautifully into a keto diet because it’s made with low-carb flours and skips all the high-carb ingredients you’d find in traditional sourdough. It’s gluten-free, grain-free, and surprisingly easy to make. The sourdough flavor comes from a clever use of apple cider vinegar and fermentation-inspired techniques, so you get the tang without the wait. You’ll love the texture too—crispy on the outside, fluffy on the inside, and absolutely perfect for slicing and toasting.

My Personal Experience

I was skeptical the first time I tried making keto sourdough. I missed that rustic bakery-style loaf, and nothing I’d tried really hit the spot. But after a few test runs and tweaks, this one nailed it. The smell that fills the kitchen while it’s baking is so nostalgic, and when you cut into that warm loaf and see the airy crumb? Pure joy. I’ve served this at brunches, and even my non-keto friends go for second slices.

Required Equipment

Mixing Bowls

I like to use a set of medium and large bowls so I can mix the dry and wet ingredients separately. Makes cleanup easier too.

Whisk or Electric Mixer

If you’re going for a fluffier texture, mixing really well is key. A hand whisk works, but I sometimes use my electric mixer when I want a perfect, smooth batter.

Bread Pan

You’ll want a loaf pan to shape the bread. I prefer one with nonstick coating—it helps when you’re ready to pull the bread out without tearing that beautiful crust.

Parchment Paper

This is a lifesaver! Lining your bread pan makes everything easier, especially when it comes time to lift the loaf out.

Cooling Rack

Letting the bread cool completely keeps the texture right and stops it from getting soggy on the bottom. A cooling rack gives the air space it needs.

Ingredients & Substitutions

• 1 1/2 cups almond flour – gives the bread structure without carbs.
• 1/2 cup coconut flour – helps absorb moisture and adds firmness.
• 1/4 cup psyllium husk powder – essential for that chewy sourdough texture.
• 1 tbsp baking powder – for lift and rise.
• 1 tsp sea salt – balances the flavors.
• 4 large eggs – adds moisture and binds everything together.
• 1/4 cup apple cider vinegar – brings in that signature sourdough tang.
• 1/2 cup warm water – keeps everything hydrated.
• 1/4 cup melted coconut oil – adds moisture and richness.

Substitutions: You can use flaxseed meal instead of psyllium if needed, but it’ll make the texture slightly denser. Butter can be used in place of coconut oil for a richer flavor.

How to Make Keto Sourdough Bread

1. Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper.
2. In a large mixing bowl, whisk together almond flour, coconut flour, psyllium husk, baking powder, and salt.
3. In another bowl, combine the eggs, apple cider vinegar, warm water, and melted coconut oil.
4. Slowly add the wet mixture into the dry ingredients, stirring until a thick dough forms.
5. Transfer the dough to your lined loaf pan and smooth out the top.
6. Let it sit for about 5 minutes to allow the psyllium to fully absorb the moisture.
7. Bake for 50-60 minutes, until the top is golden and a toothpick comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

Tips for This Recipe

• Don’t skip the psyllium husk—it’s what gives the bread its structure.
• Let the bread cool fully before slicing to prevent crumbling.
• If you want a deeper sourdough flavor, you can add a bit more vinegar or a touch of sour cream.

Optional Additions

• Add 1/2 tsp garlic powder for a savory twist.
• Mix in chopped fresh herbs like rosemary or thyme.
• A sprinkle of sesame seeds or flax on top before baking adds a nice crunch.

Serving Ideas

• Toast and top with avocado, poached eggs, or butter.
• Use it as the base for an open-faced sandwich.
• Great with a warm bowl of keto soup or stew.

Storage Recommendations

Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze slices for up to 3 months. Toast straight from the freezer for best results.

Frequently Asked Questions

Can I use only almond flour? Not recommended—the coconut flour helps balance moisture, so skipping it can lead to a soggy loaf.

Why is my bread purple? Some brands of psyllium husk cause a purplish tint. It’s totally safe and doesn’t affect taste.

Can I make this without eggs? You can try flax eggs, but the texture will be more crumbly.

Nutritional Breakdown (Per Serving)

• Calories: 160
• Total Carbs: 7g
• Dietary Fiber: 5g
• Net Carbs: 2g
• Fat: 13g
• Protein: 5g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀