Introduction: Keto Sourdough Bread combines the tangy flavor of traditional sourdough with the low-carb ingredients needed to fit a ketogenic lifestyle. This bread is made with almond flour, coconut flour, and psyllium husk powder, giving it a texture similar to regular bread but with fewer carbs. It’s perfect for making sandwiches, toasting, or simply enjoying with some butter or avocado. Plus, it’s gluten-free, grain-free, and easy to make!

Ingredients:

For the Sourdough Starter (optional but adds extra tangy flavor):

  • ½ cup almond flour
  • ¼ cup water
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon active dry yeast (optional for flavor only, does not make it rise)

For the Bread:

  • 2 cups almond flour
  • ¼ cup coconut flour
  • 2 tablespoons psyllium husk powder (for texture and binding)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 3 large eggs
  • ½ cup coconut milk (or other unsweetened, keto-friendly milk)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil or melted coconut oil

Instructions:

  1. Optional: Make the Sourdough Starter:
    • In a small bowl, mix almond flour, water, apple cider vinegar, and active dry yeast (if using). Stir well, cover, and leave it at room temperature for 24 hours or overnight. This mixture will add a slight sourdough taste to the bread, but the yeast will not create rise, as it would in traditional sourdough.
  2. Prepare the Bread Batter:
    • Preheat the oven to 350°F (175°C). Line a loaf pan (8×4 inches) with parchment paper, letting the paper hang over the sides for easy removal.
  3. Combine Dry Ingredients:
    • In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Make sure there are no lumps.
  4. Mix Wet Ingredients:
    • In another bowl, whisk together the eggs, coconut milk, apple cider vinegar, and olive oil until smooth.
  5. Combine Wet and Dry Ingredients:
    • Pour the wet ingredients into the bowl of dry ingredients and mix until well incorporated. The batter will be thick but should still be stirrable. If you made the optional sourdough starter, add it now and mix it in thoroughly.
  6. Shape the Dough:
    • Transfer the batter into the lined loaf pan. Smooth the top with a spatula, creating a slight dome shape in the center for even baking.
  7. Bake the Bread:
    • Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Check at the 45-minute mark to avoid over-browning.
  8. Cool Completely:
    • Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, use the parchment paper to lift the bread out of the pan and let it cool completely on a wire rack. This is crucial for the best texture.
  9. Slice and Serve:
    • Once the bread is completely cool, slice it into pieces. This bread is perfect for toasting, making sandwiches, or serving with your favorite keto-friendly spreads.
  10. Storage Tips:
    • Store the bread in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to a week or freeze individual slices for up to 2 months.

Nutritional Information (Per Slice, approximately 12 slices per loaf):

  • Calories: 130
  • Carbohydrates: 4g (2g net carbs)
  • Fiber: 2g
  • Protein: 5g
  • Fat: 11g
  • Sugars: 0g

WW SmartPoints (Per Slice):

Each slice has approximately 3 SmartPoints on the Weight Watchers program.

This Keto Sourdough Bread is a satisfying and flavorful alternative to traditional sourdough, with the same tangy taste and sturdy texture, perfect for a low-carb diet. Enjoy it as part of your daily keto meal plan for a delicious bread option without the carbs!