Keto Sourdough Bread (Low-Carb, Naturally Fermented)

Description

Keto sourdough bread is the answer for anyone who misses the soul of traditional bread while staying committed to a low-carb lifestyle. This rustic loaf captures everything we love about classic sourdough — the crackly crust, the deep golden color, the subtle tang, and the satisfying chew — without wheat, sugar, or high carbohydrates.

Unlike quick keto breads that rely heavily on baking powder and eggs, this recipe uses a keto sourdough starter made from almond flour and psyllium husk you can the recipe for the starter as wel just click here keto sourdough starter . The result is a loaf that looks, smells, and feels like real artisan bread. Slow fermentation enhances flavor, improves texture, and makes the bread easier to digest.

This bread is not meant to mimic fluffy sandwich bread. It is intentionally rustic, hearty, and crusty — perfect for slicing, toasting, dipping in olive oil, or serving alongside soups and stews. Every loaf feels handmade, intentional, and deeply satisfying.

Why This Keto Sourdough Works

• Naturally fermented keto starter for authentic sourdough flavor
• Crispy crust with beautiful artisan scoring
• Dense yet tender crumb that slices cleanly
• No wheat, no yeast packets, no sugar
• Oven-spring and structure without gluten

Servings: 12 slices | Prep Time: 25 minutes | Cook Time: 55–60 minutes

Ingredients

For the Keto Sourdough Starter (Active)

• ½ cup almond flour
• 1 tablespoon whole psyllium husk (not powder)
• ½ cup warm filtered water

(Starter should be bubbly and lightly sour before use.)

For the Dough

Dry Ingredients

• 2 cups almond flour (fine, blanched)
• ¼ cup coconut flour
• ¼ cup whole psyllium husk
• 1 teaspoon sea salt

Wet Ingredients

• 1 cup warm water
• 2 tablespoons olive oil or melted butter
• 1 teaspoon apple cider vinegar

Instructions

1. Activate the Starter

Your keto sourdough starter should be active and bubbly, with visible air pockets and a mild sour aroma. Feed it 4–6 hours before baking if needed. This fermentation step is what gives the bread its signature flavor.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together almond flour, coconut flour, psyllium husk, and salt. Ensure the psyllium is evenly distributed to prevent clumping.

3. Add the Wet Ingredients

Add the active keto starter, warm water, olive oil, and apple cider vinegar. Stir with a sturdy spoon or spatula until a thick dough forms. The dough will hydrate and firm up as the psyllium absorbs moisture.

4. Knead and Shape

Using damp hands, gently knead the dough for 2–3 minutes until smooth. Shape into a round boule. The dough should be firm but pliable, not sticky.

5. Fermentation (Bulk Rise)

Place the dough into a bowl lined with parchment or a clean kitchen towel. Cover loosely and let ferment at room temperature for 8–12 hours. The dough will not double like wheat bread but will develop structure and aroma.

6. Preheat the Oven

Preheat your oven to 425°F (220°C). Place a Dutch oven or heavy oven-safe pot inside to heat for at least 30 minutes.

7. Score the Dough

Transfer the dough onto parchment paper. Dust lightly with almond flour. Using a sharp blade, score a decorative leaf or cross pattern on top. This allows controlled expansion during baking.

8. Bake

Carefully place the dough (with parchment) into the hot Dutch oven.

• Bake covered for 40 minutes
• Remove lid and bake another 15–20 minutes until deeply golden

The crust should sound hollow when tapped.

9. Cool Completely

Allow the bread to cool on a wire rack for at least 1 hour before slicing. This step is essential for proper crumb structure.

Texture & Flavor Notes

This keto sourdough has:

• A crusty exterior with rustic blistering
• A moist, slightly chewy crumb
• Mild tang similar to traditional sourdough
• Excellent toastability without crumbling

Serving Suggestions

• Toasted with butter or ghee
• With avocado and flaky salt
• Alongside soups and stews
• As a base for keto bruschetta
• Dipped in olive oil and herbs

Storage & Freezing

• Store wrapped at room temperature for 1 day
• Refrigerate up to 5 days
• Freeze sliced for up to 2 months
• Toast directly from frozen for best texture

Pro Tips for Success

• Use whole psyllium husk, not powder
• Let the loaf cool fully before cutting
• Do not rush fermentation — flavor develops over time
• A Dutch oven is essential for crust formation
• Humidity affects dough — adjust water slightly if needed