Keto Sourdough Bread Recipe
This Keto Sourdough Bread Recipe delivers the tangy flavor and hearty texture of traditional sourdough without the carbs. Made with almond flour, coconut flour, and psyllium husk, this gluten-free, low-carb loaf has a golden crust and soft interior—perfect for toast, sandwiches, or serving with soups.
Equipment
- loaf pan
- parchment paper
- large mixing bowl
- medium bowl
- Whisk
- Spatula
- wire rack
Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup psyllium husk powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup warm water
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper to ensure easy removal after baking.
- In a large mixing bowl, whisk together almond flour, coconut flour, psyllium husk powder, baking powder, and salt until evenly combined.
- In a separate bowl, combine warm water, apple cider vinegar, and olive oil. Whisk gently until blended.
- Slowly pour the wet mixture into the dry ingredients and stir until a thick dough forms. Let the dough rest for about 5 minutes to allow the psyllium husk to absorb moisture.
- Transfer the dough into the prepared loaf pan and smooth the top evenly with a spatula.
- Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.
Notes
Always allow the bread to cool completely before slicing to prevent crumbling. Use fine, light-colored psyllium husk powder for the best texture and appearance. Avoid overmixing the dough. For added flavor, mix in herbs or shredded cheese. Store slices individually for easy keto toast anytime.