Quick Low Carb Sourdough Bread Recipe
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Hey there Keto People!
This tangy bread is made from sourdough, but not the kind the Grandma used to make. For starters, it much lower carb and won’t kick you out of Ketosis.
This recipe is for those who want a Quick Sourdough Keto Bread that can be made with only a few minutes of active time.
Ingredients for Low Carb Sourdough Bread Recipe
Dry Ingredients
- 1.5 cups Almond Flour
- 1/2 cup Coconut Flour
- 1/2 cup Flax-seed Meal
Flax seed meal is a great way to add fiber to the Keto Diet. Most people are not getting nearly enough when they first start Keto.
But I understand that some people might not have it on hand or haven’t gotten around to picking it up yet. I Suggest Amazon as it’s pretty spendy in grocery stores.
This is the one we like. This company has consistently provided great products and good prices for our Keto Baking needs. We have never had one single problem with them.
If you don’t have any on hand and still want to make this bread today than you can substitute ground hemp if you have it. This will add a lot of protein to your bread though.
- 1 teaspoon Baking Soda
This dough doesn’t rise much so using fresh baking soda is best.
I know, there is nothing wrong with the baking soda in your cupboard. But if it’s been in there for ages you might want to put it in the fridge to catch the “fridge” odors and open a new box for baking Keto Bread. Up to you.
- 1 teaspoon Salt
- 1/3 cup Psyllium Husk Powder
This adds a lot of the chewy type of texture to the bread. Please make note of how to activate it…you must use boiling water to activate it.
What happens if you don’t? I don’t know.
What is this? I can hear the comments already lol.
This will give your Keto Quick Bread that tangy sourdough taste that you are looking for.
It’s safe and great for a lot of household uses too. (Like cleaning the dishwasher and making your glasses sparkle at the same time. It’s also the main ingredient in “non-chlorine”, fancy organic bleach replacements.)
If you are worried about this ingredient you can do one of three things.
1. Check out what Healthline says about it.
2. Believe me when I say it’s safe. I have been using it in homemade sourdough bread for over a decade to give it “more kick” and people have always raved about my “traditional” sourdough bread. (Bonus: No one has ever died eating the bread that I make with it.)
3. Take away 1/4 cup of water or heavy whipping cream and replace it with vinegar. You will not get as much of the “sour” taste but it will work as a replacement. Lemon juice will not be strong enough and it will make your bread taste weird so skip that idea if it came to mind. ( Yeah, I tried it to make sure and the answer was a resounding NOPE from all of my tasters.)
Wet Ingredients
- 6 Egg Whites Whites only. Save the yolks for another use.
- 2 Eggs
- 1/2 cup Heavy Whipping Cream
- 3/4 cup Boiling Water BOILING is imperative here.
- 1/4 cup Apple Cider Vinegar
If you don’t have apple cider vinegar, white vinegar will work just fine.
Instructions – With Helpful Tips
- Preheat the oven at 350 degrees F (180 degrees C).
- In a large mixing bowl add all of the dry ingredients. Pour in boiling water and combine until uniform.
Boiling water activates Psyllium husk powder. You should notice the dough gelling.
- In another mixing bowl, add the six egg whites, and 2 whole eggs, Heavy Whipping Cream, and Apple Cider Vinegar. Mix Well.
You will have six egg yolks that you shouldn’t waste make them into Keto Creme Brulee this is one of the best and most elegant Keto desserts you will ever have.
- Add the egg mixture to the dry ingredient & water mixture. Combine until uniform. You might need to use your hands.
- Pour the mixture over a baking tray lined with parchment paper. Shape the dough into a round ball.
- score the top of the dough with an X shape for fanciness sake.
- Bake for 45-50 minutes or until its golden brown. If you tap it on it lightly and get a hollow sound, your bread is done.
- Place wire rack to let it cool. Slice to serve. ( Do not slice until cool).
- Toast as Desired
What to have with Low Carb Sourdough Bread
This bread by itself just toasted with some butter is pretty good, but you know that you cannot live on bread alone even if it is really good bread.
Toasted or not here are some things you might like to top your low carb sour dough bread with:
Of course there is the cheese and salted meat and accompanied by a nice bottle of wine.
For breakfast, we love it with cream cheese and this Exquisite ow Carb Strawberry Jam.
And Low Carb Sourdough Bread makes great cheese toast to go with Sausage & Cheddar Soup.
Another choice – Keto Easy Bacon Guacamole you know the Avocado is a nearly perfect Keto food and who doesn’t like bacon.
And, like this…mmmmm.
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There is such a variety low carb food that Keto can be a delicious healthy adventure.
We have the best Keto Bread Recipes anywhere on the internet
The most “bread-y” low carb bread anywhere is our very own Almond Flour Yeast Bread – it has no eggs. It tastes like real bread because it is made with gluten and yeast.
If you’re Keto and gluten free, try our Incredible Gluten Free Keto Yeast Bread – you can have a sandwich and stay in ketosis.
Cheers Everyone and Keto On!
Bran
More Low Carb Recipes to Love:
- Keto Soft Psyllium Flat Bread
- Low Carb Bacon Cheddar Dinner Rolls
- Jalapeno Cheddar Chaffles
- Homemade Flax Milk
Low Carb Sourdough Bread Recipe
Equipment
Ingredients
Dry Ingredients
- 1 1/2 cup Almond Flour
- 1/2 cup Coconut Flour
- 1/2 cup Flaxseed Meal
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1/3 cup Psyllium Powder
- 1/2 tsp Citric Acid *See post about this ingredient
Wet Ingredients
- 6 Egg Whites Whites only. Save the yolks for another use. See post for suggestions.
- 2 Eggs
- 1/2 cup Heavy Whipping Cream
- 3/4 cup Boiling Water BOILING is imperative here.
- 1/4 cup Apple Cider Vinegar
Instructions
- Preheat the oven at 350 degrees F (180 degrees C).
- In a large mixing bowl add all of the dry ingredients and mix together. Pour in boiling water and combine until uniform. Boiling water activates Psyllium husk powder.
- In another mixing bowl, add the six egg whites, and 2 whole eggs, Heavy Whipping Cream, and Apple Cider Vinegar. Mix Well.
- Add the egg mixture to the dry ingredient & water mixture. Combine until uniform. You might need to use your hands.
- Pour the mixture over a baking tray lined with parchment paper. Shape the dough into a round ball.
- score the top of the dough with an X shape for fanciness sake.
- Bake for 45-50 minutes or until its golden brown. If you tap it on it lightly and get a hollow sound, your bread is done.
- Place wire rack to let it cool. Slice to serve. ( Do not slice until cool).
- Toast if desired ( it's fantastic toasted).
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Nutrition
The nutritional information is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
Hi Fili! Yes, it’s a dense bread. It happens with low carb breads because there is no gluten to puff it up. You could try replacing some of the flour with gluten flour instead. This is assuming you don’t have issues with gluten. Or, you could try the Keto Almond Yeast Bread. Hope this helps.
This bread was too heavy but tasted great. Any ideas about how to make it lighter?
Hiya, I’m really glad I’ve found this recipe. While it isn’t “real” sourdough and it’s a bit dense, the flavor is good and I love it sliced thin and toasted with a lot of butter. Thanks for giving back to the community.
My brother suggested I may like recipe and he was right. This bread is perfect for my hot and spicy grilled cheese sandwiches with onion and tomato. Thanks!
This bread is very dense! I like it that way but I just wanted to let others who were thinking of making it know. Slice it thin and toast it. Yummmmm!
Hey Sharon! Yes, it absolutely can be replaced. I wouldn’t choose coconut cream because of the flavor but goat milk or goat yogurt sounds like it would be awesome and add to the “sour” flavor perfectly. Happy baking!
Hi I am dairy intolerant. Any replacement options for whipping cream? Coconut cream? I’ve used goat yogurt too in other recipes. I’d love some advice on the best replacement if you think it can be replaced at all…
Hi Alice! I’m sorry that your having trouble. # 1 ~ Are you mixing the dry ingredients before mixing in the boiling water? If the boiling water just lands on straight psyllium powder it will clump, otherwise you should be able to get a consistent yet dry sort of mixture. It will not be perfectly smooth but it shouldn’t have hard clumps like you’re describing. #2~ If the psyllium clumps were there, it’s hard to break them up so I think it goes back to #1. #3~ the bread should rise slightly but not much since there is no yeast or gluten. It is a super dense bread. If you are looking for a lighter, higher rising bread try this yeast bread (contains gluten though). Also make sure that your baking soda is on the fresh side since it is the only ingredient in gluten free breads that will cause any rising at all. I hope this helps and I am around if I can help with anything else. It it the closest I have come to the flavor of sourdough but sadly it won’t have the same texture. I’m still trying to figure out a closer texture but have come up empty handed so far. I make this mostly for toast. Try doing the thump test before cutting it open to make sure it’s done. Happy baking!And, I look forward to hearing how it turned out.
I have some questions about this recipe. Here is what happened: I followed the directions to the letter, very carefully measured my ingredients, and came out with a “sad” loaf despite the fact that I baked it a full hour. I took it out at 50 minutes, and it felt so extremely heavy that I decided to cut it open at the thickest part. It was still doughy inside. I baked it 10 more minutes and left it in the oven while the oven cooled. It is still “sad.”
Now my questions: #1 how do I get the mixture to be uniform after I add the boiling water to the dry ingredients? I had clumps of wet parts and the rest was still dry. I tried to work it with my hands to mix it all together, but that did not work.
#2. How do I get the mixture to be “uniform” after adding the eggs, etc to the dry/water mixture? Again, I worked it with my hands, but those clumps we’re just not going anywhere! I actually ended up using my hand mixer to get it to a uniform consistency. I wonder if that procedure had anything to do with the final product.
#3. Is this bread supposed to rise AT ALL? Mine didn’t, and that would be ok if it were not as heavy as a concrete block!
I really cannot rate the recipe until I hear what your suggestions might be and try the recipe again.
Thanks for any help you can provide.
Thanks Karen! So Glad you enjoyed it. Cheers!
Loved this bread. I’ve tried many keto breads with different low carb wheat flour substitutes, but this comes out on top. Quite an easy ‘sourdough’ recipe, great texture and taste!
Hi Robin! Congrats on getting the coconut starter to work. Mine keeps turning pink (telling me it’s not happy). I haven’t gotten it to work. As far as the egginess goes…it was the closest I came in flavor to the sourdough that I miss and love. I wonder if using a regular starter (non-Ketofied) would work in the almond yeast bread? I know that the carbs are still technically there but sourdough has a much lower glycemic index…meaning it won’t cause blood sugar to spike and kick you out of Ketosis. Maybe…I am not 100% on this theory and will need to do some research. Back to the drawing board. Thanks for taking the time to comment and if you figure out a miracle solution please let me know.
Is this not too eggy? I can’t seem to find a good, non-eggy recipe!
I have cultivated a successful (well…successful smelling) coconut starter but am having a hard time finding recipes for it. I started it from a wheat flour starter and have converted it over about 2 months now so I am fairly confident it is 100% coconut flour. I am using 15g coconut flour and 100g warm water and am feeding it 1-2 times a day. I tried modifying your Swoon-Worthy Keto Almond Flour yeast bread recipe and am striking out…but I am going to keep trying! I am now in the process of trying to convert a heat flour starter to almond flour but I am not sure how that one will turn out as I am not pleased with the smell so far.
Hi Janet! I haven’t tried that and I don’t have any problems with gluten so I’m going to try it! Thanks.
Have you tried to mix the coconut flour with a little vital wheat gluten? I know most people don’t want the gluten or are strictly keto, paleo, etc. but it is low carb and I’m thinking you will only need it for the starter and not the actual bread.
Hey Patricia!
No I haven’t. Although, that is how I made regular sourdough bread. I miss it too but I keep trying to recreate my favorites in a low carb way. I have been trying to make a coconut sourdough starter and it is just not getting there….this is the closest re-creation to the flavor as I have come. Not sure how baking this in a cloche would work since it will keep all of the moisture in. Let me know if you try it.
Have you tried baking this in a cloche? I was a bread baker and miss it a lot!