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Keto Sourdough Bread

A round grain-free loaf with a real sourdough tang from cider vinegar and cultured buttermilk, no starter and no yeast. Psyllium husk gives it a sliceable crumb and a crackly scored crust. 2.8g net carbs per slice, 12 slices per loaf.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Resting & Cooling 2 hours 15 minutes
Total Time 4 hours 10 minutes
Course Bread
Cuisine American
Servings 12 slices
Calories 118 kcal

Equipment

  • 9-inch round baking dish 2-quart, greased
  • Hand mixer or a balloon whisk
  • Wire rack
  • Kitchen scale recommended for the psyllium

Ingredients
  

Dry

  • 1 1/4 cups blanched almond flour 140 g, finely ground, not almond meal
  • 1/3 cup coconut flour 40 g
  • 1/4 cup psyllium husk powder 30 g, powder and not whole husks
  • 1/4 cup golden flaxseed meal 28 g
  • 1 tsp baking powder fresh
  • 1/2 tsp baking soda
  • 3/4 tsp fine sea salt

Wet

  • 5 large egg whites 150 g, room temperature
  • 1 large egg room temperature
  • 1/2 cup buttermilk 120 g, or almond milk plus 1/2 tbsp lemon juice
  • 3 tbsp apple cider vinegar raw, with the mother
  • 1/2 cup warm water 120 g, warm and not hot

Instructions
 

  • Dry: Whisk the blanched almond flour, coconut flour, psyllium husk powder, golden flaxseed meal, baking powder, baking soda and fine sea salt in a large bowl until the color is completely even, with no dry pockets.
  • Wet: In a second bowl, beat the large egg whites, large egg, buttermilk and apple cider vinegar for about 1 minute, until foamy.
  • Combine: Fold the wet mixture into the dry until it forms a thick paste, then add the warm water in two additions, mixing between them. The dough thickens as the psyllium hydrates.
  • Shape: Turn out onto a surface dusted with almond flour and knead 8-10 times into a smooth ball. Set into a greased 9-inch round baking dish, press to fill the base, dust the top and score a cross about 1/2 inch deep.
  • Rest: Leave 15 minutes at room temperature while the oven heats to 375°F.
  • Bake: Cover loosely with foil and bake 15 minutes at 375°F. Reduce to 300°F and bake 1 hour, still covered. Uncover and bake a final 15 minutes, until the top sounds hollow and a skewer comes out clean.
  • Cool: Turn out onto a wire rack and cool completely, at least 2 hours, before slicing. Cutting it warm leaves a gummy crumb.

Notes

Measure the psyllium by weight if you can. 30 g. Whole husks and powder are not interchangeable cup for cup; whole husks must be ground first, then measured.
Cool it completely. At least 2 hours on a rack. Slicing a warm psyllium loaf gives a damp, sticky crumb.
Some psyllium brands turn baked goods purple-gray. It is harmless and does not affect the taste.
Storage: wrapped at room temperature 2 days, sliced in the refrigerator up to 5 days, or frozen flat with parchment between slices up to 3 months. Toast from frozen.
Keyword almond flour bread, Gluten-Free, grain free bread, keto sourdough bread, low carb sourdough, psyllium husk bread