Everyone knows that a keto diet and grains do not mix. Thus, for many starting their keto journey, bread may seem entirely off the table. However, this does not have to be the case! With the rise in popularity of the keto diet, many adaptations for high carb foods have been developed—including bread. There are plenty of sourdough bread types, from whole wheat to rye, and now, even keto. While there is no shortage of keto sourdough bread recipes across the internet, it is important to keep a few tips and tricks in mind to compensate for the ingredient adjustments. Armed with all the proper baking tools in your arsenal, here is our low carb bread recipe and guide to a perfect bake.
Keto Sourdough Tips and Tricks
1. Adjusting for hydration
When making bread, it is important to be aware of its hydration levels. The hydration level of dough is the weight of liquid ingredients compared to the weight of the dry ingredients. High hydration sourdough is key to a loaf with a crisp crust and better crumb. One of the necessary ingredient changes in our keto sourdough bread recipe is the addition of psyllium husk powder. While psyllium husk is essential to creating a bready texture, it also retains more moisture that can make it difficult for the dough to rise. Combat the surplus moisture with several egg whites, not whole eggs, to ensure a high hydration sourdough that will still get a strong rise when proving.
2. Proving the dough
Another key difference between standard and keto sourdough bread types is the proving stage. While standard sourdough requires a starter and a few rounds to rise in a proving basket, keto sourdough that relies on egg whites, baking powder, and baking soda to rise, only requires one 15 – 20 minute proof. With only one rising period, keto dough will not expand nearly as much as is standard, and therefore bakers can use a smaller proving basket of 8 or 9 inches. For more information on choosing the right basket, check out our banneton size guide here.
3. Achieving the sourdough flavor
While sourdough typically gets its flavor from the fermenting yeast starter, the same signature tangy flavor can be achieved in our keto sourdough bread recipe as well. To get this flavor, use buttermilk mixed with either apple cider vinegar or white wine vinegar. In a pinch, sauerkraut juice can also be used with buttermilk. The most important step is to mix these wet ingredients before folding them into the dry ingredients to get the right moisture balance with this high hydration sourdough.
Bonus! There are so many great sourdough health benefits, that this bread can be enjoyed by all. For a paleo version of sourdough bread, try using coconut milk kefir in place of buttermilk for a healthy, paleo-friendly loaf.
4. Storing properly
Although standard sourdough loaves can be left on the counter at room temperature for a few days and remain fresh, other sourdough bread types must be treated differently. In order to keep keto sourdough at peak freshness, instead, wrap the loaf with plastic wrap or foil and place in the fridge for five days or less. For those looking for long term storage, wrap the loaf in foil and place it in the freezer for up to six months.
Keto Sourdough Bread Recipe:
1 ½ cup almond flour
½ cup coconut flour
1/3 cup psyllium husk powder
½ cup flax meal (packed)
1 tsp salt
1 tsp Italian seasoning (optional)
1 tsp baking soda
½ tsp baking powder
6 large egg whites
2 whole eggs
½ cup buttermilk
¼ cup apple cider vinegar or white wine vinegar
1 cup lukewarm water
- Preheat oven to 375F.
- In a large mixing bowl, combine all dry ingredients. Whisk together until well blended.
- In a separate bowl, combine egg whites, eggs, buttermilk, and vinegar. Beat for 3-4 minutes.
- Gradually fold the wet mixture into the bowl of dry ingredients and blend until fully incorporated.
- Slowly add lukewarm water while kneading until a smooth dough is formed.
- Transfer dough onto a lightly floured surface (can use almond or coconut flour). Knead dough into a round ball.
- Place the dough ball into a banneton and let rest for 15 – 20 minutes at room temperature. Optional: Score a design into the dough once the resting stage is complete.
- Move expanded dough to a lightly greased baking sheet and bake for 25 – 30 minutes until crust is browned.
- Remove from oven and let cool. Optional: brush a light coat of butter on top and sprinkle with Italian seasoning.