Craving the tangy, hearty taste of sourdough but trying to stay low carb? You’re not alone. Traditional sourdough bread, while beloved for its flavor and gut-friendly fermentation, can be high in carbohydrates — making it a challenge for anyone on a keto or low-carb diet. But good news: with a few smart ingredient swaps, you can enjoy the rustic charm of sourdough without compromising your nutritional goals.
Low Carb Sourdough Bread Recipe
Course: Bread / BreakfastCuisine: American / Low CarbDifficulty: Medium10
servings15
minutes45
minutes120
kcalLow Carb Sourdough Bread Recipe
Ingredients
1 ½ cups almond flour
½ cup coconut flour
¼ cup psyllium husk powder
1 tsp baking soda
1 tsp sea salt
4 large eggs
2 tbsp apple cider vinegar
½ cup sourdough starter (low carb, made with almond/coconut flour)
½ cup warm water
2 tbsp olive oil
Directions
- Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
- In a large bowl, combine almond flour, coconut flour, psyllium husk powder, baking soda, and sea salt.
- In another bowl, whisk together the eggs, apple cider vinegar, sourdough starter, warm water, and olive oil until smooth.
- Slowly stir the wet ingredients into the dry mixture until fully combined. The dough will be thick and slightly sticky.
- Transfer the dough to the loaf pan and shape it evenly. Let it rest at room temperature for 1–2 hours to rise slightly (or up to 12 hours for a stronger sourdough flavor).
- Bake for 45–50 minutes, or until the top is golden and a toothpick comes out clean.
- Cool completely on a wire rack before slicing this helps the texture set properly.
Recipe Video
Serving Suggestions
- Avocado Toast: Top a toasted slice with smashed avocado, chili flakes, and a drizzle of olive oil.
- Grilled Cheese: Layer with cheddar or mozzarella and grill for a melty, golden low-carb comfort meal.
- Breakfast Base: Serve with poached eggs and spinach for a hearty, protein-packed breakfast.
- Open-Faced Sandwiches: Use as a base for smoked salmon, cream cheese, and cucumber for a refreshing lunch.
- Dipping Companion: Pair with olive oil and balsamic vinegar for a rustic appetizer or side dish.
- Room Temperature: Store sliced bread in an airtight container at room temperature for up to 2 days.
- Refrigeration: Wrap in parchment and keep in the fridge for up to 5 days.
- Freezing: For longer storage, freeze individual slices with parchment between each, sealed in a freezer-safe bag. Toast directly from frozen when ready to eat.
- Avoid Moisture: Always ensure the bread is completely cool before storing to prevent sogginess or mold.
FAQs
Q: Is sourdough bread keto-friendly?
A: Traditional sourdough isn’t, but this low carb version uses keto-approved ingredients to keep net carbs low.
Q: Can I use a regular sourdough starter?
A: For true low-carb results, use a starter fed with low-carb flours like almond or flaxseed meal. Traditional starters use high-carb flour.
Q: How many carbs are in a slice of low carb sourdough bread?
A: Depending on the recipe and slice thickness, a slice typically contains around 2–4g net carbs.
Q: Why is psyllium husk important in this recipe?
A: Psyllium helps mimic the chewy, airy texture of traditional sourdough and improves the bread’s structure without gluten.
Q: Can I toast or grill this bread?
A: Yes! This bread toasts beautifully and can be grilled for sandwiches or paninis without falling apart.
