Ingredients
Scale
For the Sourdough Starter:
- 1 cup (96g) almond flour
- 1/4 cup (24g) coconut flour
- 1/2 teaspoon sugar (don’t freak out—this feeds the yeast and gets mostly “eaten” in the fermentation process!)
- 1/3 cup warm water
- 1/4 teaspoon active dry yeast
For the Dough:
- 2 cups (192g) almond flour
- 3 tablespoons (45g) coconut flour
- 2 tablespoons (14g) psyllium husk powder
- 1 tablespoon (12g) vital wheat gluten (optional but amazing for structure!)
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup (60ml) warm water
- 1/4 cup (60ml) olive oil
- 1/2 cup sourdough starter (from above)
Instructions
- Make Your Starter: Combine almond flour, coconut flour, sugar, warm water, and yeast in a small jar. Mix well, then cover loosely with cheesecloth or a lid. Let it sit at room temperature for 24–48 hours. (You’ll know it’s ready when it’s bubbly and smells tangy.)
- Mix The Dry Ingredients: In a large bowl, stir together almond flour, coconut flour, psyllium husk, vital wheat gluten, and salt.
- Combine Wet Ingredients: Beat the eggs in a separate bowl, then add warm water, olive oil, and 1/2 cup of your sourdough starter. Mix everything until smooth.
- Bring It All Together: Slowly add the wet mixture into the dry ingredients. Stir until it forms a soft dough. If it feels too sticky, add a little more almond flour (but don’t overdo it!).
- Shape and Proof: Form the dough into a round loaf and place it on parchment paper. Cover with a clean kitchen towel and let it rise for 2–3 hours.
- Bake It Up: Preheat your oven to 375°F. Place your baking stone or Dutch oven inside to preheat as well. Once hot, bake the bread for 40–50 minutes, until golden brown and crusty.
- Cool Down: As tempting as it is, let the bread cool completely before slicing. This step is key for the texture to set!
Notes
Tools You’ll Need
- A small jar or bowl for the starter
- A mixing bowl
- Parchment paper
- A Dutch oven or baking stone (for that perfect crust)
- Measuring cups and spoons (don’t eyeball this one!)
- Prep Time: 15 minutes (active) + 1 hour (resting)
- Cook Time: 40-50
- Category: Bread, Keto
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Per Slice
- Calories: 100-120
- Sodium: 150-200mg
- Fat: 8-10g
- Carbohydrates: 2-3g
- Fiber: 1g
- Protein: 5-6g
- Cholesterol: 20-30mg
Keywords: Keto Sourdough Bread