Keto Sourdough Style Bread

One of the hardest things to give up when switching to a keto lifestyle is a warm loaf of crusty bread. I spent a long time missing that real bakery feel with breakfast or soup.

That is why I created this keto sourdough style bread. It gives you the familiar chewy texture and tangy flavor without any of the regular grains.

Since it is completely low carb and keto friendly, you can enjoy a thick slice with butter and stay right on track with your daily goals.

You do not need any special starter or days of waiting to make it either. A simple mix of kitchen staples creates that classic sourdough taste in just over an hour.

It bakes up with a golden crust on the outside and stays soft in the middle, making it perfect for your daily toast or sandwiches.

Why You’ll Love This Recipe

Authentic Sourdough Taste – Greek yogurt and vinegar create that classic tangy sourdough flavor without any real sourdough starter.

Crusty Artisan Texture – Baking with oven steam gives this loaf a crisp outer crust and a chewy, soft interior.

No Long Fermentation – You get rich sourdough flavor immediately without spending days feeding a messy sourdough starter.

Never Tastes Eggy – Using only egg whites ensures this bread tastes like real bakery bread instead of an omelet.

Recipe Ingredients

• 1 1/2 cups Almond Flour
• 1/3 cup Psyllium Husk Powder
• 2 tbsp Coconut Flour
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Sea Salt
• 3 Large Egg Whites
• 1/3 cup Plain Greek Yogurt
• 2 tbsp Apple Cider Vinegar
• 1 cup Boiling Water
• 1 tbsp Almond Flour, For Dusting

How To Make

Step 1

Preheat the oven to 350°F and line a baking sheet with parchment paper. Place an empty metal pan on the bottom rack of the oven to use for steam.

Step 2

In a large bowl, whisk together the almond flour, psyllium husk powder, coconut flour, baking powder, baking soda and sea salt.

Step 3

In a separate bowl, whisk the egg whites, Greek yogurt and apple cider vinegar until smooth, then add them to the dry ingredients. Pour in the boiling water while mixing with a hand mixer for about 30 seconds, until the dough comes together and firms up.

The yogurt and vinegar give the bread its signature tangy sourdough flavor.

Step 4

With wet hands, shape the dough into a tall, round boule and place it on the baking sheet. Dust the top with almond flour and snip a deep cross on top with kitchen shears.

Step 5

Carefully pour 1 cup of hot water into the empty pan on the bottom rack, then place the bread on the middle rack. Bake for 60 to 70 minutes until the crust is deep golden and the loaf sounds hollow when tapped on the bottom.

Step 6

Turn off the oven and leave the bread inside with the door slightly open for 15 minutes to crisp the crust. Cool completely on a rack before slicing.

Tips

Pick the Right Psyllium Husk

You’ll get the best results if you use finely ground psyllium husk powder instead of whole husks. Whole husks cannot absorb liquid fast enough, which leaves the loaf flat and wet.

Check that your brand does not turn purple when heated. Certain brands react to baking soda and give keto bread an odd color, so look for a brand known to stay blonde.

Use Boiling Hot Water

From my experience, warm tap water is not hot enough for this dough. You need water that is actively boiling right when you pour it in.

The high heat activates the psyllium husk powder and coconut flour instantly. This heat creates a gel that gives the bread its chewy, airy structure without any gluten.

Shape the Loaf Extra Tall

My favorite trick here is to shape the dough into a tall ball rather than a wide disc. Wet your hands with cold water first so the dough does not stick to your fingers.

Low carb breads tend to spread out sideways as they bake instead of rising high. Building the loaf taller than you think it needs to be ensures nice, tall slices later.

More Recipes

• Keto Cottage Cheese Artisan Loaf
• Keto French Baguettes
• Keto Olive Bread
• Keto Rosemary Focaccia
• Keto Yeast Bread

Frequently Asked Questions

Why did my bread turn purple?

Certain brands of psyllium husk react to the baking soda and turn a purple tint when heated.

The loaf is still completely safe and delicious to eat, but you can look for blond psyllium powder next time for a golden crust.