This keto sourdough bread gives you the comforting aroma, subtle tang, and chewy crumb of real sourdough—without the heavy carbs. Psyllium husk provides that flexible, bouncy interior, while almond and coconut flours keep the bread dense yet tender. Apple cider vinegar and Greek yogurt create the signature sourdough tang, making each slice perfect for toast, sandwiches, or slathering with butter.

Because traditional sourdough fermentation relies on sugar from wheat flour, this keto version uses a clever combination of ingredients to replicate the flavor profile. The result is a loaf that looks and feels like rustic bread, slices beautifully, and stays sturdy enough for toppings—without spiking your carbs.

It’s satisfying, hearty, and far easier than traditional sourdough. No feeding starter, no long rise time—just mix, shape, bake, and enjoy warm, tangy, keto-friendly bread whenever the craving hits.

🍞 Keto “Sourdough” Bread Recipe

(Tangy, Rustic, Low Carb)

Ingredients

Dry Ingredients:

• 2 cups almond flour

• ¼ cup coconut flour

• ¼ cup psyllium husk powder (gives chew + structure)

• 1 tbsp baking powder

• ½ tsp salt

Wet Ingredients:

• 3 large eggs

• ½ cup warm water

• ¼ cup plain Greek yogurt (for natural tang)

• 2 tbsp apple cider vinegar

• 2 tbsp olive oil

Optional for stronger sourdough flavor:

• ½ tsp lactic acid powder or 1 tsp lemon juice

• ½ tsp nutritional yeast (adds mild “fermented” flavor)

Instructions

1. Preheat oven to 350°F (175°C). Line a loaf pan or shape a round loaf on parchment paper.

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

3. In another bowl, whisk eggs, warm water, Greek yogurt, vinegar, and olive oil.

4. Pour wet ingredients into dry. Mix until a thick dough forms.

   • Let it sit 2 minutes—psyllium will thicken and create elasticity.

5. Shape the dough into a loaf or boule.

6. Optional: Score the top with a sharp knife for a sourdough-style appearance.

7. Bake for 55–65 minutes, until the top is firm and the center reaches 200°F (93°C).

8. Cool completely before slicing (this is important for texture).

Macros (Approximate per slice, 1/12 loaf)

• Net Carbs: ~3 g

• Fat: ~10–12 g

• Protein: ~5 g

• Keto-friendly: ✔️