Ingredients:
- 1 cup (100g) almond flour
- 1/2 cup (56g) coconut flour
- 1/4 cup (30g) psyllium husk powder
- 1 tbsp baking powder
- 1 tsp sea salt
- 4 large eggs
- 1/4 cup (60ml) apple cider vinegar
- 1/2 cup (120ml) water
- 1/2 cup (120ml) sour cream or Greek yogurt
- 1/4 cup (60g) melted butter or coconut oil
Instructions:
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper.
- Mix the dry ingredients: In a large bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, and sea salt. Mix well to ensure there are no lumps.
- Add the wet ingredients: In a separate bowl, whisk the eggs. Add the apple cider vinegar, water, sour cream (or Greek yogurt), and melted butter (or coconut oil). Mix until fully combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir until a thick dough forms. The dough will be thick and slightly sticky.
- Shape the dough: Transfer the dough to the lined loaf pan. Smooth the top with a spatula.
- Bake: Place the loaf pan in the preheated oven and bake for about 50-60 minutes, or until the bread is firm and a toothpick inserted into the center comes out clean.
- Cool and slice: Allow the bread to cool completely in the pan before removing it. Once cooled, slice and enjoy.
Tips:-
- Fermented Flavor: If you want to enhance the sourdough flavor, you can add a tablespoon of sourdough starter (keto-friendly) or a bit more apple cider vinegar.
- Storage: Store the bread in an airtight container in the refrigerator for up to a week or freeze slices for longer storage.
- Serving Suggestions: This bread is great for sandwiches, toast, or as a side with soups and salads.
Enjoy your keto-friendly sourdough bread! 😋…
