Ingredients
For the Starter:
1 cup almond flour
¼ cup warm water (105-110°F)
1 tablespoon apple cider vinegar
1 teaspoon inulin powder
¼ teaspoon active dry yeast
For the Bread:
2 cups almond flour
¼ cup coconut flour
¼ cup ground psyllium husk
¼ cup unflavored whey protein isolate
2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon salt
3 large eggs, separated
2 tablespoons apple cider vinegar
½ cup warm water
1 tablespoon olive oil
All of the prepared starter
Instructions
Making Your Keto Sourdough Starter: In a glass jar, combine almond flour, warm water, apple cider vinegar, inulin powder, and yeast. Stir well until completely combined, making sure no dry spots remain. Cover loosely with a kitchen towel or coffee filter secured with a rubber band—the mixture needs to breathe. Place in a warm spot in your kitchen (around 70-75°F) for 48-72 hours. The longer it ferments, the tangier your bread will be. Once your starter is bubbly and has a slightly sour smell, it’s ready to use.
Baking Your Keto Sourdough Bread: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal. In a large bowl, whisk together the almond flour, coconut flour, psyllium husk, whey protein isolate, baking powder, xanthan gum, and salt. In a separate bowl, beat the egg whites until stiff peaks form. Set aside. In another bowl, mix the egg yolks, apple cider vinegar, warm water, olive oil, and your prepared starter until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until a thick dough forms. Gently fold in the beaten egg whites, working in thirds to maintain airiness. The dough will be thick and slightly sticky. Transfer the dough to the prepared loaf pan, shaping it into a dome. Use a sharp knife to score the top with diagonal slashes. Bake for 50-60 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. Allow to cool completely in the pan for 10 minutes, then transfer to a wire rack to cool for at least 2 hours before slicing.
Notes
- Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 7 days, or freeze sliced with parchment paper for up to 3 months.
- Toaster is recommended for reheating, or use an oven at 300°F for 5-10 minutes or an air fryer for 2-3 minutes at 350°F.
- Add additional flavor with herbs or seeds like rosemary, thyme, or everything bagel seasoning.
