Keto Sourdough Loaf
Keto Sourdough Loaf
Total Time: 2 hours, including 1 hour and 20 minutes for baking
Serves: 12
Per serving: 154 calories, 7 g protein, 7 g carbohydrates, 12 g fat
Ingredients
- 1¼ cups / 264 g fine almond flour
- 1 Tbsp + ½ tsp xanthan gum
- 1/3 cup / 41 g fine coconut flour
- 3 Tbsp flaxseed powder
- 2 tsp baking powder
- 1 tsp pink Himalayan sea salt
- 3 large egg whites
- 1 large egg
- ½ cup / 118 mL buttermilk
- 3 Tbsp raw apple cider vinegar
- ½ cup / 118 mL warm water
Directions:
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Preheat oven to 375 degrees F / 190 degrees C.
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In a large mixing bowl, combine almond flour, xanthan gum, coconut flour, flaxseed powder and Himalayan sea salt.
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In a separate bowl, place egg whites, egg, buttermilk and apple cider vinegar. Beat until well combined.
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Add wet ingredients into dry ingredients and stir together until it forms into a dough.
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Add half of the water and stir to incorporate. Add remaining water and stir until the water is fully absorbed.
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Sprinkle almond flour onto a countertop, where you will form the dough. Roll the dough in almond flour to coat and form into a round ball. The dough will be sticky, extra kneading is not necessary. Sprinkle almond flour on top of the dough.
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Spray a 9.5 inch round glass baking dish with cooking oil. Place dough into the baking dish. Make a few half-inch deep slices on the top of the dough. Dust lightly with almond flour.
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Cover tightly with foil. Let bread rest for 15 minutes.
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Bake for 35 minutes and then reduce oven temperature to 300 degrees F / 149 degrees C. Continue baking for 1 hour. Uncover and bake 25 to 30 minutes, until the middle is dry and the edges and top are evenly browned.
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Cool for 15 minutes. Slice and enjoy!
