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I love sourdough bread. In fact, it was what I missed most when I gave up grains and sugar, and started following a healthy keto & paleo diet. Making good sourdough bread has been one of the biggest challenges I've faced when adapting traditional all-time favourites so they can be eaten on a ketogenic diet. It took some fine-tuning but I finally got the recipe I wanted.

This bread is not the first sourdough recipe I've created - there is a similar recipe in the KetoDiet app and also in my upcoming cookbook. Both use sightly different ingredients and a different cooking technique. Unlike the traditional sourdough bread, this one doesn't require several days of culturing - it takes just over an hour. To recreate the typical taste of a sourdough bread, I used vinegar and buttermilk. Also, because I used vinegar, I omitted cream of tartar which I use in most of my baked recipes. As I mentioned before, vinegar is a good alternative to cream of tartar when making gluten-free baking powder.

Compared to my other keto bread recipes, I used slightly different temperature and cooking time because these baguettes seemed to be more prone to burning - maybe due to the buttermilk.

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Keto Bread Troubleshooting

Lukewarm water in this recipe will slow down the raising effect of baking soda. I tried both boiling water and lukewarm and although it made no difference for baguettes, some people have been experiencing air bubbles / hollow insides when making a loaf. More tips on the perfect loaf are listed here.

in this recipe will slow down the raising effect of baking soda. I tried both boiling water and lukewarm and although it made no difference for baguettes, some people have been experiencing air bubbles / hollow insides when making a loaf. More tips on the perfect loaf are listed here. Make sure you use a kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product/brand or if you make you own ingredients (like flaxmeal from flaxseeds). Psyllium absorbs lots of water. When baking with psyllium, you must remember to drink enough water throughout the day to prevent constipation!

for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product/brand or if you make you own ingredients (like flaxmeal from flaxseeds). Psyllium absorbs lots of water. When baking with psyllium, you must remember to drink enough water throughout the day to prevent constipation! Use egg whites. The reason you shouldn't use only whole eggs is that the bread wouldn't rise with so many egg yolks in. Don't waste them - use them for making Homemade Mayo, Easy Hollandaise Sauce or Lemon Curd. For the same reason, use low-fat (not full-fat) buttermilk.

The reason you shouldn't use only whole eggs is that the bread wouldn't rise with so many egg yolks in. Don't waste them - use them for making Homemade Mayo, Easy Hollandaise Sauce or Lemon Curd. For the same reason, use low-fat (not full-fat) buttermilk. Eliminate moisture. Baked goods that use psyllium always result is slightly moist texture. If needed, cut the baguettes in half and place in a toaster or in the oven before serving.

Baked goods that use psyllium always result is slightly moist texture. If needed, cut the baguettes in half and place in a toaster or in the oven before serving. Do not use whole psyllium husks. Use a coffee grinder or a food processor to powder them first.

Use a coffee grinder or a food processor to powder them first. I do not recommend ready-made psyllium husk powder. I've baked dozens of keto breads and I made all of them using whole psyllium husks that I powdered myself. Ready-made psyllium husk powder is often too fine and makes any keto bread too dense, flat and heavy. Sometimes the bread would also get a purple hue and an ammonia-like aftertaste (although that may be related to rancid flax meal). Trust me, you don't want any of these in your low-carb bread! The best way to get the best texture and flavour is to buy whole psyllium husks and powder them in a coffee grinder of a food processor.

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Substitutions and Tips

For more tips on how to make the perfect low-carb loaf, have a look at this post (troubleshooting at the end of the post).

This dough is based on the these Keto Buns (without the garlic powder, onion powder, sesame seeds and cream of tartar)

Nut-free keto buns - include flaxmeal and coconut flour.

Psyllium-free buns - include flaxmeal, almond flour and coconut flour.

Flax-free, multi-purpose bread, includes coconut flour and a nut-free option.

If you don't want to use coconut flour: Although I haven't tried it, I'd use twice the amount of almond flour or flaxmeal instead of coconut flour (1 cup of almond flour / flaxmeal instead of 1 / 2 cup coconut flour). Or you can use the same amount but reduce the water by ~ 1 / 2 cup.

cup coconut flour). Or you can use the same amount but reduce the water by ~ cup. For a paleo, dairy-free option, try this coconut milk kefir recipe instead of the buttermilk: Use half of the coconut milk kefir and half water.

0 days, 0 hours, 45 minutes Hands-on 10-15 minutes Overall 1 hour Serving size 1 regular baguette Allergy information for Sourdough Keto Baguettes ✔ Gluten free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Fish free ✔ Shellfish free ✔ Beef free Pescatarian Vegetarian Print Recipe Download Recipe

Nutritional values (per serving, 1 regular baguette)

Net carbs 4.5 grams Protein 12.2 grams Fat 16.4 grams Calories 232 kcal Calories from carbs 8%, protein 23%, fat 69% Total carbs 14.1 grams Fiber 9.6 grams Sugars 2.8 grams Saturated fat 2.7 grams Sodium 538 mg ( 23 % RDA ) Magnesium 100 mg ( 25 % RDA ) Potassium 360 mg ( 18 % EMR )

Ingredients (makes 8 regular baguettes or 16 mini baguettes) Dry ingredients: 1 1 / 2 cup almond flour (150 g/ 5.3 oz)

cup almond flour (150 g/ 5.3 oz) 2 / 3 cup psyllium husks - will be powdered, will make about 1 / 3 cup psyllium husk powder (40 g/ 1.4 oz)

cup psyllium husks - will be powdered, will make about cup psyllium husk powder (40 g/ 1.4 oz) 1 / 2 cup coconut flour (60 g/ 2.1 oz)

cup coconut flour (60 g/ 2.1 oz) 1 / 2 packed cup flax meal (75 g/ 2.6 oz)

packed cup flax meal (75 g/ 2.6 oz) 1 tsp baking soda

1 tsp sea salt Wet ingredients: 6 large egg whites

2 large eggs

3 / 4 cup low-fat buttermilk (180 g/ 6.5 oz) - full-fat would make them too heavy and they may not rise

cup low-fat buttermilk (180 g/ 6.5 oz) - full-fat would make them too heavy and they may not rise 1 / 4 cup white wine vinegar or apple cider vinegar (60 ml/ 2 fl oz)

cup white wine vinegar or apple cider vinegar (60 ml/ 2 fl oz) 1 cup lukewarm water (240 ml/ 8 fl oz)

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Martina Slajerova Creator of KetoDietApp.com I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight. That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food. More posts by Martina Slajerova Martina Slajerova