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prep time
15 min
cook time
1 h 15 min
ready time
1 h 30 min
Keto Artisan "Sourdough" Loaf
If you are missing bread, this is the recipe for you! This loaf is like an artisan bread in that it is shaped into a round loaf. You will find this bread suitable to eat egg salad, as slicing bread or to pair with soup for dipping!
Net Carbs
1.8 g
Fiber
4.6 g
Total Carbs
6.4 g
Protein
4.3 g
Fats
6.3 g
98 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond Flour
1-½ cup
Psyllium Husk Powder Soluble Fiber by Now
⅓ cup
Coconut Flour
½ cup
Organic Ground Flax Seed by Wild Oats
½ cup
Baking Soda
1 teaspoon
Coarse Kosher Salt by Morton
1 tsp
Raw Egg, White
6 large
Raw Egg
2 large
Original Coconut Milk Unsweetened By Silk
¾ cup
Apple Cider Vinegar
¼ cup
Warm Water
1 cup
Recipe Steps
steps 7
1 h 30 min
Step 1
Preheat an oven to 375 F. Combine all dry ingredients together in a bowl with a whisk.Step 2
Whisk together the wet ingredients (except the water) then add them to the dry ingredients.Step 3
Add in the water ¼ cup at a time.Step 4
Mixing to incorporate until all the water is combined before adding the next ¼ cup.Step 5
Divide the dough in half and shaped into two round loaves. Place loaves on a parchment-lined baking sheet.Step 6
Bake for 15 minutes at 375 F. Then turn the oven down to 300 F and allow to bake for 1 hour and 15 minutes. Give it extra time if the loaves are still pale in color.Step 7
Allow to cool completely before attempting to slice.
Comments
dandk1997 2 years ago
The tags for this should be corrected. It is not vegan.
OutstandingAvocado844691 2 years ago
Agree
ButterfliesandZebras 2 years ago
This bread turned out very good for us, but not really a sourdough. It takes like a lemon quick bread and it very delicious. I will be making this regularly!
Shockerwoman 2 years ago
I altered this recipe somewhat. Instead of all flaxseed, I ground up some chia seeds and used 3/4 to quarter flax seed and only added about 1/3 of a cup of warm water at the end. It was still rather mushy so I thought I’d throw in some hemp hearts. I put in 6 tablespoons. It just got out of the oven half an hour ago. Had our first piece. It is the best that I have ever made! Give it a whirl
lowcarbdieter8dbb 2 years ago
This bread took a little imagination to complete. It didn’t rise at all so I turned it into biscotti like biscuits. I used almond milk since I had this on hand. I used sugar-free (stevia) Metamucil for the psyllium fiber (again all I had on hand!). I must admit it gave the “biscotti” a slight orange flavor which was delicious. It was a little time consuming when I turned it into biscotti, however, it was worth the time. The next morning I used the biscotti and made French toast with Cary’s sugar-free syrup. Yum!
Lizbrdh 2 years ago
This bread turned out really great! I would definitely use a scale and weigh ingredients out, I think that makes a difference. I also subbed the ground flax seed with chia seeds abd it worked like a charm. Cut a slice , toast it up with a little butter, abd you won’t be disappointed. Great recipe overall! 😊
Shockerwoman 2 years ago
Turned out moist and very nice texture . I weighed all ingredients as instructed and even my husband likes it! Only used 1/2 cup of water.
Dolores 3 years ago
Actually this bread was a disaster. The lower level of bread under the crust just stays like glue when trying to toast. Being raised in the "waste not-want not" era I just couldn't throw it out so I cut the crust off and will use it for hamburger buns and baked/dehydrated the lower level in cut strip into biscotti. Think I might dip in some 90% chocolate to enjoy with coffee. It actually turned out pretty good that way. Read on-line that some of the culprit might be too much Psyllium powder, so may try this again and reduce it some. The flavor is worth trying to fix it for me.
Dolores 3 years ago
Does anyone out there have any suggestions on how to keep the bread from rising nicely to look at, but when you cut into it, it is hollow on the top. Tastes good but hard to use for anything like toast when the actual bread is only about an inch or so. Have this same issue with other keto breads also. The bread does not collapse and is cooked through, just a big hollow air pocket to contend with.
Desert Libra 3 years ago
There is a Keto No Egg bread that’s quite good.
Pepper 3 years ago
Can I omit the vinegar? Will the vinegar make it taste sourish and taste sour?
jared.eagle a year ago
I believe the vinegar is essential in combination with the baking soda for the bread to rise correctly.
Joanne 3 years ago
Thanks for the feedback. I bought a different type of psyllium and I just put it in the oven. So far looks and handles very differently so fingers crossed!
papoolie770a04 3 years ago
What kind of psyllium did you use?
Joanne 3 years ago
I am making this now and the bread is turning purple in the oven! Something is reacting weird . Anyone have any ideas?
Hive 3 years ago
If the baking powder has aluminum it reacts with acid and turns purple
Dolores 3 years ago
It actually depends on the corn husks that are used to make the powder. If it is yellow corn husks it will be brown; if it is colored corn husks it will turn purple. Tastes the same, just the off color can seem odd. Make Keto breads all the time with Psyllium and love the more-like bread texture. Just ignore the color-actually can be fun to see the reaction of people at the purple color.
Wrightm 3 years ago
I found this: 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).
Wrightm 3 years ago
Usually a baking soda or powder reaction, I think..
Anonymous 4 years ago
Can you leave out or substitute the coconut flour?
ExcellentAvocado874540 3 years ago
I use soy
utgirlsrw 4 years ago
Just came out of the oven, and yes I had a slice hot with butter. The flavor and texture are good and I will be making it again. I substituted almond milk for coconut milk and chia seeds for psyllium powder only because I had these two ingredients on hand. After reading the reviews I also added 1/4 cup tapioca flour and cut the water to 1/2 cup and baked them in bread pans. I will definitely be using this recipe again... HappyBakingY’all!
Kimstef 4 years ago
I used almond milk and added a tablespoon of distilled white vinegar to make “buttermilk” instead of the coconut milk. Formed the dough into 8 baguettes (4 ounces each) and baked as directed. The outside was nicely browned and they puffed up however the insides were slightly doughy. Toasting them in the toaster for a few minutes helped. We made subs with them tonight and they were delicious! Will have to try the loaf shapes next time.
Pk 4 years ago
I have tried a few Keto “bread” recipes and hands down this is this recipe has the best taste and texture. I used almond milk but that was the only alteration. My husband had been missing real bread but not since I started using this recipe. Thank you. And to those struggling with the dough being too runny, be patient and mix well between each addition of water and it will not disappoint.
Kelleycap 4 years ago
Is there something I can use in place of ground flax seed? I'm not a fan of the taste of flax seed.
Jlebrescu 4 years ago
The dough was a lot runnier than it shows to where I couldn’t make good balls. Even tried adding extra flour as suggested. Outside cooked well but inside was too moist (not fully cooked) and didn’t rise as well as it should.
StaceyMarie 4 years ago
I had that the first time- it was because I added all of the water at once instead of doing it in 1/4cup increments until the dough is the right consistency
krystleoreilly0419 4 years ago
Has anyone tried this is a bread pan or a mini loaf pan?