Keto Seeded Sourdough Bread
Discover the perfect blend of health and flavor with this Keto Seeded Sourdough Bread recipe—an aromatic, nutrient-packed alternative to traditional bread that's low in carbs and gluten-free! Combining almond flour, psyllium husk powder, and flaxseed meal, this hearty loaf is studded with chia, hemp, and sunflower seeds for a delightful crunch in every bite. Enhanced with a tangy hint of apple cider vinegar, its light sourdough flavor is balanced by the richness of eggs and melted coconut oil. Easy to make, this bread yields a golden, crusty exterior with a moist, tender crumb, making it ideal for sandwiches, toasts, or simply slathering with butter. Ready in under two hours with minimal prep, it's the ultimate keto-friendly bread to satisfy your cravings while staying true to your low-carb lifestyle.
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Ingredients
- 200 grams Almond flour
- 30 grams Psyllium husk powder
- 10 grams Baking powder
- 5 grams Salt
- 60 grams Flaxseed meal
- 30 grams Hemp seeds
- 20 grams Chia seeds
- 20 grams Sunflower seeds
- 15 ml Apple cider vinegar
- 5 large Eggs
- 30 ml Coconut oil, melted
- 250 ml Boiling water
Directions
Step 1
Preheat your oven to 180°C (350°F). Line a loaf pan with parchment paper.
Step 2
In a large mixing bowl, combine almond flour, psyllium husk powder, baking powder, and salt. Mix well to ensure the dry ingredients are evenly distributed.
Step 3
Add the flaxseed meal, hemp seeds, chia seeds, and sunflower seeds to the flour mixture. Stir to combine and ensure the seeds are evenly spread throughout.
Step 4
In a separate bowl, whisk together the eggs and apple cider vinegar until the mixture is frothy.
Step 5
Add the melted coconut oil to the egg mixture and whisk until fully incorporated.
Step 6
Pour the wet ingredients into the dry ingredients and stir until a thick batter forms.
Step 7
Gradually add the boiling water to the batter, stirring continuously until a dough forms. The dough will be slightly sticky and thick.
Step 8
Transfer the dough into the prepared loaf pan, spreading it evenly with a spatula. Smooth the top of the dough for an even loaf.
Step 9
Place the loaf pan in the preheated oven and bake for 60 minutes. The bread should be firm to the touch and golden brown on top.
Step 10
Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 11
Slice and serve as desired. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (920.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2581.4 |
| Total Fat 209.9g | 0% |
| Saturated Fat 45.1g | 0% |
| Polyunsaturated Fat 11.3g | |
| Cholesterol 930mg | 0% |
| Sodium 3336.7mg | 0% |
| Total Carbohydrate 109.6g | 0% |
| Dietary Fiber 72.1g | 0% |
| Total Sugars 10.3g | |
| Protein 101.7g | 0% |
| Vitamin D 205IU | 0% |
| Calcium 943.8mg | 0% |
| Iron 21.9mg | 0% |
| Potassium 1716.2mg | 0% |
Source of Calories