Low Carb Multigrain Sourdough

Get ready to elevate your bread game with this Low Carb Multigrain Sourdough, a health-conscious twist on the classic favorite! Packed with nutrient-dense ingredients like almond flour, golden flaxseed meal, and psyllium husk powder, this recipe delivers all the earthy flavors and hearty texture of traditional sourdough without the carb overload. A medley of sunflower, pumpkin, sesame, and chia seeds adds irresistible crunch and a boost of fiber, while the tangy sourdough starter brings an authentic, artisanal touch. Perfectly baked to golden perfection, this gluten-free and keto-friendly bread is ideal for sandwiches, toasts, or simply enjoyed on its own. With a prep time that allows for a bit of fermentation magic, this bread is as rewarding to make as it is to eat. Try this nutritious, low-carb alternative today—it’s a guilt-free indulgence you won’t want to miss!

Nutriscore Rating: 72/100

Prep Time:120 mins

Cook Time:60 mins

Total Time:180 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 0.5 cup Golden flaxseed meal
• 3 tablespoons Psyllium husk powder
• 0.25 cup Sunflower seeds
• 0.25 cup Pumpkin seeds
• 2 tablespoons Sesame seeds
• 1 tablespoon Chia seeds
• 1 teaspoon Salt
• 1 teaspoon Baking soda
• 1 tablespoon Apple cider vinegar
• 3 large Eggs
• 0.5 cup Unsweetened almond milk
• 0.5 cup Sourdough starter

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it with a bit of oil.

Step 2

In a large bowl, mix together the almond flour, flaxseed meal, psyllium husk powder, sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, salt, and baking soda until evenly combined.

Step 3

In a separate bowl, whisk together the apple cider vinegar, eggs, and almond milk until well blended.

Step 4

Add the sourdough starter to the wet ingredients and stir well to incorporate.

Step 5

Pour the wet mixture into the dry ingredients and stir until a thick batter forms. It should be slightly sticky but easy to shape.

Step 6

Transfer the dough into the prepared loaf pan, smoothing the top with a spatula.

Step 7

Let the dough rest at room temperature for about 1 to 2 hours to allow the sourdough cultures to activate slightly.

Step 8

Bake in the preheated oven for 55 to 60 minutes or until the bread is firm to the touch and a toothpick inserted into the center comes out clean.

Step 9

Remove the bread from the oven and allow it to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Step 10

Once cooled, slice and enjoy your delicious low-carb multigrain sourdough bread!

Nutrition Facts

Serving size	(867.9g)

Amount per serving	% Daily Value*
Calories	2758.9

Total Fat 216.9g	0%
Saturated Fat 23.5g	0%
Polyunsaturated Fat 25.9g
Cholesterol 558mg	0%
Sodium 3976.5mg	0%
Total Carbohydrate 141.0g	0%
Dietary Fiber 94.5g	0%
Total Sugars 9.3g
Protein 109.9g	0%

Vitamin D 166.9IU	0%
Calcium 1216.8mg	0%
Iron 26.1mg	0%
Potassium 2312.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.0%

Protein: 14.9%

Carbs: 19.1%