Keto Sourdough Bread recipe – Low Carb Gluten free 4K


This Keto Sourdough bread recipe is very Low Carb & Gluten free. Its not the traditional way of making sourdough but is the healthiest version. It tastes just like a home made sourdough recipe and is very easy to make with almost no of the guilt.
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Dry Ingredients:
1 1/2 cup almond flour
1/3 cup psyllium husk
1/2 cup coconut flour
1/2 cup flax meal
1 teaspoon baking soda – Bi-carb Soda
1 teaspoon salt

Wet Ingredients:
6 large egg whites
2 large eggs
3/4 cup milk
1/4 cup apple cider vinegar
1/2 cup water

#soughdough #ketobread #keto





  1. I’m at a temporary unit without an oven but I’ve got an air fryer oven so I hope it turns out just as nice. My craving for fresh bread has been most intensive and the only reason I’ve been kicked out of ketosis. Thank you for making this so simple and using ingredients readily available and shelf stable. I love sourdough but I’m going to try and sneak in my rosemary and olive oil to satisfy my artisan craving. Thank you for your time.

  2. The owner of the store where I buy must of my baking items handles almost every type of flour available in BC. I was told by staff that the golden flax seed had more oil in the seed. I have found that golden flax seeds are ground more quickly than the brown and tastes better. I mix the seeds 2 parts brown to one part golden to reduce the cost and get the brown to grind more quickly. A 5 pound bag of brown flax seed is $5. A 5 pound beg of golden flax seed is $19.

    Having used several processing methods, I find a coffee grinder works the best and gives the finest grind compared to a large food processor of a salad smoothie appliance. That seems to be because of the small volume. It is quick and gives a drier flour with no hulls.

  3. This looks great! Was the bread moist at all? I've made keto bread from a few recipes I've found, and even with leaving the bread in the oven longer, sliced and unsliced, the bread was always lightly crusty in the outside, but moist in the middle. Please help! Thanks in advance!

  4. Just made this today and it was beautiful out of the oven after 55 minutes, but fell flat a bit once it cooled down. It sliced fine and tasted pretty good but not tangy enough for my sourdough taste buds. I ate lots of sourdough bread before Keto so I know the taste I'm looking for. Hard to find Keto "Sourdough" recipes! The texture was good but I think it would be better toasted as it is very wet and a bit spongy. Going to try and tweak it a bit, but it's good enough and easy enough to make to keep on making it! 🙂

  5. I wish this would allow me to add a photo. I made the bread. Tastes good. Bread does not rise and is dense. If you are going to make it, shape the dough in a tall ball shape or individual rolls so that you can slice for sandwiches. Baked for 40 minutes at 350 F and broiled for a couple to get the top to crisp. Good recipe.

  6. Looks like a lovely bread! Well done! Ive baked many keto breads as well as true sourdoughs. And this is not a true sourdough that needs fermenting and as such your title is misleading. The aim of a true sourdough is to acquire all the good gut bacteria from the fermenting process.

  7. I’m trying this only substituting the flours with tigernut & arrowroot. So, it looks to thin, so added a little pea protein. Allergic to coconut, nuts, almond but on Keto. Will let you know how it turns out, but right now it is to runny. If you could give me some tips on this I would appreciate it. Thanks, what. Great recipe! Going to check out the rest of your recipes, but the link above not working.

  8. I made this bread and it is really good, espcially toasted. It is very wet and I'm afraid it's going to get moldly. I have wrapped in waxed paper, put it in an unzipped ziploc in the frig. Any ideas on how to have it be not so wet?

  9. I've never been so excited about cooking bread since I started keto, they were all epic disasters apart from this, I made this with butter milk. It's the best bread I've ever tasted whist on keto, finally bread that doesn't disappoint and tastes fabulous, best of all none of the fancy stuff most people making bread tell you you need to buy.


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