Ingredients
Dry Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 3 tbsp psyllium husk powder
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients:
- 3 large eggs
- 1/2 cup keto sourdough starter
- 1 tbsp apple cider vinegar
- 1/2 cup warm water
Instructions
-
Preheat Oven:
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper. -
Mix Dry Ingredients:
In a large bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt. -
Prepare Wet Ingredients:
In a separate bowl, whisk together eggs, keto sourdough starter, apple cider vinegar, and warm water until smooth. -
Combine:
Gradually mix the wet ingredients into the dry ingredients. Stir well until a dough forms. Let it sit for 5 minutes to thicken. -
Shape Dough:
Transfer the dough to the prepared loaf pan. Smooth the surface with a spatula and lightly score the top with a knife. -
Bake:
Bake the bread in the preheated oven for 40-50 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean. -
Cool:
Remove the bread from the oven and let it cool completely in the pan before slicing.
Notes
- Use Psyllium Husk: This ingredient is key for a chewy, bread-like texture and should not be omitted or replaced without careful consideration.
- Measure Accurately: Precise measurements ensure consistent results. A kitchen scale is highly recommended.
- Let the Bread Rest: Allow the bread to cool entirely before slicing to avoid crumbling.
- Storage: Keep in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. Freeze slices for longer storage.
- Enhance Flavor: Add herbs or spices like rosemary, garlic powder, or onion powder to customize the flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes