About
This Keto (and paleo) sourdough loaf is coated with delicious, whole flax seeds and has the best bread-like texture. It is perfect for making sliced bread for avocado toast, slathered in nut butter, or smeared with salted butter. High in fiber, this bread is excellent for keeping you full as well. Be sure to use fresh egg whites for this, not liquid egg whites, as the dough will be too wet.
What kind of almond flour should I use?
Finely sifted almond flour or blanched almond flour works well.
What is the correct water temperature to make this Keto bread?
Boiling water is best to hydrate this bread and the fibers in it before baking.
How do I know the loaves are finished baking?
It is best to err on the side of caution with gluten-free and Keto baked goods and bake them longer if you are in question. The most telling sign is if the loaves are pulled front he oven and begin to sink. If this happens, immediately place it bake into the oven and allow it to puff up again and finish baking.
Ingredients
- 1 ½ cup almond flour
- â…“ cup psyllium husk powder soluble fiber by now
- ½ cup coconut flour
- ½ cup organic ground flax seed by wild oats
- 1 teaspoon baking soda
- 1 teaspoon coarse kosher salt by morton
- 6 large raw egg, white
- ¾ cup plain full fat greek yogurt by the greek gods
- ¼ cup apple cider vinegar
- 1 cup water
- â…“ cup organic whole flax seed by badia
Instructions
- Preheat an oven to 375 F. Combine all dry ingredients together in a mixing bowl with a whisk. This includes the almond flour, psyllium husk, coconut flour, ground flax seeds, baking soda, salt, and kosher salt.
- Place in a stand mixer and beat until just combined.
- Add the egg whites, full-fat yogurt, and apple cider vinegar. Beat using the stand mixer until well combined.
- Add in the boiling water and beat until well combined, about 1-2 minutes.
- There should be no lumps remaining from the previous step.
- Divide the dough in half and shape into two round loaves using damp hands. Wash hands between loaves if your hands get sticky. Place whole flax seeds on a plate. Roll the tops of each loaf into the flax seeds.
- They should stick very easily. Place the loaves separated equally on a parchment-lined baking sheet.
- 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.
- Allow cooling completely before attempting to slice. Each loaf should be sliced into 8 even pieces.
Nutrition Facts
- Servings: 32
- Calories: 66.8kcal/279.6kJ (per serving)
- Fat: 4.4g (per serving)
- Carbs: 4.6g (per serving)
- Protein: 2.8g (per serving)
