The best Keto sourdough bread: Flavourful, satisfying, and surprisingly easy to make.

Soft, chewy, and totally keto-friendly...

You’re going to love the soft, flexible texture of this keto sourdough bread. It’s kind of like a whole grain sandwich bread, just without the grains. Perfect for sandwiches, toast, or even on its own.

And the best part? It’s only 3g net carbs per big slice, plus it’s paleo and gluten-free.

Why is this bread different?

Most low-carb breads fall apart or taste like air. Not this one. It’s real, satisfying, and might just be the best low-carb bread you’ve ever tried.

It’s made with clean, wholesome ingredients. And it’s surprisingly easy to make.

You can use raw nuts like pecans or Brazil nuts, or go nut-free with sunflower seeds. After soaking, the nuts get blended, fermented, mixed, and baked. That’s it. Simple, nourishing, and honestly pretty fun to make.

How it works

This recipe skips flour entirely. Instead, it uses soaked raw nuts or seeds that ferment with a bit of sauerkraut juice. That gives it a subtle, tangy flavor, a soft texture, and makes it easier to digest.

Whether you use pecans, sunflower seeds, or Brazil nuts, the process stays the same. Pecans give a smooth texture, while Brazil nuts make a chunkier loaf. Both are delicious, so pick based on your vibe or what’s in your pantry.

Psyllium husk: the secret ingredient

Psyllium husk powder is what gives this bread its light, springy texture. It helps hold everything together and adds gut-friendly fiber. Bonus: it supports digestion and helps with regularity, too.

Just make sure it’s organic. Psyllium tends to soak up toxins as it grows, so quality matters here.

How to make it

1. Soak your nuts or seeds for 2 hours in warm water.

2. Blend them with water, oil, and sauerkraut juice until smooth.

3. Stir in chia seed meal (or basil seeds if you’re avoiding lectins).

4. Let the mixture ferment in a warm spot for about 10 hours.

5. Once fermented, mix in eggs, coconut flour, sweetener, salt, baking soda, and psyllium husk powder.

6. Shape the dough and place it into a loaf pan.

7. Bake at 350°F for about 55 minutes.

Storage tips

If you plan to eat it within two days, just wrap it well and keep it on the counter. For anything longer, store it in the fridge for up to 5 days.

Want to freeze it? Slice it first, freeze the slices on a tray, then transfer to an airtight container. That way, you can grab one slice at a time whenever you need.