Keto Sourdough Bread Recipe

This recipe from our Keto Sourdough collection uses lupin flour, almond flour, coconut flour, flaxmeal, and psyllium husk, with a suitable active starter and monkfruit sweetener. It includes a room-temperature fermentation, an overnight refrigerator rest, and a covered-pot bake.

Browse all sourdough bread recipes.

Ingredients

  • 470g water (approximately 2 cups)
  • 110g active gluten-free/keto sourdough starter (approximately 1/2 cup)
  • 22g monkfruit sweetener (the original recipe lists approximately 1 tablespoon)
  • 20g psyllium husk (approximately 3 tablespoons)
  • 350g lupin flour (approximately 2 1/3 cups)
  • 50g almond flour (approximately 1/2 cup)
  • 25g coconut flour (approximately 1/4 cup)
  • 25g flaxmeal (approximately 1/4 cup)
  • 10g salt (approximately 2 teaspoons)

Use the gram measurements for consistency. Volume equivalents vary by ingredient and measuring method. Monkfruit sweeteners differ in concentration and added ingredients; the original recipe does not specify a brand or blend. Do not assume 22g of pure monkfruit extract is interchangeable with 22g of a bulk sweetener blend.

Ingredient note: This recipe contains lupin and almonds. Check every ingredient and the starter against your dietary and allergy needs. The recipe has not been nutritionally analyzed here, so no net-carbohydrate or per-serving keto claim is provided. A gluten-free starter is not automatically interchangeable with a keto starter.

1. Prepare the starter or levain

Use a healthy, established starter appropriate to this recipe, and follow its specific feeding instructions. The original recipe describes a 1:1:1 feeding, meaning equal weights of starter, suitable feeding flour, and water.

Build enough active starter to provide 110g for the dough, plus approximately 25g to retain and feed for future use. If it has been refrigerated, allow time for room-temperature feedings before baking.

The original instructions suggest at least two feedings after refrigeration and look for activity within approximately 4–8 hours. Treat those as planning estimates rather than guarantees. This type of starter may not double like a wheat-based culture; look for its usual bubbles and predictable activity before mixing.

2. Mix the dough

When the starter is ready, whisk it together with the water, sweetener, and psyllium husk in a bowl.

In another bowl, combine the lupin flour, almond flour, coconut flour, flaxmeal, and salt. Add the dry ingredients to the wet mixture.

Mix first with a rubber spatula, then by hand until no dry bits remain. Shape into a round as best you can, place in a clean bowl, and cover with a damp towel.

3. Bulk ferment

The original recipe calls for at least 5 hours at room temperature. Watch the dough as well as the clock, since temperature and starter activity affect timing.

This dough may not double. Look for a lighter, softer texture and signs of fermentation.

If using an oven with only the light on as a warmer spot, check its temperature first and make sure nobody can accidentally turn the oven on. Avoid direct heat.

4. Shape and refrigerate

Line a bowl with a floured tea towel, or prepare a floured banneton. Choose a dusting flour appropriate to your dietary needs.

Gently reshape the dough into a ball and place it in the prepared bowl. Cover with a damp towel or suitable cover. Let it rest for about 1 more hour at room temperature, then refrigerate overnight.

5. Preheat and score

The next morning, preheat the oven to 475°F for 30–60 minutes with a Dutch oven or similar covered baking vessel inside. Check that the cookware, lid, handles, and parchment are rated for this temperature.

Remove the dough from the refrigerator and uncover it. Place parchment over the bowl, carefully invert the dough onto it, and set it on the counter. Score the dough as desired.

6. Bake and cool

  1. Carefully transfer the dough and parchment into the hot pot and cover.
  2. Bake for 60 minutes with the lid on.
  3. After 30 minutes, the original recipe suggests placing a baking sheet directly beneath the Dutch oven on the same shelf to reduce scorching at the base. Use this setup only if compatible with your oven and cookware, taking care around the hot pot.
  4. Remove the lid and bake for about 5 more minutes.
  5. Carefully remove the loaf and cool on a rack for several hours before slicing so the crumb can set.

Starter help and related recipes

For changes in smell, consistency, or activity, see our starter troubleshooting guide, applying only advice suitable to your culture. Our mold vs. hooch guide explains liquid layers and contamination warning signs.

For a different flour combination, see our Gluten-Free Sourdough Bread Recipe. That recipe includes different ingredients and should not be assumed to meet the same dietary goals.

Return to all sourdough bread recipes for more options. Follow each recipe's formula rather than substituting specialty flours one for one.