Cultured “Sourdough” Keto Bread

Cultured “Sourdough” Keto Bread

Of late I have been having a lot of inflammatory and pain issues. Nuts and nightshades being the main culprits. It is always better if they are soaked & dried (nuts) or fermented (both). The Dr. Bergs won me over with their cauliflower pizza crust… and after being on the Kauffman diet for 9 months I was ecstatic to be able to try something with mozzarella. It did not disappoint and neither did their bread recipe, though I did have to do some troubleshooting at first. One of the things I miss most on keto is sourdough bread, so I did some substitutions and used milk kefir to culture or “sour” the loaf.

Give it a go and let me know what you think! Enjoy!

Cultured “Sourdough” Keto Bread

(Adapted from Dr Berg’s Healthiest Bread in the World)


  • 1 cup almond flour
  • 1 cup arrowroot flour
  • 1/3 cup coconut flour
  • 1 tsp sea salt
  • 2 tsp active dry yeast
  • 2 tbsp very finely ground chia seed
  • 2 tbsp organic psyllium husk powder
  • ¼ cup filtered water (+ 2 Tbsp = 1/3 cup)
  • 1 cup milk kefir (can be done with coconut kefir to make it vegan)
  • 2 tsp coconut sugar or maple syrup (sugars are consumed by the yeast)
  • 1 egg (optional)


1. In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, and sea salt.

2. Place yeast and maple syrup or coconut sugar in 1/4 cup of warm water. Not too hot or it will kill the yeast. Let it sit for 10 minutes until it foams if using maple syrup (12-15 for coconut sugar).

Activated yeast, coconut sugar & water

3. Stir the finely ground chia and psyllium husk into the yeast mixture and add 1 cup milk kefir.  Let it stand for 1 minute to thicken, then whisk.

4. Pour thickened yeast-chia mixture into the dry ingredients and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.

The wet ingredients in the dry ingredients bowl.
Kneaded dough, ready to sit to rise or culture further.

5. Put kneaded dough back into the bowl. Cover with a damp cloth and place in a warm spot to rise for one hour OR leave for 8-12 hours (overnight works) to “sourdough”. I left mine for 18 hours.

The round after it has cultured for 18 hours.

6. Preheat the oven to 425 °F. Place a pizza stone, cast iron pan, or baking sheet in oven to preheat.  If using a baking sheet I recommend putting a silicone mat or parchment down.  It won’t stick to properly preheated cast iron or pizza stone.

7. You can divide the dough or leave it as a round (boule). Shape the boule with your hands and wet them if necesssary to bring it together. Brush with egg wash or if desired or spray with avocado oil.  Use a serrated knife to score (cut) the top so the bread separates where you want.

Scored dough with egg wash.

8. Place the dough onto the preheated stone or cooking sheet. Bake for 30-40 minutes. Individual ovens and baking times vary.  (My big oven takes 30 while my Breville Oven Air takes 35 minutes with this loaf) I prefer the tap test.  When you can turn it over and tap it and it sounds like a hollow door with browning on the bottom, it’s done.

9. Let it cool on a wire rack for about 30 minutes. When it has cooled you can slice and serve or store it wrapped in a tea towel in an airtight container or bread bag. If you cut into it too soon you can have goop rather than bread. I enjoy this as fresh bread with grass fed butter and Vegemite but it performs best toasted or grilled.

30 minutes after I took it out of the oven and approximately 30 seconds before I slathered it with butter and Vegemite.

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