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whole loaf of keto low carb sourdough bread

Keto & Paleo Sourdough Bread

Make sandwiches or toast with this easy to digest Keto and Paleo Sourdough Bread! Just 3g net carbs per big slice!
Course Breakfast, DInner, lunch, Side Dish
Cuisine American, European
Keyword bread, keto, paleo, sandwich, sourdough
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 10
Calories 263kcal
Author Megan
Cost $5


  • loaf pan
  • oven
  • blender


  • 2 cups pecans , Brazil nuts or macadamia nuts or other raw low carb nuts and/or seeds of choice, soaked for 2 hours in warm filtered water, then drained and rinsed (See Recipe Notes)
  • 3/4 cup chia seed meal: pulse about 2/3 cup of chia seeds in coffee grinder or high powered blender to create meal, then measure
  • 1/2 cup pure water (no chlorine)
  • 2 whole eggs + 2 egg whites
  • 1/4 cup coconut flour
  • 1/4 cup psyllium husk powder
  • 1/4 cup low carb granulated sweetener OR for Paleo: use coconut sugar or maple sugar
  • 1/4 cup avocado oil or olive oil
  • 1/4 cup sauerkraut liquid (from probiotic, "living" kraut)
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking soda , sifted


  • Use a food processor, OR purée soaked nuts in a high-powered blender, with filtered water and oil until mostly smooth (about 1 minute [or longer for blender]). Add sauerkraut juice. Pulse again until just combined (about 10 seconds). Scrape into a glass or ceramic bowl. Stir in chia seed meal well. (Note: If you use a blender, you'll need to stop and start and use a tamper or wooden spoon to get the purée going. I use a blender personally, but it's a bit more work. See Recipe Notes for process photos.)
  • Cover loosely with a towel or plate. Place in a very warm location (ideally 95 to 105 degrees Fahrenheit) for 10 hours or overnight. I like to use a warming mat or nest my bowl over my Instant Pot on the Yogurt setting. Fermentation in a cool kitchen will still occur but it will take longer, about 24 hours.
    collage of 4 process photos for keto sourdough bread
  • Once nuts and seeds are soured (fermented), preheat the oven to 350 degrees Fahrenheit. Grease just the ends of a loaf pan and line with one strip of parchment paper (which allows you to pull it out easily).
  • Sift together coconut flour, psyllium, sweetener, baking soda and sea salt. Set aside.
  • Add eggs to soured nut and seed mixture.
  • Add flour mixture. Mix with handheld electric beaters until thoroughly combined. With your hands or a rubber spatula, form into loose loaf shape. Place into greased loaf pan. Gently pat and smooth the loaf so it's slightly mounded in the middle.
  • Bake until a sharp knife inserted into the center comes out clean (about 45 minutes) or it looks done. Loaf will be well browned, more so with some nuts than others.


Soaking Nuts or Seeds
The purpose of soaking nuts or seeds for this recipe is to soften them before puréeing.
Simply cover nuts or seeds with room temperature or warm water, and leave on the counter to expand and soften for 2 hours or overnight.
When ready to use, strain and rinse.
Larger nuts, like Brazil nuts or hazelnuts, should be roughly chopped before puréeing to avoid large pieces in the bread (unless you want it chunky). Or use a food processor to get the nut pieces smaller.

Process photos:

(#1 below also includes oil.)


Calories: 263kcal | Carbohydrates: 3g | Protein: 6g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 232mg | Potassium: 47mg | Fiber: 11g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 4mg