Today we're making our low carb version of a sourdough bread.This loaf boasts an amazing texture and tastes like real bread. Top your slice with our great new twist on a tangy avocado egg salad and you'll have yourself the perfect bite.
Keto Sourdough Bread
Pre-Heat oven to 325
We're going to start out by blooming the yeast
1-1/2 Tablespoons Water (Between 108-110 Degrees)
1 Teaspoon or (7g) Honey
2 Teaspoons or (6g) Active Dry Yeast
Stir together and set aside on stovetop or another warm place
Bloom yeast for at least 8 minutes or doubled in size.
Now start on your Fats portion of the batter
In a medium size bowl combine the following ingredients and stir together
4 oz. Softened Cream Cheese ( can soften in microwave for 10 seconds)
2 Tablespoons or (35g) Sour Cream or you can use Bulgarian yogurt or even a Kefir)
2 Teaspoons or (10 g) Dijon mustard
1 Teaspoon or (5g) Citric Acid
1/2 Teaspoon or (3g) Baking Soda
1 Tablespoon or (14g) Baking Powder
2 Tablespoons or (12g) Egg Yolk Powder
1-1/2 Tablespoons or (18g) Allulose
2-1/2 Tablespoons or (21g) Acacia Fiber
1 Teaspoon Apple Cider Vinegar
1-1/2 Tablespoons Sauerkraut Juice
Thoroughly combine and set aside, the fats portion will be added last.
Now start on the Egg White Batter
Into a stand mixer bowl add the following
1 Cup Water
Add in the fully bloomed yeast mixture
1 Tablespoon Gelatin
1/2 Teaspoon or (2g) Cream of Tartar
100 Grams Egg White Protein Powder
Give it a good stir with the beater attachment to get everything off the bottom.
Mix together on highest speed for around 5 minutes or until very stiff peaks form.
This is the perfect time to prepare your 9x5 loaf pan with parchment paper
After the batter has reached stiff peaks its time to add in the fats portion .
When fats are added only give a few quick pulses of the beater to blend. You don't want to over mix. (Don't worry your batter will deflate quite a bit but that's to be expected)
Take a spatula and gently stir to be sure the batter is combined and you don't see any visible white batter streaks.
Pour Batter into prepared lined loaf pan. Gently smooth top. Place in 325 degree oven. Bake for 35-38 minutes
After about the first 8 minutes of the cook time. Open oven and gently score a line across top of loaf. This step will prevent your loaf from uneven cooking and be more square.
Check loaf at 35 minutes. Tap center slit to see if it's done or if you need to add an extra 3 minutes. When done then turn off oven and crack the door to slowly release heat to vent for an additional 10 minutes. Remove from oven and place on a cooling rack. Remove parchment paper as soon as you can to prevent any moisture on the bread.
Let cool completely before cutting or storing. We usually cut up the entire loaf & wrap in parchment paper and store in a ziplock. You can keep in the fridge or freezer until ready to enjoy.
Makes 16 Servings
Calories 69
Protein 6.2 Grams
Fats 3.2 Grams
Total Carbs 2.7 Grams
Dietary Fiber 0.9 grams
Net Carbs 1.8 Grams
Creamy Avocado Egg Salad
4 Hard Boiled Eggs
Remove the yolks and smash into a mixing bowl. Now chop up the egg whites into bite size pieces and set aside
1/2 of a very ripe Avocado
add the avocado to the smashed yolks to form a paste, now add the remaining ingredients
2 Tablespoons Sour Cream or Greek Yogurt
1-1/2 Tablespoons Primal Kitchen Buffalo Sauce
2 Teaspoons Apple Cider Vinegar Powder ( sometimes we use the vinegar capsules and twist them open and sprinkle the powder out)
1 Teaspoon Smoked Paprika
2 Teaspoons Monkfruit sweetener
3-4 Tablespoons Drained Sauerkraut
Mix thoroughly and now add the chopped egg whites and stir.
Spread on top of a slice of the sourdough and sprinkle with (Tajin Seasoning)
Serves 4
Calories 139
Protein 6.8 grams
Fats 10.9 grams
Total Carbs 5.3 grams
Dietary Fiber 2.3 grams
Net Carbs 3 grams
(Please use you own macro calculator to assist with you own dietary needs using your brands)