Low Carb Sourdough Bread

There’s something about the crackle of a golden crust and the tangy aroma of freshly baked sourdough that feels like home.

Now imagine that same rustic loaf—chewy, slightly nutty, beautifully risen—but crafted to be low in carbs.

This is cozy comfort food in bread form, perfect for everyday meals: toasted at breakfast, piled with toppings for quick lunches, or torn into pieces beside a hearty stew.

It’s ideal for low-carb eaters, sourdough lovers, and anyone who misses “real bread” on busy weeknights or during intentional meal prep. I still remember the first time I served this at a family Sunday supper: one guest happily reached for a second slice, then blinked in disbelief when I said it was low carb.

That moment sold me on keeping this loaf in my rotation for gatherings and last-minute cravings alike.

Ready to bring this bread to life?

Why You’ll Love It

• Delivers classic sourdough tang with a fraction of the carbs
• Supports blood sugar balance using fiber-rich, low-glycemic ingredients
• Slices cleanly for sandwiches thanks to psyllium-boosted structure
• Fits gluten-light lifestyles while still using real sourdough culture
• Toasts beautifully for crunchy, bakery-style breakfasts at home

Ingredients

• 120 g active sourdough starter, 100% hydration — use bubbly, recently fed starter
• 240 g warm water — about 80–85°F for gentle fermentation
• 60 g plain Greek yogurt, full-fat — adds tenderness and mild tang
• 160 g almond flour, finely ground, blanched — avoid coarse “almond meal”
• 80 g oat fiber — not oat bran, for bulk without carbs
• 40 g essential wheat gluten — provides structure and chew
• 20 g ground golden flaxseed — choose fresh, not rancid-smelling
• 10 g psyllium husk powder, finely ground — key for binding and bread-like crumb
• 8 g fine sea salt — enhances flavor and gluten strength
• 8 g extra-virgin olive oil — adds moisture and softness
• 6 g granular low-carb sweetener (optional) — helps fermentation and browning

Step-by-Step Method

Feed & Activate Starter

Refresh your sourdough starter 4–8 hours before mixing. Use equal parts flour and water by weight. Keep it in a warm spot (around 75°F/24°C) until bubbly, domed, and at least doubled.

A spoonful should float in water. Only use it once it smells pleasantly tangy and shows plenty of bubbles.

Combine Dry Ingredients

Measure all dry ingredients with a digital scale for accuracy. In a large mixing bowl, whisk together almond flour, oat fiber, essential wheat gluten, ground flaxseed, psyllium husk powder, and salt.

Mix thoroughly so no streaks remain. This even distribution helps the dough hydrate consistently and supports better structure.

Mix Wet Ingredients

In a separate medium bowl, combine warm water, Greek yogurt, olive oil, low‑carb sweetener (if using), and active sourdough starter. Whisk until the mixture looks mostly smooth and uniform.

Make certain the water is warm, not hot, to avoid harming the starter. Set aside briefly while you prepare to combine with the dry mix.

Form the Dough

Pour the wet mixture into the bowl of dry ingredients. Stir with a dough whisk or sturdy spoon until everything is fully incorporated.

Scrape down the sides and bottom to capture all dry spots. Expect a thick, sticky dough rather than a classic stretchy wheat dough. Don’t add extra water unless it’s crumbly.

Rest & Hydrate

Let the dough rest in the mixing bowl for 10–15 minutes. Don’t skip this step.

Psyllium husk and flaxseed need time to absorb moisture and gel. As they hydrate, the dough will firm up and become easier to handle. This brief pause improves structure and prevents a gummy or overly fragile crumb later.

Stretch & Fold Gently

Lightly oil your hands to prevent sticking. Perform several stretch‑and‑folds directly in the bowl. Gently pull sections of dough from the edge toward the center, rotating the bowl as you go.

Aim for 8–10 folds. This motion builds strength without overworking the delicate, low‑carb structure of the dough.

Shape into a Tight Loaf

Turn the dough onto a lightly oiled surface if needed. Use your hands and a bench scraper to tuck the edges underneath and form a tight round or oval. Handle it gently to avoid tearing.

Create surface tension by dragging the loaf toward you slightly. A smooth, taut surface supports better oven rise.

Prepare Proofing Basket

Lightly oil your proofing basket or a medium bowl. Dust with oat fiber if you prefer a drier surface.

Place the shaped dough seam‑side up into the basket. This orientation lets the seam naturally open on the bottom while the top remains smooth for scoring. Cover loosely with a towel or plastic wrap.

Proof Until Slightly Puffed

Let the dough proof at room temperature for 60–90 minutes. Watch the dough, not just the clock. It should look slightly puffy and about 30–50% larger, not doubled.

Because low‑carb dough is heavier, rise will be modest. Avoid over‑proofing, which can weaken structure and cause collapse during baking.

Preheat Oven & Dutch Oven

About 30 minutes before baking, place your Dutch oven with its lid into the oven. Preheat to 450°F (230°C).

This high heat and preheated vessel create strong initial oven spring. If you don’t have a Dutch oven, preheat a baking stone and an oven‑safe pan to generate steam when baking.

Invert & Score Dough

Cut a piece of parchment paper large enough to hold the loaf. Carefully invert the proofed dough onto the parchment so it’s seam‑side down.

Use a sharp knife or lame to score the top with one or more cuts. Make decisive, quick slashes. Proper scoring directs expansion and prevents random cracking.

Load into Dutch Oven

Using the parchment as a sling, lift the dough and lower it into the preheated Dutch oven. Be cautious of hot surfaces and steam.

Arrange the parchment so it doesn’t touch the lid excessively. Cover immediately with the lid to trap steam, which helps the crust expand and remain tender at first.

Bake Covered for Initial Rise

Bake the loaf covered at 450°F (230°C) for 25 minutes. During this time, steam builds inside the Dutch oven and encourages maximum rise.

Don’t open the lid early, as you’ll lose essential steam and heat. The bread will begin to set its structure while staying protected from over‑browning.

Finish Baking Uncovered

Remove the lid carefully, then reduce the oven temperature to 425°F (220°C). Continue baking uncovered for about 15 minutes.

Watch for a deep golden‑brown crust and a firm feel when gently pressed. The uncovered time dries and crisps the crust while finishing the interior bake thoroughly.

Cool Completely Before Slicing

Lift the loaf from the Dutch oven using the parchment and transfer it to a wire rack. Allow it to cool for at least 1–2 hours.

This resting period is critical for low‑carb breads; the crumb firms as psyllium and flax set. Slicing too early may cause a gummy texture, so be patient before cutting.

Ingredient Swaps

• Almond flour: Use finely ground sunflower seed flour for a nut‑free option (note it may slightly darken the crumb).
• Oat fiber: Don’t use oat bran; if you can’t find oat fiber, combine 50% finely ground psyllium husk powder and 50% wheat bran, then add extra water 5–10 g as needed.
• Essential wheat gluten: This is crucial for structure; for gluten‑free, you can replace it with additional almond flour + psyllium, but the loaf will be denser and more fragile.
• Greek yogurt: Swap with full‑fat plain yogurt, kefir, or unsweetened coconut yogurt for dairy‑free (you may need 10–20 g less water if using thinner dairy).
• Sweetener: Any granular low‑carb sweetener (erythritol, allulose, monk fruit blends) works; you can omit it, but fermentation may be slightly slower.

You Must Know

– Doneness • If the loaf looks done but feels soft

Press the center and bottom: it should feel firm with a hollow sound, and an instant-read thermometer should read 200–205°F (93–96°C).

If it’s below 195°F or feels squishy, give it 5–10 more minutes uncovered to avoid a gummy crumb.

– Troubleshoot • When the dough spreads sideways instead of holding shape

Tighten your shaping and extend the bench rest by 5–10 minutes so psyllium and flax can gel more; the dough should feel slightly bouncy, not batter-like.

This prevents a flat, pancake-style loaf once it hits 450°F heat.

– Flavor Boost • For more tangy, complex sourdough flavor

Chill the shaped dough covered in the fridge for 8–16 hours and bake it cold.

The cool, long fermentation lets the starter acidify the nut- and fiber-rich dough, giving a sharper sour and darker crust without extra yeast.

– Scale • To change loaf size without ruining structure

Multiply every ingredient (including salt, starter, and water) by the same factor—e.g., ×1.5 for ~18 slices or ×0.5 for a small test loaf—and keep the temperatures the same.

A larger loaf may need 5–10 extra minutes uncovered for full internal doneness.

– Avoid • If the crumb turns purple or very rubbery

Next batch, cut the psyllium husk powder to 8 g and make sure it’s finely ground.

Too much or coarse psyllium with high moisture can cause a purple tint and bouncy, rubber-like texture after the 1–2 hour cooling period.

Serving Tips

• Serve thinly sliced, toasted, with salted butter and a sprinkle of flaky salt.
• Top with smashed avocado, chili flakes, and a squeeze of lemon for breakfast.
• Pair with cheese, olives, and cured meats for a low-carb appetizer board.
• Use as a base for open-faced tuna or chicken salad sandwiches.
• Grill slices with garlic butter and herbs to serve alongside soups or salads.

Storage & Make-Ahead

Store cooled low carb sourdough tightly wrapped in the fridge for up to 5 days.

It slices and toasts best cold.

For make-ahead, slice the loaf, then freeze slices in a single layer before bagging; they keep well for 2–3 months and can be toasted straight from frozen.

Reheating

Reheat slices gently: in a low oven (300°F) for 5–10 minutes.

Briefly reheat in a microwave at 50% power.

Or warm on a covered stovetop skillet over low heat to avoid drying.

Low-Carb Sourdough in Culture

When I pull a reheated slice from the toaster and feel that crisp edge give way to a tender, tangy crumb, I’m not just tasting a recipe—I’m tasting a small shift in how we think about bread itself. Low‑carb sourdough feels like a quiet rebellion against the idea that comfort and restraint can’t share the same plate.

In my kitchen, it bridges worlds: the old sourdough crock on the counter, the digital scale glowing softly, the scent of toasted almonds instead of wheat. When you bite in, you’re part of a newer story—one where blood sugar, gluten, and food culture all meet in a single, steamy slice. It’s tradition, lightly rewritten, still warm in your hands.

Final Thoughts

Give this low carb sourdough bread a try and see how it fits into your routine—whether you’re cutting carbs, eating gluten conscious, or just love to experiment with new bakes.

Don’t be afraid to tweak it with different proofing times or add-ins to make the loaf completely your own.

Frequently Asked Questions

Can I Use This Low-Carb Sourdough for Long-Term Blood Sugar Management Plans?

Yes, you can, but I’d treat it as a gentle tool, not a cure. I’d pair small, toasted slices with protein, watch your meter’s quiet glow, and let your numbers guide long-term trust in each bite.

How Do I Accurately Calculate Net Carbs per Slice of This Bread?

You’ll total each ingredient’s carbs and fiber, subtract fiber for net carbs, divide by loaf weight in grams, then multiply by an average slice’s weight—like weighing a warm, crusty heel in your palm.

Is This Recipe Suitable for Gluten-Sensitive Individuals or Only Low-Carb Diets?

It isn’t suitable for gluten‑sensitive eaters, since essential wheat gluten anchors its structure. As you slice the chewy, nutty loaf, you’d feel that elastic tug—that’s gluten working, comforting for low‑carb, risky for sensitivities.

What Troubleshooting Steps Help if My Loaf Collapses or Bakes up Gummy?

If your loaf collapses or turns gummy, I’d shorten proofing, bake longer, and let it cool fully. I’d also refresh your starter, weigh ingredients carefully, and reduce water slightly until the crumb feels springy, not damp.

How Can I Adapt This Recipe for a Bread Machine or Stand Mixer?

You can let a stand mixer knead on low 5–7 minutes, then follow hand steps. For a bread machine, use “dough” cycle only, shape by hand, then bake in the oven for best crust.