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 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 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)
Thanks but if you ask our friend Cindy or Brian they'll say to make our Faux Rye Bread. It's their absolute favorite. Thanks again for watching! Karen and Therese
This is the first egg white bread I can eat without gagging. The texture is wonderful. I am going to try it without the “sour” seasonings for regular bread. Thank you.
So happy that you're enjoying our recipe. Please try the Faux Rye bread we made . It's one of our favorites. It's melt in your mouth soft and if you don't like caraway just leave it out. You could also make our brown bread. We would love to hear your thoughts on those as well. Thanks for watching! Karen and Therese
I did not have acacia fiber so I replaced with Victoria’s flour, which has a lot of bamboo fiber in it. I haven’t tasted it yet except I did taste the batter and it was great. Looks great in the oven , just waiting the ten min before i take it out. And the egg salad is good also. Can’t wait to put them together and try!
So happy that you're making the recipe. Were the instructions easy for you to follow? I'm glad you enjoyed the egg salad too. We get how everyone questions the use of sauerkraut. We thought the same way but not anymore. Thanks again for watching! Karen and Therese
So glad that you're enjoying our recipe. We know this recipe has a lot of steps but did you find the directions easy to follow? Thanks again for watching and for trying our recipe. Karen and Therese
Yummy!! I have been craving some sourdough bread on my keto lifestyle. I can't wait to try this recipe. I ❤️ the fact that you two are so natural on screen.
You're awfully sweet and we so appreciate your kind words. We certainly hope you get the chance to try this. As always, thanks so much for watching! Karen and Therese
Hope you enjoy this loaf just as much as the rye. Also you should check out our brown bread recipe too especially if you're looking for variety. Let us us know. Thanks for watching! Karen and Therese
So glad you liked the brown bread. Now you'll just have to get back to us when you get the sauerkraut to make the sourdough. Thanks again for your continued support. Karen and Therese
Thanks. We're both not real fans of sauerkraut but we somehow have found many ways to sneak it into our lifestyle in a way we can enjoy. We hope you try out this recipe and let us know how it turns out for you. Thanks again for watching! Karen and Therese
@@lowcarbspinI couldn’t wait to try the egg salad and I must say it is yummy. I accidentally added a touch too much sweetener, but more buffalo sauce fixed it right up. I have only ever had the traditional egg salad with mayo, pickles, touch of mustard and some seasoning, so this was such a pleasant surprise. The sourdough bread is on my list for tomorrow. Thank you so much!
@@lanamcquown3063 So glad you enjoyed our egg salad recipe.Yes the use of the sauerkraut is a game changer for flavor. Let us know how the bread goes too. Thanks for getting back to us. Karen and Therese
@@jangrosemartindale8740To be honest there is no such thing as a keto bread really. Keto is a state of metabolism not ingredients. Recipe looks interesting though.
@@judylynn4807 it’s Keto “Mock Sourdough”. If original sourdough starter is NOT used, & commercial yeast is used, it is “mock”. Sourdough is ONLY made with sourdough starter.
At first when you said sauerkraut in the egg salad I thought, “eww,” but then you said it’s just like putting dill pickle chips in your egg salad and That made total sense to me! Can’t wait to try both these recipes out 😊
We thought the same thing. Don't knock it until you try it. Really it's one of the only way to eat sauerkraut if you're someone that hates it. Let us know what you think. Thanks for watching! Karen and Therese
We're not sure what a natural honey substitute is? You need a sugar or something like inulin or even use warm milk instead of the water because that might work to bloom the yeast. All we can suggest is for you to try your product and see if the yeast blooms. Please get back to us with what you try because this helps us when creating new recipes and also helps other subscribers who may have the same need. Thanks for watching! Karen and Therese
😋 Obviously from my handle I always come here for your wonderful personalities & the recipes to make for my famly. Yesterday, don't know if you saw....I posted my carnivore egg salad in a bowl recipe. Sauerkraut used to be a favorite of mine! Keep the recipes coming 👧 👧 gals ❤ Geri
Thanks again for all of your kindness. I didn't see your recipe but I'll check now. Been seeing your shorts lately. And Yes you certainly are in the middle of the forest! Love all the greenery! Thanks for watching! Karen and Therese
Toasting your sour dough bread slices before adding the egg salad over top will be a good idea - what do you think? Yuuuuum and, what a great recipe - thank you for this ladies!
Tried this bread today. Did not have much luck with my Egg white powders not whipping well with water. I am so used to real raw whites in my buns. But I persevered and continued. As a result I did not get a great rise. I did find the bread very dense, but that is how sourdough is really. I did add the yeast mixture to the fat part of the recipe. I have gotten too used to my perfected wonder buns with a bit of arrowroot powder. The cream cheese makes it dense like real sourdough should be. I think it is great for and forgiving to bake with success for folks who like bread with a good bite. I will try to add the sour to my hamburger buns as I liked the flavor. One observation is you definitely need the yeasted mixture and egg yolk powder. My second loaf (1st loaf was with Anthonys eggwhite powder that contains lecithin-not a fan- and the yeast added to the fats) I had issues because I used Now eggwhite powder , whole egg powder (doubled the egg yolk pwd) and forgot to add the yeast mixture!! So many ingredients!! not sure if I will make it again as I found that that much eggwhite powder was very expensive for one loaf for me. (i am used to using 10g per 6 hamburger buns!) and no acacia powder(expensive too). I am also dairy free so not a fan of cream cheese as well. All in all this is a great bread for folks with heavier/denser bread cravings.
We're glad you enjoyed the flavor but sorry you had some trouble with the loaf. The recipe doesn't call for whole egg powder. It uses Egg White Protein Powder only and you can substitute one fresh egg yolks for the egg yolk powder if you don't have the powder on hand. I did that the other day and used 2 fresh yolks but I think one would have been enough. We use the Now brand of Egg White Powder too. You can substitute out the Acacia with Oat fiber or even Bamboo flour. This bread is a heavier bread but it toasts nicely and compliments and sandwich fillings. Try our recipe for the Faux Rye Bread. It uses fresh egg whites and less Egg white protein powder. If you don't care for Rye then omit the caraway seeds. It's soft and pillowy. Very different from the Sourdough texture. Let us know if you try this. Thank you for your comments. Karen and Therese
@@lowcarbspin Thanks for your helpful feed back. I forgot to mention that I had lots of moist interiors in the middle of the breads like uncooked cheese batter from the cream cheese.
@@joannemorrison9492 Sounds as if a miss step was present for sure. Bread recipes are always tricky because they have many ingredients especially this one. Just a thought... Check your cream cheese label because I recently discovered that Costco's Kirkland brand has guar gum and also xanthan gum. That's most likely how you got that texture.The lowest carb cream cheese is Philadelphia Brand which doesn't contain those gums only has carob bean gum. Your cream cheese should have been completely smooth and creamy without any detectable clumps. We hopes this helps. We certainly would like you to try again. We know how terribly frustrating it is when you have a fail. The newest recipe we're working on is on its tenth adjustment. Our recipes go through our many taste testers before even attempting to make it into a video. Indigo Nili made our recipe on her channel and she messed up too but the loaf still worked for her. Check her video out. We all have to stick together with this science project of a game with low carb baking. Thanks for your comments. It truly helps us to create a better, easier recipe for everyone. Karen and Therese
Hi, I made this today and it’s very good in flavor and texture. Also made a pretty loaf! I had all ingredients except sauerkraut but I had Cleveland Kimchi (it’s spicy!) So I used the kimchi juice in place of sauerkraut juice. I was short on cream cheese by 1 oz (needed 4 oz) so made up for that with 1 oz extra sour cream. Anyway it worked out (yay!) so I think those are two safe modifications in case anyone is wondering. Is Bulgarian yogurt anything like L Reuteri in flavor? Just curious as I make L Reuteri yogurt. Thank you so much for the recipe.
Wow! So glad that you enjoyed the flavor and texture of the bread. Thankful for your cleverness with your ingredient substitutions. Think of all the possibilities. You just started our wheels turning! 🥰We're thrilled that the outcome of your loaf turned out for you. We think it's nothing like other egg white breads. We're also happy that this recipe isn't so fuzzy that every ingredient needs to be so exact. Thanks for sharing! Karen and Therese
Yes it can be toasted. Works best toasting in an air fryer but that could be because I don't exactly have a decent toaster either. Thanks for watching! Karen and Therese
Yes! Subscribe to our channel and take a look. We have 3 Bun recipe videos. Our favorite is "Less Ingredients Wonder Bun and our Egg White Protein Buns No sticky tops or shrinkage. We also has a Keto Cheddar and Chive Bun. Thanks for watching! Karen and Therese
No you don't have to use the sauerkraut juice if you don't want to but maybe use apple cider vinegar in its place. You can also try to substitute the acacia with a combo of oat fiber/arrowroot powder. That should give you a similar texture. The acacia fiber gives the bread a moist, fluffier texture and more bread like. Let us know what you try. Thanks for watching! Karen and Therese
@@JenFine223 We get the ACV powder in capsule form from Costco in a pinch. We order in bulk off of Amazon. Just check the ingredients list to be sure it's a clean one. We use it when making salad dressings and sauces. We use it when we want to keep thickness instead of using liquid.
Thanks so much! Therese said that her blue sweater is pretty old but she said she thinks maybe it was from JCPenney's. We'll check around on the net to see if it's still available. It's a long shot though.We'll reply back. Thanks again! Karen and Therese
So I have a complete Keto Pantry but no Acacia fiber or egg yolk powder. I have bamboo fiber among others. I will have to try it with two egg yolks and bamboo fiber .
Please let us know if the substitutions you chose work out for you. It helps us in developing future recipes and also helps other subscribers that might run into the same problem or dietary need. As for the acacia powder. We use it in several of our recipes so it wouldn't be a one recipe purchase. We totally get the building up of ones Keto pantry. Thank goodness as sisters as we get to share. Thanks again for watching! Karen and Therese
I would use fresh egg yolks instead of whole egg powder and you can try the light Philly cream cheese. We haven'y tried it but we think it will work. Light Philly has guar gum but at least it doesn't have xanthin gum as well like the Kirkland brand. It will work and be edible . The texture might be just a bit off. Not sure that this recipe is so fussy. Try it and let us know. Karen and Therese
if I don't want to use protein powder but fresh egg whites instead, how many egg whites will I need per loaf, and how much of the water shall be omitted?
We would use 6 fresh egg whites and no water. Also in the fats portion use 1 or 2 yolks if you don't have the egg yolk powder. Let us know how that turns out for you. Thanks for watching! Karen and Therese
@@lowcarbspin wow, thank you very much for the VERY FAST reply! I really appreciate such an outstanding service! I will definitely try it with your fresh egg modification after having shopped for the other ingredients I also do not have at home. 🍞♥💚💙💜💛🧡
Be sure to let us now how it turns out for you. We suggest that you watch out Faux Rye Bread video. If you don't care for Rye Bread you can omit the caraway seeds and you'll end up with a pillowy soft sandwich bread. It's one of our favorites loafs. Thanks again. Karen and Therese
You can use oat fiber some subscribers have used that on other recipes of ours with success. You can even try bamboo if you have that but we haven't tried that yet. The Acacia fiber or Gum Acacia as it's called does give the bread a moist, fluffier texture and makes it more bread like. Maybe try a mixture of arrowroot powder and oat fiber. Let us know what you end up trying for it helps us when developing new recipes and also helps other subscribers with similar issues. Thanks again for watching! Karen and Therese
I don't use any type of sugar, such as honey. Does the yeast consume all of the honey? I do use Siracha sauce which does have sugar to aid fermentation. The makers say the fermentation consumes all of the sugar. At any rate, I use it sparingly.
There is no way to be certain that the yeast consumes all the sugar. We believe that most is absorbed as it creates all the bubbles and the yeast blooms. We have used tomato paste to bloom the yeast in our pizza dough recipe so we're pretty sure the sriracha would react the same way. You'll just have to try it. Thanks for watching! Karen and Therese
@@SheCreatesStuff2 We mostly have used inulin to bloom the yeast, Please share back if you have other alternatives to use. We appreciate all suggestions or substitutions for any ingredients used in our recipes. Thanks so much! Kaen and Therese
I make myself a single 'bread' roll from 3 tab sp ground almond, 1 tab sp coconut flour, 1 tea sp olive oil, half tea sp baking powder and one egg, mixed well. Cooks 60 secs in microwave in a dish or ramikin. Allow to cool then slice horizontally through middle and pop slices in toaster. Makes a small but filling 'bread' roll which can be buttered and any filling in it, cheese or ham etc.
Hi there! In the comments section we pinned the recipe to find the exact measurements and instructions. Also with all of our videos the full recipe and ingredients are listed after the title of the video. You tap on the word (more..)after the title and all of the info you're looking for will be located there. In addition feel free to ask questions in the comment section. We'll try to answer as quickly as we can. Thanks for watching! Karen and Therese
My Husband by mistake picked up light cream cheese...Horrors!!!...can or may I add more gums to get it to be fattier? Otherwise I will freeze it and use for SAD diet company.
You might be just fine using the light cream cheese although we haven't tried it. We did have some issues during our initial testing of the bread when using Costco's Kirkland brand of cream cheese. Kirkland brand has Guar Gum and also Xanthan Gum added. That's all we could figure out that was different when we were working on the exact measurements on our test loafs. We always use Philadelphia brand because it has the lowest amount of carbs. We wouldn't advise using any gums to make it fattier. Try using one extra TBS. Sour Cream or even one egg yolk. Let us know what you end up trying. Thanks for watching! Karen and Therese
We pinned the full recipe in the comment section. Just tap on read more. You can also take a screen shot of the recipe from our description box under our title. Thanks for watching! Karen and Therese
Sorry we're not techie either. If we hear about a way. we'll message you back. Thanks so much for your support and other comments. Thanks, Karen and Therese
@DonnaOrgan I found this: No need to COPY PASTE.. If on a laptop you can HIGHLIGHT IT and the RIGHT Click to PRINT. or you can copy and paste it into a word doc and then print. Hope this helps
Oh geez, my bread did not turn out like yours. I don't know what I did wrong. It's styrofoam and puffed way up like a typical cloud bread. The sour flavor is there though.
Hmm! So sorry that happened. Well at least you got the sour flavor. We know that when making this bread there's a lot of steps so it easy to have a miss step. Maybe you can salvage the bread by turning into bread crumbs and combining them with pork rinds for a breading. Believe me we hate to waste any ingredients. The batter consistency is nothing like the typical cloud bread and shouldn't have expanded that way. Over whipping definitely causes the styrofoam texture after you add any fats to any egg white bread and over baking can cause extra dryness. Don't get discouraged though . We hope you try this again and report back. Karen and Therese
I dont understand why you are adding allulose, but maybe its just because i am from Europe where it is NOT normal to put sugar in the bread and we are used to breads that do not taste like a cake? (literally zero expectation of any hint of sweetness in a bread is normal where i live)
The allulose is used for browning purposes only. It doesn't flavor the bread.This bread does not taste like cake. Egg white protein bread is very different than any regular bread with gluten. This is the closest to a sourdough flavor you can get. It might not be everyones thing but if you are diabetic or can't tolerate gluten then this might be a recipe for you. We appreciate your comments. Thanks for watching! Karen and Therese
You can substitute with sour cream or greek yogurt most likely even kefir. But with other ingredients you're having trouble finding in your area... ***Reply*** and let us know what those ingredients are and we'll try our best to give you substitutions if possible. Also our other subscribers might chime in as to where items in your area can be found too.Thanks for watching! Karen and Therese
I'm going to make this with the same ingredients but BECAUSE I'm an expert sourdough baker, I'm changing the process. I want a REAL fermented product that has REAL health benefits of fermented sourdough. Nit just something that has a sour taste. So I'm fermenting all the dairy and yeast(no bee vomit) acacia, vinegar and sauerkraut (not just the juice) overnight on the counter. Then proceed with the "bread ingredients". BTW, capital "T" is for Tablespoon and lowercase " t " is for teaspoon. Your constant use of CAPITAL T for everything is quite distracting and can lead to mistakes. Food is too expensive to ruin over bad information. Thank you for the inspiration❤❤.
Let us know how that turns out for you. So glad our recipe could inspire an expert/professional baker. We hope our other recipe videos do the same. Thanks for watching! Karen and Therese
This bread was created to fit a low carb lifestyle where a traditional sourdough would be off the table. It's just our version. We got the idea when we learned that some bakeries use citric acid to create the sour taste instead of waiting for the fermentation when using a sourdough starter. Thanks for watching! Karen and Therese
This is “Mock Sourdough”. I clicked on this because I am Carnivore, then read Active Dry Yeast👎🏻. Please EDIT your video to say “Mock Sourdough”, otherwise you are spreading disinformation. Some people HAVE to eat REAL sourdough-BECAUSE they are ALLERGIC to commercial yeast. I comprehend y’all are trying to offer an alternative- but don’t LIE about what it truly is!😢😢😢
Read the room, Linda. There are plenty of recipes for regular sourdough if that’s what you’re looking for. This one is for those of us who want sourdough but can’t eat the real stuff. Bye!
I agree with you @coffeewithlinda. I understand that it’s an alternative, so better if that had been stated in the title. Sourdough is made with only 3 ingredients and is a highly specific recipe. It looks like a good bread alternative, but it’s nothing like sourdough. Any criticism is not for the recipe but the misleading title
Yes you are correct that it has a lot of powders and seems weird but if your dietary needs won't allow for many carbs this might be a way for someone to enjoy a bread. It's our version of a Keto sourdough. Bakeries use citric acid as a quick way to get sourdough flavor without actually having a fermented starter even though you think you're purchasing real sourdough. Maybe this ones not for you. We appreciate your thoughts. Thanks for watching! Karen and Therese
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 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 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)
Oh my. That looks so good! Well done ladies.
Thanks but if you ask our friend Cindy or Brian they'll say to make our Faux Rye Bread. It's their absolute favorite. Thanks again for watching! Karen and Therese
@ we aren’t rye bread fans so most likely will try this one. 😃
This is the first egg white bread I can eat without gagging. The texture is wonderful. I am going to try it without the “sour” seasonings for regular bread. Thank you.
So happy that you're enjoying our recipe. Please try the Faux Rye bread we made . It's one of our favorites. It's melt in your mouth soft and if you don't like caraway just leave it out. You could also make our brown bread. We would love to hear your thoughts on those as well. Thanks for watching! Karen and Therese
I did not have acacia fiber so I replaced with Victoria’s flour, which has a lot of bamboo fiber in it. I haven’t tasted it yet except I did taste the batter and it was great. Looks great in the oven , just waiting the ten min before i take it out. And the egg salad is good also. Can’t wait to put them together and try!
So happy that you're making the recipe. Were the instructions easy for you to follow? I'm glad you enjoyed the egg salad too. We get how everyone questions the use of sauerkraut. We thought the same way but not anymore. Thanks again for watching! Karen and Therese
I just tried this…so so good..thanks☺️
So glad that you're enjoying our recipe. We know this recipe has a lot of steps but did you find the directions easy to follow? Thanks again for watching and for trying our recipe. Karen and Therese
So glad to be a taster…yum!
We're so glad to have you on board. Thanks for watching! Karen and Therese
This looks so unique and sounds yummy!
Thanks so much. We certainly hope you get a chance to try out this recipe for yourself. Thanks again for watching! Karen and Therese
Ok, you know I’m going to make this bread! And that egg salad- it is sooo fancy! It all looks delicious! Thank you Karen and Therese!!!
😊❤
Let us know what you think. Thanks for watching! Karen and Therese
Well done ladies. You engineered a sour egg loaf with a nice
Beautiful crust.
Thanks so much for all of your kind words. Hope you like it. Thanks for watching!Karen and Therese
@@rossentownsend4936 THAT’S what this should be called! Well said…
Yummy!! I have been craving some sourdough bread on my keto lifestyle. I can't wait to try this recipe. I ❤️ the fact that you two are so natural on screen.
You're awfully sweet and we so appreciate your kind words. We certainly hope you get the chance to try this. As always, thanks so much for watching! Karen and Therese
Hello ladies! It looks very delicious!
Thanks so much! Karen and Therese
This bread is yummy. Thank you for another great recipe ... I appreciate how much work this must take to get everything just right. ❤
Thanks so much for trying out our new recipe. Your comments make all the many tries and fails all worth it. Thanks for watching! Karen and Therese
Thanks ladies everything you make always looks so yummy. Doing BBBE for month of August but you know I am making sourdough in September
Awesome! We love BBBE too. Thanks for watching! Karen and Therese
I can’t wait to try this. I love your rye bread recipe!!!
Hope you enjoy this loaf just as much as the rye. Also you should check out our brown bread recipe too especially if you're looking for variety. Let us us know. Thanks for watching! Karen and Therese
I didn’t have sauerkraut so made the brown bread. Another winner! You ladies have really nailed the keto bread. Thanks for all you!
So glad you liked the brown bread. Now you'll just have to get back to us when you get the sauerkraut to make the sourdough. Thanks again for your continued support. Karen and Therese
This looks amazing, can’t wait to try it. What a unique spin on sauerkraut. You guys are amazing.
Thanks. We're both not real fans of sauerkraut but we somehow have found many ways to sneak it into our lifestyle in a way we can enjoy. We hope you try out this recipe and let us know how it turns out for you. Thanks again for watching! Karen and Therese
@@lowcarbspinI couldn’t wait to try the egg salad and I must say it is yummy. I accidentally added a touch too much sweetener, but more buffalo sauce fixed it right up. I have only ever had the traditional egg salad with mayo, pickles, touch of mustard and some seasoning, so this was such a pleasant surprise. The sourdough bread is on my list for tomorrow. Thank you so much!
@@lanamcquown3063 So glad you enjoyed our egg salad recipe.Yes the use of the sauerkraut is a game changer for flavor. Let us know how the bread goes too. Thanks for getting back to us. Karen and Therese
I'm so excited to find a recipe for Keto Sourdough Bread, can't wait to try it. That egg salad is a must try also.
Please let us know how it comes out for you. The avocado egg salad is a yummy super quick meal idea. Thanks for watching! Karen and Therese
It is “Mock Sourdough”, uses commercial yeast. Be honest for pete’s sake!
@@jangrosemartindale8740To be honest there is no such thing as a keto bread really. Keto is a state of metabolism not ingredients. Recipe looks interesting though.
So it's "KETO" SOURDOUGH.
@@judylynn4807 it’s Keto “Mock Sourdough”. If original sourdough starter is NOT used, & commercial yeast is used, it is “mock”. Sourdough is ONLY made with sourdough starter.
That looks great! What can I use for egg yolk powder if is something? Thanks for your recipes! Hugs from Puerto Rico 🇵🇷
You most likely can substitute the yolk powder for 2 fresh yolks. Let us know when you try it.Thanks for the hugs! Karen and Therese
What an interesting ingredient or two!! I will definitely try this when we get back from vacation, we leave tomorrow morning!
Safe travels! Thanks for watching! Karen and Therese
Thank you so much!! Thanks also for all of your experimentation!
At first when you said sauerkraut in the egg salad I thought, “eww,” but then you said it’s just like putting dill pickle chips in your egg salad and That made total sense to me! Can’t wait to try both these recipes out 😊
We thought the same thing. Don't knock it until you try it. Really it's one of the only way to eat sauerkraut if you're someone that hates it. Let us know what you think. Thanks for watching! Karen and Therese
Can you use natural honey substitute when blooming your yeast??
We're not sure what a natural honey substitute is? You need a sugar or something like inulin or even use warm milk instead of the water because that might work to bloom the yeast. All we can suggest is for you to try your product and see if the yeast blooms. Please get back to us with what you try because this helps us when creating new recipes and also helps other subscribers who may have the same need. Thanks for watching! Karen and Therese
I used a keto honey, it works!!
😋 Obviously from my handle I always come here for your wonderful personalities & the recipes to make for my famly. Yesterday, don't know if you saw....I posted my carnivore egg salad in a bowl recipe. Sauerkraut used to be a favorite of mine! Keep the recipes coming 👧 👧 gals ❤ Geri
BTW....Just shared your video & recipes too 😉
Thanks again for all of your kindness. I didn't see your recipe but I'll check now. Been seeing your shorts lately. And Yes you certainly are in the middle of the forest! Love all the greenery! Thanks for watching! Karen and Therese
You're so sweet! Appreciate your thoughtfulness! Karen and Therese
Toasting your sour dough bread slices before adding the egg salad over top will be a good idea - what do you think? Yuuuuum and, what a great recipe - thank you for this ladies!
Sounds yummy! We love an opened faced sandwich toasted. Hope you enjoy! Let us know what you think. Thanks for watching! Karen and Therese
Thank You
Let us know if you get the chance to try it. Thanks for watching! Karen and Therese
Thanks for sharing! I think I have all the ingredients!👍🤞🎉
Can't wait for you to try it! Let us us know. Thanks again for watching! Karen and Therese
Tried this bread today. Did not have much luck with my Egg white powders not whipping well with water. I am so used to real raw whites in my buns. But I persevered and continued. As a result I did not get a great rise. I did find the bread very dense, but that is how sourdough is really. I did add the yeast mixture to the fat part of the recipe. I have gotten too used to my perfected wonder buns with a bit of arrowroot powder. The cream cheese makes it dense like real sourdough should be. I think it is great for and forgiving to bake with success for folks who like bread with a good bite. I will try to add the sour to my hamburger buns as I liked the flavor. One observation is you definitely need the yeasted mixture and egg yolk powder. My second loaf (1st loaf was with Anthonys eggwhite powder that contains lecithin-not a fan- and the yeast added to the fats) I had issues because I used Now eggwhite powder , whole egg powder (doubled the egg yolk pwd) and forgot to add the yeast mixture!! So many ingredients!! not sure if I will make it again as I found that that much eggwhite powder was very expensive for one loaf for me. (i am used to using 10g per 6 hamburger buns!) and no acacia powder(expensive too). I am also dairy free so not a fan of cream cheese as well. All in all this is a great bread for folks with heavier/denser bread cravings.
We're glad you enjoyed the flavor but sorry you had some trouble with the loaf. The recipe doesn't call for whole egg powder. It uses Egg White Protein Powder only and you can substitute one fresh egg yolks for the egg yolk powder if you don't have the powder on hand. I did that the other day and used 2 fresh yolks but I think one would have been enough. We use the Now brand of Egg White Powder too. You can substitute out the Acacia with Oat fiber or even Bamboo flour. This bread is a heavier bread but it toasts nicely and compliments and sandwich fillings. Try our recipe for the Faux Rye Bread. It uses fresh egg whites and less Egg white protein powder. If you don't care for Rye then omit the caraway seeds. It's soft and pillowy. Very different from the Sourdough texture. Let us know if you try this. Thank you for your comments. Karen and Therese
@@lowcarbspin Thanks for your helpful feed back. I forgot to mention that I had lots of moist interiors in the middle of the breads like uncooked cheese batter from the cream cheese.
@@joannemorrison9492 Sounds as if a miss step was present for sure. Bread recipes are always tricky because they have many ingredients especially this one. Just a thought... Check your cream cheese label because I recently discovered that Costco's Kirkland brand has guar gum and also xanthan gum. That's most likely how you got that texture.The lowest carb cream cheese is Philadelphia Brand which doesn't contain those gums only has carob bean gum. Your cream cheese should have been completely smooth and creamy without any detectable clumps. We hopes this helps. We certainly would like you to try again. We know how terribly frustrating it is when you have a fail. The newest recipe we're working on is on its tenth adjustment. Our recipes go through our many taste testers before even attempting to make it into a video. Indigo Nili made our recipe on her channel and she messed up too but the loaf still worked for her. Check her video out. We all have to stick together with this science project of a game with low carb baking. Thanks for your comments. It truly helps us to create a better, easier recipe for everyone. Karen and Therese
Hi, I made this today and it’s very good in flavor and texture. Also made a pretty loaf!
I had all ingredients except sauerkraut but I had Cleveland Kimchi (it’s spicy!) So I used the kimchi juice in place of sauerkraut juice. I was short on cream cheese by 1 oz (needed 4 oz) so made up for that with 1 oz extra sour cream.
Anyway it worked out (yay!) so I think those are two safe modifications in case anyone is wondering.
Is Bulgarian yogurt anything like L Reuteri in flavor? Just curious as I make L Reuteri yogurt.
Thank you so much for the recipe.
Wow! So glad that you enjoyed the flavor and texture of the bread. Thankful for your cleverness with your ingredient substitutions. Think of all the possibilities. You just started our wheels turning! 🥰We're thrilled that the outcome of your loaf turned out for you. We think it's nothing like other egg white breads. We're also happy that this recipe isn't so fuzzy that every ingredient needs to be so exact. Thanks for sharing! Karen and Therese
This sounds wonderful. Can it be toasted?
Yes it can be toasted. Works best toasting in an air fryer but that could be because I don't exactly have a decent toaster either. Thanks for watching! Karen and Therese
very nice , do you also have a recipe for burger buns ?
Yes! Subscribe to our channel and take a look. We have 3 Bun recipe videos. Our favorite is "Less Ingredients Wonder Bun and our Egg White Protein Buns No sticky tops or shrinkage. We also has a Keto Cheddar and Chive Bun. Thanks for watching! Karen and Therese
Hey ladies, do I have to use the sauerkraut juice? I don't want to have to buy extra things. And is the acacia fibre essential?
No you don't have to use the sauerkraut juice if you don't want to but maybe use apple cider vinegar in its place. You can also try to substitute the acacia with a combo of oat fiber/arrowroot powder. That should give you a similar texture. The acacia fiber gives the bread a moist, fluffier texture and more bread like. Let us know what you try. Thanks for watching! Karen and Therese
What brand applecider vinegar do you use
We use one we can get at Costco. North Coast Organic Raw unfiltered Apple Cider Vinegar. Thanks for watching! Karen and Therese
@lowcarbspin I didn't know there was a powder form for that wow!! What else do you use the powder for
@@JenFine223 We get the ACV powder in capsule form from Costco in a pinch. We order in bulk off of Amazon. Just check the ingredients list to be sure it's a clean one. We use it when making salad dressings and sauces. We use it when we want to keep thickness instead of using liquid.
@lowcarbspin ok what brand is good clean one from Amazon to get
We used Birch & Meadow Vinegar Powder
I love your blue shirt! Where did you buy it please?
Thanks so much! Therese said that her blue sweater is pretty old but she said she thinks maybe it was from JCPenney's. We'll check around on the net to see if it's still available. It's a long shot though.We'll reply back. Thanks again! Karen and Therese
Thanks for replying, I suppose if you are craving sour-dough then it may be an option.
🙂
So I have a complete Keto Pantry but no Acacia fiber or egg yolk powder. I have bamboo fiber among others. I will have to try it with two egg yolks and bamboo fiber .
Please let us know if the substitutions you chose work out for you. It helps us in developing future recipes and also helps other subscribers that might run into the same problem or dietary need. As for the acacia powder. We use it in several of our recipes so it wouldn't be a one recipe purchase. We totally get the building up of ones Keto pantry. Thank goodness as sisters as we get to share. Thanks again for watching! Karen and Therese
can I use whole egg powder (how much) and can I use Light Cream cheese (Philadelphia)?
I would use fresh egg yolks instead of whole egg powder and you can try the light Philly cream cheese. We haven'y tried it but we think it will work. Light Philly has guar gum but at least it doesn't have xanthin gum as well like the Kirkland brand. It will work and be edible . The texture might be just a bit off. Not sure that this recipe is so fussy. Try it and let us know. Karen and Therese
if I don't want to use protein powder but fresh egg whites instead, how many egg whites will I need per loaf, and how much of the water shall be omitted?
We would use 6 fresh egg whites and no water. Also in the fats portion use 1 or 2 yolks if you don't have the egg yolk powder. Let us know how that turns out for you. Thanks for watching! Karen and Therese
@@lowcarbspin wow, thank you very much for the VERY FAST reply! I really appreciate such an outstanding service! I will definitely try it with your fresh egg modification after having shopped for the other ingredients I also do not have at home. 🍞♥💚💙💜💛🧡
Be sure to let us now how it turns out for you. We suggest that you watch out Faux Rye Bread video. If you don't care for Rye Bread you can omit the caraway seeds and you'll end up with a pillowy soft sandwich bread. It's one of our favorites loafs. Thanks again. Karen and Therese
Is there a substitute for the Acacia Fiber?
You can use oat fiber some subscribers have used that on other recipes of ours with success. You can even try bamboo if you have that but we haven't tried that yet. The Acacia fiber or Gum Acacia as it's called does give the bread a moist, fluffier texture and makes it more bread like. Maybe try a mixture of arrowroot powder and oat fiber. Let us know what you end up trying for it helps us when developing new recipes and also helps other subscribers with similar issues. Thanks again for watching! Karen and Therese
@@lowcarbspin I don't any of those - maybe I will experiment and leave it out along with a couple other ingredients & see if it works.
@@Stephs2xPawsUp Maybe try mixing up almond and coconut flour. Just let us know. 🤞
I don't use any type of sugar, such as honey. Does the yeast consume all of the honey? I do use Siracha sauce which does have sugar to aid fermentation. The makers say the fermentation consumes all of the sugar. At any rate, I use it sparingly.
There is no way to be certain that the yeast consumes all the sugar. We believe that most is absorbed as it creates all the bubbles and the yeast blooms. We have used tomato paste to bloom the yeast in our pizza dough recipe so we're pretty sure the sriracha would react the same way. You'll just have to try it. Thanks for watching! Karen and Therese
@@lowcarbspin I was just making comparison with the siracha. Have you ladies found anything to use for your bread other than sugar?
@@SheCreatesStuff2 We mostly have used inulin to bloom the yeast, Please share back if you have other alternatives to use. We appreciate all suggestions or substitutions for any ingredients used in our recipes. Thanks so much! Kaen and Therese
@@lowcarbspin I wish, 😕 I am always looking for ways to remove sugar from my life, but I don't get a change to bake much.
I make myself a single 'bread' roll from 3 tab sp ground almond, 1 tab sp coconut flour, 1 tea sp olive oil, half tea sp baking powder and one egg, mixed well. Cooks 60 secs in microwave in a dish or ramikin. Allow to cool then slice horizontally through middle and pop slices in toaster. Makes a small but filling 'bread' roll which can be buttered and any filling in it, cheese or ham etc.
Sounds good! We haven't tried to make a microwave version of a bread or roll. Maybe one day. Thanks for the idea and for watching! Karen and Therese
@@lowcarbspin I have to admit it's not my own idea, I found it on YT and use it myself!
Be careful or Linda up there will accuse you of calling it bread when it’s not real bread 🙄🤣
Do you have a particular brand of acacia fiber you recommend for baking?
We're sure any brand would work but we use Organic Acacia Fiber from Nutricost Organic. Hope thatHelps. Thanks for watching! Karen and Therese
@@lowcarbspin Some of the acacia powders say acacia senegal powder. Didn't know if that meant anything important.
It's the same. Also goes by Gum Acacia
The brand we use is Nutricost Organic Acacia Fiber on Amazon
Looks great but no measurements and I couldn’t understand what ingredient after dried egg yolks.?
Hi there! In the comments section we pinned the recipe to find the exact measurements and instructions. Also with all of our videos the full recipe and ingredients are listed after the title of the video. You tap on the word (more..)after the title and all of the info you're looking for will be located there. In addition feel free to ask questions in the comment section. We'll try to answer as quickly as we can. Thanks for watching! Karen and Therese
My Husband by mistake picked up light cream cheese...Horrors!!!...can or may I add more gums to get it to be fattier? Otherwise I will freeze it and use for SAD diet company.
You might be just fine using the light cream cheese although we haven't tried it. We did have some issues during our initial testing of the bread when using Costco's Kirkland brand of cream cheese. Kirkland brand has Guar Gum and also Xanthan Gum added. That's all we could figure out that was different when we were working on the exact measurements on our test loafs. We always use Philadelphia brand because it has the lowest amount of carbs. We wouldn't advise using any gums to make it fattier. Try using one extra TBS. Sour Cream or even one egg yolk. Let us know what you end up trying. Thanks for watching! Karen and Therese
@@lowcarbspin thank you for your timely response. We will be waiting and heading to the store tomorrow to purchase Philly cream cheese.
Is there a way to print this recipe?
We pinned the full recipe in the comment section. Just tap on read more. You can also take a screen shot of the recipe from our description box under our title. Thanks for watching! Karen and Therese
@@lowcarbspinI see the written recipe but was hoping there was a way to print it. Does anyone thechy know how to do this?
Sorry we're not techie either. If we hear about a way. we'll message you back. Thanks so much for your support and other comments. Thanks, Karen and Therese
@DonnaOrgan I found this: No need to COPY PASTE.. If on a laptop you can HIGHLIGHT IT and the RIGHT Click to PRINT. or you can copy and paste it into a word doc and then print. Hope this helps
@@lowcarbspin thanks I'll try it when I get to my laptop
Oh geez, my bread did not turn out like yours. I don't know what I did wrong. It's styrofoam and puffed way up like a typical cloud bread. The sour flavor is there though.
Hmm! So sorry that happened. Well at least you got the sour flavor. We know that when making this bread there's a lot of steps so it easy to have a miss step. Maybe you can salvage the bread by turning into bread crumbs and combining them with pork rinds for a breading. Believe me we hate to waste any ingredients. The batter consistency is nothing like the typical cloud bread and shouldn't have expanded that way. Over whipping definitely causes the styrofoam texture after you add any fats to any egg white bread and over baking can cause extra dryness. Don't get discouraged though . We hope you try this again and report back. Karen and Therese
💖💕💖
We love all the sparkly hearts and always appreciate your continued support. Thanks for watching! Karen and Therese
I dont understand why you are adding allulose, but maybe its just because i am from Europe where it is NOT normal to put sugar in the bread and we are used to breads that do not taste like a cake? (literally zero expectation of any hint of sweetness in a bread is normal where i live)
Allulose is not added for sweetness but for browning. It will not taste sweet at all.
The allulose is used for browning purposes only. It doesn't flavor the bread.This bread does not taste like cake. Egg white protein bread is very different than any regular bread with gluten. This is the closest to a sourdough flavor you can get. It might not be everyones thing but if you are diabetic or can't tolerate gluten then this might be a recipe for you. We appreciate your comments. Thanks for watching! Karen and Therese
You don't gave Bulgarian yoghurt in your store, yet you have all these other strange things! I cannot source most of these things in South Africa.
You can substitute with sour cream or greek yogurt most likely even kefir. But with other ingredients you're having trouble finding in your area... ***Reply*** and let us know what those ingredients are and we'll try our best to give you substitutions if possible. Also our other subscribers might chime in as to where items in your area can be found too.Thanks for watching! Karen and Therese
I'm going to make this with the same ingredients but BECAUSE I'm an expert sourdough baker, I'm changing the process. I want a REAL fermented product that has REAL health benefits of fermented sourdough. Nit just something that has a sour taste. So I'm fermenting all the dairy and yeast(no bee vomit) acacia, vinegar and sauerkraut (not just the juice) overnight on the counter. Then proceed with the "bread ingredients". BTW, capital "T" is for Tablespoon and lowercase " t " is for teaspoon. Your constant use of CAPITAL T for everything is quite distracting and can lead to mistakes. Food is too expensive to ruin over bad information. Thank you for the inspiration❤❤.
Let us know how that turns out for you. So glad our recipe could inspire an expert/professional baker. We hope our other recipe videos do the same. Thanks for watching! Karen and Therese
That is NOT ‘sourdough’ bread…
This bread was created to fit a low carb lifestyle where a traditional sourdough would be off the table. It's just our version. We got the idea when we learned that some bakeries use citric acid to create the sour taste instead of waiting for the fermentation when using a sourdough starter. Thanks for watching! Karen and Therese
This is “Mock Sourdough”. I clicked on this because I am Carnivore, then read Active Dry Yeast👎🏻. Please EDIT your video to say “Mock Sourdough”, otherwise you are spreading disinformation. Some people HAVE to eat REAL sourdough-BECAUSE they are ALLERGIC to commercial yeast. I comprehend y’all are trying to offer an alternative- but don’t LIE about what it truly is!😢😢😢
Read the room, Linda. There are plenty of recipes for regular sourdough if that’s what you’re looking for. This one is for those of us who want sourdough but can’t eat the real stuff. Bye!
I agree with you @coffeewithlinda. I understand that it’s an alternative, so better if that had been stated in the title. Sourdough is made with only 3 ingredients and is a highly specific recipe. It looks like a good bread alternative, but it’s nothing like sourdough. Any criticism is not for the recipe but the misleading title
We so appreciate your comments and support. Thanks Karen and Therese
Why not get a script and not dither about…..
Let us know how you like the bread and our egg salad recipes.Thanks for watching! Karen and Therese
I love their “dithering about”
Sorry to pick holes, but it's not sour dough bread. This batter contains too many weird powders..I guess that is not worth making. It is weird. 😮
Yes you are correct that it has a lot of powders and seems weird but if your dietary needs won't allow for many carbs this might be a way for someone to enjoy a bread. It's our version of a Keto sourdough. Bakeries use citric acid as a quick way to get sourdough flavor without actually having a fermented starter even though you think you're purchasing real sourdough. Maybe this ones not for you. We appreciate your thoughts. Thanks for watching! Karen and Therese
Again, please change the name to “Mock Sourdough” to be truthful, honest.