My keto sour cream bread recipe makes a great, moist, keto-friendly, quick bread. It's a simple recipe that is sure to become a staple for anyone looking for sour cream-based low-carb bread.
What's great about this recipe is that it uses basic ingredients found in most keto baking pantries. This makes this sour cream keto bread not only delicious but also super easy to make.
The addition of sour cream gives this easy keto bread recipe the perfect texture and a slight tang that is reminiscent of sourdough bread. Enjoy an easy keto bread that is sure to fool your tastebuds.
I have an entire collection of keto bread recipes you should also check out, including a keto cream cheese almond bread recipe that was the inspiration for this recipe.
As a fan of sour cream in baked goods, I wanted to test the idea of using it in a low-carb bread, hoping it would give the same texture results I found when making my recipe for keto sour cream pound cake.
Thankfully, my experiment proved right, and now I can proudly share this basic yet yummy recipe for you to enjoy!
Low-Carb Sour Cream Bread
Made with almond flour, this is a gluten-free sour cream bread recipe that also happens to be keto-friendly.
It's a quick bread recipe that toasts beautifully, allowing you to spread your favorite sugar-free toppings or butter.
Enjoy it as a quick breakfast, snack, or accompaniment to help round out a keto meal. The addition of sour cream gives the bread a very light, tangy flavor that pairs well with everything.
Quick keto bread recipes that mimic their high-carb counterpart without kicking you out of ketosis, like this one, are what will make the ketogenic diet a delicious breeze.
The best part is that a slice of bread from this recipe has only 1.1 net carbs!
So whether you are looking for a low carb keto bread that has a tender crumb like regular bread, for you to add a smear of butter, or for your keto sandwiches, this is a white keto bread that you can count on for good results.
You can even use this keto-friendly bread to make French toast!
Ingredients You'll Need For This Keto Bread Recipe
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The following are all the ingredients you'll need to make this keto-friendly sour cream bread. Note that the full printable recipe card is at the bottom of the page.
- Finely milled almond flour, measured and sifted, or sunflower seed flour if you need a nut-free option.
- Granulated sugar substitute, a tiny amount that you can leave out if you prefer
- Eggs, room temperature
- Full-fat sour cream
- Unsalted butter, room temperature
- Baking powder
- Sea salt
Tools You'll Need
- Parchment paper
- 8-inch loaf pan
- Medium-sized bowl
- Large bowl
- Electric mixer
How to Make Keto Almond Flour Bread
I love how straightforward this recipe is. With a basic almond flour and sour cream bread recipe like this, you'll not need to crave bread while on a keto diet.
What's more, it's a keto bread that doesn't have an eggy taste.
You can bake this in a loaf pan for slices, make hamburger buns, or even in a muffin tin for individual rolls.
I opted to add one tablespoon of sugar substitute to the batter. This, however, is totally optional.
But keep in mind that traditional white bread has a little bit of sweetness, and I wanted to mimic the flavor perfectly. I used a granulated monk fruit sugar substitute for this, but you can use whichever you prefer.
To make this low-carb sour cream bread, preheat the oven to 350 degrees. Then, measure and sift almond flour and combine it with baking powder, sugar substitute, and salt in a medium-sized bowl.
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Grease an 8-inch loaf pan with butter and line it with parchment paper.
In a separate bowl, use an electric beater to mix softened butter and sour cream until light and fluffy. Then, add the eggs one at a time, being careful not to overmix.
Slowly add the dry ingredients to the wet ingredients while mixing at a low setting.
Pour the batter into the prepared pan and bake on the center rack for 30–40 minutes until golden brown.
Once baked, allow the bread to cool in the pan for 10 minutes before transferring it to a baking rack to cool completely for about 20 minutes.
You can store any leftovers in the refrigerator for up to 5 days or freeze them for up to 3 weeks.
What Does Sour Cream Do In Baking?
In traditional baking, sour cream makes baked goods moister; this is no different from keto baking.
The creamy texture of sour cream when making a quick bread that uses keto-friendly flour also helps the bread to be a little fluffier.
Baking with sour cream moistens the crumb of this bread and adds the perfect amount of tanginess. It's a trick I learned years ago when I would bake traditionally and have now employed in my low-carb baking.
That being said, you could substitute the sour cream in this keto bread recipe for Greek full-fat yogurt if that is your preference.
Tag Us
I sure hope you give this sour cream gluten-free bread recipe a try. Once you do, make sure you remember to tag us on Instagram, Facebook, and Pinterest.
It’s what encourages us to keep sharing and perfecting our recipes.
If you want a second keto bread recipe that uses coconut flour, visit our keto cream cheese coconut flour bread!
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
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Keto Sour Cream Bread
This keto sour cream bread makes a great moist keto-friendly quick bread. It's a simple recipe that is sure to become a staple for anyone looking for sour cream-based keto bread. What's great about this recipe is that it uses basic ingredients found in most keto baking pantries.
Ingredients
- 1 ½ cups of finely milled almond flour, measured and sifted
- 1 tablespoon granulated sugar substitute (optional)
- 3 eggs, room temperature
- ½ cup and 2 tablespoons of full fat sour cream
- ¼ cup of unsalted butter, room temperature
- 1 ¼ teaspoons of baking powder
- ¼ teaspoon of sea salt
Instructions
- Preheat the oven to 350 degrees.
- Measure and sift your almond flour.
- In a medium-sized bowl combine the almond flour, baking powder, sugar substitute, salt. Set aside.
- Grease well with butter an 8-inch loaf pan and line with parchment paper leaving an overhang to lift out of the pan easily.
- In a large-sized bowl using an electric beater mix the softened butter, sour cream, light fluffy.
- Next, add the eggs one at a time be sure to combine well after each addition. But do not overmix.
- To the wet ingredients slowly add all the dry ingredients one tablespoon at a time while continuing to use the mixer at a low setting.
- Add the batter to the prepared pan.
- Bake the bread in the center rack for 30-40 minutes until an inserted toothpick comes out clean.
- Allow the low-carb sour cream bread to cool in the pan for 10 minutes before inverting to a baking rack to cool completely for another 20 minutes or so.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Notes
For a taller bread bake the loaf in a 7-inch loaf pan.
If making bread muffins bake in a 12 capacity muffin tin for 20-25 minutes. This makes 12 sour cream muffins.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 101Total Fat: 9.2gSaturated Fat: 5.8gCholesterol: 68mgSodium: 65mgCarbohydrates: 2.9gNet Carbohydrates: 1.1gFiber: 1.8gSugar: 0.1gProtein: 5.8g
