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 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 super easy to make.
The addition of sour cream gives the bread 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.
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 to be right, and now I can proudly share this basic yet yummy recipe for you to enjoy!
Keto Sour Cream Bread
Made with almond flour, this is a gluten-free sour cream bread recipe that also just 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.
How to Make Keto-Friendly Sour Cream Bread
I love how straightforward this recipe is. With a basic almond flour and sour cream bread recipe like this, you’ll have no need to crave bread while on a keto diet.
You can bake this in a loaf pan for slices 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.
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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.
Ingredients You’ll Need For Sour Cream Keto Bread Recipe
- Finely milled almond flour, measured and sifted
- 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
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.
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- 1 1/2 cups of finely milled almond flour, measured and sifted
- 1 tablespoon granulated sugar substitute (optional)
- 3 eggs, room temperature
- 1/2 cup and 2 tablespoons of full fat sour cream
- 1/4 cup of unsalted butter, room temperature
- 1 1/4 teaspoons of baking powder
- 1/4 teaspoon of sea salt
- 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.
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.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 101Total Fat: 9.2gSaturated Fat: 5.8gCholesterol: 68mgSodium: 65mgCarbohydrates: 2.9gNet Carbohydrates: 1.1gFiber: 1.8gSugar: 0.1gProtein: 5.8g