A nourishing, high-protein loaf with a crusty artisan crust and light, fluffy interior — adapted from my Dark Paleo Sourdough and inspired by Aran Goyoaga’s gluten-free starter method.

How to Make Keto Protein Sourdough Bread (Two Ways)

⬇️ Jump to Rice + Teff Recipe • ⬇️ Jump to Cassava Version

When I first started experimenting with paleo and keto sourdough, I wanted that perfect balance — crusty, chewy, and full of protein — without the grains. This recipe is the love child of my dark paleo sourdough and Aran Goyoaga’s elegant gluten-free starter method. It’s rich in collagen, pea protein, and healthy fats, all balanced for a light but satisfying crumb.

This recipe is part evolution, part rescue mission.

I’d been nurturing my white rice + teff sourdough starter, following Aran Goyoaga’s beautiful method. You might know her from Canelle et Vanille — and her new book, The Art of Gluten-Free Bread, is every bit as inspiring. (I loved it so much I bought another copy for my sister-in-law.)

Well… I accidentally left my starter out a little too long. It turned bold and tangy — too sour for pancakes, but too alive to throw away.

So I turned to my own Dark Paleo Sourdough base and rebuilt it from the ground up — this time through a functional nutrition meets macro conscious lens.

I swapped heavy starches for almond flour, collagen, pea protein, konjac root, and psyllium — rebalancing structure, protein, and flavor while keeping it gluten- and grain-flexible.

The result?

A crusty, golden artisan loaf with a soft, springy, cloud-light interior that rivals the best sourdough — without the crash, the gluten, or the compromise.

You can make it in two versions:

🍞 The classic — with my white rice and teff sourdough starter (Aran Goyoaga–style)
🍠 The grain-free — using a cassava sourdough starter for those avoiding all grains

Both deliver that artisan-style crust and soft, airy crumb you’d swear came from a bakery.

The Science of Keto Protein Sourdough

Bread is chemistry disguised as comfort food. Every ingredient in this loaf has a specific job.

Why Psyllium and Konjac Work Together

Psyllium husk powder provides the “gluten” structure — it traps the gas bubbles from fermentation so the dough can rise.

Konjac root powder hydrates quickly and stabilizes the crumb, preventing collapse. The combo creates a soft but sturdy texture without grains.

How Collagen and Gelatin Build Structure

Collagen gives the bread elasticity and a gentle chew.

For a more protein-dense variation, swap 3 tbsp collagen for 2 tbsp egg-white protein powder + 2 tbsp beef gelatin — the crumb becomes springier and slightly drier, ideal for toast.

Hydration Ratios for Perfect Rise

Hydration controls everything:

1 cup water → tighter crumb and taller loaf
1¼ cups water → more open crumb and softer interior
Too much water causes flattening; cassava versions usually need the higher end because cassava flour absorbs aggressively.

The Chemistry Trio: Vinegar + Cream of Tartar + Baking Soda

These three activate each other for lift.

Cream of tartar provides the acid; baking soda the base; vinegar adds a secondary reaction and enhances sourdough tang.

The Egg Technique

Separating eggs lets you build natural leavening.

Yolks enrich; whipped whites lighten. Fold gently, and you’ll never look back.

Functional Nutrition Highlights

Each slice delivers balanced macros with genuine nourishment:

Protein: 12–13 g
Net Carbs: 3–4 g
Magnesium: ~40 mg
Trace Collagen Aminos: Glycine, Proline, Hydroxyproline
Omega Ratio (hemp + chia): ≈ 3 : 1 (ω-6 : ω-3)

Ingredient Substitutions for Different Goals

Goal	Adjustment
Fluffier Crumb	Use full 1¼ cups water and whip whites to stiff peaks
Tighter, Toast-Ready Loaf	Keep hydration to 1 cup and bake 5 min longer uncovered
Protein Sub	Replace collagen with 2 Tbsp egg-white protein + 1/2 Tbsp extra gelatin
More Sour Flavor	Proof overnight in the fridge before baking (but keep hydration low so it doesn’t go flat

Gluten-Free Rice & Teff Starter Variation

Keto Protein Sourdough Boule (Rice + Teff Starter)

Light, fluffy crumb with a crusty artisan shell — gluten-free, high-protein, and tuned for reliable rise and texture.

Ingredients

Liquid Base

1–1¼ cups filtered or well water (start with 1 cup; add up to ¼ cup if starter is dense or cool)
1½ tsp maple syrup or raw honey (feeds yeast; ferments out)
1½ tsp dry active yeast (optional, but improves lift)
¾ cup active white rice + teff sourdough starter (bubbly, room temp)
1 tbsp raw apple cider vinegar

Dry Mix

2¼ cups blanched almond flour
⅜ cup arrowroot flour (~6 tbsp)
⅜ cup coconut flour (~6 tbsp)
2 tbsp psyllium husk powder
1 tsp konjac root powder
3 tbsp collagen peptides
3 tbsp pea protein powder
3 tbsp chia seeds
3 tbsp hemp hearts
1½ tsp pink salt
2 tsp cream of tartar
1 tsp baking soda
2 tbsp avocado or light olive oil (mix into dry ingredients)

Optional (structure & moisture)

1½ tbsp beef gelatin
2 tbsp whole flaxseed (or 1½ tbsp ground)

Eggs

2 large eggs, separated (whites whipped to medium peaks; fold in last)

Instructions — Dutch Oven + Steam

Mix: Whisk dry ingredients and oil. Stir in 1 cup water, sweetener, yeast, starter, vinegar, and yolks until thick and tacky. If stiff, add water 1 tbsp at a time (max +¼ cup).
Fold: Gently fold in whipped whites. Rest 10 minutes. Shape a tight boule on parchment paper.
Proof: Cover and proof 45–60 minutes in a warm spot. Dough should puff slightly with a soft dome.
Preheat: Heat shallow Dutch-oven lid (or cast-iron) at 425°F (220°C) for 20 minutes.
Load & Steam: Transfer parchment + loaf to hot lid. Slip 2–3 ice cubes between parchment and pan; cover with Dutch-oven base.
Bake: Bake 10 minutes at 425°F, then reduce to 375°F (190°C) for 35–40 minutes. Uncover for the last 10 minutes to brown crust.
Cool: Rest 60–90 minutes before slicing to set crumb.

Hydration Notes

Start with 1 cup water; add up to ¼ cup if the dough feels too stiff.
Lower hydration = taller rise and stronger structure. Too much water = flattening during proof.

Nutrition (per slice, ~18 slices)

Calories: ~155 • Protein: 13 g • Fat: 10 g (1.2 g sat)
Carbs: 6 g • Fiber: 3 g • Net: 3 g • Sodium: ~180 mg

Grain-Free Cassava Starter Variation

For those avoiding all grains, this cassava starter version keeps the same structure and texture — just with a touch more hydration, a gentle natural sweetness, and a slightly chewier crumb.

Cassava starter behaves differently: it’s thicker, drinks up more water, and gives the loaf a more rustic rise. But once baked, the crust still shatters beautifully, and the inside stays soft and satisfying — proof that grain-free doesn’t have to mean dense or dry.

Grain-Free Keto Protein Sourdough Boule (Cassava Starter)

Chewy crust, fluffy crumb, and rock-solid structure — grain-free and high-protein with psyllium + konjac for that artisan spring.