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Keto Sourdough Milk Bread Recipe 

Keto Bread: Sourdough Milk Bread
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Discover how to make authentic keto Japanese milk bread (shokupan) with only 2.3g net carbs per slice. This sourdough-enhanced recipe delivers the ultra-soft, pillowy texture you crave without the carbs.  Note that this recipe makes 2 loafs.

You can use either Fairlife skim or whole milk.  The only difference is the calories and fat in the whole milk, being higher.  The carbs are the same for both.  You can also substitute the Fairlife milk with almond or coconut milk, however this alters the taste.

Ingredients

Wet Ingredients

  • 1 1/2 cups Fairlife Skim or 3% Milk, warmed (480 mL) (or almond or coconut milk)
  • 1 tablespoon instant yeast (10–11 g)
  • 1 teaspoon sugar (4 g)
  • 3 large eggs
  • ¼ cup cream cheese, softened (60 g)
  • 1 cup Biome Boss™ Living Starter (240 g)
  • ¼ cup unsalted butter, softened (57 g)

Dry Ingredients

  • 2 cups + 2 tablespoons vital wheat gluten (250 g)
  • 1 cup almond flour + 2 tablespoons coconut flour, sifted together (110 g + 16 g)
  • 3 tablespoons whole psyllium husks
  • 1 tablespoon double acting baking powder (12 g)
  • 1 teaspoon healthy salt (6 g)
  • 1/4 cup powdered Swerve (24 g)

Egg Wash

  • 1 egg yolk
  • 2 tablespoons Fairlife Skim Or 4% Milk (30 mL)

Instructions

  1. Combine Milk, Yeast, and Sugar: Pour warm Fairlife Skim milk into stand mixer bowl. Add instant yeast and sugar, stirring briefly to dissolve.
  2. Add Eggs and Remaining Wet Ingredients: Add 4 eggs and mix lightly. Then add softened cream cheese, Biome Boss™ Living Starter, and butter. Mix on low speed for 10-15 seconds just until loosely combined.
  3. Add Dry Ingredients: Sift almond flour and coconut flour together. Add vital wheat gluten, the sifted almond-coconut flour mixture, whole psyllium husks, baking powder, salt, and powdered Swerve on top of wet ingredients. Mix on low speed with beater attachment for about 2 minute until a shaggy dough forms.
  4. Rest (Autolyse): Cover bowl with t-towel and let rest for exactly 30 minutes at room temperature. The vital wheat gluten will tighten, psyllium will form a gel, and the dough will become firmer and smoother.
  5. Knead: Knead on medium-low speed for about 5 minutes.  If the dough is too wet, add 1 to 2 tablespoons whole psyllium husks.  Mix into the dough.  Remove the bowl and let sit in the refrigerator to stiffen for about 15 minutes.  If dough is too dry add 1 tablespoon milk at a time to moisten the dough so it pulls together.  Knead for about 8 minutes until dough becomes smooth, elastic, and slightly tacky (not sticky).
  6. Perform the windowpane test—stretch a small piece of dough; it should form a thin, translucent membrane without tearing. If too soft, add 1 tablespoon psyllium again. If too firm, add 1–2 teaspoons warm milk.
  7. Shape: Divide dough into 2 equal portions (use a kitchen scale for precision). Roll each portion into a tight ball by tucking edges underneath and rolling in circular motions. Divide each portion into 3 balls.  Stretch and fold each piece of dough at least 6 times to create tension on the top of the dough.  Repeat for all 6 pieces.
  8. Spray 2 silicon bread pans with non stick avocado spray.
  9. Place 3 balls in each bread pan.  Push them down slightly so they touch.
  10. Second Proof: Proof for 60 to–80 minutes until dough reaches ¾ pan height.
  11. Bake: Preheat oven to 350°F (180°C) while dough finishes proofing. Brush top with egg wash for that signature golden sheen.
  12. Bake for 25 to 30 minutes until tops are golden internal temperature reads 190–200°F (90–94°C). Tent with foil if browning too quickly after 20 minutes.
  13. Turn off the oven and leave the bread in the oven.  This keeps the bread from deflating too much.
  14. Cool Completely: Cool in pan for 10 minutes to set the structure. Transfer to wire rack and cool completely for 2 hours before slicing—this prevents gummy texture. The loaf should sound hollow when tapped on the bottom.

Notes

NUTRITIONAL VALUES:

Note: All nutritional values shown are estimates only. Actual values may vary based on ingredient brands, product formulations, measuring methods, and nutritional standards in different countries. The totals will also change if ingredients are substituted—especially if Fairlife milk is replaced with almond milk, coconut milk, or any other alternative. So be sure to do your own calculations.

✅ Full Recipe (2 Loaves = 24 Slices) — Base Values (Using Skim)

  • Calories: 3,149.6 kcal
  • Fat: 170.9 g
  • Total Carbs: 94.32 g
  • Fiber: 38.10 g
  • Net Carbs: 56.22 g
  • Protein: 297.23 g
  • Sodium: 3,000 mg

✅ Change If Using Fairlife 4% (Whole)

  • Calories: +30 kcal total
  • Fat: +3.5 g total

(Carbs, fiber, net carbs, protein, sodium stay the same.)

✅ Per Loaf (1 Loaf) — Base Values (Using Skim)

  • Calories: 1,574.8 kcal
  • Fat: 85.46 g
  • Total Carbs: 47.16 g
  • Fiber: 19.05 g
  • Net Carbs: 28.11 g
  • Protein: 148.62 g
  • Sodium: 1,500 mg

✅ Change If Using Fairlife 4% (Whole)

  • Calories: +15 kcal per loaf
  • Fat: +1.75 g per loaf

✅ Per Slice (1 of 24) — Base Values (Using Skim)

  • Calories: 131.2 kcal
  • Fat: 7.12 g
  • Total Carbs: 3.93 g
  • Fiber: 1.59 g
  • Net Carbs: 2.34 g
  • Protein: 12.38 g
  • Sodium: 125 mg

✅ Change If Using Fairlife 4% (Whole)

  • Calories: +1.25 kcal per slice
  • Fat: +0.073 g per slice

Find it online: https://sinlesssourdough.com/keto-bread-sourdough-milk-bread/

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