Artisan Dutch Oven Sourdough Bread made with King Arthur Keto Flour
- Natasha Cornin
- Apr 16
- 2 min read
Updated: Apr 17
Since Flourish High-Fiber Flour quietly disappeared from shelves (RIP to a real one), many of us in the keto and low-carb baking world have been searching for a worthy replacement. If you loved Flourish for its structure, softness, and surprisingly good rise in artisan bread bakes, you weren’t alone.
In this post, I’m sharing how King Arthur Keto Wheat Flour stacks up—and spoiler: it might be better for certain sourdough and Dutch oven-style loaves. Here's what I learned during the switch, along with tips to ensure your loaf rises, bakes, and looks like a dream.
➡️ Verdict: If you're making artisan sourdough or rustic loaves, King Arthur Keto Flour has better elasticity, gluten-like performance, and crust potential.
🔥 Artisan Dutch Oven Bread – Best Practices for King Arthur Keto Flour
1. Use a Preferment (Sponge or Sourdough Starter)
Pre-ferments give depth and compensate for the lack of natural sugars that feed yeast in low-carb flours.
Ferment for 4–12 hours for the best flavor and rise.
2. Add Vital Wheat Gluten (1–2 tbsp)
KA Keto Flour already contains gluten, but a boost improves elasticity, chew, and oven spring.
This is especially helpful for achieving that bakery-style dome in a Dutch oven.
3. Cold-Proof Overnight for Better Flavor & Structure
After shaping, let the dough proof in the fridge overnight in a banneton or lined bowl.
This helps control fermentation and gives you beautiful scoring definition.
4. Score Cold & Bake Hot
Score your loaf right before baking, while it’s still cold from the fridge.
Bake in a preheated Dutch oven at 425°F, covered for 20–25 minutes, then uncovered for 10–15 minutes, watching for browning (this flour toasts quickly!).
5. Brush with Brown Butter Ghee (Optional but Highly Recommended)
Adds gloss, a nutty finish, and a beautiful camera-ready crust.
Brush post-bake for best results.
Watch the Tutorial
💬 Final Thoughts
King Arthur’s Keto Flour doesn’t just fill the void left by Flourish—it opens the door to a more artisan, structured, and high-protein bread-baking experience. It’s ideal for sourdough lovers who want the visual payoff and the macros to match.
If you’re experimenting with this flour, I’d love to see your bakes! Tag me on Instagram at @TheLowCarbSweetSpot or leave a comment below with your tips and tweaks.