Zylo AI Logo
recipes

Best Keto Baguette Bread Recipe

Gluten Free
Sides
Vegetarian
★★★★☆
4.9/5
(1521 reviews)
By Zylo Nutritionist Team
Best Keto Baguette Bread
Zylo Recipes

Description

Imagine a warm, crusty baguette, its aroma filling your kitchen, promising a satisfying bite. This isn't your ordinary baguette; it's a special creation designed to fit seamlessly into a mindful eating plan. Crafted with a blend of almond flour and psyllium husk, this bread offers a delightful texture that's both sturdy and satisfying.

The psyllium husk works its magic, creating a structure that mimics traditional bread, while the almond flour contributes a subtle, nutty flavor. The process begins by combining these key ingredients with a touch of salt and baking powder. A splash of apple cider vinegar adds a hint of tang, complementing the other flavors.

The addition of boiling water is crucial; it awakens the psyllium husk, allowing it to bind the ingredients together and form the foundation of the baguette's structure. Finally, eggs are incorporated, enriching the dough and contributing to its overall texture. Baking this baguette is an exercise in patience, but the reward is well worth the wait.

Unlike conventional bread, this version requires a longer baking time to ensure it's fully cooked and achieves its signature sturdy texture. Don't be afraid to let it bake a bit longer; without gluten or sugars, it's quite forgiving. A deeper golden-brown crust indicates it's ready.

For an elegant touch, consider scoring the top of the baguette before baking. While specialized tools exist for this purpose, a simple sharp knife will do the trick. These slits not only enhance the baguette's appearance but also control how it expands during baking.

Once cooled, this baguette becomes a versatile canvas for your culinary imagination. Enjoy it simply with a pat of butter, savoring the contrast between the crusty exterior and the soft interior. It also serves as a wonderful base for various toppings.

Think creamy nut butter, or a generous spread of mashed avocado, each bite a harmonious blend of flavors and textures. It's also a great accompaniment to a steaming mug of coffee. This baguette is more than just bread; it's an invitation to explore new flavors and rediscover the simple joys of eating well.

Preparation Time

Prep Time
15 min
Cook Time
1 h 30 min
Total Time
1 h 45 min

Nutrition Information

Per 1 slices serving
C
Calories
180 Kcal
C
Carbs
7 g
Fi
Fiber
6 g
Sugar
1 g
P
Protein
7 g
C
Fats
14 g
Saturated Fats 1 g
Unsaturated Fats 12 g
Cholestrol 0 mg
Sodium 220 mg
Potassium 20 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews

GET IT ON

Google Play

Download on the

App Store

Ingredients

    1.
    Almond Flour
    Almond Flour
    1-¼ cup
    2.
    Psyllium Husk Powder Soluble Fiber by Now
    Psyllium Husk Powder Soluble Fiber by Now
    5 tbsp
    3.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    1 tsp
    4.
    Baking Powder
    Baking Powder
    1 teaspoon
    5.
    Apple Cider Vinegar
    Apple Cider Vinegar
    2 teaspoon
    6.
    Boiling Water
    Boiling Water
    1 cup
    7.
    Raw Egg
    Raw Egg
    3 large

Instructions

    1.
    Preheat an oven to 350 F. Combine the almond flour, psyllium husk, kosher salt, baking powder and apple cider vinegar together in the bowl of a stand mixer. If you do not have a stand mixer, you can use a wooden spoon and a lot of elbow grease.
    2.
    Once the mixture has come together, add one cup of boiling water and mix very well until all the water has been absorbed. It will look very lumpy at first and then come together in a homogeneous mass.
    3.
    Mixing the boiling water in the first step helps it to cool down slightly before adding the eggs. Add the eggs to the bowl. You can add them all at once. Mix very well. The same thing will happen here where the mixture will look very lumpy and then come back together into a homogeneous mixture. Be patient as this will take a couple of minutes. Once the dough is brought back together, wet your hands and scoop the dough out using a plastic bench scrape. Using a bench scrape will help to clean the bowl and get any last remaining pieces of dough out of the bowl.
    4.
    Spray a baguette pan with nonstick spray, then using wet hands, form the dough into a 12 log and place it into the baguette pan.
    5.
    Use a lame do cut 7 slits on a diagonal onto the top of the loaf. If you don have a lame you can use a very sharp knife or purchase one online as they are very inexpensive. If not, you can skip this step; the bread will bake fine without slits.
    6.
    Bake for 1 hour and 30 minutes. Keto breads are very hard to burn and they will need all the time they can get in the oven. Be sure to err on the side of caution and give the bread more time than less because it will collapse if it is still doughy in the center. Try not to open the oven at all until the one hour mark as this will help the structure of the bread. If the bread does start to collapse once it is removed from the oven, very quickly return it to the oven and it should puff up again. Allow the bread to cool slightly before attempting to remove it from the baguette pan and also slicing it.