Almond Flour Baguettes
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Hey there! I am really excited about this sourdough inspired Low Carb Baguettes recipe. It’s easy to make and it can be yours in about an hour.
This filling recipe makes two baguettes and is perfect for dry toasting. In fact, my teen and hungry hungry husband asked to have it for dinner one night with chèvre, pesto and veggies.
While it’s nearly impossible (OK, totally impossible) to get the crusty French bread I love to materialize perfectly in the low carb form, this is a great alternative that’ll keep you in Ketosis.
🥘Ingredients:
- 1½ cups Almond Flour
- ⅓ cup Psyllium husk powder
The psyllium husk powder gives this bread a chewy texture and rustic color.
- ½ cup coconut flour
- ½ cup flax seed meal
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp allulose or preferred sweetener
You can use lemon juice but it may impart a “lemony” flavor. Chefs all over the world are singing the praises of this underused ingredient.
- 4 eggs
- ¾ cup unsweetened almond milk * you can use any low carb milk
- ¼ cup Apple Cider Vinegar
- ¾ cup hot water
👩🏿🍳How to make the Baguettes:
1.) Preheat oven to 375°F or 191°C. Line a cookie sheet with parchment paper.
2.) In a large mixing bowl combine all of the dry ingredients. In a separate bowl, whisk all of the wet ingredients together.
3.) Combine the wet and dry ingredients. The dough will look wet and the psyllium will expand. This is normal and how it should look.
4.) The dough will be fluffy and wet. But it will get stiffer as you mix. Make sure all of the flour gets mixed in.
5.) With a spoon or spatula, carefully form into two baguette shapes that are approx 12 inches long each on the parchment and score the top of the baguette diagonally with three or four cuts. (This is purely aesthetic).
6.) Bake at 375°F for 10 minutes and then reduce heat to 300°F or 149°C and bake for another 40-50 minutes until done. Don’t open the oven door until after the 40 minute mark!
7.) The bread will be a dark golden brown and make a thumping sound when you lightly tap the top of the loaf. If it doesn’t, bake for a few more minutes and check again.
8.) Let cool completely on a rack before serving. Store in an airtight bag at room temp.
Tips & FAQ’s:
Can I freeze this bread?
I think you could freeze this bread but I would definitely slice it first and try to get all of the air out of the bag you store it in.
What is dry toasting?
Because the slices don’t fit perfectly in a traditional toaster, I just toast thin slices of the low carb baguettes on a dry cast iron skillet. Watch it though, it goes from a toasty brown black and burst quick.
What’s good with the Low Carb Baguettes?
Or with any soup recipe like these:
- Velvety Courgette Soup
- French Onion Soup
- Pumpkin Soup
- Cheddar Broccoli Soup
- Crock pot Beef Bourguignon
- Cheeseburger Soup
- Sausage and Cheddar Soup
I Think that’s it for the Baguettes Recipe!
May your bread always rise and your body produce ketones…
That sounds a lot dorkier now that it’s typed but I’m gonna roll with it.
If you have any questions or comments hit me up in the section below.
Cheers friends!
Brandy
More Reader Favorite Recipes:
- Soft Psyllium Keto Flatbread
- Crazy Keto Cornbread
- Beautiful Keto Burger Buns
- Keto Almond Yeast Bread
- Make your own Flax Milk
Low Carb Sourdough Baguettes
Equipment
Ingredients
- 1½ cups Almond Flour
- ⅓ cup Psyllium husk powder
- ½ cup coconut flour
- ½ cup flaxseed meal
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp allulose or preferred sweetener
- ¼ tsp citric acid *optional
- 4 eggs
- ¾ cup unsweetened almond milk * you can use any low carb milk
- ¼ cup Apple Cider Vinegar
- ¾ cup hot water
Instructions
- Preheat oven to 375°F or 191°C. Line a cookie sheet with parchment paper.
- In a large mixing bowl combine all of the dry ingredients. In a separate bowl, whisk all of the wet ingredients together.
- Combine the wet and dry ingredients. The dough will look wet and the psyllium will expand. This is normal and how it should look.The dough will be fluffy and wet. But it will get stiffer as you mix. Make sure all of the flour gets mixed in.
- With a spoon or spatula, carefully form into two baguette shapes that are axp 12 inches long each on the parchment and score the top of the baguette diagonally with three or four cuts. (This is purely aesthetic).
- Bake at 375°F for 10 minutes and then reduce heat to 300°F or 149°C and bake for another 40-50 minutes until done. Don't open the oven door until after the 40 minute mark! The bread will be a dark golden brown and make a thumping sound when you tap the top of the loaf. If it doesn't bake a little longer and check again.
- Let cool completely on a rack before serving. Store in an airtight bag at room temp. See post for serving ideas.
Notes
Readers Made These Low Carb Recipes Next:
Nutrition
The nutritional information for the Low Carb baguettes Recipe is provided as a courtesy.
We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
Hi Rosemary! Thanks so much for letting us know about your awesome trick. Now I’m going to need to try it. Cheers!
I tried this recipe today but used double cream instead of almond milk as I never use almond milk usually. I vaguely remember a recipe which said you could substitute double cream for almond milk. Anyway I worked brilliantly ! This was the lightest bread I have ever tasted . I used miniature sillicone loaf tins which were perfect as they held their shape and produced small slices which I could put in my toaster. Next time I use this recipe I am going to add fresh thyme for a herb bread. I was SO impressed with this bread recipe. I wonder if using almond milk would have made it as light. One day I might try it.