Best Keto Baguette Bread

This Keto baguette bread is full of healthy fiber with a net carb of only one gram per serving; this bread makes an excellent carrier for butter, nut butter, and mashed avocados. Almond flour, psyllium husk, salt, and baking powder are combined with good-for-you apple cider vinegar, boiling water, and eggs. The result is a very bread-like, but a sturdy texture that is great for everyday occasions. This is the best Keto bread recipe for eating with just a simple pat of butter.

Why do I have to use boiling water?

The boiling water helps to hydrate the psyllium husk, which is crucial for the structure of this baguette. Do not try to replace the psyllium husk with another ingredient. It is very easy to find psyllium husk online, so do source it for this recipe. Many of the bread recipes on this site use psyllium husk; you will use it again.

Why the long bake time?

With any Keto bread recipe, low carb bread recipe, or Paleo bread recipe, there is no gluten and higher water content. Because of this, these types of bread take quite a long time to bake. Be sure to err on the side of caution when cooking this type of bread. Keto bread is difficult to burn since there is no gluten or sugar, so extra time in the oven can only help this bread form a more beautiful structure. If the bread starts to collapse when you take it out of the oven, quickly place it back into the oven and allow it to puff up again. Bake it for at least another 20-30 minutes.

What is a lame?

A lame is a special blade for making slits in the tops of bread. You can find them at a specialty cookware store or online. If you don’t want to purchase one, you do not have to (although they are inexpensive). The bread will bake just fine without them.

Serving suggestions

This Keto Baguette can be served with almond or peanut butter slathered on top as well as mashed avocado. I even love this with a good Keto butter coffee with plenty of butter served on the bread https://www.carbmanager.com/recipe/Keto-butter-coffee.

Net Carbs

1.2 g
Fiber

3.1 g
Total Carbs

4.4 g
Protein

3 g
Fats

5.4 g

74 cals

Quantity

Serving Size

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Almond Flour

1-¼ cup
Psyllium Husk Powder Soluble Fiber by Now

5 tbsp
Coarse Kosher Salt by Morton

1 tsp
Baking Powder

1 teaspoon
Apple Cider Vinegar

2 teaspoon
Boiling Water

1 cup
Raw Egg

3 large

Step 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.
Step 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.
Step 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.
Step 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.
Step 5

Use a lame do cut 7 slits on a diagonal onto the top of the loaf. If you don’t 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.
Step 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.