The Best Keto Garlic Bread Baguettes

A crunchy crust combined with a soft and bouncy crumb then laced with garlic butter makes this the ultimate Keto garlic bread! This Keto bread recipe makes 1 large 660g/ 23.2oz baguette or 2 medium 330g / 11.6oz baguettes. Have one right away and freeze one for later. You can also halve the recipe to make just 1 medium baguette.

To make this Keto bread, psyllium husk in its rough husk form (not powder) is essential, as when combined with water it forms a gel-like substance that acts as a gluten substitute. It helps make the dough easier to handle and shape as well as giving the crumb its ‘bounce’. Psyllium husk also helps support regular digestion by acting as a prebiotic in the gut. Apple cider vinegar is also used which gives the yeast an extra boost of activity by creating a slightly acidic environment.

Why is there honey in this recipe?

Honey or coconut sugar is essential to kick-start the yeast action. Since there are no starches in Keto-friendly breads, a very small amount of honey is used to feed the yeast. However, the amount is small enough and the proof time of the bread is long enough for the yeast to completely convert the sugar so there will be no sugar left after the bread is baked and will not affect carb count. This will allow this to stay a Keto bread as well as paleo bread.

What is lupin flour?

Lupin flour is made entirely from the sweet lupin bean. It is rich in protein, high in fiber, low in the Glycemic Index, naturally gluten-free and contains minimal starch. Lupin flour is very low carb and Keto-friendly since each ¼ cup serving has just 1g net carbs. Sweet lupin beans exist in a gray area as they are technically a legume closely related to peanuts and soybeans, so those following a strict Keto diet or people with nut or soy allergies should be cautious. If you don’t have lupin flour or cannot tolerate it, you can substitute the lupin flour for a neutral-tasting protein powder or coconut flour but do note this will change the texture of the bread.

Why did my Keto bread not rise?

If your Keto bread did not rise, it is because your yeast was not activated. To avoid this, be sure to activate the yeast with the honey or coconut sugar. The optimal water temperature for activating yeast should be no hotter than 100ºF/ 38ºC or else it will kill the yeast. You will know it is activated when the mixture becomes foamy after 10 minutes.

How can I store this bread?

This Keto garlic bread is best consumed the day it’s baked. If you have any leftover, simply store in an airtight container and keep in the fridge, and return to the oven to heat up. If you made a second baguette for consuming later, you can wrap it in a freezer-safe bag and freeze it for up to one month.

Net Carbs

2.7 g
Fiber

3.9 g
Total Carbs

6.7 g
Protein

5.2 g
Fats

10.6 g

135 cals

Quantity

Serving Size

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Actice Dried Yeast / Quick Yeast

2.5 tsp
Honey

1 tbsp
Warm Water

8.4 oz
Warm Water

8.4 oz
Psyllium Husk (Rough Husk Form)

2.25 tbsp
Almond flour

1.5 cup
Ground Flax Seed / Linseed

0.5 cup
Lupin Flour

0.5 cup
Salt, sea salt

1.5 tsp
Cider vinegar

2 tsp
Greek yogurt, plain, nonfat

3 tbsp
Raw egg

2 large
Butter, unsalted

4 tbsp
Salt, sea salt

1.5 tsp
Parsley Fresh Or Raw Herb

3 tbsp
Garlic

2 clove

Step 1

In a medium bowl, mix together the yeast, honey and 150g/ 6fl oz warm water (no hotter than 100F/38C or else it will kill the yeast). Set aside for 10 minutes, until the mixture starts frothing. In another medium bowl, mix together the psyllium husk and 240g/ 8.1fl oz warm water. After a few minutes, a thick gel will form.
Step 2

In a large bowl of a stand mixer with dough hook attachment, add the ground almonds, ground linseed, lupin flour and sea salt. Mix to combine. Then on medium-high speed add the yeast mixture, psyllium gel, apple cider vinegar, Greek yogurt and egg. Mix for 5 minutes until thoroughly combined and a smooth ball begins to form.
Step 3

Line a baking tray with baking paper. Divide the dough into 2 and shape into baguettes (or 1 large baguette) then place on the baking sheet. Leave to prove in a warm place for 1 hour. After 1 hour the dough will have risen and spread out on the baking sheet. Use your hands to gently gather the sides inward and reshape into the baguette avoiding pushing out the air.
Step 4

Preheat the oven to 425ºF/ 220ºC. Boil the kettle with 1 cup water and place a small lipped baking tin on the bottom rack of the oven. Pour the boiling water into the tray so there is at least 1-inch of water, the steam will help the dough rise. Bake for 10 minutes at 425ºF/ 220ºC with steam and do not open the oven door during this first stage. After 10 minutes, carefully remove the bottom tray with water from the oven and reduce the oven temperature to 350ºF/ 180ºC, and bake for a further 40-50 minutes or until golden and baked through.
Step 5

Finely chop the fresh parsley. Mince the garlic and add to a small bowl along with the butter. If your butter is too hard, place it in the microwave for 10 seconds. Add the parsley and a pinch of salt to the garlic butter and thoroughly mix.
Step 6

The final loaf should be a dark caramel colour with a hard crust. Transfer the loaf onto a wire cooling rack and allow it to cool for 10-15 minutes. Slice ¾ of the way down and spread the garlic butter mixture in between each wedge. Serve straight away.