One of the things I totally miss being low carb is bruschetta and a nice warm baguette to use for dipping – now it’s here! A keto baguette!
This recipe is super simple and the best thing is that it has NO eggs. You can add eggs if you’d like but it’s not necessary. Fresh out of the oven, this keto baguette looks amazing.
Now I will mention – this is just the ‘base’ recipe for these baguettes. They won’t have the same taste as a regular baguette obviously so I recommend adding in some of your favourite herbs and spices – maybe some garlic or onion powder – or pepper and a little chilli powder. It’s up to you!
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I added a bit of OooFlavors ‘wheat bread’ flavouring to give it a bit of taste like original bread. If you don’t have any flavouring – that’s ok too. I topped a few with butter and parmesan cheese, others with sugar free salsa – both were amazing!
Now if you want to try to replicate that crunchy exterior, try placing an oven safe dish of boiling water into the oven while these are baking – or you can slice them and toast them so they will be real crunchy! I can’t wait to toast a few and make some bruschetta! Or smother them in a nice cheese sauce!
Hope you like. If you do, make sure to check out my keto bread rolls, keto white bread and keto sweet bread!
Keto Baguette
An easy and delicious keto baguette. Perfect to toast and to serve for dipping or even using as bruschetta. Gluten, grain and sugar free!
Ingredients
- 2 cups (200g) almond flour
- 1.25 cups (100g) whey isolate unflavoured
- 1 tsp xanthan gum
- 2 tsp baking powder
- 1/4 cup (50g) butter - melted
- 1/3 cup (80g) greek yogurt or sour cream
- 1/2 cup (125ml) + 2 tbsp water
- 2-3 drops of wheat flavouring (optional)
- 1 tbsp sugar substitute (optional)
- Your favourite herbs & spices
- baguette molds
Instructions
In a mixing bowl, whisk together the dry ingredients.
Pour in the wet ingredients and stir until a thick batter forms.
Line your baguette mold with parchment paper and spread the batter onto each mold.
Use wet hands to smooth the top of the batter.
Bake at 375°F / 190°C for 10-15 minutes or until the bread is a light gold.
Take out and let cool for 5 minutes.
Slice and Enjoy!
Notes
This makes 2 baguette rolls - around 40 slices.
Nutritional Information Per Baguette slice:
- CALS: 56
- FAT: 4.2
- CARBS: 1.3
- FIBRE: 0.6
- NET CARBS: 0.7
- PROTEIN: 3.8
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16 comments
Oh yes, this is what I’m talking about! I was just looking longingly at my baguette pan yesterday wishing I could makej a nice baguette bread. I can’t wait to try this. You mentioned you can use egg in the recipe. Would that be in addition to the other ingredients or would it replace some of the wet ingredients? Do I need to adjust anything if I choose to add an egg?
If you’re going to add an egg, omit 1/4 cup of water per egg! I highly recommend keeping the yogurt/sour cream and butter. Otherwise it might be super dry!
I am also excited about using my baguette pan also!
As a baker who used to sell at a farmers market, I’m thrilled to try this! I bought the wheat flavoring to give it an extra punch usually, psyllium husk fiber gives wheat flavor, but none in this recipe.
Is this full fat yogurt? I had to switch to low fat yogurt. Will that work?
Yes low fat yogurt will work!
can i replace the blond flour with lupin flour?
yes that should be fine!
Can you make it without a baguette pan
yup!
I made this recipe & added proofed yeast into the dough. I thought, it’s not really the wheat flavor I miss, it’s the yeast taste. Thought I’d give that a whirl! Turned out pretty good! Thank you for the recipe! I smeared it with herb butter & ate a little here & there. Loved it!
any substitute i can put instead of using whey isolate?
unfortunately, it needs the whey
Hi, where can I find the whey Isolate in Canada ?
Do you have a link ?
Thank you 🙂
I don’t have a link but I get mine at bulk Barn!!!
Egg protein subs well for whey protein in the same proportions
What can I substitute whey isolate for?
I’m super excited to try this recipe!
Unfortunately, it needs the whey