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.
How to Make It
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.
Ingredients
- 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