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.
How to Make It
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.
Ingredients
- 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