The Baguette

    This is one of the traditional ways to make a delicious lunchtime snack. It is also one of the most difficult to create when living on a keto diet or even a gluten free one. Fortunately this recipe manages to achieve this and provides you with a sandwich size baguette which is little different from the traditional versions.


    • 1 ½ cup almond flour
    • 5 Tbsp psyllium husk powder
    • 3 egg whites
    • 2 ½ Tbsp cider vinegar
    • 1 cup boiling water
    • Baking Powder
    • Salt

    1. You will need to start by mixing the almond flour with the psyllium husk powder and two teaspoons of baking powder. You can also add a pinch of salt, if required. You have managed to mix these up thoroughly you can add the egg whites and the cider vinegar. Continue to mix and you will see a thick dough is forming. This can be turned into a normal dough by adding the boiling water. It is important to do this slowly as you may find that just under a cup is enough to create the right dough.
    2. You can then create four or five one inch long baguettes. They will grow when cooked. These need to go on a greased or lined baking tray and then into the oven for fifty five minutes at 350 Fahrenheit. You can eat them as soon as they are cooked; just be careful; they will be hot!


    This mixture is designed to make five small baguettes. Each one will have approximately 209 calories, 14.2g fat, 8.2g protein and 5.2g net carbs.