Keto & gluten-free baguette cracks the code on a wonderfully chewy, sandwich-ready loaf that tastes remarkably like the real thing. Almond flour and psyllium husk powder come together with a pour of boiling water into a dough that shapes into proper little baguette logs. Each of the five small baguettes toasts crisp outside and soft inside at 5.2 g net carbs.
Is there anything better than a warm, crusty baguette, perfect for sandwiches or dipping? Giving up bread is one of the toughest parts of a keto or gluten-free lifestyle. But what if you didn’t have to? This recipe cracks the code, delivering a wonderfully chewy, sandwich-ready baguette that tastes remarkably like the real thing, without all the carbs and gluten. Say hello to your new favorite lunchtime staple!
Ingredients
• 1 ½ cups / 168g (5.9 oz) almond flour
• 5 Tbsp / 45g (1.59 oz) psyllium husk powder
• 2 tsp / 8g (0.28 oz) baking powder
• ½ tsp / 3g (0.11 oz) salt
• 3 large egg whites
• 2 ½ Tbsp / 37ml apple cider vinegar
• 1 cup / 240ml boiling water
Instructions
1. Preheat your oven to 350°F / 175°C. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, psyllium husk powder, baking powder, and salt until thoroughly combined.
3. Add the egg whites and apple cider vinegar to the dry . Mix with a spatula or electric mixer until a thick, paste-like dough forms.
4. While mixing on low, slowly and carefully pour in the boiling water. Mix until the dough comes together. Don’t over-mix; it will thicken as it rests.
5. Wet your hands slightly to prevent sticking and divide the dough into 4-5 equal portions. Shape each portion into a small baguette log and place them on the prepared baking sheet, leaving space between each one.
6. Bake for 50-55 minutes, or until the baguettes are firm to the touch and sound hollow when tapped on the bottom.
7. Let them cool on a wire rack before slicing. They are delicious warm but will develop a better texture once fully cooled.
Nutritional Information
• Nutrition
• This recipe makes 5 small baguettes. The is for one baguette.
• Calories: 209 kcal
• Fat: 14.2g
• Protein: 8.2g
• Net Carbs: 5.2g (0.18 oz)
Pro Tips
• For a crispier crust, brush the tops of the baguettes with a beaten egg white and sprinkle with sesame seeds or coarse salt before baking.
• Ensure you are using psyllium husk *powder*, not whole husks. The powder is much more absorbent and crucial for the bread’s structure.
• The dough will be sticky. Keep your hands slightly damp while shaping the loaves to make it much easier to handle.
• Allow the baguettes to cool completely before slicing. This is essential for the interior to set properly and achieve the best bread-like texture.
FAQ
Q: Can I use whole psyllium husks instead of powder
A: No, it is essential to use psyllium husk powder for this recipe. The powder is much more absorbent than whole husks and is crucial for creating the bread’s structure and chewy texture. Using whole husks will not yield the same results.
Q: Why is my keto baguette dough so sticky
A: The dough is naturally sticky due to the psyllium husk and lack of gluten. To handle it easily, keep your hands slightly damp with water when shaping the baguette logs. This creates a barrier and prevents the dough from sticking to your skin.
Q: Can I substitute the almond flour in this recipe
A: We do not recommend substituting the almond flour. It provides the best flavor and texture for this specific recipe. Other flours like coconut flour have very different properties and would require significant changes to the liquid ingredients.
Q: How should I store these keto baguettes
A: Once completely cooled, store the baguettes in an airtight container at room temperature for up to 3 days or in the refrigerator for a week. They also freeze well for up to 3 months. Reheat in a toaster or oven to enjoy them warm.
Pro Tips
- Mix the egg whites and apple cider vinegar into the dry ingredients into a thick, paste-like dough first, then pour in the boiling water slowly while mixing on low.
- Don't over-mix once the water goes in — the dough thickens as it rests, so stop as soon as it comes together.
- Wet your hands slightly before dividing and shaping the 4-5 portions into small baguette logs; the dough is much easier to handle that way.
- Bake at 350°F / 175°C for 50-55 minutes until the baguettes are firm and sound hollow when tapped on the bottom.
- Cool the baguettes on a wire rack before slicing — they are delicious warm but develop a better texture once fully cooled.
Frequently Asked Questions
How many net carbs per baguette?
The recipe makes 5 small baguettes, each with 209 calories, 5.2 g net carbs, 8.2 g protein, and 14.2 g fat.
Can I slice the baguettes while they are warm?
They taste great warm, but the recipe recommends cooling them on a wire rack first — fully cooled baguettes slice cleanly and develop a better texture.
How do I know when the baguettes are done?
After 50-55 minutes at 350°F / 175°C they should feel firm and sound hollow when tapped on the bottom.
What is the texture like compared to regular bread?
The recipe describes a wonderfully chewy, sandwich-ready baguette that tastes remarkably like the real thing. Slice it cool for the best crumb.
Recipe card below.
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Keto & Gluten-Free Baguette
Ingredients
Method
- Preheat your oven to 350°F / 175°C.
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, psyllium husk powder, baking powder, and salt until thoroughly combined.
- Add the egg whites and apple cider vinegar to the dry .
- Mix with a spatula or electric mixer until a thick, paste-like dough forms.
- While mixing on low, slowly and carefully pour in the boiling water.
- Mix until the dough comes together.
- Don't over-mix; it will thicken as it rests.
- Wet your hands slightly to prevent sticking and divide the dough into 4-5 equal portions.
- Shape each portion into a small baguette log and place them on the prepared baking sheet, leaving space between each one.
- Bake for 50-55 minutes, or until the baguettes are firm to the touch and sound hollow when tapped on the bottom.
- Let them cool on a wire rack before slicing. They are delicious warm but will develop a better texture once fully cooled.
