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Home » Bread » Keto Baguette Recipe – Low Carb

Keto Baguette Recipe – Low Carb

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2.5g
net carbs
Recipe Print
May 08, 2017-Updated:Jul 17, 2020

The history of the baguette spans across the french countryside. As you know, bread made in the traditional way breaks the laws of a ketogenic diet. This Keto Baguette Recipe is as close as you are going to get without kicking your body out of ketosis.

This Keto Baguette Bread Recipe can be used for sandwiches with plenty of lettuce, home made mayonaise and cheese or salami. I made this bread and found it super convenient to grab in a hurry for work.

Keto Baguette Recipe

The word “baguette” was not used to refer to a type of bread until 1920, but what is now known as a baguette may have existed well before that date. The word, derived from the Italian bacchetta, simply means “wand”, “baton” or “stick”, as in baguette magique (magic wand), baguettes chinoises (chopsticks), or baguette de direction (conductor’s baton).

Though the baguette today is often considered one of the symbols of French culture viewed from abroad, the association of France with long loaves predates any mention of it.

Keto Baguette Recipe

Long, if wide, loaves had been made since the time of King Louis XIV, long thin ones since the mid-eighteenth century and by the nineteenth century some were far longer than the baguette: “… loaves of bread six feet long that look like crowbars!”.

Housemaids were hurrying homewards with their purchases for various Gallic breakfasts, and the long sticks of bread, a yard or two in length, carried under their arms, made an odd impression upon me.”

An unsourced article in The Economist states that in October 1920 a law prevented bakers from working before 4 a.m., making it impossible to make the traditional, round loaf in time for customers’ breakfasts.

The slender baguette, the article claims, solved the problem, because it could be prepared and baked much more rapidly, though France had already had long thin breads for over a century at that point.

Be sure to check out my other bread recipes:

  • Keto Bread Recipe
  • Keto Seeded Bread Recipe
  • Keto Cloud Bread Recipe
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Keto Baguette Recipe
Recipe
3.53 from 85 votes
Net Carbs 2.5g

Keto Baguette

The history of the baguette spans across the french countryside. As you know, bread made in the traditional way breaks the laws of a ketogenic diet. This recipe is as close as you are going to get without kicking your body out of ketosis.
Calories: 88kcal
Author: FatForWeightLoss (Aaron Day)
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Print
Rate
Serves3 Servings
Tap or hover to scale

Ingredients

Dry ingredients

  • 1/3 cup Almond Flour 30g
  • 1/4 cup psyllium husk powder 20g / 0.7 oz
  • 1/3 cup Coconut Flour 30g
  • 1/2 tsp baking soda
  • 1 tsp Salt
  • 1 tsp xanthan gum

Wet ingredients

  • 3 Egg Whites
  • 1 Whole Egg
  • 1/4 cup low-fat butter-milk 60g / 2.1 oz
  • 2 tbsp. Apple Cider Vinegar 30ml / 1 floz
  • 1/3 cup lukewarm water 80ml / 2.7 floz

Instructions

  • Preheat the oven to 180 C / 360 F. Mix all of the dry ingredients together into a bowl.
  • In a different bowl, mix the butter-milk, egg whites and eggs together with an electric beater.
  • Add the egg mixture to the dry ingredients and mix well using the same mixer until the dough is relatively thick. Add vinegar and lukewarm water and process until well combined.
  • Using a spoon, scoop out sections and make a long baguette looking roll. You should be able to join together the different sections with your fingers.
  • Place in the oven and cook for 10 minutes, then reduce the heat to 160 C / 320 F and cook for another 60 mins. Cut and serve with Olive Oil and Balsamic!

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Nutrition Facts
Keto Baguette
Amount Per Serving
Calories 88 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 55mg18%
Sodium 1134mg49%
Potassium 99mg3%
Carbohydrates 8.8g3%
Fiber 6.3g26%
Sugar 2g2%
Protein 3g6%
Vitamin A 79IU2%
Calcium 58mg6%
Iron 1mg6%
Net Carbs 2.5g
* Percent Daily Values are based on a 2000 calorie keto diet.

Do You Know Your Macros?

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Course:Appetizer, Lunch, Side Dish, Snack
Cuisine:American, French, Gluten Free, grain free, Low Carb / Keto, Vegetarian
Keyword:Keto Baguette
Did You Make This Recipe?Mention @FatForWeightLoss Or Tag #Fatforweightloss For Your Chance To Be Featured!

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About FatForWeightLoss

Hi! I’m Aaron (FatForWeightLoss). I'm an Accredited Nutritional Therapist, Clinical Weightloss Practitioner and Advanced Sports Exercise Nutritional Adviser, and Author of The Keto Sweettooth Cookbook

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  1. Jackie says

    Posted on 1 October 2020 at 3:00 pm

    Wow another great recipe to try, you have become my go to for ideas, thanks for the straight forward info and recipes.
    I must remember to take and send you some photos of my results. Everything I have tried so far has been great.

    Reply
  2. Yeya says

    Posted on 25 September 2020 at 7:26 pm

    I maked it today. Was pretty good😋 👍! A little saltier for my taste, next time I’m going to try with only 1/2 tsp salt and molded a little thiner. Also I substitute the buttermilk with heavy whipping cream. Mine didn’t deflate. 🙃

    Reply
    • FatForWeightLoss says

      Posted on 30 September 2020 at 12:16 pm

      Fantastic Yeya 🙂

      Reply
  3. Christine Hughes says

    Posted on 23 July 2020 at 2:26 am

    I am going to try this recipe but want to make smaller baguettes so I can freeze them. Do I need to adjust the cooking time and what do you suggest

    Reply
    • FatForWeightLoss says

      Posted on 23 July 2020 at 5:45 am

      I would suggest splitting into thirds and cooking for 3/4 of the time. Please check on this because I haven’t done this myself.

      Reply
  4. Raqueal Hughes says

    Posted on 10 May 2020 at 4:26 am

    Are there alternatives to psyllium husk powder. It is too excessive for continuous use

    Reply
    • FatForWeightLoss says

      Posted on 11 May 2020 at 1:38 pm

      Sorry Raqueal, not in this recipe.

      Reply
      • Maeve says

        Posted on 16 July 2020 at 6:11 am

        Why not oat fiber?

      • Catalin says

        Posted on 20 November 2020 at 10:04 am

        Buenas tardes. De qué tamaño es la porción para esos macros?

  5. Alfred says

    Posted on 9 January 2020 at 10:00 am

    What can we substitute the low fat butter milk with in the keto baguette?

    Reply
    • FatForWeightLoss says

      Posted on 10 January 2020 at 8:00 am

      You can just use almond milk or coconut milk 🙂

      Reply
  6. Melanie McGill says

    Posted on 22 March 2019 at 5:52 pm

    To avoid the issue of your bread not staying puffy after removing it try turning the oven off after it is finished…leave it for 5 to 10 mins with the door closed, and then slightly open it and allow bread to cool inside the oven gradually. A drastic change in temperature causes a reaction and often deflates bread

    Reply
    • Marissa says

      Posted on 15 June 2019 at 1:15 pm

      I was thinking the same thing as to why the bread deflates when you take it out of the oven. Any recipe with lots of eggs in the ingredients maybe if you treated it like you would meringue and let it cool in the oven with the door cracked. I was definately going to try this. Someone else mentioned laying it on the side to cool but you would have to rotate the bread so it didn’t flatten out. Maybe a combination of the two methods heck I will give anything a shot for some bread.

      Reply
    • Juily says

      Posted on 7 March 2020 at 6:21 pm

      Thank you!! I will try this!

      Reply
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