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.
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.
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 Baguette
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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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
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.
Are there alternatives to psyllium husk powder. It is too excessive for continuous use
Sorry Raqueal, not in this recipe.
Why not oat fiber?
What can we substitute the low fat butter milk with in the keto baguette?
You can just use almond milk or coconut milk 🙂
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
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.
Thank you!! I will try this!