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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Jeff says
I made this and it went flat like some of the other posts. I like the flavor, and the texture, but I don’t know what I did wrong? No one answered any of the other posts where their bread went flat. I’m guessing no one knows? I guess I’ll move on. Had high hopes for this………….
FatForWeightLoss says
Hi Jeff,
The bread goes flat when the air temperature changes too dramatically. Is it cold in your house? Maybe going from the oven to the room temperature made it fall flat?
Avery says
Can you make & freeze?
Rebecca Gordon says
The questions about can the Buttermilk be substituted Buttermilk does two things in this recipe. It gives it a sour dough taste and it reacts to Baking Soda to help the Bread rise. Vinegar and Yogurt as acids both react to the Soda (base). I would think to retain the taste Yogurt would be better substitute but it is dairy so if you must use non dairy i think your bread would not rise as well because you are reducing the ratio of acid to base and it may be more dense. For non dairy recipes i would try baking powder it has a double reaction first it will react immediately but it also has an base agent that reacts only when wet and hot so the the reaction is more long term and might even stop the issue with the the bread falling as it is a more stable leavening agent.
Julia says
Had such high hopes for this recipe
Seasoned baker (of traditional and keto) went step by step on your recipe and fails both times.
Also a little disappointed on your feedback to others comments, not really any help suggestions to any of the issues anyone is having.
The search for the keto baguette continues I suppose.
Mike says
I love this bread! Substituted the buttermilk for heavy cream and butter – also added grated Parmesan into the dry mix and garlic and onion powder… soooo good. Once I added the extra items I didn’t need the warm water at the end as the dough was wetter than the first time 🙂
Marjane says
Hi, Adam, I was wondering about the necessity of buttermilk, too. I don’t buy dairy milk, so buttermilk would be an added expense for me. Is there a substitute for it, or is it a necessity for this recipe?
Susan says
I wonder if you could use a full fat coconut milk and just a touch of vinegar instead of buttermilk?
FatForWeightLoss says
I haven’t tried it, but you can always give it a go if you have credible sources 🙂
Andrea says
I just made this and I used almond milk with vinegar. Seemed to work fine.
Maeve says
Since I don’t buy milk and I happened to have some half and half – I used 1/2 tsp apple cider vinegar in the 1/4 cup and let it sit for almost an hour. From what I read the vinegar (or lemon juice) changes the acidity of the milk and sours it like buttermilk.
Molly J Madden says
I’ve done this recipe twice now… both times
And had to bake it substantially longer than your recipe. Even at 50 minutes it is still Doughy inside ..
I’m in the US and wondering if the temp conversions are off. Looks beautiful in the oven, but you take it out and it totally collapses. I am weighing all the ingredients too.
Just is not baking in the time on recipe. I thought the difference in temperature was a direct result of the different ingredients, now I’m wondering if there is just an error on the recipe .
Do you have suggestions ?
Ramona W says
Hi Molly,
I just pulled min out of the oven and have the same issue you had….it looked beautiful!!!! And the longer it’s out of he oven, and the flatter it gets. ? I weighed everything as well…
maybe we’ll get some suggestions on what went wrong…
Ramona
FatForWeightLoss says
Unsure on what is going on with your bread? Mine turned out perfect! sometimes baking a little longer, depending on your oven, might help?
Dan in NY says
Same issues as Molly & Ramona. Looked great, but once taken out of the oven after the full 40 minutes at reduced temperature, the bread flattened. Upon slicing, it was dense and doughy. I placed it back in the oven, but damage was done as it never cooked through fully.
In my preparation, I used egg whites from a carton. Any chance this was partially the culprit? I was thinking of trying as Molly suggested, which is using higher temperatures with a slightly longer baking time.
Thoughts?
Angelic Rodgers says
I’ve had this issue with recipes using egg whites from a carton–the solution for me was to weigh the egg whites rather than using the Tablespoon measure on the package. I use 40 g (or 1.25 oz) = one egg white.
Laura says
I’m having the same issue. I baked mine for 90 minutes at the reduced temperate and still didn’t fully bake. I tried it twice, measured the ingredients, followed exactly, same issue both times.
Molly J Madden says
HI Ramona,
I wondered if the higher humidity here in Oregon made a difference to Australia so
I decided to increase xanthum gum by 50% and reduced water by one ounce.
I also raised the temperature to 375 convection Fahrenheit for 10 min and reduced it down to 350 convection for 40 min .
Although it didn’t rise as tall, it also didn’t collapse. It only got slightly more browned, that was more stable.
Angela says
Hi, I’m so excited about this recipe and am thinking of making t tonight. Question about the low fat butter milk – can we usr almond milk or table cream as substitutes or is the low fat butter milk a must?
Thanks!
Amber says
Hi! Quick question. I attempted to make this and I had a couple of questions. First, I measured out 1/3 cup of almond flour, and it’s nowhere near 90 grams. It’s only about 30. So which of these measurements is accurate? Second, do you use blanched almond flour, or almond meal that contains the skins? Mine has nice flavor but didn’t get a good rise at all, and is a bit gummy in the inside, even though the outside is quite brown. I’m wondering if the discrepancy in almond flour is to blame. Could you help me figure out the cause? Thank you.
FatForWeightLoss says
Hi Amber,
Use 1/3 of a Cup of almond flour. Sorry the 90g was inaccurate. I have used almond flour and also separately almond meal for this one. Maybe if you use almond meal, you’ll need to bake for a little longer?
Hope this helps!
Andrea says
1/3 cup almond flour od 90 g? Mine 1/3 has 30 g
FatForWeightLoss says
Sorry, disregard 90g. Use 1/3 Cup. 🙂