These crunchy baguettes feature a chewy interior riddled with holes, and a crisp, deep-gold crust. While it’s a challenge to make “real” baguettes at home, this version is probably as close to an artisan bakery version as you’re going to find. 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. Keto Baguette Bread – You must try this recipe.
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- 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
- 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
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 30 – 40 mins. Cut and serve with Olive Oil and Balsamic!
(nutrition facts based on 12 servings and low carb version)
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