Keto French Baguette Recipe a Crusty Keto Vegan Bread
This Keto French Baguette recipe is a thin crusty keto French bread 100 % egg-free and dairy-free and a real bread flavor.
Plus, this easy keto bread recipe is also egg-free, grain-free, and keto paleo-approved, with only 2.8 grams of net carbs per slice.
How To Make Keto French Baguettes
Keto Baguettes are a low-carb French Bread recipe for breakfast.
It’s a crusty breadstick with yeasty bread crumbs and only 2.8 grams of net carbs.
Keep reading to learn how to make a keto baguette in your own kitchen with only simple ingredients.
Ingredients for keto baguette
All you need to make these egg-free keto bread recipes are a few simple ingredients. First, you need a combination of keto flours to mimic a real French artisan baguette’s texture.
No flour substitution is allowed in this recipe, or the result wouldn’t be good!
Then, a touch of dried yeast for flavor, and finally some olive oil adds a delicious earthy flavor to the bread.
- Almond flour – you need ultra-fine almond flour for this recipe. It means ultra-fine golden almond flour, not a thick almond meal, or the bread dough won’t come together and be very wet. For more on keto flours, please read about my favorite keto-friendly flours.
- Coconut flour – you can’t swap coconut flour with more almond flour.
- Flaxseed meal – this refers to finely ground flaxseed, preferably golden flaxseed, to avoid a fishy hearty smell often present in brown flaxseeds.
- Dried yeast – this won’t raise the bread, but it adds a delicious yeasty flavor similar to French sourdough bread. Note that yeast can’t raise keto gluten-free bread very much.
- Inulin – this is the best sugar-free yeast activator. Otherwise, you can use maple syrup. Since the yeast feed on maple syrup, there is no sugar left in the recipe at the end.
- Olive oil
- Apple cider vinegar or lemon juice.
- Lukewarm water – at 98F/37C, think bath temperature. Don’t use boiling water, or the bread dough will be overly elastic.
First, prepare the yeast mixture. Whisk together the dried active yeast with lukewarm water and inulin or maple syrup. Set aside for 10 minutes.
In another large mixing bowl, combine the keto flours. It’s essential to whisk the flours evenly, so the fibers are well distributed in the bowl.
This prevents the psyllium husk from forming lumps when in contact with liquids in the next steps.
Form the baguette dough
Pour the yeast mixture and olive oil, and apple cider vinegar onto the bowl with the keto flours. First, stir with a wooden spoon or silicone spatula.
Then, lightly oil your hands and knead the dough for at least 1 minute to give the fiber time to soak the liquid.
Slightly rub the surface of the dough ball with olive oil. Cover the bowl with a clean towel and set it aside for 30 minutes.
Divide dough into baguettes
Now, split the dough into 2 equal portions and roll each portion into an 8-inch/20 cm cylinder.
Place each cylinder onto a baking sheet covered with parchment paper and form cuts on top of the cylinder using a sharp knife.
Baking the baguette
Bake the bread in an oven preheated at 350°F for about 40-50 minutes or until crusty and golden brown on the outside.
Tips for making egg-free keto bread
This is an egg-free keto bread recipe, which means that you must measure your ingredient with precision to achieve a bread that is not wet in the center. My top keto baking tip to make keto bread without eggs or cheese is to use:
- Ground psyllium husk – don’t use whole husk, or the bread turns wet inside and often changes into blue, purple color. My favorite brand is Now food psyllium husk powder.
- Scoop and sweep method – this is how you should measure all the ingredients in this recipe to avoid adding too much flour. Scoop the flour from the bag, slightly pack and sweep any extra to level the measuring cup perfectly.
Frequently Asked Questions
Can I add an egg to this recipe?
No, you can’t remove the psyllium husk to add eggs or egg whites in this recipe.
It won’t work well, and you will lose the chewy crumb texture of this delicious French keto bread recipe.
How many servings per low-carb baguette?
On a ketogenic diet, you must count your net carbs to reach your macro and lose or maintain weight.
If you want to integrate this keto baguette recipe as part of your keto meal plan, note that each 8-inch keto baguette serves 6 slices.
One slice weighs about 45 grams/ 1.6 oz and provides 2.8 grams of net carbs.
How to eat keto baguette?
You can use this keto vegan baguette bread to make sandwiches. Add butter, ham cheese, and keto vegetables for a fulfilling keto sandwich.
Another option is to use this bread to make keto garlic bread. Add garlic butter on top of the bread. Finally, if you are a sweet tooth like me, use this bread for breakfast.
Spread keto chia seed jam, almond butter, or butter on top of your slice for a delicious sweet keto breakfast. Note that you can toast the bread slices to boost the crispy texture of your bread.
More Egg-Free Keto Bread Recipes
We love creating keto bread recipes that are dairy-free with no eggy taste.
My keto bread recipes are always balanced to avoid an eggy flavor, and some below are another great one for you to try!
Made this keto baguette bread recipe and loved it? Share a review or comment below. I love to connect with you.
Keto French Baguette Recipe
Want My Kitchen Equipment?
- 1 cup Lukewarm Water think bath temperature 37C/98F not boiling water!
- 2 teaspoons Active Dried Yeast
- 1 teaspoon Inulin or maple syrup – this won't leave sugar in the recipe!
- 1 ¼ cup Almond Flour
- ¼ cup Coconut Flour
- 3 tablespoons Flaxseed Meal
- ¼ cup Ground Psyllium Husk
- ½ teaspoon Salt
- 1 tablespoon Light Olive Oil
- ½ teaspoon Apple Cider Vinegar
- Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper. Set aside.
- In a medium-sized bowl, prepare the yeast mixture, combine lukewarm water, dried yeast, and inulin. Set aside 10 minutes.
- In another large mixing bowl, whisk all the flour: almond flour, coconut flour, flaxseed meal, psyllium husk, and salt.
- Pour the yeast mixture, olive oil, and apple cider vinegar into the flour bowl.
- Combine with a spoon at first, then lightly oil your hands and knead the dough for at least 2 minutes. The dough is very wet at first and dries out as you go. It should stay soft, slightly sticky, but not overly wet. If so, add more husk, up to 1 tablespoon, until the dough is soft and holds as a ball.
- Form a dough ball, slightly oil the outside of the dough ball with olive oil and cover the mixing bowl with a towel. Set aside 30 minutes.
- Divide the dough ball into 2 equal portions and shape each portion into a long loaf (about 8-inch/20cm long and 1.5 inches in diameter), with pointed ends to look like a French baguette.
- Place each baguette onto the prepared baking tray, leaving a 2-thumb space between each baguette.
- Using a sharp knife to make 4 elongated slashes on each baguette.
- Bake in preheated oven for 40-50 minutes or until brown and crusty.
- Cool down on a rack before slicing. The crust will soften with time, but you can toast baguette slices in the bread toaster before serving.
- Each baguette can be sliced into 6 equal slices of about 45g/1.6 oz each. Nutrition panel is for 1 slice.
- Store the baguette wrapped in a clean towel for up to 4 days at room temperature or freeze and thaw at room temperature the day before.
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I’m allergic to tree nuts. Is there a substitution for thr almond flour.
Sunflower seed flour or sesame flour works in same amount.
Can you substitute the unulin for honey?
I LOVE this bread!!! Love it! Made it many times already in a couple of weeks for my family! Lol Made rolls! Great low carb. Great flavor!
Now I have a problem I have an autoimmune. I thought I could handle the yeast and can’t Do I keep it all the same and just use baking powder and baking soda? Since yeast absorbs water will it be too wet? Any suggestions?
You can skip the yeast in this recipe. Combine the ingredients without the yeast mixture (so remove the yeast + inulin but keep the water). Let the batter rest for 10 to 20 minutes though.
I donot have psyllium husk in qny form I do have chia seed and flaxseed meal. I have subbed both out of other recipes using flaxseed or chia seeds. Could this work in this recipe?
The recipe won’t work without husk, it has no eggs, so the husk bind ingredients together.
Can I use avocado oil instead of olive oil?
This is a great recipe, simple to make, and good results. Truly, the best keto bread recipe I’ve tried thus far. I used honey to proof the yeast. I don’t know if that makes a difference in the sugar content. Thank you for making my day a little tastier and easier.
you had a baguette recipe a while back. I made it. How is this different?
I only have one baguette on my blog and that’s the one ! enjoy
Wow! great recipe. I looked up the psyllium that was linked with the recipe. The recipe says ground psyllium powder but the link is for whole psyllium powder. I have both forms of psyllium,which would you recommend?
Would this recipe work as pizza crust?
I would rather try my pizza crust recipe, this one might be too soft
I am just curious. Why would you need both inulin and psyllium husk in a recipe?
Inulin and husk are very different. Inulin activate yeast without sugar, husk is pure fiber and bind ingredients together
Hi Carine, your other psyllium recipes (rolls, pizza crust, baguette) call for whole psyllium husk. But this one calls for ground psyllium husk. Yet when I click on the link, it takes me to whole husk. Which is correct for this recipe? Thanks, love your recipes.
Both works the same, sometimes ground husk turn food purple in color so I usually by the whole husk. But you will have similar result and texture with both
Hi Carine, great recipe, I’ve made it with and without yeast, good both ways. My question is; if the yeast is just for flavor and does not cause it to rise any more than without it, why does the recipe say to let the dough ball sit covered for 30 minutes?
Couldn’t this step be skipped?
Yes the yeast is only for flavor, since the recipe is made of gluten-free low-carb flour it won’t raise. You let the dough sit to give time to the fiber in the flour to absorb liquid and bind the ingredients together.
Thanks for the recipe. Mine came out darker than yours, light brown, and also looks to be denser than yours. I read a lot of your comments and I am absolutely sure I am using the correct psyllium powder. I am also using a pizza stone because I heard that gives a crustier bread.
Any ideas why mine is darker in color and more dense?
I am glad you love the recipe, thank you! Well, the color is often impacted by the color of your flours, some almond flour are not golden, more brown because they keep the almond skin. Also, some bread of psyllium husk turns food blue/grey/purple. Playing with flour brand until you find the one that provide the best color and texture is a key in keto baking. I hope it helps ! Enjoy the recipe around, XOXO Carine.
Hi, I’m type 1 diabetic. Do I still have to count total carbs as some fibre is broken down into sugar in the body? Concerned if I just count net carbs my blood glucose will increase too much. Just so I can dose my insulin correctly. Thank you.
I’m also T1. I only count net and have never had an issue. I keep a very close monitor of my blood sugar.
I am not a health professional or diabetic so I cant unfortunately answer this medical topic. I am sorry I can’t help you more.
Hi CARINE, thank you for the recipes. if we are to skip the yeast, do we til need the sugar/inulin
Yes, that’s right! Enjoy the baguette!
Hi I have a nut allergy – any flour that would workto replace almond flour?
Looks delicious! Could it be made with low carb sourdoght instead of the yeast?
Feel free to experiment, I never made low-carb sourdough before so I can’t recommend sorry.
Sesame flour is keto friendly and nut-free, you can use it in same amount as almond flour in any of my keto recipes
Tried the sesame seed flour. It’s the best recipe I have tried so far for bread. Sadly still too heavy for a baguette but was good with mackerel pate and cheeses that we craved. Cut very thin.
Tried the sesame seed flour. It’s the best recipe I have tried so far for bread. Sadly still too heavy for a baguette but was good with mackerel pate and cheeses that we craved.
I have whole psyllium husk. Does it have to be ground and if so how can that be done? Thanks
Both works same ratio, sometimes the whole husk make the bread purple/blue for no reason so I prefer the ground husk
I do not have flaxseed meal. Can I use more ground psyllium husk and if so what is the total amount of ground psyllium husk to use? Thanks
No, this won’t work but ground chia seed can replace ground flaxseed.
Yippee! As a long time bread baker, my baguette pan has been very lonely! Haven’t used it in years.
It’s the kind of pan with holes throughout the bottom. For a crisp crust. Can I use it in this recipe?
I could put parchment underneath it if needed.
Followed the recipe to a tee. Proofed for 30 minutes at 90 degrees. Didn’t rise at all (yeast was brand new).
Baked for 50 minutes…wet inside. Kept adding another 10 minutes for a total of 90 minutes. Still too moist. Had to toast each slice and I guess it was edible, dipped in olive oil.
I am sorry you didn’t enjoy this recipe but this recipe won’t raise as clearly mentioned in the recipe. It’s a gluten-free bread and flour without gluten can’t raise, it’s chemistry. The purpose of yeast in keto bread is only to add a bread-like flavor. Finally, if your bread is wet inside it means you didn’t use a husk brand made for baking, only husk supplement result in wet bread, which is not suitable for baking.