KETO FRENCH BAGUETTE
YEAST MIXTURE – 1 cup lukewarm water – 2 teaspoons active dried yeast – 1 teaspoon Inulin or maple syrup BAGUETTE DOUGH – 1 1/4 cup almond flour – 1/4 cup coconut flour – 3 tablespoons flaxseed meal – 1/4 cup ground psyllium husk – 1/2 teaspoon salt – 1 tablespoon light olive oil – 1/2 teaspoon Apple cider vinegar
In a medium-sized bowl, prepare the yeast mixture, combine lukewarm water, dried yeast, and inulin. Set aside 10 minutes.
Combine dry ingredients
In another large mixing bowl, whisk all the flour: almond flour, coconut flour, flaxseed meal, psyllium husk, and salt.
Add yeast Mixture
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.
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 the breadsticks
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.
NET CARBS FAT PROTEIN
Serving: 1 slice Makes: 2 Baguettes (12 slices)
Prep: 10 Minutes Cook: 50 Minutes
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