Keto Almond Flour Baguette Recipe
This Keto Almond Flour Baguette features a crisp golden crust and soft, airy interior—all without gluten or grains. Made with almond flour and psyllium husk, this low-carb baguette is perfect for sandwiches, soups, or serving with butter and cheese.
Equipment
- baking tray
- parchment paper
- large mixing bowl
- hand mixer or sturdy spoon
- wire rack
Ingredients
- 2 cups superfine blanched almond flour
- 5 tablespoons psyllium husk powder (fine)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 large eggs (room temperature)
- 2 teaspoons apple cider vinegar
- 2 tablespoons melted butter or olive oil
- 1 cup boiling water
Instructions
- Preheat the oven to 350°F (175°C) for convection ovens or 375°F (190°C) for standard ovens. Line a baking tray with parchment paper.
- In a large bowl, whisk together almond flour, psyllium husk powder, baking powder, and salt until evenly combined and free of clumps.
- Add eggs, apple cider vinegar, and melted butter or olive oil to the dry mixture. Stir lightly until combined; the mixture will appear thick and crumbly.
- Pour the boiling water into the mixture and immediately mix with a hand mixer or sturdy spoon for 30–60 seconds until a pliable, elastic dough forms.
- Lightly oil or wet your hands and shape the dough into one long baguette (about 12 inches) or two smaller loaves. Place on the prepared baking sheet.
- Score 3–4 diagonal slashes across the top. Optionally brush with water and sprinkle with seeds or herbs.
- Bake on the middle rack for 45–55 minutes until deep golden brown. The loaf should sound hollow when tapped on the bottom.
- Transfer to a wire rack and allow the baguette to cool completely before slicing.
Notes
Ensure the water is boiling hot to properly activate the psyllium husk. Always use superfine almond flour for the best texture. Allow the baguette to cool completely before slicing to prevent a gummy crumb. Lightly oil your hands if the dough feels sticky. Optional toppings enhance both flavor and presentation.