Keto Seeded Baguette
Elevate your low-carb baking game with this Keto Seeded Baguette recipe, a perfect alternative for those on a ketogenic diet craving the crusty, nutty goodness of traditional bread. Made with wholesome almond and coconut flours, nutrient-packed psyllium husk powder, and a blend of mixed seeds like sunflower, sesame, and flax, this gluten-free baguette is as healthy as it is delicious. Easy to prepare, the recipe requires just 20 minutes of prep time before baking it to golden perfection in the oven. The subtle crunch of the seed topping complements the tender, airy crumb, making it an irresistible choice for sandwiches, charcuterie boards, or simply slathered with low-carb butter. With only 50 minutes of bake time and eight servings per batch, this keto-friendly bread is an ideal addition to your weekly meal prep or a standout star at your next brunch gathering. Enjoy fresh or store for later—either way, it's your ticket to satisfying your bread cravings without breaking your keto goals!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 2 tablespoons Psyllium husk powder
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 4 large Eggs
- 1 tablespoon Apple cider vinegar
- 0.5 cups Warm water
- 0.5 cups Mixed seeds (such as sunflower, pumpkin, sesame, or flax seeds)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Mix well to ensure there are no lumps.
In another bowl, beat the eggs until they are frothy. Add the apple cider vinegar and warm water, and mix until combined.
Slowly pour the wet mixture into the dry ingredients, stirring continuously until a dough forms.
Once combined, knead the dough lightly with your hands to ensure it is fully mixed and then let it sit for 5 minutes to allow the psyllium husk to absorb moisture and thicken the dough.
Divide the dough into two equal parts. Shape each part into a long baguette shape, about 10 inches long, and place them on the prepared baking sheet.
Brush the top of the baguettes with a little water to slightly moisten the surface. Sprinkle the mixed seeds evenly over the top of each baguette, pressing them gently into the dough to help them stick.
Bake in the preheated oven for about 50 minutes, or until the baguettes are firm to the touch and golden brown.
Remove from the oven and allow to cool on a wire rack for at least 15 minutes before slicing and serving.
These baguettes are best served the day they are made, but they can be stored in an airtight container for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
1746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.5 g | 167% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 11.0 g | ||
| Protein | 76.7 g | 153% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 568 mg | 44% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1028 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
