Keto Sourdough Baguette
Elevate your low-carb lifestyle with this delightful Keto Sourdough Baguette recipe! Crafted with almond flour, coconut flour, psyllium husk powder, and a touch of vital wheat gluten, these baguettes achieve a soft, chewy texture reminiscent of traditional sourdough bread while remaining keto-friendly. The homemade keto sourdough starter adds a tangy depth of flavor, and a sprinkle of sesame seeds gives a satisfying crunch and visual appeal. Perfect for sandwiches, dipping in soups, or pairing with your favorite keto spreads, this recipe is surprisingly simple to prepare and ready in just over an hour. With only 20 minutes of prep time and ingredients optimized for low-carb diets, these baguettes are a game-changing addition to your keto baking routine.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Coconut flour
- 3 tablespoons Psyllium husk powder
- 0.5 cup Vital wheat gluten
- 1 teaspoon Baking powder
- 0.5 teaspoon Sea salt
- 1 teaspoon Apple cider vinegar
- 4 large Egg whites
- 0.75 cup Warm water
- 0.25 cup Keto sourdough starter
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, vital wheat gluten, baking powder, and sea salt until well combined.
Add the apple cider vinegar, egg whites, warm water, and keto sourdough starter to the dry ingredients.
Using a spatula, mix everything together until a dough forms. It should be slightly sticky but firm enough to hold its shape.
Knead the dough lightly with your hands to ensure even mixing, then let it rest for 5 minutes.
Divide the dough into two equal portions. Shape each portion into a baguette-like log approximately 10 inches long and 2 inches wide. Place the logs onto the prepared baking sheet.
If desired, sprinkle sesame seeds over the tops of the baguettes for added texture and flavor.
Using a sharp knife, make a few diagonal slashes across the top of each baguette to create the classic baguette look.
Bake in the preheated oven for 50 minutes, or until the baguettes are golden brown and firm to the touch.
Remove the baguettes from the oven and let them cool completely on a wire rack before slicing.
Store any leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for longer storage.
Nutrition Facts
Calories |
1653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2076 mg | 90% | |
| Total Carbohydrate | 91.8 g | 33% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 8.1 g | ||
| Protein | 138.3 g | 277% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 640 mg | 49% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 760 mg | 16% | |
*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.
