I appreciate how this recipe delivers the texture and flavor of classic bread while staying low in carbs. The combination of almond and coconut flour creates a unique taste and structure, and I enjoy how simple the process is. It is perfect for sandwiches, spreads, or even as a side to meals.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
200 g di farina di mandorle (sottile e di alta qualità) 100 g di farina di cocco 1 cucchiaino di bicarbonato di sodio 1 cucchiaino di sale fino (o sale marino) 5 uova grandi (a temperatura ambiente) 60 ml di olio extravergine d’oliva (o olio di avocado) 120 ml di acqua calda (non bollente) 1 cucchiaino di aceto di mele
Directions
I start by preparing the dry ingredients. In a large bowl, I sift together the almond flour, coconut flour, baking soda, and salt. I mix everything well to ensure there are no lumps and the ingredients are evenly combined.
In another bowl, I whisk the eggs until slightly frothy. Then I add the olive oil, warm water, and apple cider vinegar, mixing until the liquid mixture is smooth.
I pour the wet ingredients into the dry ingredients and mix everything together using a spoon or spatula until I get a thick and slightly sticky dough.
I divide the dough into three equal portions. On a lightly greased surface or parchment paper, I shape each portion into a baguette form, about 20–25 cm long. I gently flatten them slightly if needed.
I preheat the oven to 180°C (350°F) and place the shaped baguettes on a baking tray lined with parchment paper. I bake them for 25–30 minutes until they are golden brown and firm on the outside.
Once baked, I transfer them to a rack and let them cool completely before slicing. I find this step important to help the texture set properly. I like serving them with butter, spreads, or as a base for savory toppings.
Servings and timing
This recipe makes 3 servings. I usually spend about 15–20 minutes preparing the dough and shaping it, then bake for 25–30 minutes, bringing the total time to around 55 minutes.
Variations
I sometimes add seeds like sesame or flax for extra texture and nutrition. When I want more flavor, I mix in dried herbs such as rosemary or oregano. I also like brushing the top with a little olive oil before baking for a richer crust.
Storage/reheating
I store the baguettes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, I freeze them and thaw before use. To reheat, I warm them in the oven to restore their crispiness.
FAQs
Can I replace almond flour?
I find almond flour essential for this recipe, but I can experiment with other low-carb flours, keeping in mind the texture may change.
Why is my dough sticky?
This is normal due to the coconut flour and eggs. I handle it with slightly oiled hands to make shaping easier.
Can I make smaller portions?
Yes, I divide the dough into smaller pieces to make rolls instead of baguettes.
How do I know when they are done baking?
I look for a golden brown color and a firm outer crust.
Can I toast these baguettes?
Yes, I slice and toast them, and they become even crispier and more delicious.
Conclusion
I find this keto baguette to be a fantastic alternative to traditional bread. It is simple to make, flavorful, and perfect for anyone looking to enjoy bread while keeping things low-carb.
Una baguette chetogenica soffice dentro e croccante fuori, perfetta per chi cerca un’alternativa low carb senza rinunciare al gusto autentico.
Author:Ella
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:3 servings
Category:Bread
Method:Baking
Cuisine:French-inspired
Diet:Gluten Free
Ingredients
200 g almond flour (fine, high quality)
100 g coconut flour
1 teaspoon baking soda
1 teaspoon fine salt
5 large eggs, room temperature
60 ml extra virgin olive oil (or avocado oil)
120 ml warm water (not boiling)
1 teaspoon apple cider vinegar
Instructions
Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
In a large bowl, sift together almond flour, coconut flour, baking soda, and salt. Mix well to combine.
In another bowl, whisk the eggs until slightly frothy. Add olive oil, warm water, and apple cider vinegar, mixing until smooth.
Pour the wet ingredients into the dry ingredients and mix until a thick, slightly sticky dough forms.
Divide the dough into 3 equal portions.
Shape each portion into a baguette form (about 20–25 cm long). Place on the prepared baking tray.
Bake for 25–30 minutes, or until golden brown and firm to the touch.
Remove from the oven and transfer to a wire rack to cool completely before slicing.
Notes
Allow the bread to cool fully before slicing to help it firm up.
The dough will be thicker than traditional bread dough—this is normal for keto baking.
Store in an airtight container for up to 3 days or freeze for longer storage.
Great served with butter, cream cheese, or used for low-carb sandwiches.
