Baguette Francese Chetogenica: Un Tuffo nel Sapore Senza Compromessi
Una baguette chetogenica soffice dentro e croccante fuori, perfetta per chi cerca un’alternativa low carb senza rinunciare al gusto autentico.
- 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.
