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Sourdough Keto Baguettes

I love sourdough bread. In fact, it was what I missed most when I gave up grains and sugar, and started following a healthy keto & paleo diet. Making good sourdough bread has been one of the biggest challenges I've faced when adapting traditional all-time favourites so they can be eaten on a ketogenic diet. It took some fine-tuning but I finally got the recipe I wanted.

This bread is not the first sourdough recipe I've created - there is a similar recipe in the KetoDiet app and also in my upcoming cookbook. Both use sightly different ingredients and a different cooking technique. Unlike the traditional sourdough bread, this one doesn't require several days of culturing - it takes just over an hour. To recreate the typical taste of a sourdough bread, I used vinegar and buttermilk. Also, because I used vinegar, I omitted cream of tartar which I use in most of my baked recipes. As I mentioned before, vinegar is a good alternative to cream of tartar when making gluten-free baking powder.

Compared to my other keto bread recipes, I used slightly different temperature and cooking time because these baguettes seemed to be more prone to burning - maybe due to the buttermilk.

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Tips & Similar Recipes:
  • For more tips on how to make the perfect low-carb loaf, have a look at this post (troubleshooting at the end of the post).
  • This dough is based on the these Keto Buns (without the garlic powder, onion powder, sesame seeds and cream of tartar)
  • Nut-free keto buns - include flaxmeal and coconut flour.
  • Psyllium-free buns - include flaxmeal, almond flour and coconut flour.
  • Flax-free, multi-purpose bread, includes coconut flour and a nut-free option.
  • If you don't want to use coconut flour: Although I haven't tried it, I'd use twice the amount of almond flour or flaxmeal instead of coconut flour (1 cup of almond flour / flaxmeal instead of ½ cup coconut flour). Or you can use the same amount but reduce the water by ~ ½ cup.

Preparation time

Hands-on
Overall

Nutritional values (per baguette):

4.5 grams 9.6 grams 12.2 grams 16.4 grams 2.7 grams 232 calories
Total Carbs14.1grams
Fiber9.6grams
Net Carbs4.5grams
Protein12.2grams
Fat16.4grams
of which Saturated2.7grams
Energy (calories)232kcal
Magnesium100mg (25%)
Potassium359mg (18%)

Macronutrient ratio: Calories from carbs (8%), protein (23%), fat (69%)

Ingredients (makes 8 small baguettes):

Dry ingredients:
Wet ingredients:
  • 6 large egg whites
  • 2 large eggs
  • ¾ cup low-fat buttermilk (180 g/ 6.5 oz) - full-fat would make them too heavy and they may not rise
  • ¼ cup white wine vinegar or apple cider vinegar (60 ml/ 2 fl oz)
  • 1 cup lukewarm water (240 ml / 8 fl oz)

Lukewarm water in this recipe will slow down the raising effect of baking soda. I tried both boiling water and lukewarm and although it made no difference for baguettes, some people have been experiencing air bubbles / hollow insides when making a loaf. More tips on the perfect loaf are listed here.

For a paleo, dairy-free option, try this recipe instead of the buttermilk. Make sure you use a kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product/ brand or if you make you own ingredients (like flaxmeal from flaxseeds). Psyllium absorbs lots of water. When baking with psyllium, you must remember to drink enough water throughout the day to prevent constipation!

Instructions:

  1. Preheat the oven to 180 C / 360 F. Use a kitchen scale to measure all the ingredients carefully. Mix all the dry ingredients in a bowl (almond flour, coconut flour, ground flaxseed, psyllium powder, baking soda, and salt).
    Do not use whole psyllium husks - if you cannot find psyllium husk powder, use a blender or coffee grinder and process until fine. If you get already prepared psyllium husk powder, remember to weigh it before adding to the recipe. I used whole psyllium husks which I grinded myself. Do not use just measure cups - different products have different weights per cup!
  2. In a separate bowl, mix the eggs, egg whites and buttermilk.
    The reason you shouldn't use only whole eggs is that the bread wouldn't rise with so many egg yolks in. Don't waste them - use them for making Home-made Mayo, Easy Hollandaise Sauce or Lemon Curd. For the same reason, use low-fat (not full-fat) buttermilk.
  3. Add the egg mixture and process well using a mixer until the dough is thick. Add vinegar and lukewarm water and process until well combined.
  4. Do not over-process the dough. Using a spoon, make 8 small baguettes and place them on a baking tray lined with parchment paper or a non-stick mat. They will slightly grow in size, so make sure to leave some space between them. Optionally, score the baguettes diagonally and make 3-4 cuts.
  5. Place in the oven and cook for 15 minutes. After 15 minutes, reduce the temperature to 150 C / 300 F and bake for another 40-45 minutes.
  6. Remove from the oven, let the tray cool down and place the baguettes on a rack to cool down to room temperature. Store them at room temperature if you plan to use them in the next couple of days or store in the freezer for up to 3 months.
    Baked goods that use psyllium always result is slightly moist texture. If needed, cut the baguettes in half and place in a toaster or in the oven before serving.
  7. Enjoy just like regular baguettes!
    Tip: To save time, mix all the dry ingredients ahead and store in a zip-lock bag and add a label with the number of servings. When ready to be baked, just add the wet ingredients!

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (74)

Hi,  I making these right now, in the one hour wait period.  i ended up with 6 rather then 8 Baguettes.  I'm a little challenged in seeing a bunch of dough and dividing up into equal amounts.  Could you maybe update recipe to include how much each Baguettes sould weigh?
I love sourdough bread and really looking forward to giving these a try!
Grant

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Thank you Grant! I added all the weights together and it should be about 144 grams (5 oz) of raw dough per baguette.

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I have everything but the flaxseed meal, is there a substitute, or can they be made without? Thnaks!!

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They can be made without flaxseed, you can try more almond flour. The only thing to be careful about is that almond flour is less absorbent than flaxmeal and you may need to reduce the amount of water (I'd try 1/4-1/3 cup less water).

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Hi! We have nut allergy in the family so I need to substitute something for the almond flour. Do you have a recommendation?  I have Namaste gf flour blend already from Costco, would that work?

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Hi Susan, I've never tried that blend and I'm not sure if that would work.
I have quite a few nut-free recipes that you can find here: ketodietapp.com/.../tagLowcarbBread&title=Lowcarb%20Bread
This is the most similar recipe: ketodietapp.com/.../nut-free-keto-buns (it uses sesame flour).

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I can't wait to try this recipe, but don't have a mixer - any ideas if it's possible to get the same consistency relatively quickly without a mixer, just mixing by hand or with a hand mixer?  Thanks!  

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I'm not sure Kali, I think it may be a bit tricky because it may not combine well. I think you will need to use a mixer (hand electric mixer would work fine).

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I made this  receipe but the dough was so liquid, Nothing like on the picture. Is that happen to someone else? I double chekc the ingredients so I know it is not the problem. Still hummy bread éventuellement if did not raise !!!

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I think was likely the ingredients that you used? Mine was never liquid (actually any of the bread recipes: ketodietapp.com/.../tagLowcarbBread&title=Lowcarb%20Bread). Psyllium, flax and coconut flour are very absorbent so I'd think that it's one of these ingredients that may be different?

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Hi, was just wondering if it's possible to make it into a big loaf instead of individual baguettes. Should I bake it longer?

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Yes, you can - here's a guide on keto bread: ketodietapp.com/.../low-carb-and-paleo-bread-the-ultimate-guide

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Hi, I see that you have advised to bake these straight away, but would it work if I mixed and shaped the baguettes and then freeze them uncooked? Then take them out one by one and cook them as needed?

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I'd bake them first and then freeze the individual baguettes - that's what I do and it definitely works - they taste like freshly baked when you reheat them or just let them defrost at room temperature. I can't guarantee the same results if you freeze the raw dough Smile

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would you be able to tell me what the calories are so I cam make these please and thank you

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It's 232 kcal (calories) per serving (baguette).

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I made these for the first time last night and YUMMO! We've been keto for about a month and love it. My daughter has multiple health issues including Epilepsy (main reason we went Keto)and I have found your blog to be a fantastic resource full of wonderful, easy and successful recipes. THANK YOU!

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Thank you so much for your kind words! Smile

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Looks good.  This some thing that I will be making!

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OMG these were amazing. I have not eaten bread in 3 months, since going keto. These are a game changer. Thank you so much for all your hard effort, your trial and errors, your persistence. Thank you for sharing.

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Awesome! I'm glad you liked them Smile

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I've gone a month now sans any bread and could not possibly wait another second to try your recipe.  Former chef/chocolatier (classically trained) I found your recipe extremely easy to follow and slapped my french culinary roots in the face.  Thank you.  I'm having a blast sifting through your blog/recipes attempting to apply them to my new cooking lifestyle.  
cheers!

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Thank you so much! I really appreciate that Smile

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Thanks for the recipe, is there anything I could use in place of the flax as I have an allergy to it.  Thanks x

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You could use almond flour and some ground chia seeds instead. I'd say 1/2 cup almond flour + 1-2 tablespoons of ground chia seeds - it's just a guess Smile

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Hi, thanks for this great recipe...I've made it several times now and really love it. Today I scrolled down and read more comments, which was a good thing, as I could have sworn I used boiling water last time and yet the recipe said lukewarm! Thought I was going mad! Thankfully, no, you'd just tweaked the recipe!!

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Hi Kate, yes, sorry for the confusion - both boiling and lukewarm work. For the baguettes it won't make a difference but I tweaked the recipe to eliminate the air bubble / "hollow bread" issues if making a loaf and slow down the raising effect of baking soda. I should have added a note Smile

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How many grams/oz. of bread would your recipe yield (approx)? TIA!

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Hi Will, one baguette is about 100 grams / 3.5 oz. So the whole batch is about 800 grams.

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Can I use all Almond Flour?  I have an allergy to coconut.  What would the amount be?  Thank you!

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Hi Christine, yes, you can. You will just need to adjust the amount of water in the recipe (I'd say 1/4-1/2 cup less). Coconut flour is more absorbent compared to almond flour.

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I made this three times with some tweaks.  The amount of baking soda seemed enormous, so initially I tried reducing it to 1.125 tsp.  I got very flat, but decent loaves (flatter than the pictures).  I tried making it as written and noticed that when I mixed the vinegar and boiling water in the dough foamed vigorously---the baking soda was reacting with the vinegar before it went into the oven.  Boiling water and vinegar together are really going to kick the baking soda into action.  The resulting loaves also rose and fell in the oven, a sign of too much leavening---and that means too much even after I lost a bunch of it during mixing.  (I tried one loaf in a pan and got a *huge* air pocket.)  So I tried a third time and replaced 1.5 tsp of baking soda with 2 tsp of baking powder.  (Note that baking soda is 4 times as strong as baking powder, so this would be like using 3/8 tsp of baking soda.)  I used cool water instead of boiling water to avoid prematurely activating the baking powder.  I also eliminated the vinegar, since the baking powder has its own acid.  After mixing I let the dough rest several minutes and it thickened during this rest period.  These changes gave me a better result.  The flavor was improved and the loaves didn't spread so much (presumably due to reduced water).  I baked for 30 minutes at 350 F and then 60 minutes at 300 F, and the result is not so wet as my earlier attempts.  
Thanks for posting this recipe---best low carb bread I've made.  

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Thanks for sharing your feedback and tips Adrian! Apart from leavening purposes, I also used the vinegar to make it taste more like a sourdough bread. I've made them several times and now replaced the "boiling" water with "lukewarm" water. I also used just 1 teaspoon of baking soda (just like in my other bread recipes) and this seems to work better. I haven't tried making a loaf with this dough yet but I hope there won't be an air bubble issue. Smile

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Used your recipe for baguettes to make stuffing. I substituted our long time family recipe for the rest of the stuffing recipe. It turned out so great. I am so thankful to finally have found a low carb bread recipe that really replaces bread. Thank you so much!!!

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That's great Sharon! I used them to make stuffing too. I'm glad you liked it!

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Wow!  Thank you for this fabulous recipe!  This is without a doubt the best I've had in the two years of living the low carb way!  My excitement in finding a bread/roll recipe that my youngest daughter is happy with is priceless!

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Thank you so much Barbara, I'm glad that you liked my recipe! Smile

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I made these last night. They smelled so good baking but I'm not sure how I feel about the taste. I had to bake longer to get them less gooey- today I halved and toasted 2 times. I like that they aren't crumbly but wish they weren't so wet. What happens if less psyllium is used ?

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Hi Amanda, you might want to try and "dehydrate" them in the oven (on low, 100-120 C for up to 30 minutes).
Or you can eliminate the moisture texture by toasting. The best way to enjoy them is to halve and toast them (under a broiler or in a toaster) just before serving. Hope this helps!

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Made these on weekend and they came out ok - mix was a little wetter but then I probably should have let the husks sit for a while before adding the water/vinegar
Anyway my question - can I replace coconut flour with something else - it tasted (to me) very strongly of coconut and was too weird for me - felt like I should be eating a sweet and I was eating a savoury - so have not yet eaten a whole roll yet! was not sure if I could up the flax or almond maybe???
Thank you, Sarah

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Hi Sarah, the best way to remove the moisture is to halve and toast them in the oven or a toaster. Although psyllium gives baked goods volume and bread-like properties, it does retain moisture. I think you've done nothing wrong - that's how it is.
I think it depends on your palate - I cannot taste the coconut at all but if you do, try almond flour or flax meal or sesame seed flour. Here is my tip: "If you don't want to use coconut flour: Although I haven't tried it, I'd use twice the amount of almond flour or flaxmeal instead of coconut flour (1 cup of almond flour / flaxmeal instead of ½ cup coconut flour). Or you can use the same amount but reduce the water by ~ ½ cup." Hope this helps!

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Thanks and yes totally accept its palate as wow its very strong of coconut to me - odd isn't it! Thanks will try that variation and see how we get on. thank you
(re moisture sorry you maybe misunderstood me it was a very wet mix - but bread was nice texture once cooked)

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Oh I see what you mean. I'm glad the texture was good after baking! I'll have to post a coconut-free bread soon Smile

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I absolutely love the flavor of these sourdough baquettes. However, I also am not fond of the moist texture from using psyllium husk powder. So I took the recipe one step further and placed the "sliced" baquettes into my food dehydrator on 95 degrees for 4 to 5 hours. Problem solved! Works in a 170 degree oven for 1 hour as well. Texture is just like wheat bread. Delicious!

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Thanks for the great tips Jeanne!

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Good morning! This is my first time making these and I'm super excited! I baked them according to your instruction and when I tore one open it was somewhat gooey. I actually have them back in the oven now. Just wondering though, as they cool down does their texture change a little? Thanks!!

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Hi Kris, this is common for any baked goods that use psyllium - they always have a slightly moist texture inside. What helps is to halve and toast them (in the oven or a toaster) to crisp up just before serving. Hope this helps!

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I'm making this now and I weighed out all the ingredients, but my dough is looking much wetter than what you've pictured. Any suggestions? I'm hoping that it will still turn out! I'm so excited about having sourdough!

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Hi Wendy, it seems that some others have the same issue - it may be down to different properties of some products? If it seems too wet, remove 1/4-1/2 cup water. I used a kitchen scale for all the ingredients so it should be accurate. I hope this helps!

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Hi Martina quick question. I am making the breads as we speak, I added the dry ingredients in a bowl then added the eggs and butter milk. I whisked them then I noticed the mixture was good, I then poured the water and vinegar and then I became very liquidity, did I over whisk it maybe Frown( ughhhh

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Hi Maria, I'm sorry to hear that - how did they look after you baked them? Sorry for the late reply, it always takes time for me to go through all the comments. Did it thicken?

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I have these in the oven as I type ans so far have added an additional 45 minutes to the baking time and they are still totally wet in the middle. Is this typical? I just added another 30.

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Hi Scottie, what temperature are you baking them at? I listed both celsius and fahrenheit (C and F) - is it possible that you swapped these?

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I saw a gorgeous recipe for scandinavian sourdough cinnamon buns i am SO going to try it with this.... Basically you can add some ground cardamom to the bread mix, then instead of making baguette shapes make it flat, not sure of the consistency but on the recipe you butter the dough, sprinkle cinnamon liberally and sweetener (in place of brown sugar) roll up, cut, place roll side up in bun cases and bake 200 for 12-15 mins

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That sounds fantastic! I use the "keto bun" dough for cinnamon rolls (without the garlic and onion powder) so I think this should work too because the sourdough recipe is based on the "keto bun" recipe. I would just avoid using too much butter / fat. Or maybe use just cinnamon & sweetener so that thy rise well.

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Can these be frozen for storage ?

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Hi Marie-Hélène, yes, once the baked baguettes are chilled, you can store them in the freezer.

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I've really been enjoying the keto buns, and can't wait to try this new recipe. Since I can't do dairy, I'm going to try to follow this recipe for making "buttermilk" out of coconut milk: www.glutenfreegigi.com/.../. We'll see how it turns out!

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That's great to know!! I'll add this in the tips. Thank you!

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Would you use the same amount of coconut milk?  And would it taste like coconut?  I was searching for a substitute for the low fat buttermilk because it's very high in carbs and I'm a 20 grams or less per day person.  I really don't want it to taste like coconut so am wondering how this turned out.

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Hi Nancy, I don't think it would but I haven't tried it. If you use coconut milk, add 1-2 tablespoons of vinegar or lemon juice.

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OMG....I can't wait to try these!

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I love your keto buns and I can't wait to try this recipe!! I've been making them every other week for the last 3 months and I've lost over 20 pounds on a keto diet Wink

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Well done Amy, that's great! Hope you like these too Smile

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Thank you!  Thank you!  Thank you!  Sourdough is my MOST favorite bread of all and I have missed it.  

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Hope you like it Laura! Smile

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Wow, I cannot wait to try these.  I need to get some buttermilk as that's something I generally don't buy. I miss sourdough so much like you. I have made your keto buns a few times and they are excellent.

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Thank you Andi, that's great to hear! I haven't used buttermilk for at least 4 years so I know what you mean - it's not a typical keto ingredient Smile

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Might you give me an alternative to store-bought buttermilk? The country I live in at the moment doesn't sell it anywhere!

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I would think that whey may work too but I haven't tried it. You can make it from yogurt - simply search for "make whey at home" on Google Smile

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I found that adding vinegar to milk makes a very nice replacement  for buttermilk also. Back in my grain-eating days I used it ad a substitute many times in my biscuit recipe.

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That's great to know! Thanks Jen!

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4 1/2 teaspoons white vinegar, or fresh lemon juice
1 cup milk
Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle). Use as needed in a recipe, or cover and refrigerate until needed.
Read more at: www.foodnetwork.com/.../...-buttermilk-recipe.html

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This is great and so easy to make!

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