Sourdough Keto Baguettes

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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.

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 1/2 cup coconut flour). Or you can use the same amount but reduce the water by ~ 1/2 cup.

Hands-on Overall

Nutritional values (per 1 regular 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
Calories232kcal
Magnesium100mg (25%)
Potassium359mg (18%)

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

Ingredients (makes 8 regular baguettes or 16 mini baguettes)

Dry ingredients:
Wet ingredients:
  • 6 large egg whites
  • 2 large eggs
  • 3/4 cup low-fat buttermilk (180 g/ 6.5 oz) - full-fat would make them too heavy and they may not rise
  • 1/4 cup white wine vinegar or apple cider vinegar (60 ml/ 2 fl oz)
  • 1 cup lukewarm water (240 ml / 8 fl oz)
Tips:

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 coconut milk kefir recipe instead of the buttermilk: Use half of the coconut milk kefir and half water.

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!

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Instructions

  1. Preheat the oven to 180 °C/ 360 °F (fan assisted). 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! Sourdough Keto Baguettes
  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 Homemade Mayo, Easy Hollandaise Sauce or Lemon Curd. For the same reason, use low-fat (not full-fat) buttermilk. Sourdough Keto Baguettes
  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.
    Sourdough Keto Baguettes
  4. Do not over-process the dough. Using a spoon, make 8 regular or 16 mini baguettes and place them on a baking tray lined with parchment paper or a non-stick mat. They will rise, so make sure to leave some space between them. Optionally, score the baguettes diagonally and make 3-4 cuts. Sourdough Keto Baguettes
  5. Place in the oven and cook for 10 minutes. Then, reduce the temperature to 150 °C/ 300 °F and bake for another 30-45 minutes (small baguettes will take less time to cook). Sourdough Keto Baguettes
  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. Sourdough Keto Baguettes
  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! Sourdough Keto Baguettes
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (127)

I found this recipe a little confusing. You mix the dough until thick and then add another cup and a quarter of liquid which makes it like soup. But at the same time it says not to over process. I had to add more husk to get it to thicken enough to form rolls. When I first took them out of the oven they looked great, like real bread. Then they immediately fell flat and I discovered that they were still sticky inside. Baking them longer did not help at all.

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Hi Lesley, I'm sorry to hear that. I must have made this recipe a hundred times and never needed to add psyllium - are you sure you used the right amounts? It does sound like there was too much psyllium powder and the dough couldn't rise - was too dense. Or did you maybe use whole psyllium husks? That would explain why you needed to use more. It's always best to use a kitchen scale.

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So sorry to bother but I can't do dairy and the link to the dairy free option isn't working. Could you please give idea & measurement for the "dairy" part? Is really like to make these if I can 😊
Thank you so much.

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Hi Dawn, thank you for letting me know, the website has removed the recipe! I linked to my homemade coconut milk kefir (mixed with water) which can be used as an alternative. I hope this helps!

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I made these for the first time today and I am really impressed.  The recipe was clear and easy to follow.  I appreciated the extra notes, like weighing all the dry ingredients. They turned out exactly like the photos. The only thing I found, after 45mins in the oven, I cut one in half and the middle was still doughy and sticky, so I cut them all (I made mini ones) in half and put them back in the oven for another 10mins and that worked perfectly, all completely cooked and crisp.  I just made one as a salad sandwich and it was really delicious and a nice texture (which often keto bread isn't) and they also toast up perfectly.  I am definitely going to make another batch to keep in the freezer. Thanks so much for this recipe!

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Thank you Tanya! One thing that I forgot to mention is that I'm using fan assisted oven - maybe you are using conventional? In that case you'd need to add 20 C more. I'll clarify in the steps just in case!

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I am keto and looking for a sourdough 'taste' to add to my regular keto bread. I was excited when I first saw this link, but the buttermilk would make this non-keto bread - "cultured buttermilk is made with low fat milk, and thus begins and ends the fermenting process with a much higher sugar content. The finished product still has a substantial amount of lactose left behind. In fact, both original and cultured buttermilk have a similar macronutrient profile to whole milk and are thus not keto friendly foods."

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I'm not sure where that is taken from but it is incorrect in terms of being keto-friendly. This amount of buttermilk will still keep the carbs low, 4.5 g net carbs is very low and that's with the buttermilk fully included. You need to use low-fat buttermilk because otherwise the dough will become too dense. There are no "keto" or "non-keto" foods, even carrot is keto if you use the right amounts. Your carb intake is what matters when you follow a keto diet 😊

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Keto is not if it fits your macros ! It is not only about keeping carbs low , it is also about avoiding any foods with considerable glycemic load. By your logic , if i dont eat any other carbs , i can eat 4 tsp of sugar a day. It doesnt work like that. This is low carb but the buttermilk does not make it keto.
Great recipe though, hope there is a good substitute for buttermilk that is more keto compliant. Cheers!

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I find it hilarious that you use the nickname "ketopolice" as if it's a good thing. That speaks for everything. Let's not get militant because you only look silly not to mention you don't understand human biology. She never said "if it fits your macros no matter what you eat", this is a conspiracy you created in your brain. When did she suggest you eat a teaspoon of sugar? Where did you read that buttermilk is not allowed? On another blog? I thought so.

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I actually never claimed that as long as it fits your macros, you can eat anything. Comparing a small amount of cultured buttermilk to 4 teaspoons of sugar is an exaggeration to say the least.

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Could you make a traditional sourdough starter with coconut flour, would that work with the receipe or do you have a reciepe with traditional starter

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Hi Tom, I don't think that would work but I've achieved good results by culturing macadamia nuts with probiotics (recipe in my app): ketodietapp.com/

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I have made this recipe three times now and while I love the taste of the loaves, I do have a little trouble getting them to rise and brown. They come out as more of a flat bread and greyish. Whole I can slice then and have made sandwiches out of them, they look nothing like the picture. Yours look deliciously brown and fluffy. Maybe I'm doing something wrong?

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Hi Brianna, I think this is caused by the psyllium - are you using psyllium powder or whole husks which you "powder" yourself? I found that most store-bought psyllium powder makes my bread grey or even purple and really dense. The products I found were all too dense. Whenever I make my own psyllium powder by grinding whole husks, the bread is nice and fluffy.

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I don't own a stand mixer. Would a food processor or hand mixer work with this recipe? Also, have you tried baking these in small rounds to make buns rather than the bagette? Thanks for your response!

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I don't always use a stand mixer either. Hand mixer would be the next best option! You can definitely make buns instead. This recipe is actually based on a burger bun recipe: Ultimate Keto Buns

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I was looking for a sourdough bread recipe. This isn’t one. Oh well...

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You can't expect real sourdough unless you thought this way going to use grains and gluten 🙄🤷

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What can you substitute for the flax meal?

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Hi Mira, this best way to do that would be to use either of these flax-free options: Low-Carb & Paleo Bread - The Ultimate Guide

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Is there a way to incorporate a true gf sourdough starter in this bread and make it low carb but maybe not Keto friendly? I miss homemade sourdough bread and since I’m an athlete I could make something like this for my evening carb up days.

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These are Amazing! The first time I made a batch, I put hot-ish water in and large amount of fiber from the dough immediately gummed up making it inedible. The second time, I used cold water and all was well. I have froze these and take them out of the freezer as needed. let them thaw, slice and toast them and they are a fantastic whole grain tasting bread roll. Thank you so much!

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I tried the recipe but the dough did not rise properly. May I check whether the baking soda should be a tsb (like printed) or perhaps a TBS?...as in the Keto Buns
Many Thanks

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Hi Rautie, the baking soda is meant to be a "teaspoon" just like in this recipe: Ultimate Keto Buns
Do you live in high altitudes? There are some extra tips in a similar recipe: Low-Carb & Paleo Bread - The Ultimate Guide
I hope this helps!

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Is there something you can substitute for coconut flour?  I have allergies and need to sub out the coconut in all Keto recipes.

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Hi Tia, you could substitute it but I don't know the exact conversion until I try it. Generally speaking, you should use 1/3 cup of coconut flour for every 1 cup of almond flour. Plus, you'll need to reduce the amount of liquid ingredients. It might be easier to try this recipe instead: Fluffy Grain-Free Sunflower Bread

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hi, I have made this recipe several times it is the best keto bread EVER IN MY EYES! I have tried many but this one isn't eggy like the rest and tastes like whgeat bread yummy! anyways I was just made aware the buttermilk used in this recipe isn't keto friendly. will the recipe work with an alternative? what would you suggest?

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Good Morning Martina,
Kudos on this sourdough bread and your blog! My wife and I operate a food blog as well, it's not keto related but we do see a lot of photos and recipes from keto bloggers.
I just wanted to say that your keto photos and meals are most the beautiful ones I've ever seen. Usually, most of what we see is boring and unappetizing. Until I found your blog, I had no intentions of ever trying a keto diet.
After spending some time browsing your recipes last night, I am on board. I will be using your recipes to feed my family starting today. I just got from the store with a cart full of groceries with your meals in mind lol! I am excited to try out this diet and I have you to thank for the inspiration.
In closing, keep up the amazing work and delivering these wonderful dishes! Have a lovely weekend, Martina.
John

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Hi John, I'm sorry for the delayed response! Thank you so much for your kind words!

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I don't like the taste nor smell of psyllium - could xantham be a replacement? If so, what quantity? On the pack I have, it says to use 1tsp per loaf (I assume that is for a 1 litre size pan).
I would dearly love to find a bread substitute as bread is definitely my kryptonite.

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Hi Sharon, I wouldn't substitute it here - it won't work the same way. But you could try this bread that is psyllium-free: Psyllium-Free Low-Carb Bread

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Would ground flax seeds be a good replacement for the psyllium husk? Hoping to make this bread today with what I already have. Thanks!

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I'm not sure about the conversions in this particular recipe, I'd have to try it. You can skip the psyllium and try this bread: Psyllium-Free Low-Carb Bread I hope this helps!

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To address the issue of the baguettes rising, I put my whites in the blender for about 8 minutes so they had soft peaks. Mixed the 2 eggs and buttermilk separately, then after combining the dry with the eggs/buttermilk mixture I folded in the egg whites then added the water/vinegar mixture. This kept the bread a bit lighter and they rose beautifully. 😊

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Hi Jessie, thank you for your great tips, I will definitely try that next time I make them!

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Can you make these recipes printable?

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Hi Annie, there is a "print recipe" option under the recipe title. This works well if you want to safe it as PDF and we're working on a more compact, printer-friendly version.

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good attempt but this is not sourdough bread. Sourdough uses sourdough starter and need long proofing time to let the microorganism to work through and produce acid.It cannot be replace by vinegar or any thing sour. You are not getting the full benefits

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There is another recipe that uses probiotics in my KetoDiet Cookbook and in my app. This is, indeed, technically not a proper sourdough bread but the taste is quite similar.

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I don't think anyone came here expecting to see a traditional sourdough bread. After all, it says "keto" in the title...

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Hi Martina!
I made these today, but like some of the other comments mine did not rise 😞
I am mainly interested in the keto/low carb aspect (as opposed to gluten free), so would they work if I added yeast? At what stage would I add the yeast? Perhaps to the lukewarm water with a drop of stevia? Would you recommend letting them sit to proof?
Interested in your expertise as to whether this would work.
Thanks for the great website & recipes! 👍🏼 Much appreciated.
Heather 🙋

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Hi Heather, this post may explain why they didn't rise (see troubleshooting): Low-Carb & Paleo Bread - The Ultimate Guide
I still haven't experimented with yeast but I'm planning to give it a try. How about these KetoDiet Blog The results are generally better and consistent. I hope this helps!

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I have to say I didn't really believe anyone's comments about these buns till I tasted them! Wow! And they did the weirdest thing- they fluffed up after I took them out of the oven! But they are seriously yummy! I'm going to try a loaf next time because the buns will not last very long! I made mine with the coconut sourmilk and they were great. 😊 thank you for sharing such great recipes for free!

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Thank you for your kind words! I'm glad you liked them. And thanks for the tip - will try them with coconut sourmilk/ kefir next time: How To Make Coconut Milk Kefir 😊

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Hi Martina,
I just made these tonight and the flavour is wonderful! For once, I cannot taste the coconut flour. They don't really taste like sourdough to me, but they are the closest thing to a bread-like taste I have tried so far. I am sold!
The one question I have is whether they are supposed to be quite dense. Mine didn't rise like the ones in your picture - they are a bit flat. Should I have formed them differently? Unlike other comments, I did not have an issue with the moisure inside - it could be because I live at a high altitude in a dry climate, but I actually baked them less time (35 minutes) and they are lovely. Just dense and flat, so won't slice in half nicely like yours. Any ideas?

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Thank you Michelle! I suppose this could be caused by over-processing the dough - have a look at the guide at the end of this posts - I listed all issues I came across with low-carb bread: Low-Carb & Paleo Bread - The Ultimate Guide
I hope this helps!

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I have tried several low-carb "Bread" recipes & this is by far the closest to what I remember as Bread & the best tasting. Most of the other low-carb breads do not taste very nice at all but this is fabulous. I made them into dinner roll size & have used them as a side to casseroles & even had one with my bacon & egg breakfast. I am going to try to make a loaf this time, so here's hoping it turns out as good as the rolls.

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Thank you for your kind words! If you want to make a loaf, have a look at the tips at the end of this post: Low-Carb & Paleo Bread - The Ultimate Guide

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I love this recipe. I try others also, for variety, but this one is what I always come back to...😃❤️

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Thank you for your kind words! 😊

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Hello from France
For my french taste breads recipes have ALWAYS too much taste because of almond flour or coconut flour....:-((

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