Sourdough Keto Baguettes

4.7 stars, average of 1,172 ratings

By Martina Slajerova, updated May 24 2024173
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I love sourdough bread. When I switched whole foods based low-carb diet, it was the one thing I missed the most. Adapting traditional recipes for a low-carb, gluten-free diet has been quite a challenge, but I've finally perfected my sourdough keto baguettes.

This version of "sourdough" is quick and unlike typical sourdough, it doesn't require days of culturing. By using vinegar and buttermilk, I've recreated that typical sourdough taste we all love. Compared to other keto breads, I also had to tweak the cooking temperature and time to avoid burning, possibly due to the buttermilk.

This isn't my first sourdough recipe. I created plenty more keto bread recipes for the KetoDiet App (you can get 25% off by using this link) and my 10 cookbooks.

In the following sections, I'll walk you through the ingredients and method for making these keto baguettes, share some handy tips and substitutions, troubleshoot common issues, and suggest other recipes you'll LOVE.

The Role of Each Ingredient in Keto Sourdough Bread

Each ingredient in these sourdough keto baguettes has a specific purpose, working together to create a delicious, low-carb bread that mimics the texture and taste of traditional sourdough. Here's a breakdown of why we use each component:

Almond Flour: This is the base of our keto baguettes, providing a rich, nutty flavor and a sturdy structure without the carbs found in traditional flour.
Psyllium Husks: Used for its ability to absorb moisture and create a chewy texture, similar to traditional bread. It also adds fiber, which is essential in a keto diet.
Coconut Flour: Adds density and helps balance the moisture content. Coconut flour is highly absorbent, so it’s crucial for achieving the right texture.
Flax Meal: Adds a more rustic flavor and works as a binding agent, helping the dough hold together.
Baking Soda: Acts as a leavening agent, helping the baguettes rise and become fluffy.
Sea Salt: Enhances the overall flavor of the bread.
Egg Whites and Eggs: The eggs provide structure and help the bread rise. Using mostly egg whites prevents the bread from becoming too dense.
Low-Fat Buttermilk or Kefir: Adds moisture and a tangy flavor, mimicking the taste of traditional sourdough. For a dairy-free option, coconut milk kefir can be used.
Vinegar: Combined with baking soda, vinegar acts as a leavening agent. It also contributes to the sourdough flavor without needing days of fermentation.
Lukewarm Water: Helps to activate the psyllium husks and create the right dough consistency.

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Recipe Tips & Swaps

Making the perfect keto sourdough baguettes can be easy with a few practical tips and swaps:

Measuring: Use a kitchen scale to measure all dry ingredients accurately. Using cups can lead to inconsistencies, especially with ingredients like psyllium husks and flax meal. Why does that happen? Some products may be ground finer and more dense than others.
Egg Whites: Use mostly egg whites to ensure the bread rises properly. Too many egg yolks can make the bread dense. For the same reason, use low-fat (not full-fat) buttermilk. Don't waste the egg yolks though! Use them for making Homemade Mayo, Easy Hollandaise Sauce or Lemon Curd.
Psyllium Husk Preparation: Always use powdered psyllium husks. Whole husks can lead to a coarse texture. Powder them yourself using a coffee grinder or food processor for the best results. Also note that psyllium absorbs lots of water. When baking with psyllium, you must remember to drink enough water throughout the day to prevent constipation!
Texture Adjustment: Psyllium can make the bread slightly moist. If needed, cut the baguettes in half and toast them before serving to reduce moisture.

Ingredient Swaps

Can't have dairy, nuts or psyllium? Here are some allergy-free tips!

Dairy-Free: Substitute low-fat buttermilk or kefir with coconut milk kefir for a dairy-free option. Try this coconut milk kefir recipe!
Nut-Free: Replace almond flour with an equal amount of ground sunflower seeds. Alternatively, check out these Nut-Free Keto Buns which use sesame seeds flour. For a sourdough version, use the wet ingredients in this recipe and skip the cream of tartar.
Psyllium-Free: Check out this Psyllium-Free Low-Carb Bread. For a sourdough version, use the wet ingredients in this recipe and skip the cream of tartar.

High-Altitude Baking Adjustments

Baking at high altitudes can impact your keto sourdough baguettes in several ways, typically causing faster rising, dryness, and texture changes. To address these issues:

Adjust Leavening: Reduce the amount of baking soda slightly to prevent over-rising. Consider baking at a slightly higher temperature for a shorter time to help the bread set more quickly.
Increase Moisture: Add an extra tablespoon or two of water or buttermilk/kefir to keep the dough moist. You can also add an extra egg white or a bit more fat to maintain moisture and structure.
Monitor Baking Time: Keep a close eye on the bread and check for doneness a few minutes earlier than the recipe suggests, as baking times may be shorter. The rule of thumb is to increase your oven temperature by 15-30F and start checking the bread after 25 minutes for small, or 35 minutes for large baguettes, instead of 30 minutes for small and 45 minutes for large baguettes.

How Long Can I Store this Keto Bread?

Store the baguettes at room temperature if you plan to consume them within a couple of days. For longer storage, freeze the baguettes for up to three months. Thaw them at room temperature or reheat directly from frozen.

Homemade Keto Bread Troubleshooting

Even with the best techniques, sometimes things can go wrong when baking keto sourdough baguettes. Here are some common issues and how to troubleshoot them:

1. Hollow Bread with Large Air Pockets

Cause: Using lukewarm water can slow down the raising effect of baking soda, leading to air pockets. Also, over-mixing can contribute to an uneven texture with large air pockets with dense parts. Finally, using whole psyllium powder is not recommended.
Solution: Ensure your water is the right temperature and avoid over-processing the dough. If you're experiencing hollow insides, try using boiling water instead of lukewarm.

2. Dense or Heavy Bread

Cause: The wrong type of psyllium powder. This can happen if your psyllium husk powder is too fine or if you over-process the dough.
Solution: Always powder whole psyllium husks yourself to avoid overly fine powder. Use a coffee grinder or a food processor to powder them first. Also, mix the dough just until combined, as over-mixing can make it dense.

I've baked dozens of keto breads and I made all of them using whole psyllium husks that I powdered myself. Ready-made psyllium husk powder is often too fine and makes any keto bread too dense, flat and heavy. Sometimes the bread would also get a purple hue!

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3. Bread Burns Easily

Cause: The buttermilk or kefir in the recipe can cause the bread to burn more easily.
Solution: Make sure you use the correct temperature and time. This will also depend on the oven and altitude. If your baguettes are prone to burning, lower the temperature slightly and extend the baking time. Also, loosely covering the baguettes with a baking foil or parchment paper will prevent the tops from browning too fast.

4. Moist Texture

Cause: Psyllium husk retains moisture, leading to a slightly wet texture.
Solution: Cut the baguettes in half and toast them before serving to reduce moisture. Ensure you're using the correct amount of psyllium husk powder.

5. Purple Hue

Cause: Some brands of ready-made psyllium husk powder can sometimes cause these issues.
Solution: Always use freshly powdered whole psyllium husks.

6. Ammonia-like Aftertaste

Cause: Rancid nut and seed flour, especially flax meal, will cause a fishy, off-smelling odor and taste.
Solution: Check your flax meal for freshness before use. Always store your nut and seed flours in the fridge or freezer.

7. Bread Doesn't Rise

Cause: Too many egg yolks can prevent the bread from rising. Also, over-processing can lead to a flat bread.
Solution: Do not swap the egg whites with whole eggs. The egg whites help the bread rise while keeping it light. Also, mix the dough just until combined, as over-mixing can make it dense.

By following these troubleshooting tips, you can overcome common issues and achieve the perfect keto sourdough baguettes every time.

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Keto Bread Recipes You Will Love

The Perfect Keto Loaf (troubleshooting at the end of the post).
The original Ultimate Keto Buns - my sourdough keto baguettes are based on this all-time favorite recipe, without the garlic powder, onion powder, sesame seeds and cream of tartar.
Nut-free Keto Buns made with flax meal and coconut flour.
Psyllium-Free Keto Buns are made with flax meal, almond flour and coconut flour.
Fluffy Nut-Free Keto Sunflower Bread made with flax meal and sunflower seeds and without coconut flour.
The Best Low-Carb Yeast Bread has all of the flavor of a traditional yeast bread with none of the carbs and gluten!
Multipurpose Keto Bread is flax-free for a more neutral, less rustic taste. It uses coconut flour and sesame seed flour.
And plenty more low-carb, keto and gluten-free bread recipes!

0 days, 0 hours, 45 minutes

Hands-on 10-15 minutes Overall 1 hour

Serving size 1 regular baguette

Allergy information for Sourdough Keto Baguettes

✔ Gluten free

✔ Nightshade free

✔ Pork free

✔ Avocado free

✔ Fish free

✔ Shellfish free

✔ Beef free

Pescatarian

Vegetarian

Nutritional values (per 1 regular baguette)

Net carbs4.5 grams

Protein12.2 grams

Fat16.4 grams

Calories232 kcal

Calories from carbs 8%, protein 23%, fat 69%

Total carbs14.1 gramsFiber9.6 gramsSugars2.8 gramsSaturated fat2.7 gramsSodium538 mg(23% RDA)Magnesium100 mg(25% RDA)Potassium360 mg(18% EMR)

Ingredients (makes 8 regular baguettes or 16 mini baguettes)

Dry ingredients:

1 ¹/₂ cup almond flour (150 g/ 5.3 oz)
²/₃ cup psyllium husks - will be powdered, will make about ¹/₃ cup psyllium husk powder (40 g/ 1.4 oz)
¹/₂ cup coconut flour (60 g/ 2.1 oz)
¹/₂ packed cup flax meal (75 g/ 2.6 oz)
1 tsp baking soda
1 tsp sea salt

Wet ingredients:

6 large egg whites
2 large eggs
³/₄ cup low-fat buttermilk or kefir (180 g/ 6.5 oz) - or coconut milk kefir for dairy-free
¹/₄ cup white wine vinegar or apple cider vinegar (60 ml/ 2 fl oz)
1 cup lukewarm water (240 ml/ 8 fl oz)

Instructions

Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). 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).
In a separate bowl, mix the eggs, egg whites and buttermilk (or use coconut milk kefir for dairy-free).
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.
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.
Place in the oven and cook for 10 minutes. Then, reduce the temperature to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional) and bake for another 30-45 minutes (small baguettes will take less time to cook).
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.
Enjoy just like regular baguettes! 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
Step by Step

★★★★★★★★★★

4.7 stars, average of 1,172 ratings

The best low-carb, gluten-free & grain-free bread that tastes like sourdough. No sugar, no flour, no yeast and no fermentation needed!

Hands on15m

Overall1h

Servings8

Calories232 kcal

Pin it

Ingredients

1 ¹/₂ cup almond flour (150 g/ 5.3 oz)
²/₃ cup psyllium husks - will be powdered, will make about ¹/₃ cup psyllium husk powder (40 g/ 1.4 oz)
¹/₂ cup coconut flour (60 g/ 2.1 oz)
¹/₂ packed cup flax meal (75 g/ 2.6 oz)
1 tsp baking soda
1 tsp sea salt
6 large egg whites
2 large eggs
³/₄ cup low-fat buttermilk or kefir (180 g/ 6.5 oz) - or coconut milk kefir for dairy-free
¹/₄ cup white wine vinegar or apple cider vinegar (60 ml/ 2 fl oz)
1 cup lukewarm water (240 ml/ 8 fl oz)

Instructions

Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). 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).
In a separate bowl, mix the eggs, egg whites and buttermilk (or use coconut milk kefir for dairy-free).
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.
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.
Place in the oven and cook for 10 minutes. Then, reduce the temperature to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional) and bake for another 30-45 minutes (small baguettes will take less time to cook).
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.
Enjoy just like regular baguettes! 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.

Nutrition (per 1 regular baguette)

Calories232kcal

Net Carbs4.5g

Carbohydrates14.1g

Protein12.2g

Fat16.4g

Saturated Fat2.7g

Fiber9.6g

Sugar2.8g

Sodium538mg

Magnesium100mg

Potassium360mg

Detailed nutritional breakdown (per 1 regular baguette)

Net carbs	Protein	Fat	Calories
Total per 1 regular baguette
4.5 g	12.2 g	16.4 g	232 kcal
Almond flour (blanched ground almonds, almond meal)
1.6 g	4 g	9.8 g	111 kcal
Psyllium husk powder
0.5 g	0.2 g	0 g	3 kcal
Coconut flour, organic
0.8 g	1.3 g	1.1 g	28 kcal
Flaxmeal (flax meal), ground flaxseed
0.1 g	1.7 g	4 g	50 kcal
Baking soda, raising agent (bicarbonate of soda)
0 g	0 g	0 g	0 kcal
Salt, pink Himalayan rock salt
0 g	0 g	0 g	0 kcal
Egg white, fresh
0.2 g	2.7 g	0 g	13 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g	1.6 g	1.2 g	18 kcal
Milk, buttermilk, fluid, cultured, lowfat
1.1 g	0.8 g	0.2 g	9 kcal
Wine vinegar
0 g	0 g	0 g	1 kcal
Water, still
0 g	0 g	0 g	0 kcal

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Karen K 26 days ago # Reply

I am a big fan of Maria's Psyllium Buns classic bun (with coconut flour, psyllium and almond flour) recipe, so I had most of the ingredients for these Sourdough Baguettes from KetoDietApp. I just needed to get buttermilk and ground flax meal. I tried them today and was surprised on how light they were and that they were not stringy in the middle and wet. Everything turned out great and I sliced them still warm and toasted them lightly. I will definitely make them again. The discussion about the psyllium husk vs psyllium husk powder finally helped me understand the difference and figure out which I had! I will now always grind the husks myself, I really think it made a difference.

Martina @ KetoDiet 24 days ago # Reply

Thank you for the lovely feedback! I'm glad you enjoyed! 😊

Naseebah one year ago # Reply

Hi.
Do I have to use honeyville almond flour ? What about Bob’s Red Mill ? And how about Bob’s Red Mill for the coconut flour or do I have to use the same one you used ?
Many thanks

Martina @ KetoDiet one year ago # Reply

Hi, I don't have these because I live in the UK but I do use fine almond flour. The options you listed should be fine (as I conformed with my followers).

Barry 2 years ago # Reply

Hi,
   I tasted sourdough pizza at a restaurant a few weeks ago and loved it. I wanted to try to reproduce it keto-style by combining your sourdough baguette recipe and your thin keto pizza crust recipe.
   My results have been ok except the 'sourdough' taste doesn't come through as strong as I'd like, especially after toppings are put on. I am thinking of adding more buttermilk and apple cider in place of water to the mixture. And also wondering if I can replace the coconut flour by adding more almond flour.
   Does it seem like I am on the right track, or have I reached the limit as to how strong I can make the 'sourdough' flavor, in your opinion? Btw I enjoy both recipes as they are very good.
   TIA.

Martina @ KetoDiet 2 years ago # Reply

Thank you Barry! I think that a little more vinegar would be a safer option as you don'y want too much liquid and you'll only need 1-2 more tablespoons. Experimenting with different flours may also help. Just remember that coconut flour is more absorbent than almond flour so you'll need more almond flour and possibly less liquid ingredients. When you see the batter you will know if it needs more almond flour and you could always add a little more.

Debra 3 years ago # Reply

I’m interested in making keto, or just healthier, low carb sourdough bread. I also love nuts and seeds and wondered if and when and what could be added to this recipe.

Martina @ KetoDiet 3 years ago # Reply

A seed topping would be delicious - sunflower seeds, poppy seeds and/or spices like caraway seeds would all be great options. Walnuts added directly to the dough will be delicious too.

Lisa 3 years ago # Reply

Do you think sour cream would work in place of buttermilk? 3/4 cup also?

Martina @ KetoDiet (https://ketodietapp.com/) 3 years ago # Reply

I would try using the same amount and only if the mixture is too dry, add about 1/4 cup more water.

Richard 3 years ago # Reply

Hope this doesn't double post. Didn't post for a few days.
Greetings. Hope you're doing well. Greatly appreciate your hard work and willingness to share your recipes. Having been diagnosed with Type 2 diabetes a little over a year ago, along with exercise, I have greatly changed my nutrition to one that I would say is a "weak" keto style. Definitely under 50 carbs over a 24 hour period and normally under 30 daily. Keto recipes have been a God-send for me and hopefully others. My diabetes is under great control now and so much so, I no longer take any meds for it. People like you have been very helpful. Can't thank you enough.
I've been teaching myself to cook in the past several months and have enjoyed more successes than disasters. Days ago I baked my first bread (keto) and someone was looking out for me. Though a bit bland, it actually turned out very well. I believe I can "excite" it a little without going stupid with it.
I'll soon be trying this recipe with perhaps a substitute or two like ACV for buttermilk. BTW, I didn't realize the characteristic of a moist bread when using psyllium husk powder. As you suggested as a work around, tonight I just happened to have taken one of my keto rolls, split it a toasted it. Though it only had something along the lines of a lower half slightly gummy core, the toaster oven took care of that. For context, those roll (6 per recipe) were probably very near a solid 2" in diameter (flat bottom). Topped the toasted surfaces with garlic / chive cream cheese. Not bad. Had them with a slow-cooked pot roast with baby carrots, turnips, radishes. Thickened some of the juices with xanthan gum and made a very nice thickened gravy. What a ramble.
Lol. I do have a question though. As I read all comments, I saw a few issues with a "soupy" mix. Granted I know nothing about baking, but I have an assumption. Enlighten me please. I reckon I just assumed if scratch bread is being made, regardless of the kind of bread it might be, the moisture content of the mix is constant in the world of bread making. Kind of a Play-Doh consistency. No?
Anyhow, I was researching if there was such a thing as keto sourdough bread. After viewing a few recipes, I landed here and am glad I did.
When I make this soon, I'll try and return and post the results.
Thank you,
Richard

Thank you so much for sharing this with us Richard. Yes, the dough should be thick & sticky, definitely not soupy. Runny dough (or batter) is more common for cakes. If anyone had a soupy dough issue, they'd have to use too much liquids (for example larger eggs than recommended) and/or not enough dry ingredients (usually down to not weighing them). Psyllium, flax meal and coconut flour are the most absorbent ingredients so they would be the ones I'd definitely weigh as well as almond flour. I always recommend weighing dry ingredients that are used in larger amounts than a teaspoon because different products could have different densities and a cup of flax may not always weigh the same. I hope you like this bread once you make it!

Patricia 3 years ago # Reply

Really good! The apple cider vinegar was too strong for me so I use lemon juice. I also use powdered buttermilk.
I weigh or measure the dry into the stand mixer bowl, stir to combine then dump all of the wet on top and beat it until it's nice and fluffy.
I then scoop an 8th of the batter with my hands, gently roll it into an oblongish ball and plop them on the silpat. Makes happy sandwiches.

Thank you so much for the tips Patricia, I'm glad you enjoyed!

Belle 4 years ago # Reply

Can the buttermilk be omitted?

Martina @ KetoDiet 4 years ago # Reply

Hi Belle, you could use more water instead (or almond milk) and add a bit more vinegar for flavour (maybe 1 tbsp).

Terri 4 years ago # Reply

Just made this recipe, and well I wish I could have attached a picture. The bread did not rise. They look like a granola bar. They do have a good flavor, and all would have been perfect if they had just puffed up. Not sure how I can slice these to make sandwiches. So sad.

That must be the psyllium - I suppose you used psyllium powder? I'm sorry this happened to you Terri! I have an image here that may help: The Best Low-Carb Yeast Bread
I couldn't figure out why this was happening to some people until I bought the wrong psyllium myself. Have a look at what I wrote about it - I will also include it here.

Judy 4 years ago # Reply

Oh yes, and made my own buttermilk with 1 tbsp of Apple cider vinegar , 1/2 cup of HWC. and half a cup of almond milk 😊

Hi there, I just made this recipe and made them into buns instead... I have to say this is the best recipe I've tried yet! they came out perfect! And if you didn't know the difference, you would think that they were any store bought wholewheat buns! I have made so many different breads and buns being on Keto, and can not stand the flavor, not these! Thank you sooo much for this wonderful recipe!
Judy

Thank you so much Judy! And thank you for the homemade buttermilk suggestion ❤

JL 5 years ago # Reply

I can't do buttermilk. DO you think this recipe would work with 2% milk, with a bit of vinegar added?
I'm trying to think of a lower-carb alternative that would still give that flavour.

Martina @ KetoDiet 5 years ago # Reply

You could use coconut milk kefir (see options listed as alternatives) or use full-fat milk with some vinegar or lemon juice (full-fat is ok as an alternative, it's 3-4% fat). Even if you use milk, it won't have a significant impact on the carb count.

Arthur (http://healthydadathome.com/) 5 years ago # Reply

Absolutely a fantastic recipe - thank you for sharing! I made meatball subs with these, as one of the other commenters did. This bread is so soft and perfect for a baked sandwich. This recipe is going in my low carb treasure chest, and I will definitely be sharing on my blog! Thank you Martina, you are a kitchen wizard!

Thank you so much Arthur, I'm glad you enjoyed! ❤

Meg 5 years ago # Reply

This looks like a great 'bread' recipe, or even a nice 'loaf' but it most certainly isn't sourdough!!!
The sour flavor comes from fermentation not vinegar! You shouldn't call it sourdough, it's misleading.

Dear Meg, in that case we shouldn't call this a "bread" because there is no "real" flour used. Same would apply to almost anything made low-carb.

Kelly 5 years ago # Reply

I think you are missing the point. Why would anyone think there is actual fermentation? For the same reason I never expected wheat flour in this recipe. Cauliflower rice is not rice but it's great for keto. Zucchini noodles are not pasta but I love them anyway. I think the description was quite clear and I do not feel misled.

billy 4 years ago # Reply

I agree that this is not a sourdough as sourdough implies that you are using a starter and that it is leavened by natural yeast. It may have a nice sour flavor, but a sourdough it isn't. And yeah, i get that you're using the term "bread" loosely too but this recipe is way more of a "bread" than it is a sourdough.

Wendy 5 years ago # Reply

Made this per instructions (weighed all dry ingredients) and they came out perfect. A great low carb bread! My only feedback is that it did not taste like sourdough bread. It tasted like one of the better low carb breads I’ve made. I will definitely make again. Thank you!

Thank you! I'm still working on "the perfect" sourdough bread recipe - I'm getting close! 😊

Jim Doukakis 5 years ago # Reply

I have made these but after removing from oven they all fell flat. Flavor is great but I have flat bread. Any idea why I must have done wrong?

Hi Jim, it looks like the dough may have been over-processed or there was too much baking soda. Check out the troubleshooting part in this recipe: The Best Low-Carb & Paleo Bread - The Ultimate Guide I hope this helps!

Debra Sabadin 5 years ago # Reply

I am unable to print any of the recipes, since this site was updated. I'm using an HP, if anyone can help me.

Hi Debra, the "print" option is right below the list of ingredients. There was no update recently apart from a few minor ones but nothing that should affect printing. Could it be your printer?

Paul Land 5 years ago # Reply

Delicious. Can I make this into a Loaf using a bread pan?

Hi Paul, you can! Here's a guide: The Best Low-Carb & Paleo Bread - The Ultimate Guide

Jenn 5 years ago # Reply

This recipe was easy to follow and the buns were great. I used them for meatball subs, it was a real treat. I am going to make these again to keep in the freezer so that I have them on hand.

Thank you Jenn, I'm glad you enjoyed!

Vanessa Dehart 5 years ago # Reply

will this work as a large loaf?
will this work with 2% milk?
what replacements can i use for the husk?

Hi Vanessa, yes these will work as a loaf too. You can find some more tips here - they apply to all keto bread recipes: The Best Low-Carb & Paleo Bread - The Ultimate Guide
I wouldn't use milk because it wouldn't result in the same effect (you need something sour so full-fat yogurt mixed with some full-fat milk can be a good alternative. There are extra carbs but they will be negligible.

Lesley 5 years ago # Reply

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.

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.

Malorie 5 years ago # Reply

I had this same issue. I weighed all of the ingredients, I used psyllium husk powder (not whole husks) and the “dough” was so wet upon adding 1 cup of water it did not come together. I still attempted to bake it and got flat disks instead of rolls. I have now attempted twice and am super perplexed.

Hi Malorie, I think I figured it out. It's the psyllium powder - to be more specific it's some of the brands. A friend of mine gave me two packs of psyllium powder and even before I used it I noticed it looks different. It was very fine and very dense. It made my bread dark and it didn't rise at all. I'm planning to share my thoughts in a post devoted to psyllium and share photos to make sure people get the right type of psyllium.

Natalia 5 years ago # Reply

I had the same problem. I use NOW foods psyllium husk powder - the dough is too liquid after adding the specified amount of water. So despite advising against it, I add less water (a bit more than half a cup) - just enough so it looks just like in the photographs.
The result is very good, but stll a bit flat. Turns out better and better every time though.
Perhaps I should wait for the post about psyllium)

Hi Natalia, I ALWAYS have great results with whole psyllium husks that I "powder" in a food processor or a coffee grinder. You may want to try that in the meantime 😊

Dawn 6 years ago # Reply

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.

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!

Tanya Circosta 6 years ago # Reply

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!

Martina @ KetoDiet 6 years ago # Reply

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!

Lee Roderick 6 years ago # Reply

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."

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 😊

ketopolice 6 years ago # Reply

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!

Carol 5 years ago # Reply

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.

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.

Debs 5 years ago # Reply

Instead of using buttermilk you can mix unsweetened almond milk with lemon juice or apple cider vinegar and leave for 5 minutes. From memory the ratio is 1 cup of almond milk to 2 tablespoons of lemon juice or ACV. That is what I used instead of buttermilk and it worked a treat.

Tom 6 years ago # Reply

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

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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Brianna 6 years ago # Reply

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?

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.

ROXANNE RICHARDS 6 years ago # Reply

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!

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

Jandee 6 years ago # Reply

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

grace 6 years ago # Reply

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

Mira 6 years ago # Reply

What can you substitute for the flax meal?

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

Monica 6 years ago # Reply

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.

Banandee 6 years ago # Reply

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!

Rautie 6 years ago # Reply

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

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: The Best Low-Carb & Paleo Bread - The Ultimate Guide
I hope this helps!

Tia 6 years ago # Reply

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

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 Nut-Free Keto Sunflower Bread

ciera 6 years ago # Reply

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?

Johnathan (http://www.berlyskitchen.com/) 7 years ago # Reply

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

Martina @ KetoDiet 7 years ago # Reply

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

Sharon Wilson 7 years ago # Reply

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.

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

Susu (http://www.pinchofpurpose.wordpress.com/) 7 years ago # Reply

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

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!

Jessie 7 years ago # Reply

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. 😊

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

Annie 7 years ago # Reply

Can you make these recipes printable?

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.

james 7 years ago # Reply

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

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.

Lindsay 6 years ago # Reply

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

Heather 7 years ago # Reply

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 🙋

Hi Heather, this post may explain why they didn't rise (see troubleshooting): The Best 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!

Suparna 7 years ago # Reply

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!

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 😊

Michelle K 7 years ago # Reply

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?

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: The Best Low-Carb & Paleo Bread - The Ultimate Guide
I hope this helps!

Anne 7 years ago # Reply

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.

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: The Best Low-Carb & Paleo Bread - The Ultimate Guide

Nanabella 7 years ago # Reply

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

Thank you for your kind words! 😊

Curvy-fanny 7 years ago # Reply

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

Grant 7 years ago # Reply

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

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

Bridget HALL 8 years ago # Reply

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

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).

Susan 8 years ago # Reply

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?

Martina @ KetoDiet 8 years ago # Reply

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: Bread Recipes
This is the most similar recipe: Nut-Free Keto Buns (it uses sesame flour).

You could probably get by with a very sturdy wire wisk...

Kali 8 years ago # Reply

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!

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).

IsabelleL 8 years ago # Reply

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 !!!

I think was likely the ingredients that you used? Mine was never liquid (actually any of the bread recipes: Bread Recipes). Psyllium, flax and coconut flour are very absorbent so I'd think that it's one of these ingredients that may be different?

Amber 8 years ago # Reply

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

Yes, you can - here's a guide on keto bread: The Best Low-Carb & Paleo Bread - The Ultimate Guide

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Farzana 8 years ago # Reply

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?

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 😊

Mildred Mitchell 8 years ago # Reply

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

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

Jen 8 years ago # Reply

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!

Thank you so much for your kind words! 😊

Charlotte 8 years ago # Reply

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

vanessa 8 years ago # Reply

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.

Awesome! I'm glad you liked them 😊

Maribel Tirona 8 years ago # Reply

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!

Thank you so much! I really appreciate that 😊

Jo 8 years ago # Reply

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

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 😊

Kate 8 years ago # Reply

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!!

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 😊

Will 8 years ago # Reply

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

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

Christine 8 years ago # Reply

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

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.

adrian 8 years ago # Reply

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.

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. 😊

Sharon Day 8 years ago # Reply

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!!!

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

Barbara Chase 8 years ago # Reply

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!

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

Amanda Richardson 8 years ago # Reply

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 ?

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!

Sarah 9 years ago # Reply

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

Martina @ KetoDiet 9 years ago # Reply

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!

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)

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 😊

Jeanne 8 years ago # Reply

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!

Thanks for the great tips Jeanne!

Kris 9 years ago # Reply

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!!

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!

Wendy 9 years ago # Reply

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!

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!

Maria 9 years ago # Reply

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 😞( ughhhh

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?

Scottie 9 years ago # Reply

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.

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?

Tracy 9 years ago # Reply

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

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.

Marie-Hélène Paillard 9 years ago # Reply

Can these be frozen for storage ?

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

Carrye 9 years ago # Reply

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: http://www.glutenfreegigi.com/dairy-free-buttermilk-substitute-for-baking/. We'll see how it turns out!

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

Nancy 8 years ago # Reply

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.

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.

Jasmine 9 years ago # Reply

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

Amy 9 years ago # Reply

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 😉

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

Laura Lee Kannard 9 years ago # Reply

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

Hope you like it Laura! 😊

Andi 9 years ago # Reply

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.

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 😊

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sissi 9 years ago # Reply

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

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 😊

Jennifer Houck 9 years ago # Reply

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.

That's great to know! Thanks Jen!

Nancy Wardlow 9 years ago # Reply

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: http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-buttermilk-recipe.html

This is great and so easy to make!

Sourdough Keto Baguettes

The Role of Each Ingredient in Keto Sourdough Bread

Recipe Tips & Swaps

Ingredient Swaps

High-Altitude Baking Adjustments

How Long Can I Store this Keto Bread?

Homemade Keto Bread Troubleshooting

1. Hollow Bread with Large Air Pockets

2. Dense or Heavy Bread

3. Bread Burns Easily

4. Moist Texture

5. Purple Hue

6. Ammonia-like Aftertaste

7. Bread Doesn't Rise

Keto Bread Recipes You Will Love

Hands-on 10-15 minutes Overall 1 hour

Allergy information for Sourdough Keto Baguettes

Nutritional values (per 1 regular baguette)

Ingredients (makes 8 regular baguettes or 16 mini baguettes)

Dry ingredients:

Wet ingredients:

Instructions

Sourdough Keto Baguettes
Step by Step

Ingredients

Instructions

Nutrition (per 1 regular baguette)

Detailed nutritional breakdown (per 1 regular baguette)

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Comments (173)

The Role of Each Ingredient in Keto Sourdough Bread

Recipe Tips & Swaps

Ingredient Swaps

High-Altitude Baking Adjustments

How Long Can I Store this Keto Bread?

Homemade Keto Bread Troubleshooting

1. Hollow Bread with Large Air Pockets

2. Dense or Heavy Bread

3. Bread Burns Easily

4. Moist Texture

5. Purple Hue

6. Ammonia-like Aftertaste

7. Bread Doesn't Rise

Keto Bread Recipes You Will Love

Hands-on 10-15 minutes Overall 1 hour

Allergy information for Sourdough Keto Baguettes

Nutritional values (per 1 regular baguette)

Ingredients (makes 8 regular baguettes or 16 mini baguettes)

Dry ingredients:

Wet ingredients:

Instructions

Sourdough Keto Baguettes Step by Step

Ingredients

Instructions

Nutrition (per 1 regular baguette)

Detailed nutritional breakdown (per 1 regular baguette)

Related Posts

Leave a comment or review

Comments (173)

Sourdough Keto Baguettes
Step by Step