Sourdough Keto Baguettes

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Sourdough Keto BaguettesPin recipeFollow us 121.6k

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.

Troubleshooting, tips & allergy-free options:
  • 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.
  • 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!
  • Do not use whole psyllium husks. If you can't 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. As I personally experienced and base don feedback, some brands of psyllium hush powder are not suitable for making bread as they are too dense and make the bread too flat/dense.

Hands-on Overall

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:
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)

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).
    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

Ingredient nutritional breakdown (per 1 regular baguette)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
1.6 g4 g9.8 g111 kcal
Psyllium husk powder
0.5 g0.2 g0 g3 kcal
Coconut flour, organic
0.8 g1.3 g1.1 g28 kcal
Flaxmeal (flax meal), ground flaxseed
0.1 g1.7 g4 g50 kcal
Baking soda, raising agent (bicarbonate of soda)
0 g0 g0 g0 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Egg white, fresh
0.2 g2.7 g0 g13 kcal
Eggs, free-range or organic
0.1 g1.6 g1.2 g18 kcal
Milk, buttermilk, fluid, cultured, lowfat
1.1 g0.8 g0.2 g9 kcal
Wine vinegar
0 g0 g0 g1 kcal
Water, still
0 g0 g0 g0 kcal
Total per 1 regular baguette
4.5 g12.2 g16.4 g232 kcal
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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 (147)

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.

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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.

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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.

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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!

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

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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?

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

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

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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?

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

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

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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.

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Thank you Jenn, I'm glad you enjoyed!

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

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Hi Vanessa, yes these will work as a loaf too. You can find some more tips here - they apply to all keto bread recipes: 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.

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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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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.

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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.

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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)

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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 😊

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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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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.  

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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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