Sourdough Keto Baguettes


Step 1Preheat 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).

Step 2In a separate bowl, mix the eggs, egg whites and buttermilk (or use coconut milk kefir for dairy-free).

Step 3Add the egg mixture and process well using a mixer until the dough is thick. Add vinegar and lukewarm water and process until well combined.

Step 4Do 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.

Step 5Place 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).

Step 6Remove 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.

Step 7Enjoy 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.