If you miss the comfort of bread while eating low-carb, this Keto Almond Flour Baguette will hit the spot. It has a crisp, golden exterior and a soft, airy interior, with a subtle nutty flavor that pairs well with butter, cheese, or a hearty bowl of soup. It’s quick to make, uses easy-to-find ingredients, and doesn’t require yeast or hours of proofing.
Whether you’re new to keto baking or a seasoned home cook, this is a reliable recipe you’ll come back to again and again.
What Makes This Special
This baguette trades wheat for almond flour, so it’s naturally grain-free and gluten-free. A small amount of psyllium husk helps mimic the chew of traditional bread, while baking powder gives it lift. You still get that familiar crusty edge without the carbs and sugar that come with regular baguettes.
It’s perfect for sandwiches, toast, crostini, or alongside eggs at breakfast. Best of all, it comes together fast, so you can have fresh warm bread on the table without fuss.
Shopping List
- Almond flour (fine, blanched)
- Psyllium husk powder (finely ground)
- Baking powder (aluminum-free if possible)
- Eggs (room temperature)
- Apple cider vinegar
- Warm water
- Olive oil (or melted butter)
- Salt
- Optional toppings: sesame seeds, poppy seeds, everything seasoning, coarse salt
- Optional aromatics: garlic powder, onion powder, dried herbs
How to Make It
- Preheat the oven: Set to 375°F (190°C). Line a baking sheet with parchment.
If you have a baguette tray, line that instead.
- Mix dry ingredients: In a bowl, whisk 2 cups fine almond flour, 2 tablespoons psyllium husk powder, 2 teaspoons baking powder, and 1 teaspoon salt until evenly combined. Break up any clumps.
- Whisk wet ingredients: In another bowl, beat 3 large eggs with 1 tablespoon apple cider vinegar and 2 tablespoons olive oil. Add 1/2 cup warm water and whisk until smooth.
- Combine: Pour wet into dry.
Stir with a spatula until a soft dough forms. If it feels dry, add 1–2 tablespoons more warm water. The dough should be pliable and slightly tacky, not runny.
- Rest briefly: Let the dough sit for 5 minutes.
Psyllium absorbs moisture and firms up the dough, making it easier to shape.
- Shape the baguette: Lightly oil your hands. Place the dough on the parchment and shape into a long, even log about 12–14 inches (30–35 cm) long. Smooth cracks as you go.
For two smaller baguettes, split the dough in half and shape two shorter logs.
- Score the top: With a sharp knife, make 4–5 diagonal slashes across the surface. This helps control expansion and gives a classic look.
- Add toppings (optional): Brush lightly with water or oil and sprinkle sesame or poppy seeds. Press gently so they stick.
- Bake: Place the tray in the center of the oven.
Bake 25–35 minutes, depending on size, until the baguette is golden brown and firm to the touch. The internal temperature should reach about 200°F (93°C) for best texture.
- Cool: Let it cool on a rack for at least 15 minutes before slicing. This helps the crumb set and prevents crumbling.
- Serve: Slice with a serrated knife.
Enjoy warm with butter, use for bruschetta, or make a low-carb sandwich.
Keeping It Fresh
For short-term storage, keep the cooled baguette in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate in a sealed bag for up to 5 days. It also freezes well: slice, wrap tightly, and freeze for up to 2 months.
Reheat slices in a toaster or 350°F (175°C) oven for 5–8 minutes to revive the crust.
Why This is Good for You
- Low in carbs: Almond flour keeps net carbs down, making it friendly for keto and low-carb plans.
- Healthy fats: Almonds and olive oil deliver monounsaturated fats that support steady energy.
- Gluten-free: No wheat or gluten, which can be helpful for sensitivities.
- Fiber support: Psyllium adds fiber, which helps fullness and digestive health.
- Protein boost: Eggs and almonds add a modest amount of protein per slice.
What Not to Do
- Don’t skip the psyllium: It provides structure and chew. Without it, the bread may turn out crumbly.
- Don’t use coarse almond meal: Choose fine, blanched almond flour for a lighter crumb and better rise.
- Don’t overbake: Too long in the oven dries it out. Check color and firmness, or use a thermometer.
- Don’t slice hot: Let it rest.
Cutting too soon squashes the crumb and makes it gummy.
- Don’t add too much water: Sticky is fine; runny is not. Add water gradually.
Alternatives
- Herb and garlic: Add 1 teaspoon garlic powder and 1–2 teaspoons Italian seasoning for savory depth.
- Dairy-rich: Swap olive oil for melted butter and add 1/4 cup grated Parmesan for a richer flavor.
- Nut-free version: Replace almond flour with finely ground sunflower seed flour one-to-one. Note: it may turn slightly green with baking soda or powder; it’s harmless.
- Egg-light: Use 2 eggs plus 2 egg whites for a lighter texture.
Still rest the dough to let psyllium hydrate.
- Mini rolls: Shape into 6–8 small rolls and bake 18–22 minutes. Great for sliders or breakfast sandwiches.
- Seedy crust: Roll the shaped dough in mixed seeds for extra crunch and fiber.
Can I make this without psyllium husk?
You can substitute with 1–2 tablespoons ground flaxseed, but the texture will be denser and more fragile. Psyllium gives the best chew and structure, so use it if you can.
Why add apple cider vinegar?
The mild acidity reacts with baking powder to increase lift and improve crumb.
It also balances flavor. You won’t taste vinegar in the final loaf.
How do I prevent a purple or gray tint?
Use blanched almond flour and a quality psyllium husk powder. Some psyllium brands cause color changes.
Finely ground, light-colored psyllium tends to bake up best.
Can I use coconut flour instead of almond flour?
Not directly. Coconut flour is far more absorbent and would require a very different ratio of liquids and eggs. If you want coconut flour bread, follow a recipe developed specifically for it.
Is this bread good for sandwiches?
Yes.
Once cooled, slice it lengthwise for subs or cut into rounds for small sandwiches. Toasting the slices gives extra strength and crunch.
What’s the best way to get a crusty exterior?
Preheat the oven fully, bake on the center rack, and don’t overcrowd the pan. For extra crust, place a small oven-safe dish with hot water on a lower rack to add gentle steam during the first 10 minutes.
How many carbs are in a slice?
Exact numbers depend on your ingredients and slice size.
As a rough guide, a standard slice made with almond flour and psyllium typically has 2–4 grams net carbs. Calculate using your specific brands for accuracy.
In Conclusion
This Keto Almond Flour Baguette brings back the joy of fresh bread without the carb crash. It’s easy to make, versatile, and pairs well with so many meals.
With the right ingredients and a few simple steps, you’ll get a loaf that looks and tastes impressive, all while staying aligned with your goals. Keep a batch on hand, toast a slice when you need it, and enjoy real bread texture the low-carb way.