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I have been receiving requests for keto baguettes and what better way than to combine it with garlic bread. Of course, you could serve the baguettes with so many other choices of toppings and they would be great as sub sandwiches too..
I specifically chose my favourite bread recipe with a slight tweak as it’s much more suitable to make these baguettes with. Of course, the texture of keto baguettes would not be as hard and dry as the regular ones but these are relatively soft so you can eat them straight and once toasted or baked, they are crispy at the edges and soft at the center. If you bake them long enough, the center can be crispier too. With such a low net carb, these baguettes are a guilt free and healthier option.
There are many ways to make the garlic butter but to me, the best is the simplest with just a few ingredients. I found that even though I used salted butter but salt is still needed otherwise, the garlic bread would be quite bland as keto bread is always on the dense side. So if you’re using unsalted butter, you may need to increase the amount of salt. In this video, I have shown you 2 variations of making the garlic bread as well as topping them with cheese as added flavor.
If you are not familiar with making keto bread, please see the description box of another video titled HOW TO TURN PROBLEMATIC KETO BREAD INTO THE BEST KETO BREAD to understand better about psyllium husk and other ingredients by clicking this link – . As always, please measure the ingredients for accuracy and do not substitute any of the ingredients.
The recipe can be viewed and printed at this link:
NUTRITION INFO
FOR 2 BAGUETTES ONLY
[Total Servings = 32]
Per serving ;
Net carb = 0.4 g
Calories = 27
Total Fat = 1.4 g
Protein = 1.2 g
INGREDIENTS
BAGUETTES ;
Coconut Flour = 90 g / 3/4 cup
Golden Flaxseed = 90 g / 3/4 cup (Note: Must be grinded until powdery using a coffee bean or seeds grinder)
Psyllium Husk (Finely grounded) = 27 g / 3 tbsp.
Baking powder = 12 g / 3 tsp (If using double acting baking powder, amount should be reduced by half)
Salt = 1/2 to 1 tsp
WET INGREDIENTS
Eggs = 6 large egg whites (188 g) OR ;
3 large whole eggs
Apple cider vinegar = 43 g / 3 tbsp.
Hot water = 240 ml / 1 cup
FOR GARLIC BUTTER ;
Salted butter (softened) = 120 g
Minced garlic = 50 g
Parsley = 4 to 6 g
(Note: Mix all ingredients together in a bowl)
Optional topping : Mozarella cheese or any cheese of your choice = 50 to 70 g
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a big bowl, mix all the dry ingredients until well combined and no lumps.
3. Add all the wet ingredients and mix until a dough is formed.
4. Place the dough on a clean surface. Knead the dough for a while and then divide into 2 portions.
5. Roll the dough with your hands into a log of approx. 9″ long. Repeat with the other portion. You could also make into one long baguette approx. 13 inches but the baguette would be bigger.
6. Place both shaped dough on a baking tray lined with parchment paper.
7. Make diagonal slits across the top of the dough.
8. Bake for about 40 to 45 mins or until a wooden skewer comes out clean and the top should be hard and crusty.
9. Cool the baguettes on a wire rack.
10. The baguettes can be stored at room temperature for a few days provided if you have a cool weather. Otherwise, it’s best to refrigerate earlier. It’s also best to wrap the baguettes with parchment paper before refrigerating to prevent any moisture from developing.
12. The baguettes can be refrigerated up to 2 weeks and frozen for months.