This Low Carb French Baguette is perfectly crusty on the outside with a soft interior that melts in your mouth. This keto french bread goes well with a cheese plate, on a charcuterie board or amazingly in this Low Carb French Onion Soup recipe. With only 1g net carb per slice, it's a great low carb option.
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Many low carb bread options are filled with fibers like psyllium husk powder, flax seeds or other unknown fibers that give me an upset stomach. So I set out to make a cleaner low carb and keto bread option without stuff you can't pronounce.
Spread a pad of butter on this gluten free bread and I am suddenly sitting on a cafe in Paris overlooking the Jardin De Luxembourg.
👨🏻🍳 Other keto bread recipes you might enjoy
Here are some other keto bread alternative recipes
🥘 Ingredients used for the baguette
Using simple ingredients for this recipe allows me to make this anytime I want fresh bread. The only ingredient that a low carber might not have on hand is the egg white powder but you can easily order it from amazon.
- Almond Flour: ground blanched almonds are in this recipe which gives it a slightly nutty flavour plus it's low carb and gluten free.
- Egg White Protein Powder: to help increase protein and also give more of that bread like texture to this french baguette.
- Cream cheese: for that mildly sweet taste and pleasant tang gives some flavor to the bread.
- Baking Powder: acts as a leavening agent and also helps the bread rise
- Apple Cider Vinegar: to help strengthen the dough and make it springy like regular bread. It also helps it rise in the oven.
👨🏻🍳 Steps to make this recipe
How to make keto french baguette
STEP 1: Preheat oven to 350*F and in a large bowl mix the dry ingredients. Then in another large bowl mix the wet ingredients until frothy.
STEP 2: Combine the wet and dry ingredients together in one bowl and bring together using a strong rubber spatula or wooden spoon. Once together, use your hands to shape the dough into a baguette (about 10 inches in length) and place on a parchment lined baking sheet. (see video)
STEP 3: Score the bread with a knife and then bake in the oven at 350°F for 25-30 minutes or until bread looks golden brown on the outside.
STEP 4: Remove baked bread from the oven and allow to slightly cool before enjoying it.
♨️ Top tips and serving suggestions
Top Tip: Shape the low carb french baguette so that more bread is exposed to the air. In other words, try not to make it flat and wide, allow more to be exposed to the hot air. This will result in a crispier crust. Narrow and long is better than wide and short.
Not going to lie, I specifically made this to be used in my Low Carb French Onion Soup recipe and it did not disappoint.
Use this low carb french baguette recipe as a side instead of dinner rolls or use as a sandwich bread by slicing lengthwise. Perfect sub sandwich.
- Serving: goes well on a charcuterie board, placed in a French Onion Soup, toasted slices topped with butter and a low carb jam for breakfast or use as a bun for sandwiches.
- Storage: store in a plastic bag at room temperature for up to 5 days or freeze in a freezer bag for up to 2 weeks.
💭 Frequently asked questions
A 1 inch slice of this low carb french baguette contains roughly 1g net carbs. Depending on your daily macros and what else you eat in your diet it could fit into a keto way of eating. Could also be part of a low carb and diabetic friendly diet as there is no sugar in this recipe.
Yes, a traditional French bread is wider and is less crusty where a baguette is narrow and has a crispier crust.
If you enjoyed this recipe I would love if you would share on social or pin on pinterest.
Recipe Card
Low Carb French Baguette
Recipe Video
Ingredients
- 2 cups almond flour
- ½ teaspoon xanthan gum
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon Egg White Protein Powder
- 2 tablespoon Apple Cider Vinegar
- 1 tablespoon cream cheese
- ¼ cup warm water
- 1 large egg
Instructions
- Preheat oven to 350°F
- In a large bowl mix together the dry ingredients and in another bowl mix together the wet ingredients. Mix both bowls together and then mix together with a rubber spatula or wooden spoon.
- Using your hands shape the dough into a baguette and place onto a parchment lined baking sheet. Score the dough with a knife.
- Bake at 350°F for 25-30 minutes or until crust is golden brown.
- Allow to slightly cool before slicing into the bread.
- (Refer to the detailed video instructions below if further clarification is needed)
Notes
More Information
This recipe card provides the basic details to make this recipe. For more information, tips and variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Nutrition
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Mary An Hunter says
Hi Oscar. I’m
wanting to try this today and don’t have the egg protein powder. Is there a substitute you can recommend?
Oscar Chimenti says
Here are some recommendations. Whey Protein Powder – Substitute in equal amounts (1:1 ratio).
Collagen Peptides – Replace 1 tablespoon of egg white powder with 1 tablespoon of collagen peptides.
Gelatin Powder – Use 1 tablespoon of gelatin powder mixed with a small amount of water to create a paste.
Psyllium Husk Powder – Replace with 1/2 tablespoon psyllium husk powder for structure and binding.
Each substitute may slightly alter the texture!
Gwen Sigecan says
why can't you use egg white
Oscar Chimenti says
The egg white provide more structure and a crispier crust.
Pat says
I am gluten, dairy and egg free. I'm going to try this recipe using dairy free cream cheese and egg substitute. I've subbed before. It should work. Sounds great. Thanks.
Oscar Chimenti says
Let me know how it goes.
Nandalee says
This recipe is awesome! I miss bread so much and most keto breads seem to be dense and kind of slimy. This one is great! I sliced and toasted it then used it for goat cheese spread steak bites recipe. Plan to make it over and over. So easy and so good!
Oscar Chimenti says
Sounds delicious, not I want toasted bread with goat cheese..lol
Eileen says
Oscar, I discovered I was diabetic a few months ago. With the help of my husband I'm eating low carb as best as I can. We have enjoyed your recipes very much!! I have noticed in my search for recipes that many low-carb or diabetic recipes call for cream cheese. I really do not like eating it. I would love to try this French bread recipe. Is it possible to omit it in this recipe or is there a substitute for it? Thank you!!
Oscar Chimenti says
Hi Eileen, the cream cheese is more for flavor in this recipe so you should be safe omitting it.
Eileen says
Fantastic! We'll give this a try. Thank you!
Federica Quagliarini says
ciao, non ho l'albume in polvere. cosa posso usare?
grazie
Oscar Chimenti says
Il miglior sostituto sarebbe usare gli albumi se hai le uova a portata di mano. Quindi 1,5 albumi per 1 cucchiaio di albume in polvere. Non ho provato a sostituire con proteine in polvere, potrebbe funzionare. Se provi mi farebbe piacere sapere come è andata a finire.