Keto French Baguette (Crusty French Stick)

This Keto French Baguette recipe is a thin, crusty keto French bread 100% egg-free and dairy-free and has an authentic bread flavor. Plus, this easy keto bread recipe is also egg-free, grain-free, and keto paleo-approved, with only 2.8 grams of net carbs per slice.

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Keto Baguettes are a low-carb French Bread recipe for breakfast. It’s a crusty breadstick with yeasty bread crumbs and only 2.8 grams of net carbs.

Keep reading to learn how to make a keto baguette in your own kitchen with only simple ingredients.

Ingredients and Substitutions

All you need to make these egg-free keto bread recipes are a few simple ingredients. First, you need a combination of keto flours to mimic a real French artisan baguette’s texture. No flour substitution is allowed in this recipe, or the result wouldn’t be good!

Then, a touch of dried yeast for flavor, and finally some olive oil adds a delicious earthy flavor to the bread.

• Almond flour – you need ultra-fine almond flour for this recipe. It means ultra-fine golden almond flour, not a thick almond meal, or the bread dough won’t come together and be very wet. For more on keto flours, please read about my favorite keto-friendly flours.
• Coconut flour  – you can’t swap coconut flour with more almond flour.
• Flaxseed meal – this refers to finely ground flaxseed, preferably golden flaxseed, to avoid a fishy hearty smell often present in brown flaxseeds.
• Dried yeast – this won’t raise the bread, but it adds a delicious yeasty flavor similar to French sourdough bread. Note that yeast can’t raise keto gluten-free bread very much.
• Inulin – this is the best sugar-free yeast activator. Otherwise, you can use maple syrup. Since the yeast feed on maple syrup, there is no sugar left in the recipe at the end.
• Olive Oil – I use light olive oil for this recipe.
• Apple cider vinegar or lemon juice.
• Lukewarm water – at 98F/37C, think bath temperature. Don’t use boiling water, or the bread dough will be overly elastic.

How To Make Keto French Baguettes

First, prepare the yeast mixture. Whisk together the dried active yeast with lukewarm water and inulin or maple syrup. Set aside for 10 minutes.

1. In another large mixing bowl, combine the keto flours. It’s essential to whisk the flours evenly, so the fibers are well distributed in the bowl. This prevents the psyllium husk from forming lumps when in contact with liquids in the next steps.
2. Pour the yeast mixture and olive oil, and apple cider vinegar onto the bowl with the keto flours. First, stir with a wooden spoon or silicone spatula.
3. Then, lightly oil your hands and knead the dough for at least 1 minute to give the fiber time to soak the liquid.
4. Slightly rub the surface of the dough ball with olive oil. Cover the bowl with a clean towel and set it aside for 30 minutes.
5. Now, split the dough into 2 equal portions and roll each portion into an 8-inch/20 cm cylinder.
6. Place each cylinder onto a baking sheet covered with parchment paper and form cuts on top of the cylinder using a sharp knife.
7. Bake the bread in an oven preheated at 350°F for about 40-50 minutes or until crusty and golden brown on the outside.

Frequently Asked Questions

More Egg-Free Keto Bread Recipes

I love creating keto bread recipes that are dairy-free with no eggy taste. My keto bread recipes are always balanced to avoid an eggy flavor, and some below are another great one for you to try!

Keto Nut-Free Bread

Almond Flour Bread

Best Keto Bread Recipe Without Eggs

Keto Bread With Yeast

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Keto French Baguette Recipe

2.8gNet Carbs

A delicious keto baguette bread recipe with no eggs, no cheese for a real bread flavor.

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr

Yield: 12 slices (1 slice is 45g/1. 6oz)

Serving Size: 1 slice (45g,1.6oz)

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4.76 from 158 votes

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Ingredients

US Customary – Metric

Yeast mixture

• ▢ 1 cup Lukewarm Water think bath temperature 37C/98F not boiling water!
• ▢ 2 teaspoons Active Dried Yeast
• ▢ 1 teaspoon Inulin or maple syrup – this won't leave sugar in the recipe!

Bread Batter

• ▢ 1 ¼ cup Almond Flour
• ▢ ¼ cup Coconut Flour
• ▢ 3 tablespoons Flaxseed Meal
• ▢ ¼ cup Ground Psyllium Husk
• ▢ ½ teaspoon Salt
• ▢ 1 tablespoon Light Olive Oil
• ▢ ½ teaspoon Apple Cider Vinegar

Instructions

• Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper. Set aside.
• In a medium-sized bowl, prepare the yeast mixture, combine lukewarm water, dried yeast, and inulin. Set aside 10 minutes.
• In another large mixing bowl, whisk all the flour: almond flour, coconut flour, flaxseed meal, psyllium husk, and salt.
• Pour the yeast mixture, olive oil, and apple cider vinegar into the flour bowl.
• Combine with a spoon at first, then lightly oil your hands and knead the dough for at least 2 minutes. The dough is very wet at first and dries out as you go. It should stay soft, slightly sticky, but not overly wet. If so, add more husk, up to 1 tablespoon, until the dough is soft and holds as a ball.
• Form a dough ball, slightly oil the outside of the dough ball with olive oil and cover the mixing bowl with a towel. Set aside 30 minutes.
• Divide the dough ball into 2 equal portions and shape each portion into a long loaf (about 8-inch/20cm long and 1.5 inches in diameter), with pointed ends to look like a French baguette.
• Place each baguette onto the prepared baking tray, leaving a 2-thumb space between each baguette.
• Using a sharp knife to make 4 elongated slashes on each baguette.
• Bake in preheated oven for 40-50 minutes or until brown and crusty.
• Cool down on a rack before slicing. The crust will soften with time, but you can toast baguette slices in the bread toaster before serving.
• Each baguette can be sliced into 6 equal slices of about 45g/1.6 oz each. Nutrition panel is for 1 slice.

Storage

• Store the baguette wrapped in a clean towel for up to 4 days at room temperature or freeze and thaw at room temperature the day before.

Tools

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NutritionServing Size: 1 slice (45g,1.6oz)

Yield: 12 slices (1 slice is 45g/1. 6oz)

Nutrition

Serving: 1 slice (45g,1.6oz)Calories: 121.4 kcal (6%)Carbohydrates: 9.6 g (3%)Fiber: 6.8 g (28%)Net Carbs: 2.8 gProtein: 4 g (8%)Fat: 8.2 g (13%)Saturated Fat: 1 g (6%)Sodium: 103.7 mg (5%)Potassium: 33.5 mg (1%)Sugar: 0.6 g (1%)Vitamin C: 0.1 mgCalcium: 44.4 mg (4%)Iron: 0.7 mg (4%)