French Bread

About

This Keto French Bread inspired recipe is simple to prepare with no bread-making machinery required. This dense Keto baguette is soft in the center with a golden exterior, perfect for slicing and toasting. We have used this bread to top our delicious Keto French onion soup recipe, which can be found in our lunch section.

Can I Use Almond Flour in Place of Ground Almonds?

Keto baking results can vary wildly depending on a number of variables. We have chosen to use ground almonds to make our Keto French bread. Ground almonds provide a coarser, denser texture and contain more moisture than finely ground almond flour. Ground almonds are a lower carb option and provide more of a grainy, bread-like texture. If you wish to use almond flour to prepare your bread, you will need to increase the liquid content of the recipe. Please be sure to factor any changes made into your macros.

Serving Ideas

This Keto French bread has a dense texture, which is perfect for toasting. Why not try sliced and topped with shredded cheese then toasted until golden and bubbling. Alternatively, this is a great option for making your own low carb bruschetta, topped with juicy diced tomatoes, aromatic garlic and lashings of extra virgin olive oil. This also makes an excellent base for a Keto garlic bread. Sliced, toasted and topped with oozy garlic butter.

Ingredients

2 teaspoon apple cider vinegar
1 ½ cup, ground almonds, raw
1 teaspoon baking soda
1 tablespoon olive oil
1 large raw egg
1 teaspoon 100% pure erythritol by now
1 teaspoon xantham gum gluten free by hodgson mill
1 teaspoon quick-rise instant yeast by fleischmann's
½ teaspoon salt, sea salt
⅓ cup coconut flour
¼ cup whole ground flaxseed meal by bob's red mill
¼ cup warm water

Instructions

Add the ground almonds, coconut flour, ground flaxseed, baking soda, erythritol, instant yeast, xanthan gum and salt to a large mixing bowl. Mix the dry ingredients together until well combined. You may omit or increase the quantity of sweetener as desired to suit your tastes or use your preferred low carb granulated sweetener. Please adjust your macros to account for any changes made.
Crack the egg into the mixing bowl. Add the apple cider vinegar, and olive oil. Beat the wet and dry ingredients together well to combine. You should have a thick, crumbly consistency. Add the warm water to the bowl, drizzling in a little at a time and beating the mixture together as you go. Continue to add the water until a dough-like consistency has formed. Set the dough to one side to rest for 20 minutes.
Preheat the oven to 325 degrees Fahrenheit and line a shallow oven tray with baking paper. Knead the dough with your hands, forming into a ball. Turn the dough out onto the lined oven tray. Use your hands to mold the dough into a French baguette shape, roughly 3 inches wide and about 2.5 inches deep. Wet your hands with warm water and smooth the baguette all over, concealing any cracks.
Transfer the tray to the oven and bake for 40-45 minutes until cooked through and golden brown all over. The baguette should be soft and dense in the center and slightly risen all over. Set aside to cool. The baguette will provide 10 slices, perfect for toasting.