Ingredients
2 cups (200g) almond flour
1/4 cup (30g) coconut flour
2 tbsp psyllium husk powder (for structure & chew)
1 tbsp baking powder
1 tsp salt
4 large eggs, room temperature
1/4 cup (60ml) olive oil or melted butter
1 cup (240ml) warm water
1 tsp apple cider vinegar
Optional topping: almond flour or coconut flour dusting for appearance
Instructions
1. Preheat & Prepare
Preheat oven to 180°C (350°F).
Line a baking tray with parchment paper.
2. Mix the Dry Ingredients
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk, baking powder, and salt.
3. Add Wet Ingredients
Whisk eggs, olive oil, warm water, and vinegar in another bowl.
Pour wet mixture into dry mixture and stir until dough forms.
4. Shape the Baguettes
Divide dough into 3 equal portions.
Shape each portion into a baguette shape (about 8–10 inches long).
Place on the lined baking tray.
Optional: Sprinkle lightly with almond flour or coconut flour for a rustic look.
Score the tops with a sharp knife for that classic baguette pattern.
5. Bake
Bake for 40–45 minutes, or until golden brown and firm to the touch.
Cool on a wire rack before slicing.
 Keto Bread Tips
For more chewiness: Increase psyllium husk to 3 tbsp.
For an airy inside: Whip the egg whites separately until soft peaks form, then fold into the dough before shaping.
For a crispier crust: Spray with water before baking and again halfway through baking.
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