If you enjoy cheeseboards, you will love this cranberry pecan baguette!

This recipe is keto, being both grain- and sugar-free, and pairs wonderfully with any cheese, from aged cheddar to tangy goat cheese.

Ingredients

1 cup almond flour
1/4 cup coconut flour
1/4 cup butter, melted
1/4 cup pecans, coarsely chopped
1/4 cup unsweetened cranberries, dry or dehydrated
1/4 cup water, boiled
3 large eggs
2 Tbsp psyllium husk powder
2 tsp apple cider vinegar
2 tsp baking soda
1 tsp kosher salt

Glaze
1 tsp sugar-free maple syrup
1 tsp water

Yields: 12 slices
Per serving* (2 slices):
Calories: 299
Net carbs: 3.5
Protein (grams): 8
Fat (grams): 24

Prep time: 15 min
Cook time: 30 min
Total time: 45 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

In a large bowl, mix together the almond flour, coconut flour, pecans, cranberries, psyllium husk powder, baking soda and salt.

Add the melted butter, eggs and apple cider vinegar, mixing well.

Pour the boiled water over the dough and stir until well combined, then allow to rest 5 min.

While the dough rests, mix together the glaze ingredients in a small bowl. Set aside.

Once the dough is rested, transfer it to a parchment lined baking sheet and work it into a baguette shape by hand.

Brush the top and sides of the baguette with the maple glaze.

Bake for 30 min.

Remove the baguette from the oven and allow to cool slightly before slicing.

Store the sliced baguette in the fridge or freeze it.

NOTE: You can also slice the baguette extra thin, then crisp it up in the oven for a beautiful crunch!

NOTE ON CRANBERRIES: I prepare my own in my food dehydrator to avoid the added sugars and juices in most store-bought brands. Place 2 cups of fresh or frozen cranberries in the dehydrator, then run at 150F for 6-8 hours. Store in the pantry in the airtight container, such as a mason jar.