These little keto baguettes are great for sandwiches, hot dog and, my absolute favourite use for them, banh mi! Similar to a whole grain baguette, the outside firms up, while the inside stays fluffy and soft.

Ingredients

1 ½ cups almond flour
1/4 cup coconut flour
1/4 cup flaxmeal
1/4 cup butter, melted
1/4 cup water, boiled
3 large eggs
2 Tbsp psyllium husk powder
1 Tbsp apple cider vinegar
2 tsp baking powder
1 tsp xantham gum
1 tsp salt

Yields: 4 mini baguettes
Per serving*:
Calories: 534
Net carbs: 6
Protein (grams): 16
Fat (grams): 42

Prep time: 15 min
Cook time: 30 min
Total time: 50 min

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

Directions

Preheat oven to 350F.

In a large bowl, combine the almond flour, coconut flour, flaxmeal, psyllium husk powder, baking powder, xantham gum 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.

Once rested, divide the dough in four. Work each quarter into a small baguette by hand and lay it onto a parchment lined baking sheet, spacing them out.

Bake for 25-30 min.

Remove the mini baguettes from the oven. Store them in the fridge or freeze them.