Keto Olive Baguette

Jan 25

Being a big fan of cheese, I have always loved flavoured artisinal breads as well. Afterall, they are a match made in heaven! 😇

This olive baguette is excellent paired with cheese or as a side to a savoury dish.

Ingredients

1/2 cup coconut milk
1/3 cup psyllium husk powder
1/3 cup coconut flour
1/2 cup olives, pitted and sliced
5 large eggs
2 Tbsp butter, melted
2 tsp kosher salt, divided
1 tsp onion powder
1 tsp baking soda
1/2 tsp apple cider vinegar
Optional, for garnish, scallions or fresh herbs

Yields: 1 baguette, approx. 12 slices
Per serving (per slice)*:
Calories: 100
Net carbs: 1.5
Protein (grams): 3
Fat (grams): 7

Prep time: 10 min
Cook time: 55 min
Total time: 1 h 25 min

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

Directions

Preheat oven to 350F.

In a medium bowl, mix together the psyllium husk powder, coconut flour, onion powder, baking soda and 1 tsp of salt. Set the dry ingredients aside.

In a large bowl, using a handmixer, whisk together the coconut milk, melted butter and eggs until frothy. Gradually whisk in the dry ingredients.

Using a silicone or wooden spon, mix in the vinegar and 1/4 cup of olives, then allow the mixture to rest for 3-5 min.

Note: My go-to are spicy kalamata olives, but you can use any type of olive for this baguette.

Transfer the dough to a parchment lined baking sheet and shape into a baguette by hand.

Press the remaining olives into the dough and sprinkle the top with 1 tsp of kosher salt.

Optionally, you can also press fresh scallions or herbs into the top of the baguette dough. They will char and add a little extra flavour, but it is mostly aesthetic.

Bake the baguette for 50-55 min.

Remove from the oven and allow to cool at least 15 min before slicing.

Store the slices in the fridge or freeze them.