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The Best Keto Garlic Bread Baguettes Recipe

Breakfast
Gluten Free
Sides
Vegetarian
★★★★☆
4.8/5
(1850 reviews)
By Zylo Nutritionist Team
The Best Keto Garlic Bread Baguettes
Zylo Recipes

Description

Imagine biting into a warm, crusty loaf, the aroma of garlic butter rising to meet you. This delightful bread offers that experience, boasting a satisfyingly crisp exterior that gives way to a soft, airy interior. Infused with the rich flavor of garlic, it's a versatile accompaniment to any meal or a delectable treat on its own.

This bread's unique texture comes from a special combination of ingredients. The inclusion of psyllium husk creates a gel-like consistency when mixed with water, mimicking the properties of gluten. This allows the dough to be easily worked and contributes to the bread's wonderfully bouncy crumb.

Beyond its textural benefits, psyllium husk also promotes healthy digestion. A touch of apple cider vinegar enhances the activity of the yeast, fostering a slightly acidic environment that it thrives in. To get the yeast going, a tiny amount of honey or coconut sugar is added.

This small addition is entirely consumed by the yeast during the extended proofing period, leaving no residual sugars behind. Lupin flour, made from sweet lupin beans, is a nutritional powerhouse, packed with protein and fiber. It also boasts a low glycemic index, making it an excellent choice for those watching their carbohydrate intake.

If concerns exist regarding nut or soy allergies due to lupin's relation to peanuts and soybeans, a neutral-tasting protein powder or coconut flour can be used as a substitute. However, be aware that this substitution will affect the final texture of the bread. To ensure the yeast is properly activated, use honey or coconut sugar and water that is warm, but not too hot, to avoid killing the yeast.

The mixture should become foamy after about 10 minutes, indicating that the yeast is active and ready to go. For the ultimate experience, enjoy this garlic bread fresh from the oven on the day it's baked. If you have leftovers, store them in an airtight container in the refrigerator and reheat them in the oven to restore their warm, crusty goodness.

For longer storage, the bread can be wrapped securely and frozen for later enjoyment.

Preparation Time

Prep Time
1 h 15 min
Cook Time
50 min
Total Time
2 h 5 min

Nutrition Information

Per 1 slice serving
C
Calories
230 Kcal
C
Carbs
4 g
Fi
Fiber
2 g
Sugar
1 g
P
Protein
6 g
C
Fats
21 g
Saturated Fats 9 g
Unsaturated Fats 11 g
Cholestrol 45 mg
Sodium 250 mg
Potassium 50 mg
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Ingredients

    1.
    Actice Dried Yeast / Quick Yeast
    Actice Dried Yeast / Quick Yeast
    2.5 tsp
    2.
    Honey
    Honey
    1 tbsp
    3.
    Warm Water
    Warm Water
    8.4 oz
    4.
    Warm Water
    Warm Water
    8.4 oz
    5.
    Psyllium Husk (Rough Husk Form)
    Psyllium Husk (Rough Husk Form)
    2.25 tbsp
    6.
    Almond flour
    Almond flour
    1.5 cup
    7.
    Ground Flax Seed / Linseed
    Ground Flax Seed / Linseed
    0.5 cup
    8.
    Lupin Flour
    Lupin Flour
    0.5 cup
    9.
    Salt, sea salt
    Salt, sea salt
    1.5 tsp
    10.
    Cider vinegar
    Cider vinegar
    2 tsp
    11.
    Greek yogurt, plain, nonfat
    Greek yogurt, plain, nonfat
    3 tbsp
    12.
    Raw egg
    Raw egg
    2 large
    13.
    Butter, unsalted
    Butter, unsalted
    4 tbsp
    14.
    Salt, sea salt
    Salt, sea salt
    1.5 tsp
    15.
    Parsley Fresh Or Raw Herb
    Parsley Fresh Or Raw Herb
    3 tbsp
    16.
    Garlic
    Garlic
    2 clove

Instructions

    1.
    In a medium bowl, mix together the yeast, honey and 150g/ 6fl oz warm water (no hotter than 100F/38C or else it will kill the yeast). Set aside for 10 minutes, until the mixture starts frothing. In another medium bowl, mix together the psyllium husk and 240g/ 8.1fl oz warm water. After a few minutes, a thick gel will form.
    2.
    In a large bowl of a stand mixer with dough hook attachment, add the ground almonds, ground linseed, lupin flour and sea salt. Mix to combine. Then on medium-high speed add the yeast mixture, psyllium gel, apple cider vinegar, Greek yogurt and egg. Mix for 5 minutes until thoroughly combined and a smooth ball begins to form.
    3.
    Line a baking tray with baking paper. Divide the dough into 2 and shape into baguettes (or 1 large baguette) then place on the baking sheet. Leave to prove in a warm place for 1 hour. After 1 hour the dough will have risen and spread out on the baking sheet. Use your hands to gently gather the sides inward and reshape into the baguette avoiding pushing out the air.
    4.
    Preheat the oven to 425 °F/ 220 °C. Boil the kettle with 1 cup water and place a small lipped baking tin on the bottom rack of the oven. Pour the boiling water into the tray so there is at least 1-inch of water, the steam will help the dough rise. Bake for 10 minutes at 425 °F/ 220 °C with steam and do not open the oven door during this first stage. After 10 minutes, carefully remove the bottom tray with water from the oven and reduce the oven temperature to 350 °F/ 180 °C, and bake for a further 40-50 minutes or until golden and baked through.
    5.
    Finely chop the fresh parsley. Mince the garlic and add to a small bowl along with the butter. If your butter is too hard, place it in the microwave for 10 seconds. Add the parsley and a pinch of salt to the garlic butter and thoroughly mix.
    6.
    The final loaf should be a dark caramel colour with a hard crust. Transfer the loaf onto a wire cooling rack and allow it to cool for 10-15 minutes. Slice ¾ of the way down and spread the garlic butter mixture in between each wedge. Serve straight away.