Vegan Keto Baguettes – crispy crust, soft chewy crumb

This vegan keto baguette recipes makes beautiful loaves that are crusty on the outside and tender on the inside with an incredible flavor like a well fermented bread should! But compared to a typical French bread, it’s higher in protein, higher in fiber, and has next to no carbs (less than 4g net carbs per serving)!

Video Tutorial for Vegan Keto Baguettes

Thanks to the video sponsorship by AG1, I was able to dedicate the time to test multiple variations and this one was the absolute winner. And while this blog post is not sponsored, AG1 has a wonderful offer for new subscribers that I wouldn’t want you to miss! Simple click this link to the AG1 website and you will get a FREE Welcome Gift valued at $76 when you subscribe to AG1 for the first time. Plus you get $20 off your first subscription. 

What I really like about their website, is they make it really easy to adjust your subscription. You can delay, cancel or change your subscription style with a few clicks.

💡My Vegan Keto Baguette Inspiration & Development💡

The original inspiration for my basic vegan bread dough were the keto buns from my local Save-On-Foods bakery! They were the first keto buns I’ve ever seen that resembled REAL bread texture. But they were also expensive. I took the ingredient list, kept the stuff I could buy easily and skipped the ingredients that I couldn’t. Then it was months of adjusting ratios and the baking method until I came out with a recipe that was less flaxy, and more delicious than the original!

When I kept getting requests for a baguette version, I set to work on that as well! It took me more than a few tries. 

A good crusty crust is normally formed by the gelatinized starch of the top layer of a loaf of bread. With keto dough, we don’t have that starch to work with.

So after testing off and on to re-group from failure countless times, I finally came up with a version where the crust would actually stay crispy after cooling. Plus, I developed a “cheat” for the flavor of a well-fermented dough without actually having a long fermentation time.

❓Why Vegan & Keto?❓

Personally, I have stay in ketosis regularly and keep to a very low carb diet most of the time for my personal health reasons. I don’t think most people do. But if you also need to be vegan or keto or both, I hope this recipe helps! But you don’t need to be vegan OR keto to enjoy this nutrition-packed spin on the classic baguette!

Nutrition Info

This low carb French Bread happens to be:

• high in protein (18.7g per serving),
• a source of healthy fat from flaxseeds, and
• high in fiber (12.2g per serving), 
• with only 3.1g net carbs per serving (1/3 of a baguette)

⚠️Choose ingredient brands carefully⚠️

Use Anthony’s brand of Vital Wheat Gluten. I find it has less of the gluten-y aroma compared to Bob’s Red Mill. Also, Anthony’s Oat Fiber has zero net carbs but other brands may have more. Please keep this in mind when sourcing ingredients.

❓Looking for Gluten-Free?❓

This baguette recipe cannot be simply converted to be gluten-free. However, you can try my gluten-free vegan keto sandwich rolls!

Keep them Crispy

If you store the baguettes in a sealed container, the crust will quickly become soft again. So store them in an uncovered bread basket to keep them crispy. If you live in a humid environment, they might still become soft. If this happens for any reason, you can re-crisp them in the oven, toaster oven, or air fryer. Just spritz your oven/toaster oven/air fryer basket with a bit of water first, them re-crisp at 400°F for a few minutes.

Special Ingredients & Equipment for Vegan Keto Baguettes

Ingredients

• vital wheat gluten
• oat fiber
• whole golden flax seeds (store in fridge and grind fresh before using)
• nutritional yeast powder
• lactic acid liquid (88%)

Equipment

• baguette pan
• parchment paper

Printable Recipe for Vegan Keto Baguettes (Low Carb French Bread)

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Yield: 3 x 15" baguettes

Vegan Keto Baguettes

Print

Full flavored French-inspired loaves that are crusty on the outside and tender and chewy on the inside for all your baguette needs! Please measure by weight for accurate results.

Ingredients

Wet Ingredients

• 350ml warm water (110°F)
• 7g instant yeast (2 tsp or 1 envelope)
• 7g maple syrup or sugar (1 tsp)

Dry Ingredients

• 175g vital wheat gluten
• 125g golden flax seeds (freshly ground and sifted)
• 100g oat fiber flour (check for a zero carb brand)
• 10g salt (1 1/2 teaspoon)
• 9g nutritional yeast (1 tbsp powder or-2 tbsp flakes)
• 1 1/2 tsp lactic acid liquid (88%)

Instructions

1. In the mixer, combine yeast, maple syrup, and warm water. Let bloom for 5 minutes.
2. Add dry ingredients. Stir to form dough. Knead @ speed 3 for 8 minutes until dough is smooth.
3. If the dough is very stiff, cover it and let it rest for 15 minutes to relax. Then divide into 3 portions.
4. To make the baguette shape, first de-gas by flattening the dough with your palms. Then roll it up tightly to create a log shape; pinch the seam closed. Roll the dough with light pressure from the middle to ends, gently applying more pressure on the ends to create a tapered shape. Continue until it is lengthened to 40cm or 15 inches (or to fit your pan).
5. Line your baguette pan with parchment (even if it's non-stick) and place shaped loaves. Cover with a damp lint-free kitchen towel, plastic wrap, or parchment paper and let rise until 2-3 times the original size (about 90 minutes in a warm, draft-free location)
6. At 60 minutes (before the loaves are fully risen), start preheating your oven to 425°F. Place a rack in the middle position, and one on the lowest position. Place a metal baking pan there.
7. At 80 minutes of proofing, set a kettle of water to boil. You will need 75ml of hot water when it's time to bake.
8. When your oven is fully preheated AND the loaves have fully risen, uncover and spray liberally with water. Make 3 angled slashes along each baguette. Brush the tops with oil.
9. To bake, do the following at a brisk pace: Place the oiled baguettes on the middle rack. While protecting your hand with an oven mitt, carefully pour 75 ml HOT water into the metal pan below the baguettes. Spray water into the oven a few times before closing the oven door. Bake for 25 minutes or until the "ears" of the baguettes are well browned and the rest of the loaves are quite golden.
10. Allow to cool completely before enjoying! Store uncovered in a bread basket at room temperature to maintain crispness.

Nutrition Information:

Yield:

9

Serving Size:

1/3 baguette
Amount Per Serving: Calories: 173.8Total Fat: 7.4gSaturated Fat: 0.5gTrans Fat: 0gCholesterol: 0mgSodium: 327.1mgCarbohydrates: 15.3gNet Carbohydrates: 3.1gFiber: 12.2gSugar: 0.6gSugar Alcohols: 0gProtein: 18.7g

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