Necessity is the mother of invention and that’s exactly how this recipe for The Best Easy Keto Bread made with Psyllium Husk happened. Perfect for a bruschetta, avocado toast or eaten while still warm right out of the oven for a keto friendly bread treat!
P.S. Did I mention it has <1g net carb per slice??
I was working on a photography project that called for baguette bread but since I’m keto/gluten-free I felt totally left out. And I also had an abundance of eggs sitting around from our backyard chickens…
So, I got creative with the ingredients that I have on hand. I started with my Keto Everything Bagel Bread and got to work! Luckily the first time was a charm and The Best Easy Keto Bread made with Psyllium Husk is totally delicious.
What is Psyllium Husk Powder??
Psyllium husk powder comes from the husk of the Plantago ovato plant’s seeds. That husk is rich in soluble fiber and once ground up into a powder, psyllium husk powder can contain four grams of fiber in just half a tablespoon!
And we all know how fiber helps “move things along” which many newbies to keto and low carb can benefit from as their body adjusts to a different way of eating.
Is Psyllium Husk Powder Keto?
Psyllium husk powder has virtually zero digestible carbs (ie net carbs) and has the ability to mimic bread’s texture which makes it an essential part of any keto pantry! Of course, no alternative can authentically match the real deal, but for those who miss the joys of pairing a warm baguette with butter, this might be the next best thing.
Tips for The Best Easy Keto Psyllium Husk Bread
One of the best tips I can give you for this bread is to absolutely use a food processor. If you don’t have one you can try a blender but I haven’t personally blender-tested it yet. I don’t recommend hand mixing since you NEED the cheese to get chopped up into the dry ingredient mix.
Please don’t ask for substitution instructions, this recipe has only be tested with the exact ingredients listed. If you have a coconut intolerance, I THINK this recipe will work OK without it or I’d substitute almond flour.
This is NOT a traditional wheat/gluten bread dough, it’s different. It’s spongie and sticky. And YES I strongly recommend using a baguette pan lined with parchment paper, that is the only way to ensure that your baguette will look like a baguette. It’s also a great way to get a shaped loaf when you dough is slightly runny like in my Grain Free French Bread.
Now a word of caution. This is more of a whole-wheat style bread with a darker color and fuller flavor. It’s good out while still warm and slathered with butter but it’s even BETTER toasted. And when I say toasted, I mean toasted and dipped in a delicious, nutrient dense egg yolk… or made into the cutest little breakfast sandwich!
If you are looking for more delicious Keto Recipes, don’t worry! I’ve got you covered, here’s a few of my most popular Keto Recipes:
Yours in Health,
The Best Easy Keto Bread Baguette
- 1/2 cup Heavy Cream
- 4 large Egg(s)
- 1/2 cup sour cream
- Preheat oven to 400 degrees and line a baguette bread pan with parchment paper
- Wisk together wet ingredients, set aside.
- In your food processor, pulse to combine dry ingredients until well incorporated and processed into a find granular texture.
- Add wet ingredients to the dry, pulse until a dough is formed. Scrap the sides to make sure all in well mixed.
- Let dough rest for a few minutes, this helps it stay together.
- Using wet Hands, divide dough in have and form into 2 baguettes (roughly 12 inches long) and place on the baguette pan.
- Bake at 400 for 35-40 minutes or until it's a golden brown and firm to the touch.