In a cozy Parisian-inspired café tucked away in the heart of a bustling city, the owner, Claire, a culinary innovator with a flair for low-carb cuisine, embarked on a mission to create a Keto French Bread that would enchant her patrons. Inspired by her love for classic French baking and her commitment to offering keto-friendly options, Claire meticulously experimented with ingredients that would yield the perfect balance of texture and taste.
The result was a masterpiece of keto baking: a bread that boasted a tender interior beneath a golden, crusty exterior, with the subtle aromatics of cardamom and caraway weaving through each slice. Claire’s Keto French Bread, sprinkled with optional sesame seeds for an added crunch, quickly became a beloved staple at her café, enjoyed by keto dieters and bread lovers alike.
This bread wasn’t just a culinary achievement; it was Claire’s way of bringing a piece of Parisian charm to her patrons’ tables, proving that dietary restrictions could not only be met but transcended with creativity and care.
Harlan Kilstein’s Keto French Bread
Let me start out by saying, Keto French Bread is never going to be exactly like non-Keto French bread.
You see, gluten is what makes bread rise and gives it that chewy consistency. But do what I saw and you’ll find something coming close to what you remember.
Gluten-free bread also does not hold it’s shape (the gluten does that too.)
So if you want baguettes as I do. See what Pan I use below.
Ingredients
Ingredients:
- 6 eggs
- 6 oz cheese cream
- 4 oz butter melted
- 2 oz Almond flour extra fine
- 2 tablespoons coconut flour
- 2 tablespoons psyllium husks
- 1/5 tsp ground cardamom
- 1/5 tsp ground caraway
- 2 tsp baking powder
- 2 tablespoons sesame seeds optional
Instructions
Instructions:
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In a bowl, beat eggs together with the cream cheese and melted butter until smooth.
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Add the ingredients until you have it resembles a dough. Let the dough sit for 10 minutes.
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Preheat oven to 425 degrees.
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Shape the dough or divide it into two rows of the baguette tray. Score the bread with your lame with diagonal slashes
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Wet the top of the dough with water. Lightly shape. Then sprinkle the sesame seeds on top.
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Place in the oven and close the oven door. In 2 minutes open the oven door and toss in 4 ice cubes to bake with steam.
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In 10 minutes lower the temperature to 350 degrees. Bake for an additional 30 minutes or until it turns color to light brown.
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Take the bread out of the oven and allow it to cool on its tray before slicing.
