Lupin Flour Keto Baguette With Rustic Crumb – Low-Carb Bread With Real Bite

This baguette gives you the chew, aroma, and rustic crumb you miss on keto—without the carb crash. It’s built on lupin flour for a light, bready texture and balanced with almond flour for structure. The crust bakes up golden and crackly, while the inside stays tender with irregular holes.

If you’ve tried low-carb breads that tasted like cake or crumbled apart, this one will surprise you in the best way. It’s simple enough for a weeknight and special enough for a cheese board.

Print Recipe

Lupin Flour Keto Baguette With Rustic Crumb - Low-Carb Bread With Real Bite

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings: 8 servings

Ingredients

• 1 cup fine almond flour
• 1/2 cup lupin flour
• 2 tablespoons golden flaxseed meal
• 1 tablespoon psyllium husk powder (finely ground)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 teaspoon apple cider vinegar
• 2 large egg whites (room temperature)
• 1 large whole egg (room temperature)
• 2 tablespoons olive oil
• 1/2 cup plain Greek yogurt (full-fat) or sour cream
• 1/3–1/2 cup warm water, as needed
• Optional: 1 teaspoon inulin or allulose for browning
• Optional topping: sesame seeds, poppy seeds, or flaky salt

Instructions

• Preheat for crust: Place a baking stone or an upside-down sheet pan on the middle rack. Put a metal pan on the lower rack for steam.Heat oven to 425°F (220°C).
• Mix dry ingredients: In a large bowl, whisk almond flour, lupin flour, flax meal, psyllium, baking powder, baking soda, and salt. Stir in inulin or allulose if using.
• Mix wet ingredients: In another bowl, whisk egg whites, whole egg, olive oil, Greek yogurt, and vinegar until smooth.
• Combine and hydrate: Add wet to dry and mix. Drizzle in warm water a little at a time until a soft, slightly tacky dough forms.It should hold together but not be sticky like batter. Let it sit 5 minutes so psyllium hydrates.
• Shape the baguette: Dust your hands with a touch of lupin or almond flour. Gently shape the dough into a 12–14 inch log, tapering the ends. Transfer to a parchment sheet.
• Score for expansion: Using a sharp knife or lame, make 3–4 diagonal slashes about 1/4 inch deep.Brush with a little water and sprinkle seeds if you like.
• Steam and bake: Slide the parchment with the loaf onto the preheated stone/sheet. Carefully pour 1 cup of hot water into the lower pan and close the door. Bake for 20 minutes.
• Finish and color: Remove the steam pan.Bake another 10–15 minutes until deep golden brown and firm. Internal temp should reach about 200–205°F (93–96°C).
• Cool completely: Let the baguette cool on a rack for at least 45 minutes before slicing. This sets the crumb.

What Makes This Special

• Real bread texture: Lupin flour adds spring and chew, creating that rustic, open crumb.
• Keto-friendly: Low net carbs and gluten-free when made as directed.
• Crust you can hear: A hot preheated pan and steam give a crisp, bakery-style crust.
• No long rise: Psyllium and baking powder give lift without yeast drama.
• Versatile: Slice for sandwiches, toast for bruschetta, or serve with soups and stews.

What You’ll Need

• 1 cup fine almond flour
• 1/2 cup lupin flour
• 2 tablespoons golden flaxseed meal
• 1 tablespoon psyllium husk powder (finely ground)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 teaspoon apple cider vinegar
• 2 large egg whites (room temperature)
• 1 large whole egg (room temperature)
• 2 tablespoons olive oil
• 1/2 cup plain Greek yogurt (full-fat) or sour cream
• 1/3–1/2 cup warm water, as needed
• Optional: 1 teaspoon inulin or allulose for browning
• Optional topping: sesame seeds, poppy seeds, or flaky salt

How to Make It

1. Preheat for crust: Place a baking stone or an upside-down sheet pan on the middle rack. Put a metal pan on the lower rack for steam.

   Heat oven to 425°F (220°C).

2. Mix dry ingredients: In a large bowl, whisk almond flour, lupin flour, flax meal, psyllium, baking powder, baking soda, and salt. Stir in inulin or allulose if using.
3. Mix wet ingredients: In another bowl, whisk egg whites, whole egg, olive oil, Greek yogurt, and vinegar until smooth.
4. Combine and hydrate: Add wet to dry and mix. Drizzle in warm water a little at a time until a soft, slightly tacky dough forms.

   It should hold together but not be sticky like batter. Let it sit 5 minutes so psyllium hydrates.

5. Shape the baguette: Dust your hands with a touch of lupin or almond flour. Gently shape the dough into a 12–14 inch log, tapering the ends. Transfer to a parchment sheet.
6. Score for expansion: Using a sharp knife or lame, make 3–4 diagonal slashes about 1/4 inch deep.

   Brush with a little water and sprinkle seeds if you like.

7. Steam and bake: Slide the parchment with the loaf onto the preheated stone/sheet. Carefully pour 1 cup of hot water into the lower pan and close the door. Bake for 20 minutes.
8. Finish and color: Remove the steam pan.

   Bake another 10–15 minutes until deep golden brown and firm. Internal temp should reach about 200–205°F (93–96°C).

9. Cool completely: Let the baguette cool on a rack for at least 45 minutes before slicing. This sets the crumb.

Keeping It Fresh

• Room temperature: Wrap loosely in a clean towel or paper bag for 24 hours to keep the crust crisp.
• Longer storage: Store in an airtight container for up to 3 days; refresh slices in a toaster or 350°F oven for 5–7 minutes.
• Freeze: Slice, wrap, and freeze up to 2 months.

  Toast straight from frozen.

Why This Is Good for You

• Low in net carbs: Lupin and almond flour keep blood sugar steadier than wheat-based bread.
• Protein and fiber: Lupin flour and psyllium boost satiety and support digestion.
• Healthy fats: Olive oil and almond flour provide satisfying, keto-friendly fats.

What Not to Do

• Don’t skip the rest: If you don’t let the dough hydrate, the crumb will be dense and gummy.
• Don’t overwater: Too much water turns the dough into batter and flattens the loaf.
• Don’t slice hot: Cutting too soon collapses the interior and makes it seem underbaked.
• Don’t use coarse psyllium: It can cause purple streaks and uneven texture. Use finely ground.
• Don’t assume nut/legume safety: Lupin is a legume related to peanuts; avoid if you have related allergies.

Variations You Can Try

• Herb and garlic: Add 1 teaspoon garlic powder and 1 tablespoon chopped fresh rosemary or thyme.
• Everything crust: Brush with egg wash and sprinkle everything bagel seasoning before baking.
• Cheese baguette: Fold 1/2 cup shredded Parmesan or Gruyère into the dough; add a little extra water if dry.
• Seeded loaf: Mix 2 tablespoons sunflower or pumpkin seeds into the dough for extra crunch.
• Dairy-free: Swap Greek yogurt for coconut cream and add a splash more water to reach the same dough feel.

FAQ

Can I use only almond flour?

No. Almond flour alone won’t give the same structure or chew.

Lupin flour is key for that rustic crumb and lift.

Is yeast required?

No. Baking powder, baking soda, and vinegar supply the rise. You can add 1 teaspoon instant yeast for flavor, but it’s optional.

Why did my loaf turn purple?

That usually comes from coarse psyllium.

Use a high-quality, finely ground psyllium husk powder to avoid discoloration.

How many carbs per slice?

Numbers vary by brand, but typically around 2–3 net carbs per slice when sliced into 12 pieces. Check your ingredient labels to confirm.

Can I make smaller rolls?

Yes. Divide into 6 pieces, shape into mini batards, and bake 15–20 minutes, then 5–8 more after removing steam.

Watch for golden color and a 200°F center.

What if I don’t have a baking stone?

Use a heavy, preheated sheet pan. The key is starting on a hot surface and adding steam for crust.

In Conclusion

This lupin flour keto baguette brings you the crunch, aroma, and rustic crumb you’ve been missing. It’s simple to make, slices beautifully, and works with everything from butter to bruschetta.

Keep the method tight—hydrate the dough, bake with steam, and cool completely—and you’ll have bread night back on your table, no compromise.