Psyllium Husk Keto Baguette With Chewy Texture – A Simple, Satisfying Low-Carb Bread

If you miss the chew of real bread on a low-carb lifestyle, this psyllium husk keto baguette delivers. It has a sturdy crust, a springy crumb, and a subtle, nutty flavor that works with sweet butter or savory toppings. No gluten, no complicated methods, and no odd aftertaste.

Just a reliable loaf that slices well and holds up to sandwiches. You’ll use simple pantry ingredients and a few tricks to get that classic baguette bite.

Print Recipe

Psyllium Husk Keto Baguette With Chewy Texture - A Simple, Satisfying Low-Carb Bread

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Servings: 8 servings

Ingredients

• Almond flour (fine, blanched)
• Whole psyllium husk (not powder; see FAQ)
• Baking powder (aluminum-free if possible)
• Sea salt
• Egg whites (from 3 large eggs or carton)
• Warm water
• Apple cider vinegar
• Olive oil (plus a little for brushing)
• Optional: sesame seeds, poppy seeds, or everything seasoning

Instructions

• Preheat and steam setup: Place a metal baking pan on the lower rack and preheat the oven to 375°F (190°C). You’ll pour hot water into the pan right before baking to create steam.
• Mix dry ingredients: In a large bowl, whisk 2 cups fine almond flour, 5 tablespoons whole psyllium husk, 2 teaspoons baking powder, and 1 teaspoon sea salt until evenly combined.
• Whisk wet ingredients: In a separate bowl, mix 3 egg whites, 1 cup warm water, 1 tablespoon olive oil, and 1 teaspoon apple cider vinegar.
• Combine to form dough: Pour the wet mixture into the dry ingredients.Stir quickly with a spatula until a thick, slightly tacky dough forms. Let it rest for 5 minutes so the psyllium can hydrate and firm up.
• Shape the baguettes: Lightly oil your hands. Divide the dough into two equal pieces.Roll each into a 10–12 inch log, slightly tapering the ends. Place on a parchment-lined baking sheet. Use a sharp knife to make 3–4 shallow diagonal slashes on each loaf.
• Brush and seed: Lightly brush the tops with olive oil.Sprinkle with sesame or poppy seeds if you like.
• Add steam and bake: Carefully pour about 1 cup hot water into the preheated pan to create steam. Immediately place the baking sheet on the middle rack. Bake for 35–45 minutes, until the crust is firm and the loaves feel set.
• Finish and cool: For extra color, you can broil for 1–2 minutes, watching closely.Remove and cool on a rack for at least 20 minutes before slicing to set the crumb.

Why This Recipe Works

This recipe leans on psyllium husk to mimic gluten’s elasticity, giving the baguette a chewy texture instead of a crumbly one. Almond flour brings a tender crumb and mild taste, while egg whites add lift and structure.

Apple cider vinegar reacts with baking powder for a better rise and a more bread-like feel. A preheated pan of water creates steam, helping form a crisp crust in a home oven.

Shopping List

• Almond flour (fine, blanched)
• Whole psyllium husk (not powder; see FAQ)
• Baking powder (aluminum-free if possible)
• Sea salt
• Egg whites (from 3 large eggs or carton)
• Warm water
• Apple cider vinegar
• Olive oil (plus a little for brushing)
• Optional: sesame seeds, poppy seeds, or everything seasoning

Step-by-Step Instructions

1. Preheat and steam setup: Place a metal baking pan on the lower rack and preheat the oven to 375°F (190°C). You’ll pour hot water into the pan right before baking to create steam.
2. Mix dry ingredients: In a large bowl, whisk 2 cups fine almond flour, 5 tablespoons whole psyllium husk, 2 teaspoons baking powder, and 1 teaspoon sea salt until evenly combined.
3. Whisk wet ingredients: In a separate bowl, mix 3 egg whites, 1 cup warm water, 1 tablespoon olive oil, and 1 teaspoon apple cider vinegar.
4. Combine to form dough: Pour the wet mixture into the dry ingredients.

   Stir quickly with a spatula until a thick, slightly tacky dough forms. Let it rest for 5 minutes so the psyllium can hydrate and firm up.

5. Shape the baguettes: Lightly oil your hands. Divide the dough into two equal pieces.

   Roll each into a 10–12 inch log, slightly tapering the ends. Place on a parchment-lined baking sheet. Use a sharp knife to make 3–4 shallow diagonal slashes on each loaf.

6. Brush and seed: Lightly brush the tops with olive oil.

   Sprinkle with sesame or poppy seeds if you like.

7. Add steam and bake: Carefully pour about 1 cup hot water into the preheated pan to create steam. Immediately place the baking sheet on the middle rack. Bake for 35–45 minutes, until the crust is firm and the loaves feel set.
8. Finish and cool: For extra color, you can broil for 1–2 minutes, watching closely.

   Remove and cool on a rack for at least 20 minutes before slicing to set the crumb.

How to Store

Keep the baguette at room temperature in a paper bag or wrapped in a clean kitchen towel for up to 24 hours. For longer storage, slice and freeze in a zip-top bag with parchment between slices. Toast from frozen or rewarm in a 350°F (175°C) oven for 6–8 minutes to refresh the crust.

Benefits of This Recipe

• Low-carb and gluten-free: Great for keto, low-carb, or gluten-free lifestyles.
• Chewy, bread-like texture: Psyllium husk delivers the satisfying bite many keto breads lack.
• Simple ingredients: No specialty gums or complicated steps.
• Versatile: Works for sandwiches, bruschetta, garlic bread, and crostini.
• Fiber-packed: Psyllium adds fiber for fullness and better texture.

What Not to Do

• Do not use psyllium powder 1:1 for whole husk.

  Powder absorbs more and can make the bread gummy or purple.

• Don’t skip the rest time before shaping. Hydration is key for chew and structure.
• Don’t overbake past firm and golden. It can dry out and lose chew.
• Don’t slice hot. Let it cool so the crumb sets and slices cleanly.
• Don’t use coarse almond meal. You’ll get a gritty texture and poor rise.

Alternatives

• Nut-free option: Replace almond flour with 1 3/4 cups finely ground sunflower seed flour.

  Note: It can green slightly from a reaction with baking powder; it’s harmless.

• Dairy addition: Add 2 tablespoons grated Parmesan for a savory edge.
• Herb variation: Mix in 1 teaspoon dried Italian herbs or 1 tablespoon chopped fresh rosemary.
• Mini baguettes: Shape into 4 smaller loaves and bake 22–28 minutes.
• Seed crust: Press a mix of sesame, poppy, and flax onto the oiled surface for crunch.

FAQ

Can I use psyllium husk powder instead of whole husk?

Use powder carefully. Start with 3–3.5 tablespoons powder in place of 5 tablespoons whole husk, then adjust water by 1–2 tablespoons if the dough feels too stiff. Whole husk gives the most reliable, chewy texture.

Why did my bread turn purple?

Psyllium brands vary and some can tint purple when baked.

It’s cosmetic and safe. Switching brands or using whole husk instead of powder usually prevents it.

Can I make this egg-free?

Egg whites provide structure and lift, so results will vary. You can try 3 tablespoons aquafaba plus 1 extra teaspoon baking powder, but expect a slightly denser loaf.

How do I get a thicker crust?

Preheat the oven fully, use the steam pan, and leave the loaves in the turned-off oven with the door cracked for 5 minutes after baking.

A brief broil also deepens color and crunch.

What’s the best way to slice it?

Let it cool fully, then use a serrated bread knife with gentle sawing strokes. For sandwiches, slice slightly on the diagonal to get wider pieces.

Is this truly keto?

Yes. It’s low in net carbs thanks to almond flour and fiber-rich psyllium.

Always check your specific ingredient labels and serving sizes to fit your macros.

In Conclusion

This psyllium husk keto baguette brings back the chew, crust, and versatility you’ve been missing. With a handful of ingredients and a steam step, you’ll get a loaf that looks and feels like bread—without the carbs. Keep a batch sliced in the freezer, and good sandwiches are always within reach.