Prep Time: 1 hour and 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 3 hours
Yield: ~12 Crostini
For the Keto Baguette:
- 1 egg
- 3 egg whites
- 1 cup unsweetened almond milk
- ¾ cup almond flour
- ⅓ cup psyllium husk powder
- ¼ cup coconut flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
For the Crostini:
- 1 small wheel of brie, cut into slices ¼-inch thick
- ¾ cup Strawberry Jam
- ½ cup fresh strawberry slices
- Parsley for garnish (optional)
InstructionsStep 1: Preheat the oven to 350°F. Line a cookie sheet or baguette pan with parchment paper.
Step 2: In a large bowl, whisk together the eggs, egg whites, and almond milk.
Step 3: Add the almond flour, psyllium husk powder, coconut flour, baking powder, and salt.
Step 4: Stir until the mixture thickens. It will continue thickening until it becomes a stiff dough.
Step 5: Roll the dough until it forms a long log about 16 inches long.
Step 6: Carefully transfer the log to the prepared cookie sheet or baguette pan.
Step 7: Cut 3 shallow slits along the top of the log.
Step 8: Bake the baguette until it becomes crusty on the outside, about 1 hour and 30 minutes.
Step 9: Set the baguette aside to cool for at least 1 hour.
Step 10: When the baguette has cooled, cut it into slices that are about 1-inch thick.
Step 11: Preheat the oven to 350°F.
Step 12: Place the slices on a cookie sheet lined with parchment paper.
Step 13: Top each slice of bread with 2 slices of brie.
Step 14: Place the bread in the oven and bake until the brie melts, about 5 minutes.
Step 15: Immediately top each slice with 1 tablespoon of Strawberry Jam, a strawberry slice, and a parsley leaf, if desired.
Step 16: Serve immediately.