The BEST KETO BREAD Ever! | 0 Net Carbs

Описание: Keto Bread at 0 net carbs? YES!!!

These REAL Keto sourdough baguettes are high in protein and super low in net carbs. With a crispy crust and soft, chewy crumb, this keto bread truly satisfies bread cravings.

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👉 https://sinlesssourdough.com/keto-sou...

These keto sourdough baguettes are made with AUTHENTIC keto fermented sourdough discard and deliver real bread texture and flavor — without the carb overload.

Each 12-inch keto bread baguette provides about 71 grams of protein and only 9 g net carbs total, for the full 12-inches!

Enjoy this keto bread in so many ways. Slice it for sandwiches or garlic bread, trim the ends for canapés, or cut one baguette in half for a 6-inch sub with just 4.5 g net carbs. Load it with your favorite cold cuts and cheese and replace any sub you’d normally buy — without the carb crash. Slice thin and toast for bruschetta or crostini, serve alongside soups and olive oil, or turn day-old slices into croutons or low-carb stuffing. You can even enjoy the entire baguette for only 9 g net carbs.

The sourdough flavor is intentionally mild and clean. If you prefer more tang, let the shaggy dough rest for one hour or longer before shaping to encourage additional fermentation.

Made with any one of the Global Heritage Keto dehydrated sourdough starters or with Biome Boss™, giving you the flexibility to bake keto bread using either a shelf-stable starter or a living culture — depending on your schedule and preference.

This isn’t strict keto.
It’s flexible, fermentation-forward keto bread baking — honoring tradition while improving ingredients.

🥑 Keto Categories
Keto flexible | Keto dirty | Keto heart-healthy | Keto diabetic | Low-carb lifestyle

🌟 Why You’ll Love This Recipe
• ~0 g net carbs per slice (approximate)
• ~71 g protein per 12-inch baguette
• Crispy crust, soft interior
• No almond-flour overload
• Fermented ingredients for flavor and balance
• Freezer-friendly

🌟 What You’ll Learn
• How to make keto bread with real bread structure
• Why fermentation matters in low-carb baking
• How rest time affects crumb and flavor
• How to use sourdough discard effectively
• How to portion keto bread for real meals

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⏱️ Chapters
00:00 Introduction
00:06 Welcome
00:26 Wet Ingredients
01:03 Dry Ingredients
01:43 Shaggy Dough
02:38 Rest
03:03 Knead
03:46 Shape
07:11 Bulk Ferment
07:38 Bake

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