1Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper and set aside.
2In a small bowl, combine the lukewarm water, yeast, and coconut sugar. Set aside for 10 minutes.
3In a separate large bowl, combine the almond flour, coconut flour, flax meal, and salt.
4Add the whisked egg whites and apple cider vinegar to the bowl and stir to combine.
5Add the yeast mixture to the bowl and use a wooden spoon to combine. With clean hands, knead the dough for 2 minutes. The dough should be wet at first but will become soft and slightly sticky as it is kneaded.
6Form the dough into a ball and then roll it into a long cylinder shape. Place the dough on the prepared baking tray and lightly spray with olive oil. Use a serrated knife to make 8 shallow cuts across the top of the dough.
7Place the baking tray in the oven and bake for 45 to 50 minutes until the baguette is golden and crusty.
8Remove the baking tray from the oven and place the baguette on a wire rack to cool completely before slicing.
9Store leftovers in a sealed container for 2 to 3 days.
(Estimated and based on per-serving amounts.)
Calories: 148 Fat: 11 g Total Carbs: 8 g Fiber: 5 g Sugar: 2 g Net Carbs: 3 g Protein: 6 g