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I've been experimenting with new ways of using my low-carb tortilla dough. You may have already tried my taco shells and nachos and now using this versatile recipe, I've created crispy bread sticks and even grain-free keto-friendly pizza with the thinnest crust ever!
I'll soon share the pizza recipe, but for now I'll show you how to make the breadsticks in a few easy steps. They are crispy on the outside, soft inside and go great with all sorts of dips. If you prefer a crispier "Grissini" texture, simply bake them in the oven for 20 more minutes on 125 °C/ 260 °F.
These are, in fact, my second breadstick recipe. The first one uses a dough based on the Ultimate Keto Buns, the all-time favourite on my blog. These breadsticks are included in our App (Kalamata Bread Sticks).
You can serve these keto breadsticks plain or use any of the following options:
Tip: Make sure you use kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the brand or if you make you own ingredients (like flaxmeal from flax seeds).
Hands-on Overall
Serving size breadstick
Nutritional values (per breadstick)
Net carbs1 grams
Protein3.2 grams
Fat6.7 grams
Calories84 kcal
Calories from carbs 5%, protein 17%, fat 78%
Total carbs4 gramsFiber3 gramsSugars0.5 gramsSaturated fat1 gramsSodium235 mg(10% RDA)Magnesium44 mg(11% RDA)Potassium119 mg(6% EMR)
Ingredients (makes 20 breadsticks)
Breadsticks:
Topping:
- 2 large egg yolks for brushing (use water or melted ghee for egg-free)
- 4 tbsp mixed seeds (caraway, sesame, poppy seed, etc.) or grated parmesan cheese
- 1 tsp coarse sea salt
Instructions
- Place the dry ingredients for the breadsticks in a bowl and mix until well combined.
- Pour in the water and mix until well combined using your hands. If needed, add a few more tablespoons of water. Be careful not to use too much, or the dough will get too sticky and difficult to roll. Let the dough rest in the fridge or on the kitchen counter for up to an hour.
- Leave the dough to rest in the fridge for 15-20 minutes. Meanwhile, preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Divide the dough in quarters and then divide each quarter into 5 pieces. Wet your fingers in a bowl of water and roll & press the dough to form breadsticks, about 25 cm (10 inch) long.
- Place on a baking sheet lined with parchment paper. Brush with the egg yolks.
- Sprinkle with seeds or/and parmesan cheese and salt. Place in the oven and bake for 15 to 20 minutes or until browned and crispy.
- If you prefer a crunchier texture (more like Grissini), bake for additional 15-20 minutes on 120 °C/ 250 °F (fan assisted), or 140 °C/ 285 °F (conventional). You can store these keto breadsticks at room temperature for up to a week or freeze for up to 3 months.
Ultimate Keto Breadsticks
Step by Step
Ingredients
- 1 cup almond flour (100 g/ 3.5 oz)
- 3/4 packed cup flax meal (ground flaxseed) (110 g/ 4 oz)
- 1/4 cup coconut flour (30 g/ 1.1 oz)
- 2 tbsp whole psyllium husks or 1 tbsp psyllium husk powder (8 g/ 0.3 oz)
- 2 tbsp chia seeds, ground (15 g/ 0.5 oz)
- 1 tsp sea salt
- 1 cup water, lukewarm (240 ml/ 8 fl oz) + 2-4 tbsp if the dough is too dry
- 2 large egg yolks for brushing (use water or melted ghee for egg-free)
- 4 tbsp mixed seeds (caraway, sesame, poppy seed, etc.) or grated parmesan cheese
- 1 tsp coarse sea salt
Instructions
- Place the dry ingredients for the breadsticks in a bowl and mix until well combined.
- Pour in the water and mix until well combined using your hands. If needed, add a few more tablespoons of water. Be careful not to use too much, or the dough will get too sticky and difficult to roll. Let the dough rest in the fridge or on the kitchen counter for up to an hour.
- Leave the dough to rest in the fridge for 15-20 minutes. Meanwhile, preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Divide the dough in quarters and then divide each quarter into 5 pieces. Wet your fingers in a bowl of water and roll & press the dough to form breadsticks, about 25 cm (10 inch) long.
- Place on a baking sheet lined with parchment paper. Brush with the egg yolks.
- Sprinkle with seeds or/and parmesan cheese and salt. Place in the oven and bake for 15 to 20 minutes or until browned and crispy.
- If you prefer a crunchier texture (more like Grissini), bake for additional 15-20 minutes on 120 °C/ 250 °F (fan assisted), or 140 °C/ 285 °F (conventional). You can store these keto breadsticks at room temperature for up to a week or freeze for up to 3 months.
Nutrition (per breadstick)
Calories84kcal
Net Carbs1g
Carbohydrates4g
Protein3.2g
Fat6.7g
Saturated Fat1g
Fiber3g
Sugar0.5g
Sodium235mg
Magnesium44mg
Potassium119mg
Detailed nutritional breakdown (per breadstick)
| Total per breadstick |
| 1 g | 3.2 g | 6.7 g | 84 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.4 g | 1.1 g | 2.6 g | 30 kcal |
| Flaxmeal (flax meal), ground flaxseed |
| 0.1 g | 1 g | 2.4 g | 30 kcal |
| Coconut flour, organic |
| 0.2 g | 0.3 g | 0.2 g | 6 kcal |
| Psyllium husks, whole |
| 0 g | 0 g | 0 g | 0 kcal |
| Chia seed meal (ground chia seeds) |
| 0 g | 0.2 g | 0.3 g | 4 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg yolk, fresh |
| 0.1 g | 0.3 g | 0.5 g | 5 kcal |
| Seeds, mixed, unsalted (pumpkin, sunflower, flaxseed, sesame) |
| 0.2 g | 0.4 g | 0.8 g | 9 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
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