Ultimate Keto Breadsticks

Step 1Place the dry ingredients for the breadsticks in a bowl and mix until well combined.

Step 2Pour 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.

Step 3Leave 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.

Step 4Place on a baking sheet lined with parchment paper. Brush with the egg yolks.

Step 5Sprinkle with seeds or/and parmesan cheese and salt. Place in the oven and bake for 15 to 20 minutes or until browned and crispy.

Step 6If 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.