Gluten Free & Keto Breadsticks (2024)

With just 5 staple pantry ingredients and an easy-peasy methodology, you’ll get some nice and crunchy keto breadsticks… at just 1g net carb!

Gluten Free & Keto Breadsticks

(Ultra Crunchy!) Keto Breadsticks

So… I’ve already given you garlic-y breadsticks in the past (well, sort of). But they were not really the crunchy breadsticks that we all know and love. And as I browsed through my local supermarket last week, visions of a 90s Paola dipping breadsticks galore in softened compound butter quickly emerged.

(Needless to say I was and always have been, a carb and gluten fiend).

But back to the breadsticks. The second thing that came to mind, as I reminisced upon their crunchy texture was… why didn’t I think of it before?! As the answer for legit keto breadsticks has been starring me in the face for years already.

Or what I like to call the perfect example of how as humans we get stuck with ideas, notions and customs. And perhaps the right way to approach keto breadsticks wasn’t with trying to make actual keto “bread” go crisp (as pretty much every recipe on the internet does with fathead dough)… but by taking what I’ll dub “The Cracker Approach”.

That’s right, by whipping up a similar dough as with my keto crackers, but piping it out instead… you get something that’s shockingly close to *actual* breadsticks. And even arguably better than most, as the almond flour really plays a starring role here lending the ideal flavor profile… and texture. Well that, and some super super airy salted (!!) butter.

And while perfectly delicious solo, these keto breadsticks also lend themselves beautifully to an array of toppings: from flaky sea salt, to the classic Everything But The Bagel we all know and love, to really whatever your heart desires (say caraway seeds, freshly ground black pepper… and even poppy seeds!). Needless to say: yum!

Oh! And in case you’re wondering yes, you can also make crackers out of the same dough. So say, if you’re putting together an impressive charcuterie board (you know, millennial for cheese board), you can use half a batch for breadsticks and the other half for crackers. And you can even fold in some cheese (say parmigiano or cheddar), and end up with an impressive display… without having to do much extra work. #winning

Because I should also mention right about now, after my lengthy dissertation, that these also happen to be super duper easy to whip up. And, vip once again, with staple pantry ingredients.

The Deets

Creaming the butter properly is paramount here to build a nice structure for your keto breadsticks. So start with the butter at room temp and don’t stop beating until it’s soft and airy (about 3 minutes).

The Flours

Guess what?! I found that for these keto breadsticks, super fine almond flourdid an awesome job solo (and this has been my favorite brand for years). Add a touch of xanthan gum, baking sodaand we’re golden.

(Crunchy!) Gluten Free & Keto Breadsticks

With just 5 staple pantry ingredients and an easy-peasy methodology, you'll get some nice and crunchy keto breadsticks... at just 1g net carb!

5 from 1 vote

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Prep Time 20 minutes mins

Ingredients

192 g almond flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon kosher salt omit if using salted butter
80 g (salted!) grass-fed butter at room temperature
1 egg lightly whisked, at room temperature

Topping suggestions

1 egg lightly whisked (for the egg wash!)
Everything But The Bagel
caraway seeds
garlic powder
poppy seeds
freshly ground black pepper

Instructions

Add almond flour, xanthan gum, baking soda and salt (omit if using salted butter) to a medium bowl. Whisk until thoroughly combined and set aside.
Cream butter in a large bowl with an electric mixer until light and fluffy, about 3 minutes.Add in a lightly whisked egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
With your mixer on low, add in half of your flour mixture- mixing until thoroughly incorporated. Mix in the rest.
Trim the tip of a piping or zip-lock bag (about 1/3" or 1 cm) and transfer your breadstick dough. Pipe out onto a lined baking tray, smoothing away with your fingers any cracks. What worked for me to smooth out some 'rougher' parts here, was to roll it gently against the parchment paper (you know, like play-doh when we were kids!). Place in the fridge to chill for at least 30 minutes.
Preheat oven to 350°F/180°C.
Brush egg wash (I used my finger tips) and sprinkle toppings of choice. Do note that while you can technically skip the egg wash, I did find that they browned *much* nicer with it (i.e. highly suggested if looks are important for you)(and we do eat with our eyes, iykwim).
Bake for 17-20 minutes, or until lightly golden. Remove from oven and allow them to come to room temperature (about 10 minutes), and return to the oven for a second 10 minute bake (we're taking the double bake approach of biscotti here!). Turn the oven off, leave the door slightly ajar (I prop mine open with a kitchen cloth) and let them chill there until the oven comes to room temperature.
Store in an airtight container for up to 5 days.

Notes

The shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding about 5 minutes more to the baking time).

Nutrition

Keyword gluten free breadsticks, keto breadsticks

Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!