There were a few flops along the way (as there always are when you’re creating something from scratch)... 

But also some happy surprises.

I experimented with different grain-free flours, adjusted the seasonings, and tweaked the baking time — until finally, I pulled a batch from the oven that made me stop and smile.

The texture was soft and chewy, just like I remembered. 

The flavor had that perfect hint of garlic and salt. 

And best of all, these breadsticks were made without grains, gluten, dairy, or anything that would derail a healthy lifestyle.

They’re quick to whip up, made with simple, wholesome ingredients, and perfect for dipping into your favorite sauce — or enjoying all on their own.

Keto Chewy Breadsticks Recipe

Yield: 10 breadsticks

Dry Ingredients 

• 2 tsp. active dry yeast
• ¼ tsp. coconut sugar (for yeast activation – not for sweetness)
• 1 cup almond flour (100 g)
• ½ cup organic raw potato starch, 60 g)
• 2 tsp. organic psyllium husk powder (7 g)
• ½ tsp. sea salt
• Flaky sea salt or Maldon salt, for topping (optional)
• Sesame seeds, for topping (optional)

Wet Ingredients 

• ¼ cup warm water (110°F)
• 1 pastured egg, whisked
• 1 Tbsp. extra virgin olive oil or avocado oil
• Egg wash (optional): 1 pastured egg + 1 tsp. water, whisked

Directions
 

Mix Dry Ingredients:
In a large bowl, whisk together almond flour, green banana flour, psyllium husk, and sea salt.

Proof the Yeast:
Warm the water to 110°F. Add the yeast and coconut sugar. Let sit for 10 minutes until foamy. (If no foam, your yeast may be inactive—try again with fresh yeast.)

Combine Wet Ingredients:
Stir the whisked egg and olive oil into the yeast mixture.

Form the Dough:
Slowly mix the wet ingredients into the dry mixture using a silicone spatula or a mixer with a paddle attachment. The dough will be sticky and soft—this is normal.

Let it Rise:
Cover the bowl with a warm, damp cloth. Let rise in a warm area for 1 hour.

Preheat & Prepare:
Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.

Shape Breadsticks:
Lightly oil your hands and divide the dough into 10 equal pieces. Roll each into a stick about ½ inch thick. Place on the prepared baking sheet.

Optional Toppings:
Brush each stick with egg wash, oil, or melted butter. Sprinkle with flaky salt or sesame seeds, if desired.

Bake:
Bake for 12–14 minutes or until golden brown.

Store:
Keep in an airtight container in the fridge for up to 5 days. Reheat in a toaster oven for best texture.

Nutrition Information Per Serving

118 calories, 7 g fat, 1 g saturated fat, 4 g monounsaturated fat, 1 g polyunsaturated fat, 21 mg cholesterol, 13 g carbohydrate, 1 g sugar, 6 g fiber, 3 g protein