Keto Sesame Breadsticks with Lupin Flour
Crispy, savory breadsticks made with lupin flour instead of wheat, delivering a keto-friendly snack that rivals traditional versions. These golden sticks combine sesame seeds, Himalayan salt, and olive oil for depth and texture. The magic lies in lupin flour, a low-carb legume flour packed with protein that creates a dough both tender and substantial. Perfect for anyone following ketogenic, low-carb, or gluten-free diets, these breadsticks work as appetizers, snacks, or dippers for soups and dips. Unlike bread-based breadsticks, this version requires minimal kneading and bakes quickly. The slow-drying finish after baking ensures a satisfying crunch without the carb load. Serve warm with hummus, cheese dips, or alongside salads for a complete, diet-conscious meal.
Ingredients
Instructions
- 1
Lightly whisk the egg white until frothy.
- 2
Add salt, olive oil, and lupin flour to the egg white and mix until combined.
- 3
Knead by hand until the dough is soft but not sticky, adjusting with additional lupin flour or water as needed based on egg consistency.
- 4
Preheat the oven to 325°F fan.
- 5
Line an oven tray with parchment paper and spread with olive oil, salt, and sesame seeds.
- 6
Divide the dough into 5 equal pieces.
- 7
Roll and stretch each piece over a hard surface to form breadstick shapes approximately 15-17 centimeters long and 1 centimeter in diameter.
- 8
Transfer the breadsticks to the parchment and roll them to coat thoroughly with oil, salt, and sesame seeds.
- 9
Bake for 20 minutes.
- 10
Turn off the oven, open the door slightly, and allow the breadsticks to dry further until cooled.
- 11
Remove and serve.
Tips
Lupin flour absorbs moisture differently than wheat flour. Start with the full 30g but keep extra flour and water nearby. Add flour a pinch at a time if the dough sticks; add water by the drop if it's too dry. The goal is soft, not tacky.
After baking 20 minutes, cracking the oven door open allows steam to escape slowly, preventing a chewy center. This step is crucial for the crispy texture. Resist the urge to remove them immediately; let them cool completely on the tray.
Roll breadsticks on a hard, dry surface like granite or wood. Avoid damp or porous surfaces that absorb oil. This ensures even coating with the oil-salt-sesame mixture and prevents uneven browning.
Good to Know
Airtight container at room temperature for up to 5 days. Breadsticks lose crispness over time but can be briefly re-crisped in a 160°C oven for 3-5 minutes before serving.
Dough can be prepared, kneaded, and refrigerated unbaked for up to 24 hours in an airtight container. Shape and bake from cold; add 2-3 minutes to baking time.
Serve warm or at room temperature with tahini dip, guacamole, cream cheese spreads, or alongside keto salads. Pair with soups or use as dippers for hummus.
Common Mistakes
Overmix the dough to avoid overdeveloping gluten, which can make breadsticks tough and dense despite the gluten-free flour.
Skip the door-cracking step to avoid soggy, chewy centers instead of the intended crunch.
Omit the pre-coating of the baking surface to avoid uneven sesame and salt distribution.
Substitutions
Nut-Free Alternatives
almond adds nuttiness and slight sweetness, may require 1-2 tsp water reduction
Full guide →General Alternatives
FAQ
Can I freeze these breadsticks?
Yes. Store cooled breadsticks in a freezer bag for up to 3 months. Thaw at room temperature or re-crisp in a 160°C oven for 3-5 minutes. Freezing preserves texture better than room-temperature storage.
What if I don't have lupin flour?
Almond flour works as a 1:1 substitute by weight but adds nutty flavor and may require slightly less water. Coconut flour is not recommended; it absorbs too much moisture. Psyllium husk (3-4g) mixed with almond flour can mimic breadstick texture.
How do I know when the dough has the right consistency?
The dough should hold together when squeezed and not stick to your fingers. It should feel like playdough--soft and pliable. If it's crumbly, add water one drop at a time. If it's tacky, dust with lupin flour gradually until it no longer sticks.