Keto Italian Grissini Torinesi Breadsticks

KETO ITALIAN GRISSINI TORINESI (BREADSTICKS)

Keto Italian Grissini Torinesi (Breadsticks). Light + crispy as they should be, and just 0.25g carbs each.

Wonderful with cheese, prosciutto, salami, a dip, or anything you fancy. They add a wonderful crunch to absolutely everything.

It took me forever to get the recipe perfected, but now I have, I can’t stop baking them. They’re incredibly good, even if I say so myself.



The only negative is the very long double-bake that they require in order to develop the correct snap and crispiness. However, your oven does all the work, so all you need is patience.

How To Make Keto Italian Grissini Torinesi (Breadsticks)

In terms of equipment you’ll need: a medium mixing bowl and a small one, your electric stick whisk, a flexible silicone spatula, a piping bag, two silicone baking mats. Plus your de rigueur scales, of course – baking without them should be illegal.

 

As for ingredients, after trying myriad combinations of keto ‘flours’, I have found that fine coconut flour and lupin flour work best. Apart from those, you’ll need the usual suspects that you probably have in your cupboard already. These are: baking powder, baking soda, xanthan gum, extra virgin olive oil, and ACV.

The binding agent is egg white. You’ll need two of them (large/UK = extra large/U.S.). Which is just great. Because who doesn’t often have leftover egg whites sitting in the fridge? 2-3 days old albumens are best. But do make sure you let them come to room temperature before you whip them. No egg whites? No problem. Separate two fresh eggs and keep the yolks aside to make custard or a delicious homemade mayo. Or give them to your dog as a protein boost. She/he will be very happy indeed.



So. The procedure. Whip egg whites. Add ACV. Whip again. Add oil. Whip again. Add water. Whip again. Combine dry ingredients. Tip them over the whipped egg whites. Stir then whip again. Scoop the thick paste into your piping bag. Snip. Pipe. Bake. Cool. Bake again. Done.

All in all, it takes me 20 minutes from start to finish, i.e. to get them in the oven. Then it’s just a waiting game.

The first bake develops the structure. The second bake – which is really a drying phase – perfects the crispiness. 2+ hours in the oven, plus cooling time, is pretty long, so you need to be patient. Follow my instructions precisely, and I promise you that the result will be a keto version of Torinesi breadsticks that taste just like the real thing.

I know I have already mentioned that they are great with charcuterie, cheese and dips. But please try them with a salad of your choice dressed with ACV, extra virgin olive oil and salt – it’s a revelation!

My favourite way to eat these breadsticks? Dipped into a jar of heavenly Choc Zero Milk Cocoa Hazelnut Spread (it tastes EXACTLY like Nutella, but without nasties, and no sugar alcohols either). If you’re in the UK, you can order it on iHerb.

Enjoy!

Keto Italian Grissini Torinesi Breadsticks

Keto Italian Grissini Torinesi (Breadsticks)

Flavour-neutral and only 0.25g carbs each. They are un-belieavably crispy and delicious.
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Course: Bread and Crackers
Diet: Cheese Free, Gluten Free, Italian, Keto, Low Calorie, Low Carb, No Butter, Nut Free, Seed Free
Keywords: breadsticks, grissini, italian, torinesi
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Second Bake (dehydration): 1 hour
Total Time: 2 hours 20 minutes
Servings: 34 breadsticks

Ingredients

Instructions

  • lay out two oven racks topped with silicone baking sheets.
  • pre-heat oven to static oven180 °C static.
  • weigh and mix dry ingredients.
    25 g lupin flour, 30 g coconut flour, 1.5 tsp baking powder, ½ tsp xanthan gum, ½ tsp baking soda
  • use an electric stick whisk to whip egg whites and ACV to soft peaks; add oil and whip; add water and whip again to emulsify.
    2 egg whites, 30 g extra virgin olive oil, 1 tsp apple cider vinegar, 100 g water
  • tip in dry ingredients and whip briefly on lowest speed to combine; you will obtain a dense but airy paste.
  • scoop the paste into a piping bag and snip the end so as to create a 1/2 inch opening (13mm) - the piped batter will be 1/4" width.
  • pipe the batter in straight 9"/23cm lines - if you have semi-transparent silicone sheets, let the oven rack lines guide you for evenly spaced out and same length grissini.

FIRST BAKE (see notes)

  • slide in racks at level 1 (lowest) and level 3, immediately reduce oven temperature to static oven140 °C and bake for 70 minutes; they will puff up slightly and then shrivel as moisture evaporates.
  • remove from oven and allow grissini to cool completely.

SECOND BAKE (see notes)

  • place grissini on your oven racks (no silicone sheets this time) and bake for another 60 minutes at static oven100 °C static (no need to pre-heat).
  • remove from oven and leave the grissini to cool undisturbed.

Notes

Compared to standard breadsticks, Italian Grissini Torinesi are thinner and denser in structure, but still fairly light and crispy - they shouldn’t be rock-hard.
Pipe with the tip of the bag a couple of millimetres height from the baking mat, otherwise you'll compact the dough and lose the trapped air, which will make the finished item denser.
If you pipe a different number of lines, as long as they’re equal length, use the following values and divide by the number of lines to obtain the nutrition for each stick: Kcal 465, Carbs 8.7g, Protein 24g, Fat 34g
Should you cut your piping bag opening smaller than 1/2 inch, reduce the second bake time to 50 minutes.
Conversely, if it is wider than 1/2 inch, you will need to add more time for the second bake.
The long second bake (dehydration phase) is essential in order to achieve the classic ‘crisp’ texture of grissini.
Without the second bake, you will obtain a soft, bread-like texture. If the second bake isn’t long enough, your grissini may feel crispy initially, but will soften over time.
As every oven is slightly different, you may need to adjust the length of the second baking time. I suggest testing a 1/2 batch with my exact directions, and making a note of the crispiness you achieve - then, for subsequent batches, adjust the second baking time as necessary.
I do NOT recommend adjusting the first baking time.
Store the grissini in a drinking glass, uncovered, at room temperature - no need to protect them from air.
When baked to crispy perfection, these will not soften over time; in fact they will get crunchier after 24 hours.
Make sure to weigh your ingredients accurately, using Metric Food Scales:
Kitchen Scales UK
Kitchen Scales U.S.

Nutrition

Serving: 1 breadstick | Calories: 14kcal | Carbohydrates: 0.25g | Protein: 0.75g | Fat: 1g
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One Comment

  1. I love, love, love these breadsticks. They’re super light with an exceptional crisp, just like the real ones. And with 0.25g carbs each, I can enjoy as many as I want.5 stars

5 from 1 vote

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