Keto Italian Breadsticks

Name: Keto Italian Breadsticks
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 16 serving
Ingredients: 1 ½ cups almond flour; 2 ½ cups shredded Mozzarella cheese; 3 ounces cream cheese; 2 eggs; 2 tablespoons grated Parmesan cheese; 2 cloves garlic; 1 tablespoon Psyllium Husk Powder; 2 teaspoons baking powder; 1 Tablespoon nutritional yeast; 1 teaspoon garlic salt; 2 teaspoon dried parsley; ½ teaspoon dried basil; flavorless oil; olive oil

User Reviews

4.7

21 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
16
Calories
116 kcal
Course
Appetizer
Cuisine
Italian

Keto Italian Breadsticks

Iris Warren

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A fun and flavorful spin on garlic rolls, these breadsticks are absolutely delicious dipped in homemade low carb marinara sauce!

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Ingredients

Servings

1 ½ cups almond flour
2 ½ cups shredded Mozzarella cheese
3 ounces cream cheese
2 eggs
2 tablespoons grated Parmesan cheese
2 cloves garlic grated with a microplane or garlic press
1 tablespoon Psyllium Husk Powder
2 teaspoons baking powder
1 Tablespoon nutritional yeast
1 teaspoon garlic salt
2 teaspoon dried parsley
½ teaspoon dried basil
flavorless oil for handling the dough/forming the breadsticks
olive oil for brushing the tops

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Instructions

Preheat oven to 400F. Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds or until both are melted.
Add the almond flour, psyllium husk powder, nutritional yeast, basil, oregano, parsley, garlic salt and baking powder in a separate bowl and whisk together to combine. Then add the eggs in the mozzarella, fresh garlic and cream cheese and combine. Add in the parmesan, then add in the dry ingredients and mix well. As the cheese cools, it can become more difficult to mix, so if that happens, microwave the dough for 10 seconds and it should be easier to mix.
The dough will be very sticky, so be sure to oil your hands to make forming the bread sticks easier. Divide the dough into 8 pieces. Then form into logs and divide into 16 breadsticks total and place on a baking sheet lined with a Silpat or parchment paper. Bake for 12 minutes on the top rack in your own, rotating the pan halfway through.
Remove the breadsticks from the oven, and lightly brush olive oil over the tops. Bake for another 3 minutes. Allow to cool slightly before serving. You can serve as is, with a marinara sauce (see my homemade recipe) or sprinkle with grated parmesan cheese. Enjoy!

Notes

Be sure to use the prepackaged, preferably part skim, shredded mozzarella cheese in this recipe. Fresh mozzarella contains too much water and your breadsticks won't turn out as they should.