These cheesy breadsticks are keto, low carb and gluten free. They are easy to make and ready in about 30 minutes.
Two weeks ago, I shared with you Low Carb Keto Bagels. Using a similar dough with a few tweaks, I made these cheesy breadsticks.
The dough comes together easily in the food processor and is only five ingredients.
Mozzarella Cheese and Cream Cheese
The base of this keto dough is cheese. Mozzarella and cream cheese are melted down to form a cheese dough. You can melt them down in the microwave or over the stove in a double boiler.
Almond Flour and Coconut Flour
I tested versions with just almond flour and just coconut flour but found that the combination of both worked the best. Coconut flour is very absorbent, so you don’t need to use as much of it. I originally tried only using coconut flour and while the dough worked out fine, it tasted sweet from the coconut flour.
Ideally, I would have liked to only use almond flour but almond flour does not absorb as well, so you end up having to use a lot of almond flour to get to a workable dough.
This is why my recipe uses both. The coconut flour helps absorb any liquid and the almond flour keeps the dough from being too sweet.
Important Tools
My favorite method for mixing this dough is with a food processor using the dough blade attachment. The dough is quite sticky so it’s hard to mix the dough by hand.
Parchment paper is also pretty important for this recipe. The dough is quite sticky, so I rolled out the dough between two sheets of parchment paper. I peeled the top layer off when the dough was rolled out.
Baking
The dough should be baked in the middle of the oven by itself. If you have other items in the oven, it will affect the baking temperature and can lead to uneven baking of the breadsticks.
Many recipes I found called for baking the dough first, then adding toppings. However, if you bake the dough first, it develops quite a few large air pockets. So instead, I added some of the cheese over the dough for the first bake, eliminating the air pockets. Then when the dough is golden, I added more cheese to get super cheesy breadsticks. You do need to cook the dough first before adding the full amount of cheese topping because otherwise the cheese just melts into the dough.
This dough came together very quickly and these breadsticks were ready in about 30 minutes!
If you like crunch breadsticks be sure to check out my keto crunchy breadsticks, too!
New! Recipe now updated with video. You can also view all my recipe videos on my youtube channel.
Keto Breadsticks
Ingredients
breadsticks dough
- 1 1/2 cups part skim low moisture shredded mozzarella cheese
- 1 oz cream cheese
- 1/2 cup almond flour
- 3 tbsp coconut flour
- 1 large egg
toppings
- 1/2 cup part skim low moisture shredded mozzarella cheese
- 1/3 cup shredded parmesan cheese
- 1 tsp finely chopped parsley
Instructions
- Preheat oven to 425°F.
- Add mozzarella and cream cheese to a large microwave-safe bowl. Melt in the microwave at full power in 30-second intervals. After each 30 seconds, stir cheese until cheese is completely melted and uniform (see photo above). This should take around 1-1 1/2 minutes total. Do not try to microwave the full time at once because some of the cheese will overcook. You can also melt the cheese over the stove in a double boiler.
- Add cheese ball to a food processor with dough blade attachment. Add in almond flour, coconut flour and egg. Pulse on high speed until the dough is uniform. The dough will be quite sticky, which is normal.
- Allow the dough to cool slightly, which will also make it less sticky and easier to work with. Roll the dough out between two sheets of parchment paper until 1/4 inch thick. Peel top sheet of parchment paper off of dough. Move the dough (still on the bottom parchment paper) onto a baking sheet.
- Spread 1/4 cup of mozzarella cheese over the dough, leaving a 1/2 inch perimeter. Bake for about 5-6 minutes, or until edges of the dough are golden and puffy.
- Evenly sprinkle the surface of dough with remaining mozzarella cheese and parmesan cheese, leaving a 1/2 inch perimeter. Bake for 3-5 more minutes or until cheese is melted. Garnish with parsley before serving.
Notes
- I recommend using a food processor to make the dough because the dough is quite sticky so it's hard to mix by hand.
- Because the dough is sticky it's important to use parchment paper to roll out it as detailed in the instructions.
- This recipe calls for both almond and coconut flour because the coconut flour helps absorb the liquid and the almond flour keeps the dough from being too sweet.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
NEVER MISS A POST!
Receive my newest posts by subscribing via Email | RSS | Bloglovin
STAY CONNECTED!
Instagram | Pinterest | Facebook | Twitter
If you don’t have a food processor what can be used to mix this? Can a standard kitchen aid mixer with a dough hook do the trick?
Yes you can use that. I don’t think it works as efficiently as food processor, but you can use that to mix your dough
I’ve just mixed with spoon and then hand squished it together and it still worked perfectly! Agreed though – if you have a mixer it would be easier!
I’m glad you got it to work!
Dear Kirby, I use chickpea flour, if you can’t find it, it’s easy to make with dry chickpeas, I also have a small baking dish so I use that in my halogen oven, just so I can watch the progression of it through the process without burning it. Thank you
thanks for sharing!
I mixed with my hand works great.
I’m glad it worked even mixing by hand!
Hi! Not sure if your still responding to these posts but I’d love to know if it’s a 1-1 substitute if I wanted to use all coconut flour.
Thank you !
No it’s not. Coconut flour is highly absorbent and you would only need a little to substitute for almond flour. You would also likely need to adjust the liquid measurements. Unfortunately, I’ve never made an all coconut version so I don’t know what the conversion would be.
So good!! I added garlic to it. ?
so glad you liked it!
I have used the recipe a couple times now. Love it for cheese sticks or pizza. I found that baking it about 4 minutes and then flipping it over and baking another 4 minutes before adding the toppings prevents it from sticking and gives it just a bit more crispness. I then add toppings and bake for 5 minutes.Â
thanks for sharing your tips!
That’s what did Brian. It was so crispy and held the cheese better. I use it for pizza also.
What is a serving size? Thanks.
As stated in the nutrition box, 1 piece.
How many pieces should this make?
You can find that information in the servings section of the recipe card. I was able to cut mine into 12 pieces.
Your nutrition box actually says 2 pieces for the nutrition counts????? Â I am about to try for the first time, and being on Keto, would really like to know whether the net carbs are for 1 piece or 2
As stated in the recipe, this recipe serves 6. The breadsticks are sliced into 12 pieces as shown in the photos, so one serving is 2 pieces. The nutrition provided is for 1 serving which is 2 pieces.
I subbed the cream cheese out for Ghee and it worked perfectly! Great recipe thanks!
I’m glad it worked with ghee!
Loved this recipe, will definitely make it again.
So glad you enjoyed the recipe!
Does it have any coconut flavor at all? I would like to try the recipe but my husband does not like the taste of coconut.
No it does not
The texture was good and I liked the concept, but the coconut flour made the bread sticks kind of sweet to me. Maybe that was just the brand I used.
I haven’t had issues with the coconut flour making the breadsticks sweet. Maybe try adding some salt next time to the batter or try a different brand of coconut flour.
Can you make dough and freeze it until use
I would recommend cooking it and then freezing rather than freezing the uncooked dough.
I was able to mix the dough by hand we ate with jalapeño peppers and black olives ,I would make again !
Sounds yummy!
Thank you so much for this recipe! I made it tonight & my boyfriend & I are in Keto cheese bread heaven! This is a keeper!Â
So glad you like the recipe!
Made this wonderful recipe and mixed it by hand. came out great. Next time I will add a little salt and some sundried tomatoes. I used it also as a hamburger bun. Very versatile 🙂
I’m so glad this worked for you!
Made this today and my daughter and I both loved it! Definitely a keeper!
So happy you and your daughter enjoyed!
This is amazing! I made it as cheesy bread sticks with dinner and used the left overs for pizza the next day! It re heats amazingly in the air fryer, as pizza! Definitely will make again and again.Â
I’m so glad you enjoyed!
Thank you for posting this recipe! I made these for the second time tonight. SOOOOOOOO amazing!!! Going to make it as a pizza next time because the dough is just so yummmy and I feel like it can go well with many toppings!
Yes this dough works great for pizza too! So glad you enjoyed!
Thank you for a great recipe, it hit the spot! I added garlic powder and some dried parsley.Â
So glad you liked it!
These look SO MUCH better than the gluten free cheese breadsticks I got from a restaurant tonight. Thanks for the great recipe!
aw, hope you enjoy!
I followed this recipe explicitly and the result was terrible and did not look like the picture that you published with the recipe. It lacked flavour and light texture. So disappointed as it was supposed to have been a surprise lunch for my Celiac husband. I have read other comments from people who have made this recipe and can not understand why this recipe went so wrong for me. So disappointed.
I’m sorry this didn’t turn out for you. It’s the first time I’ve received a negative comment on this recipe. I would love to help you troubleshoot but I would need more details.
Ok now, this is amazing. Â I just made it and shocked how good it is. I sprinkle some fresh thyme before I baked. It came out so good. The dough was so easy to make and it wasn’t steady. I left mine in the fridge for about 45min and after that, it was so easy to roll the dough. Thank you for sharing this awesome recipe! ??
I’m so glad you enjoyed the recipe so much!
My husband and I started the keto diet a few months ago and one thing I desperately miss is pizza. But this is amazing, it has definitely curbed my cravings.
I’m so happy this recipe worked out for you!
Thank you soooo much! When I’m craving chips or crackers, I just pull some of this out of the fridge, heat it up in the toaster oven a couple minutes, and dip in/with whatever I want. It’s been a complete game changer for me. I’ve tried many different keto doughs but this one is so EASY and Consistent! EVERY time I’ve made it it’s turned out perfectly! I’ve even experimented with different cheeses and seasonings. My kids were doing homemade pizzas at New Years, so for the second bake, I added some pizza toppings, even with some sauce and BAM!! Pizza! And it actually holds up like real dough!
Thank you!
Ainslie
I’m so glad you are enjoying this recipe!
I just made these and they were wonderful! I doubled the batch and put jalapeños on one. I only melted the cream cheese and blended everything in the food processor. Turned out great!
I’m glad it turned out well!
Hi Kirbie
Just cooked this recipe, it is fantastic. I recorded a video and posted it in my blog with a link to yours for the instructions.
I’m glad you enjoyed the recipe!
Came out okay…Added tablespoon of melted garlic butter on top when finished…gave great flavor and taste!
I’m glad it worked out
These are perfect! I made another batch later and added tomatoes, basil, and garlic butter!
I’m so glad you enjoyed!
Have you ever tried with vegan cheese?
i have not
Just a tip for others who are allergic to coconuts – you can easily sub Lupin flour and it works beautifully!!!
My hubby is now type 2 diabetic and we have found Keto is an excellent alternative for him. I made this to g along with Lasagna and it was a HIT with him… Sooooo Yummy!
I’m glad you liked them!
Beyond amazing! My hubby just switched to a low carb diet, and he loved this recipe! Before baking, I rubbed the dough with freshly grated garlic cloves and drizzled white truffle oil on top, followed by mozzarella cheese. We couldn’t get enough, absolutely amazing!
OH and I definitely prefer the fathead dough with a blend of almond/coconut flour.
I’m so glad you enjoyed!