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.
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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!
What is 1 1/2 cups in grams/ounces  – we do not not use cups as a measuring unit in U.K. ?
Thank youÂ
KenrickÂ
Sorry I do not have that information
ITS SOOOOOOOOO YUMMY 10/10
I’m so glad you liked them!
I was hoping to try some of the keto recipes but am in Engand and unsure how to pack cups with ingredients as every time I do so the weight is different. Can anyone tell me, please, how any grams or ounces fit in the typical cup?
Unfortunately I don’t have those measurements at this time. You can try searching online. I know there are a lot of sites that provide conversions. Also please keep in mind that my measurements are in US cups which I know are not the same as UK cup measurements.
I made this during a keto challenge. They were delicious after the initial taste difference from bread.Â
I’m glad you enjoyed!