Kirbie's Cravings

Keto Breadsticks

These cheesy breadsticks are keto, low carb and gluten free. They are easy to make and ready in about 30 minutes.
overhead picture of keto breadsticks

Two weeks ago, I shared with you Low Carb Keto Bagels. Using a similar dough with a few tweaks, I made these cheesy breadsticks.
close-up picture of keto breadsticks
The dough comes together easily in the food processor and is only five ingredients.
step by step preparation for making keto breadsticks

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.


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!
side view picture of keto breadsticks

New! Recipe now updated with video. You can also view all my recipe videos on my youtube channel.

overhead picture of keto breadsticks

Keto Breadsticks

Servings: 6
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Appetizer, Side Dish
Cuisine: American
Cheesy breadsticks which are also low carb, keto and gluten free.
4.85 from 19 votes


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


  • 1/2 cup part skim low moisture shredded mozzarella cheese
  • 1/3 cup shredded parmesan cheese
  • 1 tsp finely chopped parsley


  • 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.


  • 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.


Serving: 2pieces, Calories: 207kcal, Carbohydrates: 7.4g, Protein: 13.3g, Fat: 14.4g, Saturated Fat: 5.9g, Sodium: 333mg, Fiber: 2g, Sugar: 2g, NET CARBS: 5g

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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Recipe Rating

117 comments on “Keto Breadsticks”

  1. This looks fantastic, however due to food sensitivity, we can’t use almond or cashew flour. Do you think it would work with sunflower seed flour instead?

    • In general, sunflower seed flour can be used in the same amount as almond flour. We haven’t tried it in this recipe and can’t say if it will work for sure (it might alter the flavor, too). Let us know if you try it!

      • I made this as an appetizer for a family gathering last 2019, and my family loved it! They loved it so much that until now, they keep asking me to make it every time we get together! ?? Thank you so much for this recipe! ??

      • We’re so glad it’s a hit!

  2. I just made this and it is delicious, thank you.

  3. Hi I was wondering has anyone tried this recipe with tapioca flour instead of coconut flour I cant eat coconut of any kind

  4. I love making this. Personally, I’ve only been able to use ‘regular’ great value flour as I haven’t had access to any other types, but it always turns out great regardless. The recipe is easy, tasty, and great for small social events as well. Like mmmm… Thanks for the recipe

  5. OMG amazing. Will use this recipe many times. Great for low carb/keto diet.

  6. Love this recipe-  make this to go with keto pizza dip (awesome) as a breadstick and the dough recipe makes the perfect flatbread.  We had a craving for Ruben sandwiches today, made this and topped with corned beef, sauerkraut, Swiss cheese and keto thousand island….it was amazing.  Just love the versatility of this recipe.

  7. If I can’t have eggs (due to allergies or religious reasons), what I can substitute instead for the egg?

  8. You could try docking the dough to prevent air bubbles. You should then be able to prebake the dough without first weighing it down.

  9. This is absolutely delicious! I enjoyed making it this first time- I’m going to make it again tomorrow and add some tweaks and whatnot- Personally, we didn’t have coconut or almond flour, so we /did/ end up using great value all purpose flour- Which worked just as well! Overall a great recipe and would recommend. Found that using some parmesan in the dough *3 tbs* was quite tasty

  10. Tku Kirby. I truly enjoy your recipes, and have made a couple of them. Delicious!!!

  11. I am allergic to coconut. Is y here a substitute?