These low carb breadsticks are thin, crunchy and cheesy. They are easy to make with only three ingredients. They can be served with a meal or as a snack.
I love crunchy breadsticks. So I’m really excited to share these super easy keto crunchy breadsticks. They take only 30 minutes to make. The breadsticks are crunchy on the outside with a slightly softer center and full of parmesan cheese flavor.
- Superfine blanched almond flour
- Parmesan Cheese
Superfine blanched almond flour
Make sure you use superfine almond flour and not regular almond flour or almond meal. I also used blanched almond flour as it makes for a better appearance. I haven’t tested this recipe with unblanched
Make sure to use fresh parmesan cheese and not the shelf-stable kind. You can use pre-shredded or you can freshly shred.
Tips for Rolling the Breadsticks
- When you finish mixing the dough, it should still seem crumbly but if you gather and squeeze it together, it should stick together. When using a cookie scoop to make dough balls, it should resemble cookie dough.
- The dough is a little delicate so it may break while you are rolling it out. If that happens, just squeeze it back together and roll again. Once the breadsticks are rolled out, they are difficult to lift without breaking which is why I recommend rolling them on the same baking sheet that you will be using for baking. When you are done rolling one, you can push it off to the side so there is enough room to roll the other breadsticks. When you are finished, you can push the breadsticks back to spread them out before baking.
- The dough starts to rub off on your hands when you are rolling. I recommend washing your hands halfway through, otherwise it gets difficult to roll all of the breadsticks because so much of the dough starts to stick to your hand.
- If you find that your dough is not binding together you can add a few drops of water. Be careful not to add too much because it will cause the breadsticks to spread too much when baking.
These breadsticks taste of parmesan cheese. If you want more flavor, you can add dried herbs (like rosemary or basil) or some powder spices like garlic powder or chili powder. You can also add some sea salt if you want something saltier.
More Keto Breadsticks
Post now updated with video. You can also find all my recipe videos on my youtube channel.
3 Ingredient Keto Crunchy Breadsticks
- 1 cup superfine almond flour blanched
- 1 cup shredded parmesan cheese
- 2 large eggs
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Add almond flour, parmesan cheese and eggs into food processor. Blend on high speed until ingredients are evenly combined. You may need to scrape the sides or bottom a few times with a spatula to make sure all the ingredients get blended. Your mixture will look crumbly but if you grab some and squeeze it together, it should stay together and resemble cookie dough consistency.
- Using a 1.5 tbsp cookie scoop, scoop packed balls of dough onto prepared baking pan. Squeeze the ball of dough between your palms a few times. Then roll the ball out on the parchment paper until it is 1/2 inch thick. Push finished breadstick to the side of the baking pan so you have enough room to continue to roll remaining breadsticks. Repeat with remaining dough. I recommend washing your hands halfway through because some of the dough will stick to your palms and it will get harder to roll. When you are finished, you can push the breadsticks to spread them out on the baking sheet, spacing them at least 1 inch apart.
- Bake breadsticks for about 18-20 minutes or until they breadsticks are medium brown in color and crunchy on the outside.
- The thinner your breadsticks, the crunchier they will be. I don't recommend making them any thicker than 1/2 inch.
- After the breadsticks are rolled out, they will be difficult to lift without breaking so it is best to roll them out on the prepared baking pan and you can push to move them around as needed.
- If you find that your dough is not sticking together, you can add a few drops of water to your dough. Be careful not to add too much because it will cause the breadsticks to spread out too much when baking.
- I have not tried to make this without a food processor. You can try mixing by hand but make sure you finely grate the parmesan cheese instead of using shredded parmesan cheese.
- I used Kirkland Signature superfine almond flour.*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
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.
Love your recipes as so much. Happy Holidays
Happy holidays to you, too! We’re so glad you are enjoying the recipes.
These are EXCELLENT! So simple and easy too. Also works as written using dairy-free Violife Parmesan. Thank you!!
So glad you enjoyed them!
I really like them. Mine did not look like your picture but that’s okay.
I brishedcyej with garlic butter afterwards.
So glad you liked the recipe!
Mine are currently in the oven. I dusted some with a herb/sesame mix I happened to have in the larder, some with paprika and some with sea salt so I’m excited to taste them. I’ve got a load of mix left because I had to double the cheese and the almond flour as my original mix was more like batter. My two ‘large’ eggs were probably officially ‘extra-large’ (I’ve got my own chickens so I have to guess), and I wonder if New Zealand Parmesan is moister than ‘proper’ Parmesan cheese. If they are as yummy as I hope, I’d try them with just one egg next time. I’m thinking of adding some garlic to the next ones … (Rating to follow)
I hope they turned out well!
These are so good! And easy to make. I was craving bread, so whipped these up to go with supper. My husband liked them too, and he’s rather picky.
I didn’t change the recipe at all. I did use a stand mixer instead of a food processor, but it worked out fine.
This recipe is definitely a keeper!
I’m so glad you both liked them!
I have just made these with hubby’s help, as i have movemeny issues, n my dough was a little to wet, I’m guessing my eggs were too large….. anyways we mixed by hand n spread them on a baking sheet, like flat cats tounges, but they are very, very very yummy…. I’m only 3 weeks into my keto, n i miss my Grissini bread sticks, so this was a close 2nd….. thanks very much
I’m glad they tasted good! you can add a little more almond flour and parmesan next time if your dough is too wet and that should prevent the spreading. I’m guessing there may be some differences between egg sizes for various countries
I stumbled across your website and I’m so glad I did. These breadsticks are a God send. I’m new to keto and I serious bread lover! These are so easy to make and delicious!! I’ve made them twice in one week and I’m about to make another batch! This time I’m going to add some rosemary seasoning!
I’m so glad you like them!
I love the simplicity of this recipe. I’ll probably add extra spices. If I don’t have the superfine almond flour, can I blitz my regular almond flour to use in the recipe?
I think that should be okay as long as you can make it superfine