Kirbie's Cravings

3 Ingredient Keto Crunchy Breadsticks

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.

Ingredients

  • Superfine blanched almond flour
  • Parmesan Cheese
  • Egg

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

Parmesan Cheese

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

photo of the dough rolled into sticks

  • 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.

Flavor variations

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.
overhead photo of the parmesan breadsticks

More Keto Breadsticks

3 Ingredient Keto Crunchy Breadsticks

Servings: 10 breadsticks
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Appetizer
Cuisine: Italian
Thin and crunchy breadsticks that are low carb and just 3 ingredients.
5 from 2 votes

Ingredients

  • 1 cup superfine almond flour blanched
  • 1 cup shredded parmesan cheese
  • 2 large eggs

Instructions

  • 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.

Notes

  • 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).

Nutrition

Serving: 1breadstick, Calories: 129kcal, Carbohydrates: 2g, Protein: 5g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 46mg, Sodium: 167mg, Potassium: 97mg, Fiber: 1g, Sugar: 1g, Vitamin A: 141IU, Calcium: 119mg, Iron: 3mg, Net Carbs: 1g

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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6 comments on “3 Ingredient Keto Crunchy Breadsticks”

  1. 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?

  2. 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

  3. 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!

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