Restaurant-style soft and buttery garlic breadsticks that are also low carb, keto-friendly and gluten-free. These breadsticks are delicious!
When I think of breadsticks, I think of the ones that are served at Italian restaurants at the beginning of a meal. Fresh and hot from the oven, covered with garlic, butter and parmesan, and super soft when you bite in.
When I started making low carb breadsticks, most of the recipes I came across were basically low carb cheese-topped bread cut into strips. And while those type of breadsticks are delicious and I make them all the time, I also wanted to make a low carb version of the restaurant-style breadsticks that come to my mind when I think of breadsticks. These would be perfect with my Keto Lasagna or Keto Low Carb Skillet Lasagna.
These breadsticks start with the fathead dough recipe with some tweaks to make the dough bake up soft and fluffy.
WHAT IS FATHEAD DOUGH?
Fathead dough is a low carb/keto dough that is made out of cream cheese, mozzarella cheese, eggs and a flour substitute. It started out as a pizza crust recipe published by Tom Naughton while he was creating the movie Fat Head. The recipe became an internet viral sensation and has since been adapted and modified for recipes beyond pizza crust, such as soft pretzels, bread rolls and bagels.
Key INGREDIENTS FOR breadsticks
- FULL FAT CREAM CHEESE- The cream cheese melts with the mozzarella and helps to create a spreadable, elastic dough.
- LOW MOISTURE PART SKIM MOZZARELLA- Regular mozzarella has too much moisture and will make the dough too wet. It’s also best to use part skim because there is already a lot of fat going into this recipe and you don’t want the breadsticks to be oily.
- SUPER-FINE ALMOND FLOUR- The super-fine texture mimics regular flour better and will prevent any grittiness.
- COCONUT FLOUR- This recipe uses a combination of coconut flour and almond flour to replace regular wheat flour. Each one works differently so do not substitute one for the other. Coconut flour is highly absorbent. The few tablespoons added to this recipe will prevent the dough from being too wet and will also give the breadsticks a fluffier texture.
- BAKING POWDER- Use an aluminum free baking powder. The recipe does use a little more baking powder than I normally use to help the bread rise. You should not taste the baking powder though and using aluminum free will help make ensure that.
- EGGS- The eggs act as the binding agent and create the structure for the bread.
HOW TO MAKE breadsticks DOUGH
- First, the cheeses are melted together. The appearance will look like a dough.
- The cheese dough is then blended with the dry ingredients and eggs. The best method for blending the dough is with a food processor. It is quick, easy and produces a very uniform and smooth dough. You can also roll the dough by hand or with a mixer but it will take more effort and time.
- The dough is then divided into 8 equal parts and then rolled out into 1-inch thick sticks.
GARLIC BUTTER TOPPING
While the breadsticks are baking, you prepare the garlic butter sauce. Melt butter, olive oil and minced garlic on the stove until the garlic flavor is infused with the oils.
After the breadsticks are almost done baking, they are brushed with the garlic butter sauce, and some grated parmesan cheese and parsley.
The breadsticks then go back in the oven and are baked until golden brown. You can finish with more parmesan cheese and parsley before serving.
These breadsticks should be eaten hot. When they cool down, the cheese condenses and the rolls become hard. You can reheat leftovers in the microwave, toaster oven or oven.
You might like my cloud bread recipe, too!
Low Carb Keto Garlic Breadsticks
- 1 1/2 cups part skim low moisture shredded mozzarella cheese
- 2 oz full fat cream cheese
- 1 1/3 cups super-fine almond flour*
- 2 tbsp coconut flour
- 1 1/2 tbsp aluminum free baking powder
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 3 large eggs one egg is reserved for egg wash
Garlic Butter Topping
- 2 cloves garlic minced
- 1 tbsp butter
- 1 tbsp olive oil
- 1 1/2 tbsp grated parmesan cheese
- 1 tsp parsley finely chopped
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together almond flour, coconut flour, baking powder, garlic powder and onion powder. Set aside.
- Add mozzarella and cream cheese to a large microwave-safe bowl. Cover the cream cheese with mozzarella (this will prevent the cream cheese from overheating and making a mess in your microwave). Melt in the microwave at 30 second intervals. After each 30 seconds, stir cheese until cheese is completely melted and uniform and resembles a dough in appearance (see photo for reference). This should only take around 1 minute total cooking time. Do not try to microwave the full time at once because some of the cheese will overcook. You can also melt the cheeses over the stove in a double boiler.
- Allow cheese dough to cool slightly (only a few minutes) so that it is still warm to the touch but not too hot. If the cheese is too hot it will cook the eggs. But don't let the cheese cool down completely because then it will turn hard and you will not be able to blend it with the other dough ingredients.
- Add cheese, 2 eggs (remember the third egg is for the egg wash finish at the end only), and almond flour mixture into a food processor with dough blade attachment. Pulse on high speed until the dough is uniform. The dough will be quite sticky, which is normal.
- Scoop out dough with a spatula and place onto a large sheet of plastic wrap. Cover the dough in plastic wrap and knead a few times with the dough inside the plastic wrap until you have a uniform dough ball.
- Wrap your pastry board with plastic wrap until the plastic wrap is taut. You should have the plastic wrap running across the bottom of the board so that the weight of the board will help keep the plastic wrap in place. The plastic wrap should keep your dough from sticking to the board. Lightly coat your hands with oil and divide dough into 8 equal parts. Roll each dough into smooth 1 inch thick sticks.
- Add the final egg to a small bowl and whisk. Generously brush the surface of rolls with egg wash.
- Bake rolls for about 15 minutes in the middle rack of your oven, or until breadsticks are just cooked and just starting to brown.
- While breadsticks are baking, make the garlic butter topping. Add garlic, butter and oil in a small saucepan. Bring to low-medium heat and stir until butter is melted and garlic is lightly browned.
- When breadsticks are just done baking but still pale, remove from oven. Quickly brush them generously with the garlic butter topping (You don't want to interrupt the cooking of the breadsticks for too long.) Sprinkle parmesan cheese and parsley over the breadsticks.
- Place breadsticks back into the oven and bake for an additional 3 minutes or until breadsticks turn a golden brown.
- If desired, sprinkle more parmesan cheese and parsley over breadsticks before serving. You can serve breadsticks plain or with low carb marinara sauce.
- These breadsticks should be eaten hot. When they cool down, the cheese condenses and the rolls become hard. You can reheat leftovers in the microwave, toaster oven or oven.
- The dough can be mixed by hand but it does take more effort.
- The finished dough is very sticky, which is why you will need to coat your hands with oil and use the plastic wrap to help roll out the dough. As the dough cools, it will become easier to work with.
- You can let the dough cool a few minutes so it becomes less sticky but don't let the dough cool too long because the cheese will harden.
- You can use your favorite sugar-free marinara sauce. I have a low carb marinara recipe here.
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- Nutrition estimate does not include egg wash.
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.
Oh my gooooooodness!! These are amazing!! They have kind of a pastry taste which is one of a kind in any Keto recipe I have tried. Makes me want to try it in other forms. I had the same prob…. mine flattened, but they still tasted delicious. I ate way too many. This might be a bad thing…. lol.
I’m so glad you enjoyed them!
These are very good! We kneaded the dough and rolled the bread sticks on a wooden cutting board sprayed with nonstick spray, and with greased hands. The dough was easy to work with, and rolled beautifully! The egg wash, and garlic butter really make these bread sticks stand out from all the rest. Best we’ve ever had!
I’m so glad you enjoyed them so much!
WTxxxx Sooo good! For anyone who does not like coconut flour
Trade for husk powder. Turns out great..Follow recepie to the T
Thanks for sharing that tip!
These were so good!! Went great with my Keto Ziti!! I only had baking powder with aluminum. Still turned out. How would this have changed it and is it easy to find aluminum free baking powder? I had no idea there was such a thing and couldn’t wait another night to try these. Thanks for the recipe! They’ll surely become a weekly rotation with dinner!!
I’m glad they turned out well for you! Aluminum free just will eliminate any metallic taste that some people experience
Are you sure 1 1/2 TABLESPOONS baking powder? Did you maybe mean TEASPOONS? Seems like an awful lot.
it is tablespoons
opps, typo! Went accidentally before I finished and spell checked! So sorry! I meant even mixtures of lupin, carbquick and wheat gluten…all still low carb and added a little extra (2 more T.) to account for coconut flour that absorbs more liquid. Please delete my comment submitted and I will try this again! sorry!
OMG – I NEVER leave comments on recipes, but these are off the chart good! I’ve made them twice in 3 days! Thank you – thank you – thank you!
I’m so happy you like them so much! thank you for taking the time to leave a comment!
These breadsticks were a winner! I made them and served them alongside some Fathead Pizza, and a side of sauce for dipping. My “tail was wagging.” I am very happy to have found your website and this recipe. For me, part of successful Keto is not feeling deprived, and these did the trick. My wife, who is “part time Keto” also enjoyed them; and so did my mother-in-law, who is not Keto at all.
This recipe is going into regular rotation!
P.S. – My only question, could these be made with extra Almond Flour instead of the coconut flour? I can taste the coconut in mine, and it feels like that flavor is a little out of place for me. Otherwise, these are great!
I’m glad you enjoyed these. I find the coconut flour is what makes them puffy like real breadsticks. When I make with only almond flour, they end up very flat.
Ok. I was thinking that the coconut flour was probably serving that purpose – but wanted to ask just in case.
Maybe I will add extra garlic powder next time to help cover up the coconut flavor. Besides, I LOVE garlic anyway!
Thanks for your reply and your input!
Can I make the dough ahead of time and bake right before serving?
No, the dough needs to be baked right away because otherwise the cheese will harden and lose its elasticity. You can always reheat the breadsticks later.
How did yours turn out so round? Mine flattened out a lot! Still taste good though!!
If your dough is overspreading it could be that your batter is too wet (make sure you use low moisture mozzarella and the full amount of coconut flour to help prevent that) or it could be that your baking powder is no longer fresh. I’m glad they still tasted good and hopefully yours will puff up more next time.
Any suggestions if I cannot use almond flour due to allergy?
I have only tested it with almond flour. sorry!
Kirbie!!!…You rock! These are awesome and I am excited to try making them into buns and rolls. Thank you so much for a great recipe. BTW, I have been doing keto for about 4 years and cook a lot. I have tried just about every keto bread recipe out there and this is the best so far. They were even good cold from the fridge the next day.
Wow, that’s such a wonderful compliment! So happy you like the recipe!
These REALLY hit the spot! They were so good, I actually felt guilty eating them!
I know what you mean! So glad you liked them!
Love them but I use one TB pysillum powder in place of the coconut. Dislike all things coconut. Turns out great every time!
thank you for sharing!
Wow! These were so good! Tasted just like bread!
So glad you liked them!
These made me think of the breadsticks at Olive Garden!
That is what I was going for!
I made this today, actually was disappointed.
It turns exactly like the picture, however the dough was super sticky and took like forever to get it out and place it the plastic wrap.the taste not like a garlic bread at all. I think that weird taste from the coconut flour.
I’ll give it another try but without the coconut oil.
the dough is supposed to be very sticky, like a cookie dough batter but it shouldn’t be that difficult to remove using a spatula. If you don’t add the coconut flour, your dough won’t rise enough and it will be even stickier to work with. You can add more garlic powder if you felt like it wasn’t strong enough for your personal preference.