Keto Focaccia Breadsticks
These Keto Focaccia Breadsticks are a quick and easy treat to serve alongside dinner. Made with a combination of 3 Italian cheeses and herbs, they are fluffy, perfectly chewy and made in just under 30 minutes.
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❤️ Why You’ll Love This Keto Breadsticks Recipe
- Fluffy and perfectly chewy texture
- Made with a combination of 3 cheeses
- Loaded with a blend of Italian herbs
- Quick and easy to make
- Made in just under 30 minutes
I don’t know many people who aren’t missing bread since switching to a Keto or low carb diet. The good news is, there are so many great options to make your own low carb bread that we don’t have to miss out. I have a great selection of homemade keto breads that you can check out!
I made these breadsticks super quick and easy, using a mixture similar to fathead dough. So you don’t have to use a stand mixer, wait between risings or any of the things that come along with making fresh bread from scratch.
I also use a mixture of Italian herbs, as well as parmesan cheese, in the dough itself, which really helps give them a lot of flavor. They can be ready in just under 30 minutes, just in time to serve alongside dinner with your favorite marinara sauce for dipping!
🛒 Ingredients for Focaccia Breadsticks
- Mozzarella cheese
- Almond flour
- Cream cheese
- Parmesan cheese
- Eggs
- Rosemary
- Baking powder
- Garlic salt
- Ground black pepper
- Olive oil
- Optional: Marinara Sauce (for dipping)
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
🔪 How to Make Gluten-Free Italian Breadsticks
Preheat oven to 400°F.
Add the almond flour, oat fiber, parmesan cheese, baking powder, most of the rosemary (reserving some for the top), dried basil, dried parsley, garlic salt and pepper to a mixing bowl. Whisk to combine, then set aside.
Add the shredded mozzarella cheese and cream cheese to a separate large microwave safe mixing bowl.
Microwave for 1 minute, remove and stir, then microwave for another 30 seconds or until they are melted.
Mix to combine, then add in the beaten eggs, stir briefly, then add in the dry ingredients.
Mix until well combine and you have a smooth dough with no streaks. If you need to microwave it again to make it easier to mix, heat in 20 second increments until you can easily work with it.
Turn the dough out onto a baking sheet lined with parchment paper and press it out into a rectangular shape measuring about 7”x11” or so. The size will depend on how thick or thin you want your breadsticks to be.
Using your fingers, poke holes in the dough, like a classic focaccia, but don’t poke them all the way through. Brush the top with olive oil and sprinkle the reserved chopped rosemary over the top.
Bake for 15-17 minutes or until golden, but don’t over-bake them or they will lose the fluffy and chewy texture, but will be more crisp.
When you take it out of the oven, you can brush the top with more olive oil and a light dusting of parmesan cheese. This step is optional, but highly recommended. Cut them into breadsticks and serve. I was able to get 18 of them, by cutting into 9 long sticks, then cutting those in half.
These are best enjoyed right away, while still very warm and served with some marinara sauce for dipping.
☑️ Storage Instructions
Store leftovers in the fridge for 3-5 days in a food storage bag or container.
🍴 What to Serve with Keto Breadsticks
While these breadsticks can be served with just about any meal, I personally prefer to pair them with some of my favorite Italian dinners:
💡 Tips
- You can reheat leftover breadsticks in the oven or air fryer. You only need to reheat them for a few minutes. These are made with a lot of cheese, so you don’t want to heat them too long, only until they are warmed up.
- As I mentioned, I was able to get 18 sticks out of these, but you can get either more or less, depending on how thick or thin you want to cut them. You can also cut them into squares if you want, it’s totally up to you.
- Don’t be afraid to reheat the dough several times, as this will make mixing much easier. The hardest part to mix is the eggs into the cheese, so just mix briefly, then add the dry ingredients on top and that will make mixing everything together easier.
🔄 Substitutions and Additions
- Make sure you are using the pre-shredded mozzarella cheese that comes in the bag at your grocery store. This is one of the rare occasions when I say that because typically using freshly shredded mozzarella is best. When you’re making a fathead dough (mostly mozzarella and cream cheese), you actually need those anti-caking ingredients to prevent the dough from being too wet.
- If you don’t have parmesan cheese, you can use Asiago or Romano instead. The pre-grated store bought type that is sold in the refrigerated section of your grocery store gives you the best texture. Or you can grate it in a food processor to get those same crumbs.
- If you don’t like rosemary, you can omit it or use a small amount dried oregano instead, maybe 1 teaspoon or so.
- Now if you wanted to make these extra cheesy, you can add a little extra mozzarella cheese over the tops, to give you cheesy breadsticks. However, in my opinion, this might be overkill given the amount of mozzarella cheese that is in the dough. This is totally your call though.
Is focaccia bread high in carbs?
Traditional focaccia is high in carbs, yes, but this Keto friendly version has a lot less carbs and are easier to make.
Does keto bread spike your blood sugar?
Sometimes store bought Keto breads can spike your blood sugar, as many of them contain ingredients that aren’t really Keto friendly. This is why making your own breads is always best, this way you can control the ingredients and know they will keep you in ketosis.
Can a diabetic eat focaccia bread?
As I mentioned above, traditional focaccia is not low in carbs, therefore unsuitable for a diabetic. This focaccia breadsticks and my Rosemary and Kalamata Focaccia are low enough in carbs or sugar for diabetics.
What is fathead dough made of?
Fathead dough is made using mozzarella cheese, cream cheese and almond flour, which are the key ingredients in this recipe. They make enjoying Keto friendly breads quicker and easier to make, as with this Fathead Pizza and Bagels.
🍽️ More Keto Bread Recipes
- Best Keto Homemade Bread
- Keto Garlic Rolls
- Keto Buns (Fluffy and Chewy)
- Keto Braided Herb Bread
- Keto Dinner Rolls
- Homemade Bagels (Not Fathead)
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Keto Focaccia Breadsticks
Ingredients
- 2 1/2 cups shredded mozzarella cheese, see notes
- 1 1/4 cups almond flour
- 3 ounces full fat cream cheese, room temperature
- 1/4 cup parmesan cheese, grated
- 2 eggs, beaten
- 1 tablespoon fresh rosemary, chopped and divided
- 2 teaspoons baking powder
- 1 teaspoon dried parsley
- 1 teaspoon garlic salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon ground black pepper
- Olive oil, (for brushing the tops)
- Optional: Marinara Sauce, (for dipping)
Instructions
- Preheat oven to 400°F.
- Add the almond flour, oat fiber, parmesan cheese, baking powder, most of the rosemary (reserving some for the top), dried basil, dried parsley, garlic salt and pepper to a mixing bowl. Whisk to combine, then set aside.
- Add the shredded mozzarella cheese and cream cheese to a separate large microwave safe mixing bowl. Microwave for 1 minute, remove and stir, then microwave for another 30 seconds or until they are melted.
- Mix to combine, then add in the beaten eggs, stir briefly, then add in the dry ingredients. Mix until well combine and you have a smooth dough with no streaks. If you need to microwave it again to make it easier to mix, heat in 20 second increments until you can easily work with it.
- Turn the dough out onto a baking sheet lined with parchment paper and press it out into a rectangular shape measuring about 7”x11” or so. The size will depend on how thick or thin you want your breadsticks to be.
- Using your fingers, poke holes in the dough, like a classic focaccia, but don’t poke them all the way through. Brush the top with olive oil and sprinkle the reserved chopped rosemary over the top.
- Bake for 15-17 minutes or until golden, but don’t over-bake them or they will lose the fluffy and chewy texture, but will be more crisp.
- When you take it out of the oven, you can brush the top with more olive oil and a light dusting of parmesan cheese. This step is optional, but highly recommended. Cut them into breadsticks and serve. I was able to get 18 of them, by cutting into 9 long sticks, then cutting those in half.
- These are best enjoyed right away, while still very warm and served with some marinara sauce for dipping.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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