Italian Breadsticks – Keto, Low Carb & Gluten Free

Italian Breadsticks - Keto, Low Carb & Gluten Free

Ah, the smell of fresh baking bread in the oven… well not quite, but close!  These breadsticks have tons of flavor and a few ingredients you might not expect in a breadstick.  They smell just like the traditional Italian garlic rolls, but are a fraction of the carbs and are actually good for you!  

Italian Breadsticks - Keto, Low Carb & Gluten Free

Serve as is, or with my homemade marinara sauce!

Ingredients

1 1/2 cups almond flour

2 1/2 cups shredded mozzarella cheese

2 eggs

3 ounces cream cheese

2 tablespoons grated parmesan cheese

2 garlic cloves, grated with a microplane or garlic press

1 tablespoon psyllium husk powder

2 teaspoons baking powder

1 tablespoon Nutritional Yeast

1 teaspoon garlic salt

2 teaspoons dried parsley

1/2 teaspoon dried basil

Flavorless oil (for handling the dough/forming the breadsticks)

Olive oil (for brushing the tops)

Preparation

Preheat oven to 400F.

Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds or until both are melted.

Add the almond flour, psyllium husk powder, basil, oregano, parsley, garlic salt and baking powder in a separate bowl and whisk together to combine.

Then add the eggs in the mozzarella, fresh garlic and cream cheese and combine.  Add in the parmesan, then add in the dry ingredients and mix well.

As the cheese cools, it can become more difficult to mix, so if that happens, microwave the dough for 10 seconds and it should be easier to mix.

The dough will be very sticky, so be sure to oil your hands to make forming the bread sticks easier.

Divide the dough into 8 pieces.

Then form into logs and divide into 16 breadsticks total and place on a baking sheet lined with a Silpat or parchment paper.

Bake for 12 minutes on the top rack in your own, rotating the pan half way through.

Remove the breadsticks from the oven, and lightly brush olive oil over the tops.  Bake for another 3 minutes.  Allow to cool slightly before serving.  

Italian Breadsticks - Keto, Low Carb & Gluten Free

Marinara Sauce - Keto and Low Carb

You can serve as is, with a marinara sauce (see my homemade recipe here) or sprinkle with grated parmesan cheese.  Enjoy!

Italian Breadsticks - Keto, Low Carb & Gluten Free

Italian Breadsticks - Keto, Low Carb & Gluten Free

Italian Breadsticks - Keto, Low Carb & Gluten Free

Italian Breadsticks - Keto, Low Carb & Gluten Free

Italian Breadsticks - Keto, Low Carb & Gluten Free

Italian Breadsticks - Keto, Low Carb & Gluten Free
Makes 16 Breadsticks

Macros: Fat 10 grams – Protein 8 grams – Carbs (net) 2 grams


 

5 from 1 vote
keto Italian breadsticks
Italian Breadsticks - Keto, Low Carb & Gluten Free
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Ah, the smell of fresh baking bread in the oven... well not quite, but close!  These breadsticks have tons of flavor and a few ingredients you might not expect in a breadstick.  They smell just like the traditional Italian garlic rolls, but are a fraction of the carbs and are actually good for you!  Serve as is, or with my homemade marinara sauce!

Course: Appetizer
Servings: 16
Ingredients
  • 1 1/2 cups almond flour
  • 2 1/2 cups shredded mozzarella cheese
  • 3 ounces cream cheese
  • 2 eggs
  • 2 tablespoons grated parmesan cheese
  • 2 cloves garlic grated with a microplane or garlic press
  • 1 tablespoon psyllium husk powder
  • 2 teaspoons baking powder
  • 1 Tablespoon Nutritional Yeast
  • 1 teaspoon garlic salt
  • 2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • Flavorless oil for handling the dough/forming the breadsticks
  • Olive oil for brushing the tops
Preparation
  1. Preheat oven to 400F
  2. Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds or until both are melted.
  3. Add the almond flour, psyllium husk powder, basil, oregano, parsley, garlic salt and baking powder in a separate bowl and whisk together to combine.  Then add the eggs in the mozzarella, fresh garlic and cream cheese and combine.  Add in the parmesan, then add in the dry ingredients and mix well. As the cheese cools, it can become more difficult to mix, so if that happens, microwave the dough for 10 seconds and it should be easier to mix.
  4. The dough will be very sticky, so be sure to oil your hands to make forming the bread sticks easier. Divide the dough into 8 pieces. Then form into logs and divide into 16 breadsticks total and place on a baking sheet lined with a Silpat or parchment paper.  Bake for 12 minutes on the top rack in your own, rotating the pan half way through.

  5. Remove the breadsticks from the oven, and lightly brush olive oil over the tops.  Bake for another 3 minutes.  Allow to cool slightly before serving.  You can serve as is, with a marinara sauce (see my homemade recipe) or sprinkle with grated parmesan cheese.  Enjoy!

O Lord, you are my God; I will exalt you; I will praise your name, for you have done wonderful things, plans formed of old, faithful and sure.

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Sarah

These are AMAZING! Thank you so much! I will be using this recipe endlessly!