Today I decided to do breadsticks in three different ways: Italian style, extra cheesy, and cinnamon sugar. Two savory flavors which taste absolutely delicious just dipped in some tomato sauce (I use Rao’s), and one sweet flavor which tastes fantastic dipped in a cream cheese buttercream (1 oz. Cream Cheese, 2 tbsp. Heavy Cream, and 1 tbsp. Swerve Sweetener).
I based this recipe for the breadsticks on the same dough that’s used in both the Low Carb Pepperoni Pizza and the Keto Roti John. This dough is extremely versatile and I’m sure will help a lot of people on their quest to finding a lot of substitute replacements on keto.
These little treats will be perfect for the upcoming Super Bowl, and will go great dipped in just about anything. If you’ve been missing cheesy breadsticks or cinna-stix from your local pizza place, these will really keep those cravings at bay.
Note: The ingredient list for each type of breadsticks are if you use an entire batch of dough for that type of breadstick. If you want to make all three types with one batch of dough like I did, you will have to use 1/3 of all of the ingredients for each breadstick flavoring.
Yields 24 Keto Breadsticks
The Preparation
Bread Stick Base:
- 2 cups mozzarella cheese, shredded ~8oz
- 3/4 cup almond flour
- 1 tablespoon psyllium husk powder
- 1 teaspoon baking powder
- 1 large egg
- 3 tablespoons cream cheese, softened
Italian Style:
- 2 tablespoons italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
Extra Cheesy:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 ounces cheddar cheese
- 1/4 cup parmesan cheese
Cinnamon Sugar:
- 3 tablespoons butter
- 6 tablespoons stevia/erythritol blend, like swerve
- 2 tablespoons ground cinnamon
The Execution
1. Pre-heat oven to 400F. Mix together egg and cream cheese until slightly combined. Set aside.
2. In a bowl, combine all the dry ingredients: almond flour, psyllium husk, and baking powder.
3. Measure out the mozzarella cheese and microwave in 20 second intervals. Stir the cheese each time you take it out of the microwave and continue microwaving until sizzling.
4. Add the egg, cream cheese, and dry ingredients into the mozzarella cheese and mix together.
5. Using your hands, knead the dough together. Once it is combined, set on a silpat.
6. Press the dough flat until you have a full baking sheet worth of dough. Transfer the dough to some foil so that you can use a pizza cutter on it. Knives and sharp objects should never be used on a silpat!
7. Cut the dough and season per ingredients above.
8. Bake 13-15 minutes on top rack until crisp.
9. Serve while warm! You can serve the savory breadsticks with some marinara and the sweet breadsticks with some cream cheese buttercream.
This makes a total of 6 servings of Keto Breadsticks. Each serving comes out to be 381 calories, 30.4g fats, 5.2g net carbs, and 18g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 cup mozzarella cheese | 672 | 50.1 | 4.9 | 0 | 4.9 | 49.7 |
| 3/4 cup almond flour | 486 | 42 | 18.5 | 10.9 | 7.6 | 17.6 |
| 1 tablespoon psyllium husk powder | 56 | 0 | 12.8 | 11.2 | 1.6 | 0 |
| 1 teaspoon baking powder | 2 | 0 | 1.3 | 0 | 1.3 | 0 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 3 tablespoon cream cheese | 149 | 14.8 | 1.8 | 0 | 1.8 | 2.7 |
| 2 tablespoon italian seasoning | 17 | 0.5 | 3.7 | 2.3 | 1.4 | 0.7 |
| 1 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon black pepper | 5 | 0.1 | 1.3 | 0.5 | 0.8 | 0.2 |
| 1 teaspoon garlic powder | 10 | 0 | 2.3 | 0.3 | 2 | 0.5 |
| 1 teaspoon onion powder | 8 | 0 | 1.9 | 0.4 | 1.5 | 0.2 |
| 3 ounce cheddar cheese | 344 | 28.3 | 2.6 | 0 | 2.6 | 19.5 |
| 1/4 cup parmesan cheese | 108 | 7.2 | 1 | 0 | 1 | 9.6 |
| 3 tablespoon butter | 305 | 34.5 | 0 | 0 | 0 | 0.4 |
| 6 tablespoon stevia/erythritol blend | 14 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon ground cinnamon | 39 | 0.2 | 12.6 | 8.3 | 4.3 | 0.6 |
| Totals | 2294 | 182.9 | 65.1 | 33.9 | 31.2 | 108.6 |
| Per Serving (/6) | 382 | 30.5 | 10.9 | 5.7 | 5.2 | 18.1 |
Keto Breadsticks
Ingredients
Bread Stick Base
- 2 cup mozzarella cheese shredded ~8oz
- ¾ cup almond flour
- 1 tablespoon psyllium husk powder
- 1 teaspoon baking powder
- 1 large egg
- 3 tablespoon cream cheese softened
Italian Style
- 2 tablespoon italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
Extra Cheesy
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 ounce cheddar cheese
- ¼ cup parmesan cheese
Cinnamon Sugar
- 3 tablespoon butter
- 6 tablespoon stevia/erythritol blend like swerve
- 2 tablespoon ground cinnamon
Instructions
- Pre-heat oven to 400F. Mix together egg and cream cheese until slightly combined. Set aside.
- In a bowl, combine all the dry ingredients: almond flour, psyllium husk, and baking powder.
- Measure out the mozzarella cheese and microwave in 20 second intervals. Stir the cheese each time you take it out of the microwave and continue microwaving until sizzling.
- Add the egg, cream cheese, and dry ingredients into the mozzarella cheese and mix together.
- Using your hands, knead the dough together. Once it is combined, set on a silpat.
- Press the dough flat until you have a full baking sheet worth of dough. Transfer the dough to some foil so that you can use a pizza cutter on it. Knives and sharp objects should never be used on a silpat!
- Cut the dough and season per ingredients listed for each. Bake 13-15 minutes on top rack until crisp.
- Serve while warm! You can serve the savory breadsticks with some marinara and the sweet breadsticks with some cream cheese buttercream.
I see you say to serve warm, how are they cooled? How do they keep? I was hoping to make them ahead for Sunday’s party at a friend’s.
I’ve made them ahead before without any problem. Stick them on broil in the oven for a few minutes before serving 🙂
I’ve made them ahead before without any problem. Stick them on broil in the oven for a few minutes before serving 🙂
I’m a little confused by calories of the cheese for the bread base in this recipe. Two cups or ~8 oz of cheese seems like it would be more like 800 or 900 calories rather than the 379 that was posted for the nutritional information in this recipe.
I’ll take a look over it Jasmine – thanks for letting me know.
I made your breadstick base yesterday and I have another batch in the oven right now! Thanks so much, this is a GREAT and super easy recipes!
Im sitting here eating them now, WOW LOVE THEM
I don’t have microwave! How should I melt cheese?
Stovetop, in a pan, over low heat would work just fine 🙂
how vital is having a microwave to this recipe? Could you heat the mozzarella stovetop?
I don’t see why not 🙂
Can I substitute something for the psyllium husk powder, as I don’t have any?
You could use flaxseed meal (2 tbsp.) or worst case scenario you can leave it out in this particular recipe.
Sure… use oat FIBER (NOT bran). It’s zero net carbs.
could I use flaxseed or chia seeds instead of the psyllium husk powder? Would that work?
In this particular recipe, you could sub in 2 tbsp. flaxseed meal. Though in most other recipes it wouldn’t work. I use psyllium in this recipe just to soak up a little bit of moisture. In many other recipes, psyllium is used to soak up a lot of moisture – and flaxseed/chia is not capable of that without drastically changing the flavor.
Is there anything you can use besides the silpat to bake the dough on that would work just as well? Btw, I love all your recipes!
Hi, I’m really struggling with these and can only get about 10 from them. I’ve used ball and grated mozzarella and waited till it sizzled to use but it looks nothing like yours!! Any suggestions??
You could try using pre-shredded low moisture mozzarella and see how that goes. Generally, I try to get the crust as thin as possible after mixing it all together.
First time making these for me and I, too, only got 10. My cheese was also rubbery like another poster mentioned, but I microwaved at 20-sec. intervals, stirred, etc., and it never “sizzled.” It melted, but never got “sizzly.” How many times do you microwave your cheese? Mine are in the oven now, but there’s no way my dough looked anything like yours…. https://uploads.disquscdn.c…
Mine usually sizzles along the sides of the bowl that I am microwaving it in. You have to make sure that you mix everything very thoroughly before you start to roll it out. It’s definitely a timing game – it rolls much easier when it’s hot, so I tend to spread it out while it’s still hot and use my hands as quickly as possible before it gets too cold and stringy.
Thank you! Could you use cheddar cheese instead of mozzarella?
You can, but the dough is slightly more fatty and harder to work with. I’ve done it before, though 🙂
I’ve tried them with the cheddar and they were amazing! So light and airy. I can’t stop making them now!! I love your website and has been a lifesaver! 🙂
Haha, well I’m definitely glad to hear. Thanks so much for the kind feedback!
How about using Monterey Back cheese instead of mozzarella
It works! I do it all the time. 🙂
Delicous! Store extras in the fridge or countertop in ziploc? How many days?
I usually go after fridge with anything almond flour related (unless it’ll be eaten within 3 days). Fridge, usually a week or so will be the turning point.
DO NOT USE FOIL. it sticks and won’t peel off. Terrible idea.
Definitely. Parchment paper or silicone baking pads are going to be the best bet here.
definitely dont use the 8 oz ball of mozzarella that comes in water. When its melted, the milk separates out and the cheese becomes hard and stringy. So the cheese is too hard to mix together, and the milk that separated out makes everything else too soggy to form a ball. It did cook up decent and tasty, just much thicker.
Oh no Brad! I’m glad they still turned out tasty though 🙂
Made them today, decided to not make the italian, cheese or cinnamon, as I had special Paté that I spread on it. It was amazing! I had been really sad that I didn’t have any “bread” to spread my paté, this saved the day!!! Thanks!
the almond flour that I have says it’s 6.9 g of carbs (4.2 g sugars) and 7.4 g of fibre per 100 g, wouldn’t that make my net carbs negative? 6.9-7.4= -0.5 ? Not sure how to work this out 🙂 it also says it’s blanched,don’t know if that makes any difference, it’s just your’s have twice the amount of carbs to fibre, compared to mine 🙂
What brand of almond flour do you have? Does it have fiber added to it?
It doesn’t say, it only says it’s 100% ground spanish almonds https://uploads.disquscdn.c…
Just going to step in here – it sounds like it’s a European label. On European labels, normally total carbs already have the fiber subtracted out for you – so you don’t have to account for the fiber there.
Yes it is European 🙂 and I was hoping I can eat tons of it cause I has no net carbs 🙂 oh well… Back to drawing board 🙂
Haha – if only it were so easy!
Do you know if that’s the case with all European products that they have fiber subtracted out already?
Hi Asta, I believe so but check for your specific country just to make sure.
Hi! I wish to know if I can make the dough in advance and cook it 48hours later. I’m busy and trying to prepare a few things in advance for a luncheon this weekend… if it’s not recommended, do you know how I should reheat the sticks? Thanks for your time!
Hello – I am a little confused by the nutritional information. I think each serving is 4 breadsticks? And there are six total servings for each style – so I should have 24 breadsticks for each style? or 24 breadsticks total for all styles?
Also, for each serving (which I think is 4 breadsticks) the net carbs are for the Italian Style: 2.6g Net Carbs (and similar for the other styles). Do I have that right?
There are 24 breadsticks total. So you will end up with 8 of each flavor, but only 4 sticks per individual serving.
Am I able to substitute coconut flour instead of almond flour?
You can, you might need to add a little more moisture. You can also substitute with crushed pork rinds.
The same amount? More? Less?
I don’t know exact amounts unfortunately, we haven’t tested this recipe with substitutions.
This looked delicious, so I was really looking forward to making it. It was a big disaster:-( The shredded mozzarella cheese became one big lump of rubber separated from the milk/water. I followed the recipe and heated it in intervals of 20 secs. After that there was no way to create a dough. So gutted:-( Can anyone let me know how you avoid the shredded mozzarella separating and turning into rubber? How high do you put the Microwave? The recipe doesn’t specify.
Love your website and cannot wait to try your amazing recipes. I wanted to make the breadsticks for hubby’s lunchbox but they say serve warm. Can they not be eaten at room temperature or cold?
They are best when warm, but I’ve eaten them cold too. I think they will be ok. 🙂
This is just delicious! And much better then bread stick! I even thinking already to made this and sell to stores. LOL))) Why nobody sell it ready to use? Everybody need to add some flour with carbs:(
This recipe is better when you melt cheese on boiling water. Difficult to mix cheese and egg after microwave.
I would not be surprised if health focused stores started selling more keto products in the next few years. 🙂
What is the cinnamon bread stick dip made out of?
Whipped cream!
Can I make this without the egg? or is it absolutely necessary
You could probably get away with not using egg in this recipe. Keep in mind that egg does act as a binder and helps everything stay together.
Would flax work instead?
Instead of the psyllium husk? It should. In place of the almond flour? Probably not, it will change the overall texture of the recipe quite a lot.
I meant instead of the egg ..
Ah, sorry about that. Yes, you could. You could create a “flax egg” using 1 tbsp. flaxseed meal and 3 tbsp. of water.
Is the top rack, the very top, like where you broil?
Yes
What do you you consider the top rack……where you broil?
The top rack in my oven is the upper-most slot that my oven allows for. It’s usually 6-8 inches below the element.
These were amazing! Followed the recipe exactly and did the Italian and cheese. Can’t pick a favorite between the two. Thank you for posting this recipe! It’s a keeper!
Hi – My first dish from rule.me – It tasted good;) I did this in 3 rounds in the oven. I can’t eat eggs so I used flax meal.
Questions: mine doesn’t show having risen (just used bp to bake a flour cake for the kids and it was good). But it spread and nicely browned and crisp on top.
Also the bottom is soft should they be turned?
Finally, we have cheese as a binder and egg/flax. Could flax be left out?
It is just me so can I freeze and reheat?
Yes, definitely! I’d recommend just making the base “dough” and freezing that, though. Add the toppings when ready to cook.