Keto Cheesy Breadsticks

When I first started eating low carb, the thing I missed the most was warm bread on the side of dinner.

These keto cheesy breadsticks are my favorite way to fix that craving without breaking my routine.

The dough bakes into a soft, sturdy crust, while the garlic butter and double layer of cheese on top melt together nicely.

Because they are low carb and keto friendly, you can enjoy them with a bowl of soup or dip them in marinara without feeling sluggish afterward.

They take just about twenty minutes from start to finish, making them easy to throw together on any busy weeknight.

Why You’ll Love This Recipe

Authentic Bread Texture – It delivers the chewy, soft texture of real pizzeria breadsticks without the high carbs.

Rich Garlic Butter – Brushing melted garlic butter over the crust gives every bite classic Italian restaurant flavor.

Double Cheese Goodness – Melty mozzarella and sharp parmesan create an irresistible cheese pull in every single bite.

Quick and Simple – You can mix, bake, and serve these fresh breadsticks in under twenty minutes.

Recipe Ingredients

For the Dough

• 1 1/2 cups Shredded Low-Moisture Mozzarella
• 1 oz Cream Cheese
• 3/4 cup Blanched Almond Flour
• 1 tsp Baking Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Italian Seasoning
• 1 large Egg

For the Topping

• 1 tbsp Butter, Melted
• 1 clove Garlic, Minced
• 1 cup Shredded Low-Moisture Mozzarella
• 1/4 cup Grated Parmesan
• 1 tsp Dried Parsley

How To Make

Step 1

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Step 2

Place 1 1/2 cups mozzarella and the cream cheese in a microwave-safe bowl. Microwave for 60-90 seconds, stirring halfway through, until melted and smooth.

Step 3

Add the almond flour, baking powder, garlic powder, Italian seasoning and egg. Mix and knead until a smooth, uniform dough forms.

Step 4

Place the dough on the lined baking sheet, cover with a second sheet of parchment and press or roll it into a rectangle about 9×12 inches and 1/4 inch thick. Remove the top parchment.

Step 5

Bake for 10 minutes, until the crust is lightly golden and set.

Step 6

Mix the melted butter with the minced garlic and brush it over the crust. Sprinkle evenly with 1 cup mozzarella, the parmesan and the dried parsley.

Step 7

Return to the oven for 5-7 minutes, until the cheese is melted, bubbly and starting to brown. Cool for 3 minutes, then cut into 12 sticks and serve warm with low-sugar marinara.

Tips

Reheat the Cheese If It Gets Stiff

When you mix the almond flour and egg into the melted cheese, work quickly before the mixture cools down.

If the dough cools off too much, the melted mozzarella will turn rubbery and refuse to blend with the flour.

If this happens to you, pop the whole bowl back in the microwave for 10 to 15 seconds. It will soften right up and become easy to knead again.

Let the Melted Cheese Cool Slightly

Before you drop in the egg, touch the melted cheese bowl to make sure it is not steaming hot.

If the cheese is too hot, it will start cooking the raw egg on contact and create little bits of cooked egg in your dough.

I recommend mixing the almond flour and seasonings into the warm cheese first. That drops the temperature just enough so the egg stirs in smoothly.

Shred Your Own Cheese from a Block

You will get the best results if you buy a block of low moisture mozzarella and grate it yourself at home.

Pre-shredded cheese in bags is coated in powdery starch to keep the shreds from sticking together in the package.

That extra starch adds unwanted carbs and stops the cheese from melting into a smooth, stretchy dough.

More Recipes

• Keto Cheddar Bay Biscuits
• Keto Chicken Parmesan
• Keto Cottage Cheese Breadsticks
• Keto Garlic Bread
• Keto Zucchini Lasagna

Frequently Asked Questions

Why is my dough too sticky to roll out?

If the dough feels overly sticky, the melted cheese likely cooled down too much before everything was fully mixed. You can warm the bowl in the microwave for 10 to 15 seconds to soften the cheese so it blends better.

Lightly coating your hands with a little olive oil or chilling the mixed dough for 10 minutes will also make it much easier to handle.