I make these when I want something to tear into next to a big salad or a plate of meatballs. The batter comes together in one bowl with eggs, mozzarella, and a little coconut flour instead of almond flour. It bakes in an 8×8 pan under a layer of mozzarella and parmesan, then goes under the broiler for a minute or two so the top is brown and bubbly. An hour start to finish, and each breadstick has 4.7 grams of net carbs.
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Whether you dip them in marinara or eat them plain, these are the cheesy, savory side I reach for when a basket of breadsticks is off the table.
Each breadstick has 4.7 grams of net carbs, and they work just as well as an appetizer as they do alongside dinner.
Pair them alongside dishes like this salami pasta salad, penne pasta bake, slow cooker mac and cheese, or one pot ground turkey & spinach lasagna.
Why you’ll love this cheesy keto breadstick recipe
- Made without almond flour, with 4.7 grams of net carbs per breadstick
- Made from scratch
- Perfect as an appetizer or side dish
- Cheesy and delicious
- Ready to enjoy in just 1 hour
How to make keto cheese breadsticks without almond flour
- Prepare Batter: In a mixing bowl, mix together eggs, shredded mozzarella, grated parmesan, butter, and cream cheese. Add coconut flour, Italian seasoning, cream of tartar, garlic powder, baking soda, and salt and mix again. Transfer mixture to a greased 8×8-inch baking pan.
- Prepare Topping: In a separate mixing bowl, mix together the topping ingredients until thoroughly incorporated. Sprinkle the topping mixture atop the breadstick batter.
- Bake: Transfer the baking pan to the middle oven rack and bake at 350 degrees for 40 minutes. Then, turn the oven broiler on and broil until the topping is brown and bubbly, about 1-2 minutes. Remove pan from oven and allow breadsticks to cool before cutting into 10 pieces.
Net carbs per serving for keto cheesy breadsticks
This recipe contains 4.7 grams of net carbs per breadstick. Net carbs are total carbs minus fiber and minus sugar alcohols. The recipe, as written, yields 10 breadsticks.
The complete nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found in the nutrition label located below the recipe instructions.
Ingredient substitutions for this keto breadstick recipe
- Eggs: To make these breadsticks egg-free, use flax eggs instead of standard eggs. To make 4 flax eggs to replace the eggs in the recipe, combine 1/4 cup ground flax seeds with 3/4 cup water. Allow 5-10 minutes for the mixture to thicken before using as directed in the recipe for egg substitution.
- Mozzarella Cheese: Shredded Provolone, white cheddar, or Monterey Jack cheese may be used in place of the mozzarella at a 1:1 ratio.
- Grated Parmesan Cheese: You can substitute shredded Parmesan cheese or shredded or grated Asiago cheese.
- Butter: Coconut oil can be subbed in at a 1:1 ratio.
- Cream Cheese: If you don’t follow a nut-free diet, almond milk cream cheese may be used instead of regular cream cheese at a 1:1 ratio.
- Coconut Flour: If you have a coconut allergy or simply prefer to use almond flour in your recipes, you can try and make that swap, but note that I have not (and, due to my allergies, cannot) tested it for you! I would venture to say you will need around 1 cup of almond flour in place of the coconut flour. Note that coconut flour and almond flour work very differently. Their absorbency rates are very different, with coconut flour being particularly absorbent. Another option would be to use ~1 cup ground sunflower seed meal, a nut-free and keto-friendly flour that I use in many of my recipes.
- Italian Seasoning: Make your own Italian seasoning by combining ~1/4 tsp each of dried basil, dried marjoram, dried oregano, dried rosemary, and dried thyme. If you don’t have one of these spices on hand, just omit and add a little more of the other spices to ensure you have 1 1/2 tsp of homemade Italian seasoning for the dish.
- Baking Soda and Cream of Tartar: Use 3/4 tsp gluten-free baking powder in place of these 2 ingredients (meaning, if you use baking powder, you can omit both baking soda and cream of tartar).
- Garlic Powder: Substitute freshly minced garlic at a 1:1 ratio.
Keep in mind that any changes you make to this recipe will modify the total net carbs.
Cheesy keto breadsticks FAQs
Is this recipe gluten-free or egg-free?
Yes! Keto cheesy breadsticks are gluten-free and nut-free when made as directed. They can also be made egg-free (instructions on how to do this are listed above and within the notes section of the recipe card).
Do I have to have an electric mixer to make these keto breadsticks?
No. You can make cheesy breadsticks with or without an electric mixer. While a mixer isn’t required, it makes batter preparation easier. If you don’t have a mixer, be sure all ingredients are at room temperature before mixing by hand; cold ingredients are often more difficult to combine than ingredients at room temperature.
Can I double this recipe?
Yes, this cheesy keto breadstick recipe is easy to double, and I’m sure you’ll want to because they are just that good! Simply double all ingredients, put in a 9×13 dish, and then bake according to the recipe.
Can I freeze keto breadstick batter before cooking?
I do not recommend freezing the breadstick batter before cooking, although I cannot say for sure since I have not tried this. I would suggest not doing this because I’ve found that frozen cheeses don’t usually cook as well when they’re frozen beforehand.
Can I store these cheesy keto breadsticks?
Yes! Allow the breadsticks to cool completely before storing them in an airtight container in the refrigerator for up to 5 days. Breadsticks may be frozen for up to 2 months after being cooled and sliced. Thaw overnight in the refrigerator. Once thawed, to reheat, either microwave them until warm or bake at 350 degrees until warmed throughout.
Are you looking for more keto-friendly bread recipes?
If you liked this breadsticks recipe, I’m sure you’ll love some of these other keto bread recipes:
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Keto Cheesy Breadsticks
Ingredients
Breadsticks:
- 4 eggs
- 1 ¼ cup 140g shredded mozzarella cheese
- ¼ cup + 1 tbsp, 37g grated parmesan cheese
- ¼ cup 2 oz unsalted butter, softened
- 1 oz cream cheese, softened
- ¼ cup + 1 tbsp, 35g coconut flour
- 1 ½ tsp Italian seasoning
- ½ tsp cream of tartar
- ½ tsp garlic powder
- ¼ tsp baking soda
- ¼ tsp salt
Topping:
- 2 cups 224g shredded mozzarella cheese
- ¼ cup 30g grated parmesan cheese
- ½ tsp Italian seasoning
Optional Garnish:
- Pinch of red pepper flakes
Instructions
- Breadsticks: Preheat oven to 350 degrees and coat 8×8-inch baking pan with nonstick cooking spray.
- In a mixing bowl, using an electric mixer, mix together eggs, shredded mozzarella, grated parmesan, butter, and cream cheese until well-combined. Add coconut flour, Italian seasoning, cream of tartar, garlic powder, baking soda, and salt and mix again. Transfer mixture to prepared baking pan.
- Topping: In a separate mixing bowl, mix together all topping ingredients until thoroughly incorporated. Sprinkle topping mixture atop breadstick batter in baking pan.
- Final Steps: Transfer baking pan to middle oven rack and bake for 40 minutes. Then, turn oven broiler on and broil until topping is brown and bubbly, about 1-2 minutes. Remove pan from oven and allow breadsticks to cool before cutting into 10 pieces. Sprinkle with a pinch of red pepper flakes, if using.
Recipe Notes
Nutrition
Photo credit: Jess Larson
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