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Keto Cheesy Breadsticks

Net Carbs:4.7g
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These Keto Cheesy Breadsticks are low in carbs, made without almond flour, gluten-free, and can be easily be made egg-free. They can be made in 1 hour and are the perfect crunchy accompaniment alongside a hearty salad or a serving of Italian meatballs, or just to enjoy on their own!

Overhead shot of a basket of keto cheesy breadsticks sitting atop a white towel. In the background, there’s a portion of the remaining salt in a small wooden bowl and some fresh parsley. Everything rests atop a marble countertop.

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Whether you’re dipping them in your favorite marinara sauce or eating them plain, these keto-friendly cheesy breadsticks will satisfy you without loading on the carb content.

They have just 4.7 grams of net carbs per serving and are a perfectly delicious and cheesy appetizer or side dish.

Overhead close-up shot of a basket of keto cheesy breadsticks sitting atop a white towel. The basket rests atop a marble countertop.

Why you’ll love this cheesy keto breadstick recipe

  • Nut-free, gluten-free, and low-carb (only 4.7 grams of net carbs per serving)
  • 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 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.
Collage shots of the Keto Cheesy Breadsticks as it’s being prepared and cooked. · Upper left photo: Overhead shot of a glass mixing bowl with well-combined mixture of eggs, shredded mozzarella, grated parmesan, butter, and cream cheese, topped with coconut flour, Italian seasoning, cream of tartar, garlic powder, baking soda, and salt. The bowl rests atop a marble countertop. · Upper right photo: Overhead shot of a glass mixing bowl with well-combined mixture of eggs, shredded mozzarella, grated parmesan, butter, cream cheese, coconut flour, Italian seasoning, cream of tartar, garlic powder, baking soda, and salt. The bowl rests atop a marble countertop. · Lower left photo: Overhead shot of a ceramic plate with shredded mozzarella cheese, grated parmesan cheese, and Italian seasoning. There’s a spoon on the plate, and it rests atop a marble countertop. · Lower right photo: Overhead shot of a baking pan with the keto cheesy breadsticks atop a marble countertop.
Overhead shot of a basket of keto cheesy breadsticks sitting atop a white towel. In the background, there’s a portion of the remaining salt in a small wooden bowl and some fresh parsley. Everything rests atop a marble countertop.

Net carbs per serving for keto cheesy breadsticks

This keto cheese bread recipe contains 4.7 grams of net carbs per serving. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols. The recipe, as written, yields 8 servings.

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, nut-free, grain-free, and low-carb 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 on a wire basket lined with a cloth table napkin

Keto Cheesy Breadsticks

★★★★★

5 from 3 reviews
  • Author: Sara Nelson
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 10 breadsticks 1x
  • Category: Appetizer
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

These Keto Cheesy Breadsticks are low in carbs, made without almond flour, gluten-free, and can be easily be made egg-free. They can be made in 1 hour and are the perfect crunchy accompaniment alongside a hearty salad or a serving of Italian meatballs, or just to enjoy on their own!

Ingredients

Breadsticks:

Topping:

Optional Garnish:

Instructions

  1. Breadsticks: Preheat oven to 350 degrees and coat 8×8-inch baking pan with nonstick cooking spray.
  2. 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.
  3. Topping: In a separate mixing bowl, mix together all topping ingredients until thoroughly incorporated. Sprinkle topping mixture atop breadstick batter in baking pan.
  4. 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.

Recipe Notes:

Eggs Substitution: To make these breadsticks egg-free, substitute flax eggs in place of the whole eggs this recipe calls for. To make 4 flax eggs to replace the eggs in the recipe, mix together 1/4 cup ground flax seeds with 3/4 cup water. Set aside for 5-10 minutes until the mixture thickens, then use as instructed in the recipe for the eggs. Note that this substitution will alter the final nutrition information, including increasing the carb content per serving just slightly.

Mozzarella Cheese Substitution: Either shredded Provolone, white cheddar, or Monterey Jack cheese can be subbed in at a 1:1 ratio.

Grated Parmesan Substitution: You can substitute shredded Parmesan cheese, or shredded or grated Asiago cheese.

Butter Substitution: Coconut oil can be subbed in at a 1:1 ratio.

Cream Cheese Substitution: If you do not follow a nut-free diet, almond milk cream cheese should be able to be subbed in for regular cream cheese at a 1:1 ratio. Due to my allergies, I cannot test this substitution, but I think it should work.

Coconut Flour Substitution: 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, which is a nut-free and keto-friendly flour that I use in a lot of my recipes.

Italian Seasoning Substitution: 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 Substitution: 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 Substitution: Substitute freshly minced garlic at a 1:1 ratio.

Net Carbs: Per serving, this recipe contains 4.7 grams of net carbs. The serving size is 1 breadstick and the recipe, as written, yields 8 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

Refrigerator Storage: Allow to cool, then store in an airtight container in the refrigerator for up to 5 days.

Freezer Storage: After being cooled and sliced, these breadsticks can be stored in the freezer in an airtight container for up to 2 months. Thaw overnight in the refrigerator. Once thawed, to reheat, either microwave them until warm or bake at 350 degrees until warmed throughout.

Keywords: keto cheese breadsticks, keto cheese breadsticks recipe, cheesy keto breadstick, keto breadsticks, keto breadsticks without almond flour

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Photo credit: Jess Larson

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8 Comments

  1. patricia says

    I am allergic to eggs. Did you make them using the flax eggs? If so, how did they turn out? Thanks

    Reply

    • Sara Nelson says

      Yes, I’ve made these with flax eggs before and it worked great! The instructions on how to do that are listed in the blog post and in the recipe card.

      Reply

  2. Maggie says

    These are so delicious! If we have left overs, I just heat them up in the microwave. Thank you for making many nut free recipes. I just found out I’m allergic to almond flour.

    ★★★★★

    Reply

  4. Angela Scrofano says

    Could this be used as a pizza base? If so would you suggest that I prebake it for a period of time before adding toppings? If so, for how long would you suggest?

    Reply

    • Sara Nelson says

      That’s a great question! I bet it could be, but I can’t say for sure on the method since I haven’t tried it before. I’d venture to say that you should cook the breadsticks layer almost all the way through, then add pizza toppings, then finish baking in the oven.

      Reply