Keto Breadsticks
Soft, cheesy fathead-dough breadsticks with a golden garlic-butter top and just 5.2g net carbs each. Made from mozzarella and almond flour, they bake up chewy inside with crisp edges in about 35 minutes total. The perfect gluten-free side for soups, salads, or marinara dipping.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
These cheesy fathead-dough breadsticks deliver all the soft, garlicky comfort of the real thing without the wheat flour. They come together in one bowl and bake up golden and chewy — ideal for dunking in warm marinara.
Ingredients
- 2.5 cups shredded low-moisture part-skim mozzarella
- 2 oz cream cheese, cubed
- 1.5 cups blanched almond flour
- 2 large eggs
- 1 tablespoon baking powder
- 2 tablespoons grated Parmesan
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 2 tablespoons melted butter (for brushing)
- 1 clove garlic, minced (for the butter)
Instructions
- 1
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Combine the mozzarella and cream cheese in a microwave-safe bowl and microwave in 30-second bursts, stirring between each, until fully melted and smooth (about 90 seconds total).
- 2
Working quickly while the cheese is hot, add the almond flour, eggs, baking powder, Parmesan, garlic powder, Italian seasoning, and salt. Mix with a sturdy spatula, then knead with oiled hands until a uniform, slightly tacky dough forms. If it stiffens, microwave for 15 seconds to re-soften.
- 3
Press the dough into a rectangle about 1/2 inch thick directly on the parchment, then cut it into 12 strips with a pizza cutter. Gently separate the strips so the edges can brown.
- 4
Stir the minced garlic into the melted butter and brush half of it over the breadsticks. Bake for 18 to 22 minutes, until deeply golden and set.
- 5
Brush with the remaining garlic butter, sprinkle with extra Parmesan if desired, and let cool 5 minutes before serving warm.
Tips & notes
- Low-moisture part-skim mozzarella is essential — fresh or whole-milk mozzarella releases too much water and makes the dough greasy and slack.
- Store cooled breadsticks in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven or air fryer for 4 to 5 minutes to bring back the crisp edges; microwaving makes them soft.
- For an everything-bagel twist, skip the Italian seasoning and sprinkle everything-bagel seasoning over the garlic butter before baking.
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Frequently asked questions
- How many carbs are in keto breadsticks?
- Each serving (2 breadsticks) has 5.2g net carbs, along with 409 calories, 19.7g protein, and 33.2g fat. This recipe makes 12 breadsticks for 6 servings total.
- Can I make these dairy-free?
- Not easily — the mozzarella and cream cheese are what give these breadsticks their structure and chew. Dairy-free cheese substitutes usually don't melt or bind the same way, so the dough won't hold together. This one is best kept as a cheesy, dairy-based recipe.
- Why is my fathead dough sticky or falling apart?
- Fathead dough must be worked while warm. If it gets sticky, oil your hands; if it cracks or won't come together, microwave it for 15 seconds to re-melt the cheese, then knead again. Cold dough will crumble, so reheat as needed.
- Can I freeze keto breadsticks?
- Yes. Freeze the baked, cooled breadsticks in a single layer, then transfer to a freezer bag for up to 2 months. Reheat straight from frozen in a 350°F oven for about 8 minutes until warmed through and crisp at the edges.
