These cheesy breadsticks are keto, low carb and gluten free. They are easy to make and ready in about 30 minutes.
MOZZARELLA CHEESE AND CREAM CHEESE
The base of this keto dough is cheese. Mozzarella and cream cheese are melted down to form a cheese dough. You can melt them down in the microwave or over the stove in a double boiler.
ALMOND FLOUR AND COCONUT FLOUR
I tested versions with just almond flour and just coconut flour but found that the combination of both worked the best. Coconut flour is very absorbent, so you don’t need to use as much of it. I originally tried only using coconut flour and while the dough worked out fine, it tasted sweet from the coconut flour.
Ideally, I would have liked to only use almond flour but almond flour does not absorb as well, so you end up having to use a lot of almond flour to get to a workable dough.
This is why my recipe uses both. The coconut flour helps absorb any liquid and the almond flour keeps the dough from being too sweet.
My favorite method for mixing this dough is with a food processor using the dough blade attachment. The dough is quite sticky so it’s hard to mix the dough by hand.
Parchment paper is also pretty important for this recipe. The dough is quite sticky, so I rolled out the dough between two sheets of parchment paper. I peeled the top layer off when the dough was rolled out.
The dough should be baked in the middle of the oven by itself. If you have other items in the oven, it will affect the baking temperature and can lead to uneven baking of the breadsticks.
Many recipes I found called for baking the dough first, then adding toppings. However, if you bake the dough first, it develops quite a few large air pockets. So instead, I added some of the cheese over the dough for the first bake, eliminating the air pockets. Then when the dough is golden, I added more cheese to get super cheesy breadsticks. You do need to cook the dough first before adding the full amount of cheese topping because otherwise the cheese just melts into the dough.
This dough came together very quickly and these breadsticks were ready in about 30 minutes!
1 1/2 cups part skim low moisture shredded mozzarella cheese
- 1 oz cream cheese
- 1/2 cup almond flour
- 3 tbsp coconut flour
- 1 large egg
- 1/2 cup part skim low moisture shredded mozzarella cheese
- 1/3 cup shredded parmesan cheese
- 1 tsp finely chopped parsley
Preheat oven to 425°F.
Add mozzarella and cream cheese to a large microwave-safe bowl. Melt in the microwave at full power in 30-second intervals. After each 30 seconds, stir cheese until cheese is completely melted and uniform (see photo above). This should take around 1-1 1/2 minutes total. Do not try to microwave the full time at once because some of the cheese will overcook. You can also melt the cheese over the stove in a double boiler.
Add cheese ball to a food processor with dough blade attachment. Add in almond flour, coconut flour and egg. Pulse on high speed until the dough is uniform. The dough will be quite sticky, which is normal.
Allow the dough to cool slightly, which will also make it less sticky and easier to work with. Roll the dough out between two sheets of parchment paper until 1/4 inch thick. Peel top sheet of parchment paper off of dough. Move the dough (still on the bottom parchment paper) onto a baking sheet.
Spread 1/4 cup of mozzarella cheese over the dough, leaving a 1/2 inch perimeter. Bake for about 5-6 minutes, or until edges of the dough are golden and puffy.
Evenly sprinkle the surface of dough with remaining mozzarella cheese and parmesan cheese, leaving a 1/2 inch perimeter. Bake for 3-5 more minutes or until cheese is melted. Garnish with parsley before serving.
I subbed the cream cheese out for Ghee and it worked perfectly! Great recipe thanks!
- Miami Food Network -
- I recommend using a food processor to make the dough because the dough is quite sticky so it's hard to mix by hand.
- Because the dough is sticky it's important to use parchment paper to roll out it as detailed in the instructions.
- This recipe calls for both almond and coconut flour because the coconut flour helps absorb the liquid and the almond flour keeps the dough from being too sweet.