Description
Craving warm, garlicky breadsticks on keto? This recipe delivers a crispy exterior and soft interior, bursting with savory flavor. Easy to bake and perfect for dipping!
Ingredients
- 1 ½ cups (6 oz) low-moisture, part-skim shredded mozzarella cheese
- 2 tbsp cream cheese
- ¾ cup super-fine blanched almond flour
- 1 tbsp psyllium husk powder
- 1 tsp baking powder
- 1 tsp garlic powder (divided)
- ½ tsp onion powder
- ½ tsp Italian seasoning
- ¼ tsp salt (or to taste)
- 2 tbsp unsalted butter, melted
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- 1. Prep Oven & Baking Sheet: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 2. Melt Cheese Base: In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave in 30-second intervals, stirring, until completely melted and smooth (1-2 minutes total).
- 3. Combine Wet & Dry: To the melted cheese, add almond flour, psyllium husk powder, baking powder, ½ tsp garlic powder, onion powder, Italian seasoning, and salt. Mix quickly until a cohesive dough forms.
- 4. Form Breadsticks: Lightly grease hands. Divide dough into 12 portions. Roll each into a 5-6 inch long, ½ inch thick breadstick. Place on prepared baking sheet.
- 5. Bake First Pass: Bake for 10-12 minutes, until lightly golden and set.
- 6. Brush with Garlic Butter: While breadsticks bake, melt butter. Stir in remaining ½ tsp garlic powder and a pinch of salt. Immediately brush generously over hot breadsticks.
- 7. Final Bake & Garnish: Return to oven for 3-5 minutes, until golden brown and crispy. Sprinkle with fresh parsley, if desired. Serve warm.
- Prep Time: 10 mins
- Cook Time: 15-17 mins