Italian breadsticks – Keto, low carb and gluten free

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A fun and tasty twist on the garlic rolls, these breadsticks are absolutely delicious dipped in homemade low carb marinara sauce!

breadsticks on a plate with marinara sauce on the side

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Oh, the smell of freshly baked bread in the oven… well, not quite, but close! These breadsticks have tons of flavor and some ingredients that you might not expect on a breadstick.

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Italian breadsticks - Keto, low carb and gluten free

They smell just like traditional Italian garlic rolls, but they're a fraction of the carbs and they're actually good for you!

Italian breadsticks - Keto, low carb and gluten free

Italian breadsticks - Keto, low carb and gluten free

Serve as is or with my homemade marinara sauce!

How to make Italian Keto breadsticks

Ingredients

1 1/2 cups almond flour

2 1/2 cups grated mozzarella cheese (see notes)

2 eggs

3 ounces cream cheese

2 tablespoons grated Parmesan cheese

2 garlic cloves, grated with a microplane or garlic press

1 tablespoon of psyllium husk powder

2 teaspoons of baking powder

1 tablespoon nutritional yeast

1 teaspoon of garlic salt

2 teaspoons of dried parsley

1/2 teaspoon dried basil

Unflavored oil (for handling the dough / forming the breadsticks)

Olive oil (to brush the tips)

Preparation

Preheat oven to 400F.

Place the mozzarella and cream cheese in a microwave-safe container and microwave for 1 minute. Stir and microwave for 30 seconds or until both melt.

Add the almond flour, psyllium husk powder, nutritional yeast, basil, oregano, parsley, garlic salt, and baking powder in a separate bowl and mix to combine.

Then add the eggs to the mozzarella, fresh garlic, and cream cheese and combine. Add the Parmesan, then add the dry ingredients and mix well.

As the cheese cools, it can become more difficult to mix, so if that happens, microwave the dough for 10 seconds and it should be easier to mix.

The dough will be very sticky, so be sure to grease your hands to facilitate the formation of the breadsticks.

Divide the dough into 8 pieces.

Then form logs and divide them into 16 breadsticks in total and place them on a baking sheet lined with a Silpat or parchment paper.

Bake for 12 minutes on the upper rack on your own, turning the pan halfway.

Remove the breadsticks from the oven and apply a little olive oil on top. Bake for another 3 minutes. Let cool a little before serving.

Note: Be sure to use the prepackaged grated mozzarella cheese, preferably partially skim, in this recipe. Fresh mozzarella contains too much water and the breadsticks will not come out as they should.

Marinara Sauce - Keto and Low Carb

You can serve it as is, with a marinara sauce (see my homemade recipe here) or sprinkle with grated Parmesan cheese. Enjoy!

Italian breadsticks - Keto, low carb and gluten free

Italian breadsticks - Keto, low carb and gluten free Italian breadsticks - Keto, low carb and gluten free Italian breadsticks - Keto, low carb and gluten free

More Keto bread recipes …

bagels

Fat head pizza

Rosemary and Kalamata olive focaccia

Cheddar Jalapeño "Corn" Pan

Drop cookies

Italian breadsticks - Keto, low carb and gluten free

Italian breadsticks - Keto, low carb and gluten free

More Italian low carb and Keto recipes…

Parmesan chicken

Instant Chicken Marsala

Shrimp with Vodka

Milanese chicken

Creamy Tuscan Chicken Skillet

Keto Marinara sauce

breadsticks with grated cheese on top and marinara sauce in a bowl next to it

store my favorite products on Amazon and check out my pantry list Keto!

A fun and tasty twist on the garlic rolls, these breadsticks are absolutely delicious dipped in homemade low carb marinara sauce!

As an Amazon Associate, I earn from qualifying purchases.

PREPARATION

  • Preheat oven to 400F. Place the mozzarella and cream cheese in a microwave-safe container and microwave for 1 minute. Stir and microwave for 30 seconds or until both melt.

  • Add the almond flour, psyllium husk powder, nutritional yeast, basil, oregano, parsley, garlic salt, and baking powder in a separate bowl and mix to combine. Then add the eggs to the mozzarella, fresh garlic, and cream cheese and combine. Add the Parmesan, then add the dry ingredients and mix well. As the cheese cools, it can become more difficult to mix, so if that happens, microwave the dough for 10 seconds and it will be easier to mix.

  • The dough will be very sticky, so be sure to grease your hands to facilitate the formation of the breadsticks. Divide the dough into 8 pieces. Then form logs and divide them into 16 breadsticks in total and place them on a baking sheet lined with a Silpat or parchment paper. Bake for 12 minutes on the upper rack on your own, turning the pan halfway.

  • Remove the breadsticks from the oven and apply a little olive oil on top. Bake for another 3 minutes. Let cool a little before serving. You can serve it as is, with a marinara sauce (see my homemade recipe) or sprinkle with grated Parmesan cheese. Enjoy!

Notes

Be sure to use the prepackaged grated mozzarella cheese, preferably partially skim, in this recipe. Fresh mozzarella contains too much water and the breadsticks will not come out as they should.

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<p>  * Nutritional data is provided as a courtesy and is accurate to the best of my knowledge and belief. Feel free to verify it using the nutrition calculator of your choice. All data is based on net carbohydrates, no sugar alcohol: Swerve, Erythritol, Allulose or Monk Fruit.</p>
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