Keto Garlic Bread Sticks

These quick, easy and delicious Keto Garlic Bread Sticks are fantastic if you need a little bit of bread to round out your soup, salad or low-carb Italian meal.

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I discovered these one night when making “low-carb marinara and meatballs” for the fam.

Someone (ahem Thom), had eaten all of the bread that I had planned on toasting with garlic & butter for the meal.

I really wanted some Keto Bread to go with it and these were born of desperation and the need for speed.

They came out so fluffy and soft that I had to share this recipe with you guys.

I’ve made them numerous times since and the recipe holds up.

Enjoy!

The Ingredients

The Keto Garlic Bread Stick Dough

•     1.5 cups mozzarella cheese part skim low moisture shredded
•     2 oz cream cheese
•     1.5 cups almond flour
•     3 tbsp coconut flour
•     2 tbsp baking powder
•     .5 tsp onion powder
•     .5 tsp garlic powder
•     3 eggs ~ reserve one egg to brush the bread sticks

Butter & Parmesan Topping

This topping is optional and makes the bread sticks special but is not necessary. These are good on their own too. Switch up the spices to keep things interesting if you are that kind of adventurous baker.

•     1 tbsp butter
•     1 1/2 tbsp grated Parmesan cheese

The kind in the green can is good for this recipe. Save the fancy shredded cheese for other dishes.

The Instructions

• Preheat oven to 350°F and line a baking sheet with parchment paper.
• Mix all dry ingredients in a separate bowl together. Almond flour, coconut flour, baking powder, garlic powder and onion powder. Set aside.
• Add mozzarella and cream cheese to a large microwave-safe bowl. Cover the cream cheese with mozzarella (this will prevent the cream cheese from overheating and exploding in your microwave). Melt in the microwave for one minute or until fully melted. Stir together until incorporated.
•  Allow cheese dough to cool until you can handle it. It still needs to be warm enough to be able to mix with the dry ingredients.
•  Add cheese, 2 eggs and almond flour mixture together and knead by (latex gloved covered) hand until you have a uniform dough. OR use a food processor with dough blade attachment. Pulse on high speed until the dough is uniform. The dough will be sticky, which is normal.
• Scoop out dough with oiled or gloved hands and make sure it is uniform. It will still be a bit sticky but it should be malleable.
•  Divide dough into 8 parts and roll by hand into 5 inch bread sticks.
• Add the final egg to a small bowl and whisk. Generously brush the surface of rolls with egg wash.
• Bake rolls for about 15 minutes in the middle rack of your oven, or until just just starting to brown.
• Remove and quickly brush with butter and sprinkle on Parmesan if using. Don’t keep them out of the oven very long.
• Place bread sticks back into the oven and bake for an additional 5 minutes or until the bread is a golden brown.
• You can serve plain or with low carb marinara sauce.
• Store up to five days in the fridge.

The nutritional information is provided as a courtesy. We are careful with our calculations but if anything ever looks off to you than please feel free to do your own calculations.

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Cheers,

Brandy