Cheesy Garlic Keto Breadsticks: The Ultimate Low-Carb Bread Fix
Let me guess – you’re missing bread on keto, right?
Those carb cravings hit hard when you smell fresh garlic bread at restaurants.
I’ve been there, and honestly, these cheesy garlic keto breadsticks saved my sanity during my first month going low-carb.
KEY INFO:
- Prep time: 5-10 minutes
- Cook time: 12-18 minutes
- Total time: 17-25 minutes
- Servings: 6-8 breadsticks
- Difficulty: Very easy
- Dietary tags: Keto, low-carb, gluten-free, vegetarian
EQUIPMENT NEEDED:
- Mixing bowl
- Baking sheet
- Parchment paper (or nonstick foil works fine)
- Cheese grater (if using block cheese)
- Whisk or fork
- Pizza cutter for slicing
INGREDIENTS:
Simple 4-Ingredient Version:
- 1 cup (113g) shredded mozzarella cheese
- 1 cup (85g) grated parmesan cheese
- 1 large egg
- 1 tsp garlic powder
For Bread-Like Texture (my preferred version):
- 1½ cups (170g) shredded mozzarella, low-moisture
- 2 oz (56g) full-fat cream cheese
- 1⅓ cups (133g) super-fine almond flour
- 1½ tbsp baking powder
- 2 large eggs + 1 extra for brushing
- 1 tsp garlic powder
- ½ tsp salt
- 1 tsp Italian seasoning
Optional Garlic Butter Topping:
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cloves fresh garlic, minced
- Fresh parsley for garnish
- Extra parmesan for sprinkling
METHOD:
Simple Cheese-Only Version:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment.
- Mix mozzarella, parmesan, egg, and garlic powder in a bowl until you get a uniform mixture.
It’ll look weird at first – trust the process. - Spread the mixture into a rectangle about ¼ inch thick on your parchment paper.
Don’t make it too thin or you’ll get crackers instead of breadsticks. - Bake for 15 minutes until the edges turn golden brown and the cheese is bubbly.
- Optional but recommended: Switch to broil for 2-3 minutes for that perfect golden top.
Watch it like a hawk – it goes from perfect to burnt in seconds. - Let cool for 5 minutes, slice with a pizza cutter, and serve immediately.
Bread-Like Texture Version (my go-to):
- Preheat oven to 375°F (190°C) and prep your baking sheet.
- Microwave mozzarella and cream cheese for 45 seconds, then stir until smooth.
If it’s not melting evenly, zap it for another 20 seconds. - Mix in almond flour, baking powder, garlic powder, salt, Italian seasoning, and 2 eggs.
The dough should come together nicely – if it’s too sticky, add a bit more almond flour. - Spread into a rectangle on parchment and brush the top with your beaten egg.
- Bake for 12-15 minutes until golden and set in the center.
- While it’s baking, make your garlic butter: gently heat butter, olive oil, and minced garlic until fragrant.
Don’t let the garlic burn or it’ll taste bitter. - Remove breadsticks, brush with garlic butter, sprinkle with parmesan and parsley.
- Pop back in the oven for 3 more minutes until gorgeously golden.
- Cool briefly, slice, and watch them disappear.
CRUCIAL TIPS:
- Use low-moisture mozzarella – the regular stuff makes everything soggy
- Don’t skip the egg wash on the almond flour version – it gives that bakery-style shine
- Watch the broiling step like your life depends on it – seriously, 30 seconds too long ruins everything
- Let them cool for at least 5 minutes before slicing or they’ll fall apart
Storage & Scaling:
Storage:
Cool completely and store in the fridge for up to 3 days in an airtight container.
Reheat in a 350°F oven for 5-7 minutes to get them crispy again.
Doubling the recipe:
Works perfectly – just use a larger baking sheet or two separate ones.
Baking time stays the same.
Common Mistakes to Avoid:
- Using pre-shredded cheese with anti-caking agents (it won’t melt properly)
- Spreading too thin (you get crackers) or too thick (won’t cook through)
- Forgetting to line the pan (good luck getting them off)
- Opening the oven door too early (let them set first)
Variations That Actually Work:
- Sharp cheddar version: Replace mozzarella with sharp cheddar for a more intense flavor
- Herb lovers: Add fresh rosemary, oregano, or basil to the mix
- Spicy kick: Throw in some red pepper flakes or cayenne
- Mediterranean twist: Mix in sun-dried tomatoes and olives
I discovered these breadsticks during a particularly rough keto week when I was ready to face-plant into a loaf of sourdough.
My non-keto family now requests these over regular garlic bread.
That’s when you know you’ve got a winner.
The cheese-only version works great for quick snacking, but the almond flour version genuinely fooled my bread-obsessed mother-in-law.
She asked for the recipe three times because she didn’t believe they were keto.
Serve these with marinara sauce for dipping, alongside a big salad, or just eat them straight from the pan like I do.
They’re perfect for game day, dinner parties, or when you need to prove that keto food doesn’t have to suck.
Trust me on this one – make a double batch.
You’ll thank me later.
