Keto Italian Breadsticks
I make these Keto Italian Breadsticks because one of the things I often find myself craving is Italian food. That includes really good, crusty bread too, of course.
To make the breadsticks I started with a version of the Fathead Dough and left out the cream cheese. I didn’t want it to be too soft. I added a small amount of olive oil and Italian herbs for authentic flavor.
Along with the Almond flour, I added some baking powder for a little loft. Some recipes call for coconut flour but I prefer almond flour in savory baked items. I also stirred some glucomannan into the dry ingredients. Glucomannan is optional in this recipe. It’s a fiber often used in baking that lends a bit of stretch to the dough.I find that the results are more like regular breadsticks with this ingredient addition. It helps the finished baked goods hold together. If you have trouble with crumbling cookies baked with almond or coconut flour, a bit of glucomannan stirred into the dry ingredients might be your answer.
Method for making the Breadsticks
After stirring all the dry ingredients together I set them aside. Melting the mozzarella in the microwave in 30 second intervals, until just melted, made it just right for stirring in more ingredients, but not too hot.
Adding the egg and oil to the dry ingredients and while the cheese was warm but no longer hot, I stirred it in to the egg mixture and kneaded it when it became a ball to make certain all the ingredients were well mixed.
Rolling out the dough on a silicon mat to about an 18″ x 10″ rectangle, made it thin, under 1/4″ inch thick.
I then sliced the dough into 24 slices as evenly as I could. I topped the slices with some fresh shredded Parmesan. Since then, I’ve waited until they were on the baking sheet to do this.
As you can see from the picture above, I took the time to twist the dough as I transferred it to a baking sheet prepared with baking parchment. It’s optional, but I like it as it added a bit of dimension to the breadsticks.
You can also see that I sprinkled a pinch or two of parsley over the prepped breadsticks. I did this mostly to lend a bit of extra color to them.
Here they are as I’m just getting them out of the oven. The savory smell filled my kitchen and I found a curious husband suddenly looking over my shoulder. 🙂
I was pleased and surprised by the taste and texture. They are so breadstick-like! A few of these were a perfect lunch companion to low carb meatballs and a bit of marinara.
The carb count is impressively low. They are just 1.4 carbs or just under 1 net carbs each. Enjoy! — Laura
If you like low carb Italian you might enjoy :
Low Carb Spaghetti Squash recipe
OR
Nutrition Low Carb Italian Breadsticks
Get it Here. Make it at home
Low Carb Italian Breadsticks
Ingredients
- 3/4 cups blanched almond flour
- 1/2 tsp salt
- 1 tsp Italian herbs
- 1/4 tsp garlic salt
- 1/2 tsp xanthan (or glucomannan)
- 1/2 tsp baking powder
- 1 1/2 cups shredded mozzarella
- 1 large egg
- 2 tsp virgin olive oil divided
- 1/8 tsp (pinch) dried parsley optional
- 1 Tbsp fresh grated Parmesan
Instructions
- Heat oven to 425 degrees.
- Prepare baking sheet with baking parchment.
- Stir all the dry ingredients, Almond flour, salt, Italian herbs, garlic salt, xanthan and baking powder into a medium mixing bowl.
- Melt the mozzarella in a small micro-proof bowl for 30 seconds, stir and repeat until the mozzarella is just melted but not bubbling or boiling. Set aside.
- Stir the egg and 1 tsp. of olive oil into the almond flour mixture.
- While the melted mozzarella is still warm but not hot, stir it into the almond flour mixture. (If the mozzarella is too hot you risk cooking the egg and ruining the dough!)
- As you stir the dough it should come together in a ball. Knead it lightly 3-4 times to be certain all the ingredients are well incorporated.
- Roll the dough out to about an 18″ x 10″ rectangle on a silicon mat. The dough will be thin; over an 1/8th of an inch think and under a 1/4″ of an inch high.
- Cut the dough into 24 slices.
- Place the dough slices onto the prepared baking sheet, twisting them if you wish. Brush or spray with the remaining teaspoon of olive oil. Sprinkle the dough slices with the Parmesan and a pinch or two of dried parsley, if desired.
- Bake in the oven at 425 degrees for 11-13 minutes or until golden brown.
Brilliant. Can’t believe that you made this traditional treat a low carb treat with just 1.3 carbs. Well done! I can’t wait to try these.