Crispy on the edges, soft and cheesy in the center — these low-carb breadsticks are pure comfort food. No almond flour, no coconut flour, no gluten, and no eggy flavor. Just simple, delicious, cheesy perfection!
Ingredients
2 cups shredded cheese
(Mozzarella works best, but a blend like mozzarella + cheddar is great too)
1 large egg
¼ cup grated Parmesan cheese
1 teaspoon garlic powder
(or more to taste)
Optional toppings:
Italian seasoning
Parsley
Extra garlic powder
Red pepper flakes
More shredded cheese for sprinkling on top
Instructions
- Preheat the Oven
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper (very important so it doesn’t stick!).
- Mix the Dough
In a large bowl, combine:
Shredded cheese
Egg
Parmesan
Garlic powder
Stir until a thick, sticky dough forms — everything should be well coated and evenly mixed.
- Form the “Breadstick” Base
Spread the mixture onto the parchment paper, shaping it into a rectangle or circle about ¼–½ inch thick.
Press it down evenly using your hands or a spatula.
- Bake the Base
Bake for 12–15 minutes, or until the edges turn golden and the cheese begins to brown slightly.
- Add Toppings (Optional but Delicious!)
Remove from the oven and sprinkle with:
Italian seasoning
Extra Parmesan
More shredded cheese
Return to the oven for another 3–5 minutes until melted and bubbly.
- Slice and Serve
Allow it to cool for about 2 minutes, then use a pizza cutter to slice into breadsticks.
Serve warm — they’re incredible on their own or with:
Marinara sauce (sugar-free for keto)
Garlic butter
Ranch dressing
Tips for Best Results
For crispier breadsticks, bake a few minutes longer before adding toppings.
For a softer, more “bread-like” texture, use mostly mozzarella.
Add herbs or spices directly into the cheese mixture for extra flavor.
These reheat beautifully in an air fryer or under the broiler.
Storage
Refrigerate: Up to 4 days
Freeze: Up to 2 months
Reheat in oven or air fryer for melty, crispy goodness.