These buttery keto breadsticks are easy to make and absolutely mouthwatering. And they’re not made with fathead dough!
Perfect with your favorite keto comfort food like chicken enchilada soup or short rib chili.
Tender keto breadsticks dripping with buttery garlic parmesan… You don’t have to ask me twice!
These are so good that I may accidentally knock you over as I make a mad dash for the plate. And chances are good that I will fight you for the last one.
Keto breadsticks without mozzarella
I know many of you will be thrilled to know that this recipe is not made with fathead dough. Instead, I adapted my keto focaccia as the base for these savory breadsticks.
Fathead dough is wonderful stuff, but it’s tricky to get right. It also involves a lot of cheese, which many people find hard to digest.
My focaccia recipe, on the other hand, is easy to make, provides just the right bready quality, and can even be made entirely dairy-free.
- Almond flour
- Coconut flour
- Protein powder (whey or egg white)
- Olive oil (or melted butter)
- Baking powder
How to make keto breadsticks
- Prep the garlic butter. Simply melt the butter in the microwave or in a pot, then stir in minced garlic, grated Parmesan, fresh parsley, and some coarse salt.
- Line the pan with parchment paper. Parchment helps keep the breadsticks from sticking to the pan, while also allowing them to brown nicely on the bottom. I like to grease the parchment to ensure easy release.
- Prepare the dough. Whisk the dry ingredients first, then work in the oil, eggs, and egg whites. Then let it sit for a few minutes to firm up and absorb the liquids.
- Form into logs. The dough may be a bit sticky at this point, so use wet hands to form it into 12 small logs. You can do this directly on the greased parchment paper so that you don’t have to transfer them from another surface to the pan.
- Brush with half of the garlic butter.
- Bake until golden. They should be golden around the edges and just firm to the touch on the tops.
- Brush with the remaining garlic butter. Drippy, melty, garlicky butter, so good! If it firmed up while the keto breadsticks were baking, just warm it up to re-melt it.
Frequently Asked Questions
Easy! Simply use egg white protein powder in the bread, then use olive oil or avocado oil for the garlic butter. You could also try butter-flavoured coconut oil. You can either skip the Parmesan or use nutritional yeast or vegan cheese.
No, I do not recommend it. Gluten is a protein and in its absence, another dry protein helps baked goods rise properly. If you skip it, the breadsticks will be quite dense and less bread-like.
Please watch this video to see just how much of a difference protein powder makes: The Importance of Protein Powder
You can try using an additional ¾ cup of almond flour, but I can’t guarantee the results.
Almond flour gives the bread the correct consistency so I don’t recommend trying all coconut flour. Other seed flours like sunflower seed and pumpkin seed might work but they will give the breadsticks a greyish color. You are certainly welcome to try it!
If using sunflower seed flour, make sure to add a tablespoon or two of lemon juice or vinegar, to avoid the greenish reaction.
Store your keto breadsticks on the counter in a covered container for up to 5 days, or in the fridge for up to a week.
They can also be frozen after baking for up to two months.
Keto Breadsticks Recipe
- 3 tablespoon butter melted
- 2 cloves garlic pressed or finely minced
- ½ ounce grated Parmesan
- 1 tablespoon chopped fresh parsley
- ½ teaspoon coarse salt
- 1 cup almond flour
- ⅓ cup coconut flour
- ⅓ cup unflavoured whey protein powder (or egg white protein powder)
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ cup extra virgin olive oil
- 2 large eggs
- 2 large egg whites
- In a small bowl, whisk the butter with the garlic, Parmesan, parsley, and salt.
- Preheat the oven to 325F and line a baking sheet with parchment paper. Grease the parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, protein powder, baking powder, salt, and garlic powder. Add the olive oil, eggs, and egg whites and mix until well combined. Let sit 5 minutes to firm up.
- Divide the dough into 12 even portions. Using wet hands, form each portion into a log about 1 inch wide and 4 inches long. Place on the prepared baking sheet 2 to 3 inches apart (they will spread a bit).
- Brush the sticks with half of the garlic butter mixture. Bake about 15 minutes, until the breadsticks are golden brown and just firm to the touch.
- Remove and let cool 10 minutes, then brush with the remaining garlic butter. Serve warm.
Vickie Georges says
Hi Carolyn! I’ve made these several times first with the coconut flour and many times with the extra almond flour instead. We LOVE them with all almond flour. My DH told me not to bother making any other biscuit recipes to go with our chili/soup dinners….he just wants these. Here’s my dilemma. I thank God for you every day because I am not a creative cook at all. I NEED recipes. The breadsticks are a tad dry but we just add more butter. LOL. I HATE to waste the extra 2 egg yolks and there is nothing I make that would use them up. What would happen if I used 4 whole eggs in this recipe?
Cherall Humble says
These are the best keto breadsticks I have ever made or eaten. So good with the Keto Enchilada Soup!
Can’t wait to make these and smear with some cream cheese. YUM !!!!!!!!!!
Has anyone made these larger and used as a poboy/submarine type roll? Or do you think they would to make a larger po-boy style bread? Maybe make 6-8 larger rolls instead of 12? Thanks
Do you use the Parmesan cheese in the green can or do you use regular Parmesan cheese and grate it?
I love your recipes!
I never use Kraft Parm… I often do grate it myself from blocks but if I want the finer, powdery stuff, I go to the cheese counter at my local store. It’s usually in small tubs and much better quality than Kraft!
Can I use Collagen peptides in place of the whey protein??? Cannot do whey or egg white protein.
YOu can certainly experiment but I don’t know if it will work.
Ruth Gibson says
We are allergic to almond flour. Can I substitute sunflower seed flour?
If not, what can I do?
You can… but I advise at least a tablespoon of vinegar to offset the green reaction that happens between sunflower seeds and baking powder.
Sheri P says
Question regarding “whey protein.” Alot of your recipes call for unflavored “whey” protein powder, but, can I substitute an unflavored “plant based” protein powder instead or do they specifically need the “whey” (i.e. dairy) protein? Thank you.
Plant based or egg white protein should also work.
Really excited to try this recipe! Is there an alternative to the protein powder? I see this in a lot of recipes but I’m not a shake person so never have it about the house….
Maybe I did something wrong. I have made several of your recipes and loved all of them, except this one. Very dry on the inside, did not like the coconut flour in them either. Hopefully it’s something I did that can be remedied.
What brand of coconut flour are you using?
These breadsticks are AMAZING!! Love that they are keto too!! Obsessed!
Way easier than I thought it would be and super delish! Love the texture. It’s so hard to get good texture in Keto bread, and I’m loving the texture. Good stuff!
Andrea Thueson says
These breadsticks were the perfect way to itch my bread craving and still stay keto! Thank you!
I definitely enjoyed these when I had made them but I was truly surprised by how much I loved them reheated the day after! Having the garlic and butter seep in overnight added an extra layer of deliciousness!
yes, I agree!
Jan Lewis says
I have always, sadly, had to pass over recipes using fathead dough as I’m lactose intolerant. So I’m super excited to try these! I bet they’d make good hamburger buns, too!
SO GOOD!!! Made into cheese sticks (baked mozzarella cheese on top) and dipped into no sugar added pasta sauce. Makes a great pizza fix! Thanks, friend!
I really wanted to like these. They were fairly easy to make. I made them according to the recipe except I used salt flakes to sprinkle on top of the garlic butter. Both my husband and I found them almost too salty to eat. I’m not sure if it’s because I used salted butter or not. The parm cheese is also salty plus recipe salt flakes.
I will freeze them and use them with chili or soup. The texture is good. My non keto won’t eat them again.
I suspect it’s your baking powder more than anything else. It can have a salty taste for some people. Try cutting back to 2 teaspoons… they may not rise as well, though!
Shannon H says
I made these today and they smelled amazing and looked like the picture, but we found them to be a tad dry. I followed the recipe exactly so I’m not sure what I did wrong (I’m sure it’s me – your recipes are always perfect!). They did taste great, but we found ourselves looking for some dipping sauce. I think for the leftovers we will slice them and make pizza toast!
Sorry, this comment ended up in spam for some reason! I am not sure you did anything wrong. They are meant to be more like my focaccia… but you may have possible over-baked them a bit? Hard to say.
Just made the breadsticks. They’re delicious and very filling.