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    Home » Keto Bread » Easy Keto Breadsticks

    Published: Jan 11, 2022 by Carolyn

    Easy Keto Breadsticks

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    3.3K shares
    Jump to Recipe Print Recipe

    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.

    Keto Breadsticks lined up on a black plate with garlic and parsley in the background.

    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.

    Two keto breadsticks on a cutting board beside a bowl of chili.

    Ingredients

    • Almond flour
    • Coconut flour
    • Protein powder (whey or egg white)
    • Olive oil (or melted butter)
    • Eggs
    • Butter
    • Garlic
    • Parmesan
    • Baking powder
    • Salt
    • Parsley
    A collage of four photos showing the steps for making keto breadsticks.

    How to make keto breadsticks

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Brush with half of the garlic butter.
    6. Bake until golden. They should be golden around the edges and just firm to the touch on the tops.
    7. 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.
    Keto Breadsticks lined up on a black plate with garlic and parsley in the background.

    Frequently Asked Questions

    How can I make these keto breadsticks dairy-free?

    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.

    Can I skip the protein powder?

    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

    I hate coconut flour, can I sub in more almond flour?

    You can try using an additional ¾ cup of almond flour, but I can’t guarantee the results.

    What about making it nut-free?

    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.

    Close up shot of keto breadsticks on a cutting board, broken open to show the inside.

    Storage Information

    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 lined up on a black plate with garlic and parsley in the background.

    Keto Breadsticks Recipe

    These buttery keto breadsticks are easy to make and absolutely mouthwatering. And they're not made with fathead dough! 
    4.42 from 12 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Bread
    Keyword: keto breadsticks
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 12 servings
    Calories: 207kcal

    Ingredients

    Garlic Butter

    • 3 tablespoon butter melted
    • 2 cloves garlic pressed or finely minced
    • ½ ounce grated Parmesan
    • 1 tablespoon chopped fresh parsley
    • ½ teaspoon coarse salt

    Breadsticks

    • 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
    US Customary – Metric

    Instructions

    Garlic Butter

    • In a small bowl, whisk the butter with the garlic, Parmesan, parsley, and salt.

    Breadsticks

    • 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.
    Nutrition Facts
    Keto Breadsticks Recipe
    Amount Per Serving (1 stick)
    Calories 207 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Carbohydrates 4.8g2%
    Fiber 2.1g8%
    Protein 6.9g14%
    * Percent Daily Values are based on a 2000 calorie diet.
    3.3K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Reader Interactions

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      Recipe Rating




    1. Cherall Humble says

      December 11, 2022 at 6:37 pm

      5 stars
      These are the best keto breadsticks I have ever made or eaten. So good with the Keto Enchilada Soup!

      Reply
      • Carolyn says

        December 11, 2022 at 8:34 pm

        Yay!

        Reply
    2. Melanie says

      October 10, 2022 at 8:25 am

      Can’t wait to make these and smear with some cream cheese. YUM !!!!!!!!!!

      Reply
    3. Cindy says

      October 07, 2022 at 10:41 pm

      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

      Reply
    4. Ellen says

      August 19, 2022 at 3:54 pm

      Do you use the Parmesan cheese in the green can or do you use regular Parmesan cheese and grate it?

      I love your recipes!

      Reply
      • Carolyn says

        August 19, 2022 at 3:57 pm

        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!

        Reply
    5. KJ says

      August 03, 2022 at 10:51 am

      Can I use Collagen peptides in place of the whey protein??? Cannot do whey or egg white protein.

      Reply
      • Carolyn says

        August 09, 2022 at 8:08 am

        YOu can certainly experiment but I don’t know if it will work.

        Reply
    6. Ruth Gibson says

      June 08, 2022 at 7:57 pm

      We are allergic to almond flour. Can I substitute sunflower seed flour?
      If not, what can I do?

      Reply
      • Carolyn says

        June 08, 2022 at 8:28 pm

        You can… but I advise at least a tablespoon of vinegar to offset the green reaction that happens between sunflower seeds and baking powder.

        Reply
    7. Sheri P says

      June 02, 2022 at 10:53 am

      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.

      Reply
      • Carolyn says

        June 02, 2022 at 4:45 pm

        Plant based or egg white protein should also work.

        Reply
    8. Jennie says

      April 19, 2022 at 11:21 pm

      4 stars
      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….

      Reply
    9. Melissa says

      February 12, 2022 at 8:34 pm

      3 stars
      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.

      Reply
      • Carolyn says

        February 12, 2022 at 8:58 pm

        What brand of coconut flour are you using?

        Reply
    10. Jen says

      February 03, 2022 at 2:38 pm

      These breadsticks are AMAZING!! Love that they are keto too!! Obsessed!

      Reply
    11. Betsy says

      February 02, 2022 at 7:17 pm

      5 stars
      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!

      Reply
    12. Andrea Thueson says

      February 02, 2022 at 3:44 pm

      5 stars
      These breadsticks were the perfect way to itch my bread craving and still stay keto! Thank you!

      Reply
    13. Kelly says

      January 28, 2022 at 11:02 pm

      5 stars
      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!

      Reply
      • Carolyn says

        January 29, 2022 at 12:22 pm

        yes, I agree!

        Reply
    14. Jan Lewis says

      January 22, 2022 at 12:26 pm

      5 stars
      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!

      Reply
    15. Martha says

      January 21, 2022 at 12:24 pm

      5 stars
      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!

      Reply
    16. Anita says

      January 16, 2022 at 8:46 pm

      3 stars
      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.

      Reply
      • Carolyn says

        January 17, 2022 at 9:21 am

        5 stars
        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!

        Reply
    17. Shannon H says

      January 13, 2022 at 6:49 pm

      3 stars
      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!

      Reply
      • Carolyn says

        February 18, 2022 at 2:42 pm

        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.

        Reply
    18. Marie says

      January 13, 2022 at 1:24 pm

      5 stars
      Just made the breadsticks. They’re delicious and very filling.

      Reply

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