Ingredients
Scale
- 1 ½ cups shredded mozzarella cheese
- 2 tablespoons cream cheese
- 1 cup almond flour
- 1 large egg (beaten)
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Pinch of salt
- Optional: extra shredded cheese, herbs for topping
- Avocado oil spray (or other keto-safe oil)
- Sugar-free marinara or garlic butter for dipping
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and spray lightly with oil.
- In a microwave-safe bowl, melt mozzarella and cream cheese in 30-second bursts, stirring until smooth.
- Let cool slightly, then stir in almond flour, egg, Italian seasoning, garlic powder, and salt until a dough forms.
- Press dough onto the parchment into a 6×8 inch rectangle, about ½ inch thick. Sprinkle optional toppings.
- Bake for 12–15 minutes until edges are golden. Optional: broil for last 2 minutes for bubbly top—watch closely.
- Cool for 3–4 minutes. Slice into 8–10 breadsticks. Serve warm with keto-friendly dipping sauce.
Notes
Avoid pre-shredded cheese with anti-caking agents. For storage, cool completely before refrigerating or freezing. Reheat in toaster oven or air fryer for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 breadstick
- Calories: 120
- Sugar: 1g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg