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These fathead keto breadsticks are so delicious, they’re guaranteed to be a family favorite! Light, fluffy, and drizzled in garlic butter and parmesan, these breadsticks are absolutely irresistible.
If you plan to share this fathead garlic bread with friends or family, take my advice and make a big batch. Otherwise, everyone will be fighting over the last one!
This recipe is one of my biggest hits with non-Keto eaters. My family is very picky, and they devoured every last bite. That’s how I knew I had a winner.
I created these as a copycat Little Caesars Crazy Bread recipe. In my opinion, they may be even more delicious than the original.
I just love how light and fluffy these low carb keto breadsticks are inside. Plus, they’re topped with melted butter, parmesan, and garlic powder, making them pretty irresistible.
Oh, and did I mention they only take about 10 minutes to prep?
Don’t just take my word for it. Whip up a batch of them and see for yourself how amazing they are!
Fathead keto breadsticks
Anyone familiar with keto or low carb knows to stay away from bread. It’s packed with junk carbs that will kick you out of ketosis.
But the good news is that you can easily whip up a batch of keto breadsticks right at home! They are made with low carb ingredients, so they’re perfectly acceptable to enjoy on a low carb diet.
Anyone familiar with fathead dough will recognize the ingredients in this recipe. Fathead refers to a dough that uses low carb flour and shredded mozzarella to create bread products.
If it sounds too good to be true, you’ll be amazed how much melted mozzarella mimics the texture of gluten!
These fathead breadsticks rise beautifully and are so satisfying. You’ll feel like you’re eating traditional breadsticks, but without the guilt!
Calories per serving
With all the cheese and melted butter in this recipe, you may be wondering how many calories are in each serving.
This recipe is for 6 total servings. After baking, I like to cut the dough into 12 sticks. So for me, each serving is 2 sticks.
At that size, each serving of 2 keto breadsticks will be 293 calories. Not too bad!
They’re perfect for a nice appetizer or a side with dinner. For an extra treat, serve them with a side of keto marinara for dipping!
Do you need to use whey protein?
I’ve had a few readers ask me if the whey protein can be substituted or omitted.
Personally, I think the whey protein adds a nice flour-like texture and taste to this fathead garlic bread. These breadsticks are much lighter and fluffier inside than ones I made without whey protein.
However, if you don’t have whey protein, you can substitute with more almond or coconut flour.
Delicious low carb breadsticks
This recipe is one that my friends and family ask me to make again and again. With all that melted butter and cheese, who can blame them?
It seriously tastes just like a copycat crazy bread recipe, but with a fraction of the carbs.
I would be surprised if you have any leftovers. But if you do, you can store the fathead garlic bread in the fridge for up to a week.
I reheat mine in the toaster oven, but the oven will work as well. They’ll come out tasting just as amazing as when they’re freshly baked!
Other tasty finger foods
Looking for more easy keto appetizers to serve family or guests before the main meal? Check out a few of these favorites:
- Cauliflower Cheese Bread uses cauliflower as the base of these delicious, cheesy breadsticks!
- Keto Sausage Balls are made with almond flour for a delicious low carb, gluten-free, paleo friendly snack.
- Keto Cheese Sticks are a tasty, satisfying snack or appetizer that can be kept in the freezer for a quick bite anytime!
- Baked Zucchini Chips make for an amazing snack. Then oven-baked, crispy chips are perfect with your favorite dip.
- Bacon Wrapped Chicken Strips are just as delicious as they sound. They’ll be gone in a flash!
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Cheesy Low Carb Garlic Bread Sticks
Recipe Video (Click on Image to Play)
Ingredients
Bread:
- 1 cup almond flour plus extra for kneading dough
- 3 tablespoons unflavored whey protein powder or coconut flour
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum optional
- 1-1/2 cups mozzarella grated, I used 160 grams of Kraft 2%
- 2 large eggs
- 1/4 cup butter melted
Topping:
- 3 tablespoons butter softened
- 2 tablespoons parmesan cheese grated
- 1/2 teaspoon garlic powder
Instructions
Bread:
- Preheat oven to 400°F.
- In a large bowl, whisk together almond flour, whey protein, coconut flour, baking powder, garlic powder, salt and xanthan gum.
- In large bowl, melt mozzarella cheese in microwave (for my 900 watt oven it took about 2 minutes at 40% power)
- Stir eggs, butter, and dry mix into mozzarella until dough forms. If cheese begins to harden, you may need to microwave dough ball 5-10 seconds at high to get all ingredients incorporated into dough. Add additional almond flour as needed if dough is too sticky.
- Place dough ball between two large sheets of parchment paper.
- Using rolling pin, roll dough out to a circle about 1/4 inch thick.
- Peel off top piece of parchment paper.
- Place dough (still on parchment paper) onto baking sheet
- Using a pizza cutter or knife, cut dough into stick size pieces.
Topping:
- Mix all topping ingredients together and spread onto sliced dough.
- Bake for 10-15 minutes or until top begins to brown.
- Remove from oven. Serve warm.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: February 13, 2015… Last Updated: April 23, 2020
Bev I.
I have tried so many bread recipes that come out dry and flavorless. This recipe comes out chewy with a rich flavor. I reduced the salt in the recipe and the result was perfect. I’m ready to serve it with a delish keto dinner! Thanks for testing and providing such a good recipe!
PJ
I like the idea, but I cannot eat cheese. Can this bread be made without the cheese or can I use something else?
Lisa MarcAurele
I’ve had good results using dairy-free cheese, but it does add more carbs.
Sue Wilson
Your recipes look interesting
I’m new to low carb cooking but like carb quick for baking. Not a fan of almond flour
Will try the breadsticks
Dana Roberts
This bread was Amazing – Thank you for sharing. Even my non-Keto friends wanted the recipe.
Lisa MarcAurele
I’m so glad these low carb breadsticks were a hit!
Toni Leggate
Hi Lisa – you may notice I am searching for bread! Again, in the US ingredients it says you used 160 grams of Kraft 2% but the metric list says 56 grams mozzarella shredded! Which is correct please – I do not have USA cup measures.
Many thanks
Toni
Lisa MarcAurele
Always go with what’s in the ingredient list vs the linked measurement.
Lisa
These were super yummy and tamed my appetite for breadsticks and marinara sauce. I substituted the marinara sauce for Gia Russa’s Vodka sauce which only has 3 net carbs for a 1/2 cup (and I probably only had about 1/8 of a cup because 1 breadstick pretty much filled me up! I love your recipes – they have really helped me to stay on track on Keto. Thanks for all you do!
Lisa MarcAurele
My pleasure Lisa! Glad you enjoyed the breadsticks.
Julie
Is there any way to make these dairy free?
Lisa
I’ve used non-dairy cheese and butter flavored coconut oil.
Bill
These bread sticks seem ok carb wise but way way too much of everything else. Why bother low carbing if you eat like that?
Lisa
The others don’t have as much impact when you cut the carbs.
Danielle Broussard
This recipe is spot on on people leaving the keto life style! No sugar, very low carbs and high fat ? are u on a different diet? Or eating to lose weight? Just wondering….
Sis
Can i use cheddar instead of mozz? As thats what i have…
Lisa
It’s not as stretchy as mozzarella and doesn’t give the same taste. But, it’s worth a try if those aren’t issues for you.
Cammi
I don’t always rate/review recipes, and when I went to make this, didn’t think I’d come back and write a review. However, OMG!! These were soooooooooooo good! Seriously, so good!! Good thing the family was here at the table too, or I could have easily over some it with these.
I used all the ingredients as written in the recipe, however did 2 things different in the making of them. One, I did not roll them out to 1/4 inch. I thought that sounded a bit thin, however, I also don’t know how thick/thin mine were, LOL. I put the dough in my 9 inch silicon pan and just pushed it with my fingers to fill the pan. Also, I baked for about 20 minutes at 400 degrees because that’s what my cook temp was for the pizza I made for dinner.
Did I mention these were DELICIOUS! My husband said to make sure I bookmark the recipe and also to email it to him (I have a habit of losing things, LOL). Thanks again!!!
Lisa
I’m so glad you found this old recipe. My family (who don’t low carb) absolutely love this recipe. And, it does well with dairy-free cheese as my oldest daughter can’t do dairy now.
Janis
I am hoping you have the answer to this one….is it possible to sub out some or all of the butter in this recipe (and your other low carb bread recipes) with a lower calorie cooking/baking approved spread like Smart Balance? It’s 60 vs 100 calories and zero cholesterol per tbs, so at a 1/4 cup plus 3tbs in the recipe it’s a big savings….
Lisa
I personally don’t recommend Smart Balance as I avoid canola oil.
Billie Coleman
These are amazing! So easy to make. Since I don’t have a microwave just used double boiler for cheese and blended everything up over the boiler. Dough was so easy to mix and super pliable to spread. Double thumbs up! My go to recipe for breadsticks now and pizza dough!
Sydney Lee
Hi! I can’t wait to make these! In the video it looks like Cheese was stuffed in between layers of the bread dough. By following the steps in the recipe will the cheese end up in between the dough like it’s stuffed? I hope this makes sense. Thank you.
Lisa
The cheese is mixed in versus all in the center.
Amy
So very excited to try these. If I made a double batch can they be kept in the fridge or freezer to reheat? Thinking of advance week meal prep.
Lisa
Freezing these should be fine although I haven’t tried it. I always keep them in the fridge and put them in the toaster oven to reheat.
Vanessa Hearne
Hello, I don’t have xantham gum and Can’t find it anywhere near me. Can I substitute for something else?
Lisa
It’s optional so just leave it out. I’ve made it with and without and there isn’t much difference.
Rachel
I just made these without the whey protein and they came out delicious! This is definitely a must bookmark recipe!
Lisa
Good to know it’s great without the whey!
C McClaren
Thank you, that is how I was going to make them so you answered my question.
Sarah mckinney
Sounds amazing
Lisa
Thanks! Hope you give it a try.
Adriana
I don’t have whey protein can I substitute for something else?
Lisa
You can try subbing with either almond flour or coconut flour.
Molly
These are SO good! Easy great recipe. I even cut them into 6 bread size pieces & used for grilled cheese & tomato sandwiches! Thanks.
Lisa
That sounds good. Never thought to use it for grilled cheese.
Tom
I have been looking a low carb garlic bread recipe to go with steak & salad ! ”THIS IS PERFECT!!
Lisa
My kids love this recipe. I hope you enjoy it too!
Wendy
I made these last night for the first time. Even though the amount of coconut flour is small, my family was complaining about how much they tasted like coconut. Do you think changing it out for more almond flour would still work for the recipe? I loved how bread-like they were!
Lisa
You can leave the coconut four out and use all almond flour or add a bit more whey protein.
Paul
Just pulled these out of the oven and I love them. Even my wife (who is picky) and my son (a toddler) are devouring them! Thank you for the recipe.
Lisa
My picky eaters eat these too! Glad you liked them!
Kim
These were fantastic! The whole family loved them.
Lisa
Thanks for writing in. So glad they were loved by all! ?
Megan Diabetic Warrior
These are ahhhhmazing and Im sharing them on my blog! Thank you for creating this recipe.
Lisa
My pleasure! Thanks for sharing!
tiffany
These were AMAZING! Great job with this recipe.
Lisa
Thanks! 😀