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These cheesy garlic low carb breadsticks are a gluten free copycat of Little Caesars Crazy Bread. So good, you can serve them those not on a keto diet.
You know a recipe is good when my non-low carbing husband and picky daughter eat them up without complaining. I was so impressed with the way the crust came out in my low carb pizza with Fat Head dough that I had to try using the crust dough in a copycat Little Caesars Crazy Bread recipe.
I really like using mozzarella cheese as a base for low carb breads like pizza dough, pie crust, and these low carb garlic bread sticks. There is real potential for using mozzarella to make up for the lack of gluten in these gluten free breads.
The whey protein in this recipe also gives a nice flour-like texture and taste to the bread. Not sure exactly what it is, but perhaps the whey protein allows more puff because these bread sticks are much lighter and fluffier inside than ones I made without whey protein.
These garlic low carb breadsticks are almost as easy as making the ones that come in a can. You simply melt the mozzarella cheese in the microwave for a couple minutes, then fold in the rest of the dough ingredients. The dough does seem to be a little sticky and hard to come together at first, but eventually you’ll get a ball that can be rolled out easily between parchment paper.
Once rolled into a flat circle about 1/4-inch thick, the dough is cut into bread stick pieces using a pizza cutter. At this point, you spread on the garlic cheese butter so it bakes onto the top of the bread.
It’s really simple to whip up this easy low carb gluten free bread appetizer. My kids can even make it themselves if they want a quick snack.
The hardest part to making these low carb breadsticks is probably rolling out the dough. I typically roll it out between two pieces of parchment paper.
And, it is a little tough to get everything evenly mixed into the melted mozzarella cheese. But, you don’t have to incorporate all the ingredients completely for this copycat Crazy Bread recipe.
After about 10-15 minutes of baking, the bread sticks are done. I put the dough on a regular cookie sheet pan, but next time, I may try putting the parchment paper right on a preheated pizza stonepizza stone.
I think the Fat Head dough comes out better when baked on a stone. It gives a nice crisp bottom so I may just ditch the parchment paper all together as my pizza stone is well seasoned.
Because my family loves them, this low carb breadsticks recipe is sure to become a regular at our house. And, it’s much better than the high carb original!
I tried to get a close-up of the inside so you could see how light and fluffy they were inside. I’m also thinking this dough recipe would make a great focaccia bread and possibly work as a flat bread for sandwiches.
I hope you enjoy these low carb garlic bread sticks as much as me and my family. It’s a new favorite of ours.
You can serve this low carb bread as an appetizer or snack. I’d also like to try it with a white pizza.
No matter how you serve these, they likely won’t last long. So you may want to make a double batch.
Cheesy Garlic Low Carb Breadsticks Recipe
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Cheesy Low Carb Garlic Bread Sticks
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.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Sue Wilson says
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 says
This bread was Amazing – Thank you for sharing. Even my non-Keto friends wanted the recipe.
Lisa MarcAurele says
I’m so glad these low carb breadsticks were a hit!
Toni Leggate says
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 says
Always go with what’s in the ingredient list vs the linked measurement.
Lisa says
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 says
My pleasure Lisa! Glad you enjoyed the breadsticks.
Julie says
Is there any way to make these dairy free?
Lisa says
I’ve used non-dairy cheese and butter flavored coconut oil.
Bill says
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 says
The others don’t have as much impact when you cut the carbs.
Danielle Broussard says
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 says
Can i use cheddar instead of mozz? As thats what i have…
Lisa says
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 says
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 says
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 says
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 says
I personally don’t recommend Smart Balance as I avoid canola oil.
Billie Coleman says
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 says
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 says
The cheese is mixed in versus all in the center.
Amy says
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 says
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 says
Hello, I don’t have xantham gum and Can’t find it anywhere near me. Can I substitute for something else?
Lisa says
It’s optional so just leave it out. I’ve made it with and without and there isn’t much difference.
Rachel says
I just made these without the whey protein and they came out delicious! This is definitely a must bookmark recipe!
Lisa says
Good to know it’s great without the whey!
C McClaren says
Thank you, that is how I was going to make them so you answered my question.
Sarah mckinney says
Sounds amazing
Lisa says
Thanks! Hope you give it a try.
Adriana says
I don’t have whey protein can I substitute for something else?
Lisa says
You can try subbing with either almond flour or coconut flour.
Molly says
These are SO good! Easy great recipe. I even cut them into 6 bread size pieces & used for grilled cheese & tomato sandwiches! Thanks.
Lisa says
That sounds good. Never thought to use it for grilled cheese.
Tom says
I have been looking a low carb garlic bread recipe to go with steak & salad ! ”THIS IS PERFECT!!
Lisa says
My kids love this recipe. I hope you enjoy it too!
Wendy says
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 says
You can leave the coconut four out and use all almond flour or add a bit more whey protein.
Paul says
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 says
My picky eaters eat these too! Glad you liked them!
Kim says
These were fantastic! The whole family loved them.
Lisa says
Thanks for writing in. So glad they were loved by all! ?
Megan Diabetic Warrior says
These are ahhhhmazing and Im sharing them on my blog! Thank you for creating this recipe.
Lisa says
My pleasure! Thanks for sharing!
tiffany says
These were AMAZING! Great job with this recipe.
Lisa says
Thanks! 😀