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Low Carb BreadSticks

Published: Dec 29, 2011 · Updated: Sep 28, 2020 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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Gluten FreeLow CarbVegetarianKeto

These low carb breadsticks can be made with 3 different variations. All are delicious and an easy gluten free appetizer too.

Delicious with Marinara sauce or simply by themselves...and even better is that they are low carb and gluten free! Woohoo!  Who said being healthy has to be boring or you have to give up your favourite foods?  If eating this good is wrong, I don't want to be right...

low carb breadstick

I am giving you three versions of the bread stick recipe but you can play around with the basic and make it your own.   Rather than post each recipe as a separate posting, it's easier to see the three together.  The holy trinity of low carb breadsticks! 

I also use some of these recipes as a way to sneak flax seed into the husband's diet without him knowing too...mwah ha ha...As with most of my recipes, this is simple to make, and easier to eat.   You could serve this with Marinara sauce, or perhaps some garlic mayonnaise...whatever you serve it with, they are just yummy.

low carb cheesy breadstick

Recipe Tips

A great thing about this mixture is that it will keep in the refrigerator, ready for you to cook up a fresh batch as when needed.  Keep it covered or in an airtight container though.

Low carb breadsticks

Low Carb Breadsticks

Angela Coleby
Easy low carb breadsticks made 3 ways
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Chilling time 30 mins
Course Appetizer
Cuisine American
Servings 4 servings

Ingredients
 
 

Version 1

  • 1 cup parmesan cheese
  • 1 cup almond flour
  • 1 medium egg beaten
  • 2 tablespoons butter melted, unsalted
  • 1/2 teaspoon garlic powder

Version 2

  • 1 cup parmesan cheese
  • 1 cup almond flour
  • 1 tablespoon flaxmeal golden
  • 1 teaspoon oregano
  • 1 medium egg beaten
  • 2 tablespoons butter melted
  • 1/2 teaspoon garlic powder

Version 3

  • 1 cup parmesan cheese
  • 1 cup almond flour
  • 1/2 cup mozzarella cheese grated
  • 1 tablespoon flaxmeal golden
  • 1 teaspoon oregano
  • 1 medium egg beaten
  • 2 tablespoons butter melted
  • 1/2 teaspoon garlic powder

Instructions
 

For All Versions

  • Mix all ingredients well and chill in the refrigerator for 30 minutes.
  • Preheat the oven to 180C/350F degrees.
  • Roll out little fingers of the mixture into sticks and flatten them out.
  • Bake for 10 minutes, and turn them over half way through to make sure that they are brown on both sides.
    Place on a baking tray covered withparchment paper.
Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

This post may contain affiliate links. Please read my disclosure policy for more information.

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Previous Post: « Low Carb Marinara Sauce
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Reader Interactions

Comments

  1. Eliza

    August 09, 2016 at 11:43 am

    I love them...better than chocolate! I made version 2. Very hard to eat just a couple...the lot goes. Well done.

    Reply
    • Angela Coleby

      August 09, 2016 at 3:32 pm

      Perhaps dipped in chocolate for the ultimate pleasure? Ha ha! So glad you are enjoying the recipes!

      Reply
      • Melissa

        July 08, 2020 at 10:25 pm

        Love the recipe, but how many carbs and kcals? No nutrition info. posted.

        Reply
  2. Debbie

    December 02, 2015 at 1:05 pm

    Wonderful! Went down a storm with drinks!

    Reply
    • Angela Coleby

      December 02, 2015 at 3:00 pm

      Good to hear!

      Reply
  3. Patricia

    August 06, 2015 at 7:23 pm

    how many carbs are each version of the bread sticks?

    Reply
  4. T Davis

    July 24, 2013 at 5:02 am

    Is there a substitute for the almond flour? We have but allergies in our home. Thanks so much for sharing. Can't wait to make these!

    Reply
    • T Davis

      July 24, 2013 at 5:02 am

      I meant NUT allergies lol!!!

      Reply
    • Divalicious

      July 27, 2013 at 7:49 pm

      What about coconut flour? You would have to add a bit more liquid though...

      Reply

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