Easy keto broccoli cheesy breadsticks are quick to make and are a great low carb and gluten free appetizer. It's a great way to sneak something green into your food. A delicious combination of cheese and broccoli baked in a bread stick form.
There is no almond flour or coconut flour to bind these vegetable breadsticks, making them a great option for anyone with nut or coconut allergies. Once again, broccoli is stepping into the shoes of cauliflower and is holding up rather well with these cheesy bread sticks. It would make a great low carb pizza base too. Extra cheese on the top is optional but the Chief Taster demanded it for this batch.
These broccoli cheesy breadsticks are delicious paired with a Marinara sauce. It adds to the almost pizza-like taste that these bread sticks have. Soft and gooey, you would not think that you are munching into a head of broccoli. Broccoli goes so well with cheese that this is an easy recipe with winning flavour combinations.
Broccoli Cheesy Breadsticks Baking Tips
Parchment paper is a must! I tried this with grease proof paper and the mixture stuck to one side. We had to scrape it off with a knife and it did not look good. Tasted lovely, just looked a green and cheesy mess. I've also played around with this by adding coconut flour and ground flax seed to make it a bit firmer. It was not as nice as this one. Perhaps when you have a plain and simple recipe you should just leave it alone!
More Low Carb Breadstick Recipes to Enjoy
Mozzarella Stuffed Breadsticks
Cauliflower Rosemary Breadsticks
Keto Italian Garlic Breadsticks
WATCH THE VIDEO FOR THIS RECIPE
Broccoli Cheesy Breadsticks
Ingredients
- 1 head broccoli
- 2 eggs
- 1 cup Mozzarella cheese grated
- ½ cup Parmesan Cheese grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon oregano
- ¼ cup Mozzarella cheese for topping optional
Instructions
- Pre-heat the oven to 190C/375F degrees.
- Line a baking tin with parchment paper.
- Place the broccoli in a food processor and blitz until it looks like small breadcrumbs.
- Put the broccoli in a bowl with the other ingredients and stir well.
- Spread out on the baking tin and cook for 20 minutes. If you are adding cheese for the topping put it on top for the last 5 minutes of cooking.
- Remove from the oven and cut into sticks
- Eat and enjoy!
Caroline
I didn't have onion powder on hand but made this anyway; it actually tastes better the next day and can be warmed up in the oven without any parchment paper. Very good with pizza/marinara sauce. Will make again.
Angela Coleby
Glad you enjoyed it!
Barbara Jo Stephan
This was delicious! To me it tasted like sausage pizza.
Angela Coleby
Delighted you enjoyed it! It could be used as a pizza base too!
Carolina Schutz
Angela,
I just made these and they are wonderful! I also love that they're quick and easy to prepare and so low in calories!
Also, I made a mistake and grabbed the thyme bottle instead of the oregano and by the time I realized it, it was too late! But they came out wonderful anyway!
Oh, and for those who can't eat eggs like me, my favorite substitute, "Just Egg" works great in this recipe! I used 3/4 of a cup.
Thank you, Angela, for this great recipe! It will be put on the rotation for sure!
Carolina
Angela Coleby
I like the addition of thyme!
Kim
What size baking tray, please?
Angela Coleby
9 x 7 x 1 inch
Margaret Lias
Didn’t really hold together well, but tasted quite good. I added a couple pinches of salt too. I used Italian blend cheese so maybe that was part of the binding problem. Once I added more cheese on top I broiled them for 2 mins too to get a little brown going.
Bethany Spinell
The flavor is great on this, but mine don’t seem to be binding or holding a shape. Did I miss something or not cool them for long enough?
Angela Coleby
Perhaps the broccoli has a bit too much water in it? I've found the cheese holds it together.
Lisa
This was great! I had a bag of broccoli pearls that I wasn't sure what to do with and this recipe was perfect. Thanks.
Angela Coleby
Broccoli pearls? That's a new one to me!
Megan
Do you if they store well? And if they need to be refridgerated?
Angela Coleby
I keep them in the fridge since they have cheese. They will firm up a bit because of this overnight (great for breakfast with eggs!).
Jackie O Smith
I find that heads of broccoli are so varied in size...do you know in cups how much it would measure after processing? Thanks. This looks delish...I love the cauliflower and I think my husband would eat this one since he likes broccoli.
Angela Coleby
Hi, I would estimate it to be about 1 1/2 to 2 cups of broccoli. I hope you enjoy it!
Khaini Mohamed
Possible to use frozen brocolli?
Angela Coleby
You could, but defrost it first.
Joyfull Mom
Awesome idea!!!! Thanks.