These low carb cheese straws are melt in your mouth deliciousness and utterly addictive. At only 1g net carb per straw you can go back for another.
Made with almond flour they are also a great gluten free cheese straw recipe. They are flavoured with a hint of cayenne pepper to give a slight kick to the cheese flavour. Enjoy as a savoury snack or a low carb nibble. They pair very well with a glass of red wine. Just saying.... Oh, and enjoy a couple with a bowl of low carb tomato soup. The cheese and tomato flavour would be perfect blend.
This low carb cheese straws recipe is quick and easy to make. You simply made the dough in a food processor, roll it out, cut into straws and bake. 15 minutes later you have a delicious savoury low carb snack.
INGREDIENTS FOR CHEESE STRAWS
- Almond flour – I used finely ground almond flour, but almond meal may work.
- Cheddar cheese - I use a British Cheddar cheese and find a medium flavour works the best.
- Parmesan – You can use fresh or grated from a carton.
- Butter – Unsalted otherwise the cheese straws will taste too salty.
- Cayenne pepper – Optional but recommended. It gives a very slight kick to the cheese flavour without overpowering it.
The dough can be delicate to handle so be careful when placing the straws on the baking tray.
Add herbs and spices of your choice or bake them plain.
Once they are cool, they will firm up nicely to a slight crunch.
Store in an airtight container in the fridge.
If you do not like or cannot eat almond flour, I have an alternative cheesy breadsticks recipe made with coconut flour.
OTHER LOW CARB CHEESY BREADSTICKS RECIPES TO ENJOY
Chaffle Cheesy Garlic Breadsticks
Cheesy Breadsticks (Coconut Flour)
Low Carb Cheese Straws
- 6 tablespoons butter unsalted
- 1 ½ cups Cheddar cheese grated
- 1 ½ cups Almond flour
- ¼ cup Parmesan cheese grated
- ½ teaspoon salt
- ½ teaspoon cayenne pepper
- Preheat the oven to 180C/350F degrees
- Place all the ingredients in a food processor. Mix until a dough is formed.
- Roll out the dough in between two sheets of parchment paper to as close to a rectangle as you can get. The height should be about 1 cm.
- I used a pizza cutter to cut the dough into strips. Mine were about 8 cm long and just over 1 cm wide.
- Gently place the strips onto a parchment paper lined baking tin.
- Bake for 10 minutes, then gently flip the cheese strips over and bake for a further 5 minutes
- Remove from the oven and allow to cool before handling.
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