Garlic Butter Keto Breadsticks (Mozzarella Dough) – Soft, Cheesy, and Low-Carb

If you miss warm breadsticks on a low-carb diet, these garlic butter keto breadsticks will hit the spot. They’re made with mozzarella dough (also called fathead dough), so they bake up soft, chewy, and golden. The garlic butter melts into every bite, and a sprinkle of Parmesan takes them over the top.

Pair them with a salad, soup, or marinara for dipping, and you’ve got a cozy, satisfying side without the carb crash.

Print Recipe

Garlic Butter Keto Breadsticks (Mozzarella Dough) - Soft, Cheesy, and Low-Carb

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Servings: 8 servings

Ingredients

• 2 cups shredded low-moisture mozzarella cheese
• 2 oz cream cheese
• 1 1/2 cups fine almond flour
• 1 large egg, room temperature
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/2 tsp garlic powder (plus more for topping if you like)
• 1/4 tsp onion powder (optional, but tasty)
• 3 tbsp unsalted butter, melted
• 2 cloves fresh garlic, minced (or 1 tsp jarred)
• 2 tbsp grated Parmesan, for topping
• 1 tbsp fresh parsley, finely chopped (or 1 tsp dried)
• Pinch red pepper flakes (optional)

Instructions

• Preheat the oven. Set to 375°F (190°C).Line a baking sheet with parchment paper to prevent sticking.
• Melt the cheeses. In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave in 30-second bursts, stirring between each, until smooth and stretchy, about 1–2 minutes total.
• Mix the dry ingredients. In a separate bowl, whisk almond flour, baking powder, salt, garlic powder, and onion powder.
• Form the dough. Add the dry mixture and the egg to the melted cheese. Stir with a stiff spatula, then switch to clean hands.Knead until a cohesive dough forms. If it resists mixing, microwave the dough for 10 seconds to soften and continue kneading.
• Shape the breadsticks. Lightly oil your hands. Divide the dough into 10–12 pieces.Roll each into a 5–6 inch log and place on the lined sheet, spaced slightly apart.
• Make the garlic butter. Stir melted butter with minced garlic, parsley, and a pinch of red pepper flakes. Brush half of it over the unbaked sticks. Sprinkle with Parmesan.
• Bake. Bake 12–15 minutes, until puffed and lightly golden on the edges.Brush with the remaining garlic butter while hot.
• Rest and serve. Let them sit for 5 minutes to set the texture. Serve warm with sugar-free marinara or ranch.

What Makes This Special

These breadsticks rely on mozzarella and almond flour to create a dough that’s sturdy, stretchy, and pleasantly bready. There’s no yeast, kneading, or long rise time—just melt, mix, shape, and bake. They’re quick enough for a weeknight and impressive enough for guests. Each breadstick is low in carbs, high in protein and fat, and full of real, simple ingredients.

Ingredients

• 2 cups shredded low-moisture mozzarella cheese
• 2 oz cream cheese
• 1 1/2 cups fine almond flour
• 1 large egg, room temperature
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/2 tsp garlic powder (plus more for topping if you like)
• 1/4 tsp onion powder (optional, but tasty)
• 3 tbsp unsalted butter, melted
• 2 cloves fresh garlic, minced (or 1 tsp jarred)
• 2 tbsp grated Parmesan, for topping
• 1 tbsp fresh parsley, finely chopped (or 1 tsp dried)
• Pinch red pepper flakes (optional)

How to Make It

1. Preheat the oven. Set to 375°F (190°C).

   Line a baking sheet with parchment paper to prevent sticking.

2. Melt the cheeses. In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave in 30-second bursts, stirring between each, until smooth and stretchy, about 1–2 minutes total.
3. Mix the dry ingredients. In a separate bowl, whisk almond flour, baking powder, salt, garlic powder, and onion powder.
4. Form the dough. Add the dry mixture and the egg to the melted cheese. Stir with a stiff spatula, then switch to clean hands.

   Knead until a cohesive dough forms. If it resists mixing, microwave the dough for 10 seconds to soften and continue kneading.

5. Shape the breadsticks. Lightly oil your hands. Divide the dough into 10–12 pieces.

   Roll each into a 5–6 inch log and place on the lined sheet, spaced slightly apart.

6. Make the garlic butter. Stir melted butter with minced garlic, parsley, and a pinch of red pepper flakes. Brush half of it over the unbaked sticks. Sprinkle with Parmesan.
7. Bake. Bake 12–15 minutes, until puffed and lightly golden on the edges.

   Brush with the remaining garlic butter while hot.

8. Rest and serve. Let them sit for 5 minutes to set the texture. Serve warm with sugar-free marinara or ranch.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350°F (175°C) oven or air fryer for 4–6 minutes to bring back the crisp edges.

For longer storage, freeze baked sticks on a sheet until solid, then move to a freezer bag. Reheat from frozen at 350°F (175°C) for 8–10 minutes.

Why This is Good for You

• Low carb, high satiety: Almond flour and cheese help keep blood sugar steady and curb cravings.
• Protein and fat balance: Mozzarella and egg provide protein; butter and cheese deliver satisfying fats.
• Nutrient-dense: Almond flour brings vitamin E, magnesium, and fiber compared to refined wheat flour.
• Gluten-free: Naturally free of wheat-based flour.

Pitfalls to Watch Out For

• Dough too sticky: Wet hands lightly with oil or add 1–2 tablespoons more almond flour.
• Cheese clumps: Make sure the mozzarella-cream cheese mixture is fully melted and smooth before adding dry ingredients.
• Egg scrambling: If the cheese mixture is piping hot, let it cool 1–2 minutes before mixing in the egg.
• Soggy bottoms: Use parchment, not foil, and avoid overcrowding the pan.
• Bland flavor: Don’t skimp on salt, garlic, and Parmesan. Seasoned butter is key.

Alternatives

• Coconut flour version: Use 1/2 cup coconut flour instead of almond flour and add one extra egg. The dough will be drier; add a splash of water if needed.
• Dairy tweaks: Use part-skim mozzarella for fewer calories or a mix of mozzarella and provolone for deeper flavor.
• Herb twist: Add Italian seasoning, rosemary, or everything bagel seasoning before baking.
• Cheesy top: Sprinkle extra mozzarella in the last 5 minutes for a melty finish.
• Garlic-free: Use herb butter if you’re sensitive to garlic.

FAQ

Can I make the dough ahead?

Yes.

Make and shape the dough, then refrigerate for up to 24 hours. Bake straight from the fridge, adding 1–2 minutes to the time.

Can I use pre-shredded mozzarella?

Absolutely. Low-moisture, pre-shredded mozzarella works well.

Avoid fresh mozzarella, which is too wet and won’t hold shape.

What can I use instead of almond flour?

Use 1/2 cup coconut flour plus one extra egg. The texture will be slightly more bread-like and less chewy, but still great.

How many carbs are in each breadstick?

It varies by brand, but typically about 2–3 net carbs per breadstick when making 12 sticks. Check your ingredient labels for exact counts.

Can I air fry these?

Yes.

Air fry at 350°F (175°C) for 8–10 minutes, flipping once if needed. Brush with garlic butter after cooking.

Why is my dough cracking?

It’s likely too cold. Warm it in the microwave for 10 seconds and knead again until smooth and pliable.

In Conclusion

Garlic butter keto breadsticks deliver that familiar, comforting bread basket feel without the carbs.

They’re quick, flavorful, and versatile, with a soft bite and golden edges. Keep this recipe in your back pocket for weeknights, game nights, or whenever a warm, garlicky side sounds good.