These easy Keto Bread Sticks are a versatile crunchy keto snack and the perfect dish to bring to parties.

If you’ve missed breadsticks for a while then you’re in luck. These gluten-free breadsticks are wonderfully keto and really easy to make!

Keep reading to find out why they are less than 1g net carbs per stick!

keto breadsticks sitting on top of a wooden table
Crunchy keto breadsticks
mockups of keto bread cookbook

Before you begin, you may want to watch the supreme guide to making fat head dough even without a microwave. Can be made with almond flour or coconut flour.

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Are breadsticks keto?

Originating from Italy, the traditional breadsticks we’ve come to know and love and made from wheat flour, all-purpose flour, or gluten-free flour. They are high carb and generally avoided if you are following a low-carb diet or keto diet.

Breadsticks are generally crispy and pencil-sized. They’re delicious snacks and perfect served with your favourite dips and meals.

Regular breadsticks per 100 grams serving, provide 68g total carbs.

Luckily, you can now enjoy keto breadsticks made with mozzarella dough.

What is mozzarella dough?

For this of you who are new here, you may have stumbled upon a mozzarella dough recipe. It is sometimes referred to as Fat Head dough.

The great thing about this cheesy mozzarella dough is that there’s absolutely no grain or wheat at all. It is made with 4 simple ingredients and is naturally gluten-free.

If you have watched my viral video “Mozzarella Cheese Dough – 4 Ways”  you will already be hooked on using mozzarella dough in a number of different recipes.

What are the best keto dips?

keto cheese breadsticks sitting on a wooden board and blue cloth

It can be tricky to know what to serve with keto bread. A variety of flavoured garlic and herb butter is creamy and delicious. Dips such as ranch mayo, pesto, sugar-free ketchup, or sugar-free tangy BBQ sauce are perfect too.

More keto dough recipes

Mozzarella dough can be used in so many different recipes. The most popular recipes have to be cheesy keto garlic bread, Fat Head pizza dough, and keto pizza scrolls.

Naturally free of gluten, wheat, and grain, this cheesy dough is perfect for many low-carb recipes that require bread.

Mozzarella Dough Sticks are perfect for Parties and Lunchbox Fillers

Why not make some for your lunchboxes or your next party? Serve them up with some cream cheese, low-carb soup or zoodles! There are so many possibilities!

Give this easy recipe a try! Here’s a quick video so you can see how to make the basic keto dough.

mockups of keto bread cookbook
keto breadsticks sitting on top of a wooden table

Keto Bread Sticks Recipe (Mozzarella Dough)

INSANE keto bread sticks with mozzarella dough. Healthy, easy grain-free and gluten free recipe. 
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Course: bread, Snacks
Cuisine: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Keto bread sticks
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 20
Calories: 58kcal
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  • 170 g shredded/grated cheese mozzarella
  • 85 g almond meal/flour *see recipe notes below
  • 2 tbsp cream cheese full fat
  • pinch salt
  • 1 eggs – medium medium

Optional Flavours

  • 1 tbsp garlic minced crushed
  • 1 tsp dried rosemary
  • 1 tbsp parsley fresh or dried


  • Place the shredded cheese, cream cheese, almond flour (or coconut flour – see notes) and a pinch of salt in a microwaveable bowl. Add any optional flavours. Microwave on HIGH for 1 minute.
  • Stir then microwave on HIGH for a further 30 seconds.
  • Add the egg then mix gently to make a cheesy dough.
  • Take small portions of the mozzarella dough and roll into a long, thin bread sticks. Place on a lined baking tray/sheet pan.  
  • Bake at 220C/425F for 10 minutes, or until golden brown. Keep a close eye on them. They may require more or less cooking time depending on how thin or thick you make your bread sticks.


Mozzarella dough can also be made by replacing the almond meal/flour with 1/4 cup (4 tbsp) coconut flour.


Serving: 1bread stick (makes 20)Calories: 58kcalCarbohydrates: 1.2gProtein: 3.1gFat: 4.9gFiber: 0.45gSugar: 0.3g


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Recipe Rating


  1. Sunny Fetty says:

    Why do I need Psyllium husk in the almond flour bread? Do I use the flour, powder, whole?

    1. It swells and makes a gel to hold the crumb texture together, almost replacing what gluten would generally do. You may omit it if you like, but the texture may be a little crumblier. I use the powder, but if you use the whole husk, it will work, but just take a little longer to swell and gel.

      1. Where does it say in the recipe to add psyllium husk powder? How much? can I use xanthan gum instead? If so, how much?

  2. Great idea! I will definitely be trying these out to accompany winter soups or boiled eggs! Just one note, I think Method #1 is missing the usual’ microwave for 1 minute’.

  3. Daniela Bourloud says:

    Seems to be yummy! As I don’t have a microwave, can I heat it in a pan?

  4. Can i use almond flour as I do not have almond flour/meal?

  5. Do these freeze well?

  6. Janina Steele says:

    When making the recipe for the pizza, how many servings is one pizza?

  7. Hi, do you really get 20 breadsticks from one batch? I have tried and can’t get close to 20. Thank you.

  8. I’m guessing you have to let the dough cool after it is mixed because it is so sticky it impossible to roll into bread sticks?

    1. The dough should never bee too hot to handle, never heat the cheese this much. By the time you have mixed all the ingredients together, the mozzarella dough mixture is pretty much at room temperature. I pull small pieces and roll them on baking parchment until they look like thin breadsticks. I also like to sprinkle them with a variety of salt, garlic, bagel seasoning or a few toasted sesame seeds.

  9. Thank you so much for these! They were quite good. Keto is new to me (2 weeks now) , and as a vegetarian, my meals were getting too rote and boring. Made these today (adding a bit of psyllium husk powder to the dough) and served them with a baked cauliflower dish. Even my non-Keto husband, mother, and kids liked them!

    1. Awesome Dana! I also have a recipe category for vegetables you can search here. Some of my vegetable side dishes do contain meat but you can easily adapt many of the recipes to remove the meat aspect. For example, prosciutto wrapped asparagus, just omit the prosciutto and still add the parmesan cheese. Buttery bacon Brussels sprouts, don’t add the bacon bits, and buttery Brussels sprouts are good on their own. I have a recipe coming up soon for mashed cauliflower 4 ways, you’ll love that one too. I’m trying to create more vegetarian recipes as there is such a demand for them.

  10. So these are freaking amazing! I made it with the almond flour, will try coconut flour tomorrow to cut the carbs. We literally were fighting over the last few! So so good!

  11. Would I be able to use ground flax meal instead of Almond or coconut flours? It just has fewer carbs…

  12. Maria Nowling says:

    Holy cow! These really are DELICIOUS!!! My dad is on a keto diet so I tried some random recipes for Thanksgiving so he will have something to snack on. I may have to make a second batch. I’m not going to have any left for our celebration if I don’t quit eating them! The dough is super easy to prepare. I rolled each rope a tad wider than a wooden pencil. I took a little too long to roll them so, by the time I got to the end of the batch, they were a little harder to hold together while rolling as the dough had cooled off quite a bit by then. I added garlic powder instead of raw garlic and some dried rosemary and they are fabulous!!!

  13. Roger K Hunter says:

    Do leftovers need to be refrigerated?

      1. 5 stars
        Could you substitute oat fiber or tiger nut flour for the extra fiber instead of the almond flour?

        1. 5 stars
          I’m sorry, I can’t answer that with 100% certainty. I have never used either of those flours.

  14. 5 stars
    I made these for my lower carb, gluten free kiddo who was craving bread sticks. I added organic Spice Islands garlic seasoning to batch #1, and they were great. I added the same plus Italian seasoning and ribbons of uncured pepperoni to batch #2, and WOW! The perfect pizza sticks for lunches and snacks! I did make these about double the size, so they were more like a soft olive garden type of bread stick. Yum!

  15. 5 stars
    These are RIDICULOUS!! How is it possible? Honestly, I don’t care that much about the how but wahbam! They’re so gooooood! I don’t miss bread, I miss the flavor and texture. This has BOTH!!!

  16. Carl Lirette Jr. says:

    3 stars
    Total B.S. about that lil ball of dough making 20

    1. As with any recipe, it depends on how thick you make the breadsticks. Thick and bready, or thinner and crispy. I stand by that I can make 20 thin crispy breadsticks as shown 🙂

  17. Kristen Valdez says:

    5 stars
    So yummy! Thank you for sharing!! I used an italian cheese blend because its all i had and it worked great! I also added a tbsp of nutritional yeast, some paprika, and garlic. They did not last long!!

  18. 5 stars
    Love these! I made 20 small sticks as recipe stated. The texture and taste are divine!

  19. Leanne Henderson says:

    5 stars
    I cooked these up in batches of 5 sticks my air fryer at 200°c for 5mins. They were awesome

  20. i keep looking for your video on using fat head dough for breadsticks!!!!