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gluten free breadsticks on a cast iron sheet pan with parchment served with cheese basil and marinara sauce
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5 from 1 vote

Gluten Free Breadsticks with Cheese and Garlic (Keto)

These gluten free cheesy bread sticks are slathered in garlic butter, and totally delicious. They're super simple to make, and totally keto friendly too!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: cheesy, garlic bread
Servings: 6 servings
Calories: 336kcal
Author: Briana


For the dough:

  • 1.5 cups shredded mozzarella cheese, low-moisture part skim
  • 4 tablespoons cream cheese
  • 1 whole egg
  • 1 cup almond flour (112 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 3/4 teaspoon kosher salt 
  • 1/2 teaspoon oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Olive oil to drizzle on the garlic bread to make the dough easier to work with

For the cheesy garlic topping:

  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter, melted
  • 3/4 cup shredded mozzarella cheese
  • 1/2 cup shredded parmesan cheese


  • Preheat the oven to 425°F. Prepare a baking sheet with parchment paper. In a large microwave-safe bowl, add the mozzarella and the cream cheese. Melt in the microwave in 20 second intervals. This will take about 1 - 2 minutes. Stir between intervals with a rubber spatula until the cheese is mostly melted.
  • Add the egg, almond flour dried seasonings, salt and pepper until well combined. The dough will be sticky. Place the dough onto the parchment paper, and cover it with another piece of parchment. Use a rolling pin and smooth into an oval shape that is nearly the shape of the baking sheet. The dough will be roughly a quarter inch thick.
  • In a small bowl, melt the butter, then add in the minced garlic. Stir together and brush over the top of the dough. Cover with the remaining mozzarella and parmesan cheese. Bake for 12-15 minutes, and the broil for 2-3 minutes on high to brown the cheese if desired.
  • Allow to cool for a few minutes, then cut into pieces using a pizza cutter. Garnish with fresh basil, serve with marinara sauce.


  • You can't use fresh mozzarella in the dough, it won't melt properly. Use low-moisture, part skim mozzarella cheese. Feel free to use fresh mozzarella cheese to top the breadsticks if you want. 
  • Olive oil for drizzling to spread the dough, fresh basil and marinara dipping sauce aren't included in the nutrition facts. 
  • Use whatever dried seasonings that you prefer. Italian seasoning would be great. 
  • If the dough is hard to work with, allow it to chill for a few minutes in the fridge. The dough will be quite sticky. 


Calories: 336kcal | Carbohydrates: 7g | Protein: 17g | Fat: 28g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 798mg | Potassium: 70mg | Fiber: 2g | Sugar: 1g | Vitamin A: 600IU | Vitamin C: 1mg | Calcium: 408mg | Iron: 1mg