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Keto Pizza Breadsticks

Join the Keto Craze: Taste the Best Keto Pizza Breadsticks Yet! A tasty, low-carb, easy-to-make treat for any occasion.

Keto Pizza Breadsticks
Keto Pizza Breadsticks
Ingredients:

For the Dough:

  • 2 cups shredded mozzarella cheese

  • 3/4 cup almond flour

  • 2 tablespoons cream cheese

  • 1 teaspoon baking powder

  • 1 large egg

For Topping:

  • 1/4 cup low-carb pizza sauce

  • 1 cup shredded mozzarella cheese

  • 1/4 cup grated Parmesan cheese

  • 1 teaspoon dried oregano

  • 1/2 teaspoon garlic powder



Instructions:

  1. Preheat your oven to 425°F (220°C).

  2. In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese.

  3. Microwave in 30-second intervals, stirring in between, until the cheeses are completely melted and well combined.

  4. In a separate bowl, whisk together the almond flour and baking powder.

  5. Add the almond flour mixture and the egg to the melted cheese.

  6. Mix well until a dough forms. If the dough becomes too stiff, you can microwave it for an additional 10-15 seconds to make it easier to work with.

  7. Place the dough on a parchment paper-lined baking sheet.

  8. Use your hands to shape it into a rectangle or square, creating an even layer.

  9. Bake the dough in the preheated oven for about 10-12 minutes or until it becomes golden brown.

  10. Once the crust is done baking, spread the low-carb pizza sauce over the top, leaving a small border around the edges.

  11. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the sauce.

  12. Sprinkle dried oregano and garlic powder over the top for added flavor.

  13. Return the pizza to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.

  14. Remove from the oven and let it cool for a few minutes before slicing into breadsticks.

  15. Serve with additional low-carb pizza sauce for dipping if desired.


Enjoy your keto pizza breadsticks! Adjust the toppings and seasonings to suit your taste preferences.




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