Low Carb Breadsticks
Low Carb BreadsticksI recently went out to dinner at Olive Garden. Of course when the waiter brought over the warm breadsticks I had to fight the urge to dive in. At the moment I knew I had to make low carb breadsticks!
The texture of these breadsticks is right on. They are a little firm on the outside yet super soft on the inside.
They can be paired with an herbed olive oil dipping sauce or even a low carb marinara sauce. These breadsticks are so good; they will make you feel like your splurging on actual bread but without the extra carbs and bloat!
Low Carb Breadsticks
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10
Ingredients
-
2
cups
Almond Flour
-
2 1/2
tablespoons
Coconut Flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon basil
- 1/2 teaspoon parsley
- 1/2 teaspoon oregano
- 1 1/2 tablespoons olive oil
- 2 eggs
Topping
- 1 tablespoon olive oil
- 2 teaspoons parmesan grated
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
-
Preheat oven to 350 and line a baking sheet with parchment paper.
-
In large bowl, whisk together almond flour, seasoning, and olive oil.
-
In a separate bowl, whisk eggs together. Add egg mixture to almond flour while stirring to combine.
-
Add coconut flour to mixture, one tablespoon at a time, stirring to combine. After each tablespoon let the dough rest for 1-2 minutes as the mixture thickens. Repeat with remaining coconut flour called for in the recipe.
-
Scoop about 2 tablespoons of dough into a ball.
-
Roll out ball on nonstick surface to form rope like sticks at 1.5" wide.
-
Place onto baking sheet and bake for 10 minutes.
-
While baking, prepare topping mix. Mix parmesan, garlic and salt.
-
Remove baking sheet from oven and carefully brush the tops of them with olive oil and sprinkle with topping mix.
-
Bake for another 5 minutes or until reaching desired doneness.
Recipe Notes
Serving size: 1 serving (Total recipe makes 10 servings)
Protein 6.65g, Fat 15.15g, Cals 169, Carbs 6.14g, Fiber 3.03g -- NET CARBS: 3.11g
Andres, thanks for this wonderful recipe, I can’t wait to give it a try. I was curious what low carb marinara you prefer because I’m having a difficult time finding any that taste decent.
I’ve had quite a bit of difficulties and have more recently found to be happy with Hunt’s Tomato Sauce. But I always keep my eye out for tomato sauces with lower carbs. Hope you enjoy the recipe, Chrissy 🙂
Is that calorie count correct? That seems extremely high for one breadstick.
The nutritional information didn’t fully update, it has since been updated and is around 169 calories each. Thanks for looking closely 🙂
Thanks! Can’t wait to make these for my family!!!
Hope everyone enjoys the recipe, Shoshanna 🙂
SO going to make these this weekend with some zucchini noodle or spaghetti squash pasta!!! CANNOT wait! lol
Hi… is the almond flour in the link the one you are actually using for your recipes? I found there’s lots of a difference in almond flours – they work well for baking or they don’t, depending on the oil content… it would be interesting to know the brand you’re using. Thank you.
These came out a little dry for me, but I didn’t follow the recipe exactly. The flavor was really good tho, so I’m going to try again soon. 🙂
Thank you for the recipe, the whole family loved it and we finished it in one sitting.
Hi Andres,
Thank you very much for the recipes. Right now the Coliflower pizza is in the oven. Just the smell of it, Mjammie!
With the breadsticks you make sticks 1,5″ wide. But in the picture they look much slimmer. Maybe I don’t understand well? (I’m Dutch :-P) 1,5″ sounds like a Baguet to me, instead of a Breadstick, LOL…..
Greetings Margo
Hi Margo. Your instincts are correct. Our apologies…The measurement provided is not accurate. The breadsticks shold be about 1/2 of an inch wide.
Has anyone tried to make these into a bun? How long would you cook them?
Because almond flour and coconut flour don’t contain gluten, it might be difficult to use this recipe to make buns, as there won’t be much structure to prevent the bun from deflating. You might want to try making them a dinner roll size first and see how they turn out. The baking time would be about the same for a dinner roll as it would be for a bread stick. Good luck!