These Cheesy Zucchini Breadsticks are a great snack, appetizer, or side dish, and they’re cheesy, delicious, and easy to make.
This easy keto breadsticks recipe makes 12 servings. 1 serving is one breadstick which is 1g net carbs.
Store leftover keto breadsticks in the fridge for up to 4 days. We don’t recommend freezing as zucchini tends to get quite watery when frozen.
Keto Breadsticks Ingredients
- 2 cups of Zucchini, shredded & firmly packed
- 1 large Egg
- 4 ounces of Mozzarella Cheese, shredded
- ¼ cup of Almond Flour
- 1 teaspoon of Homemade Italian Seasoning
- ½ teaspoon of Salt
- ¼ teaspoon of White Pepper, ground
- 1 tablespoon of Salted Butter, melted
- ¼ cup of Parmesan Cheese, shredded
- 1 tablespoon of Parsley, finely chopped
How to Make Keto Breadsticks
- Preheat your oven to 220C/420F. Line a cookie sheet with parchment paper and set it aside.
- Using a clean kitchen towel or dishcloth, squeeze the liquid from the zucchini until you have 1 cup of drained zucchini.
- Add the zucchini to a mixing bowl, along with the egg, half the mozzarella, almond flour, Italian seasoning, salt, and pepper. Mix well.
- Spoon onto your prepared cookie sheet and press into a rectangle about 0.25in/6mm thick.
- Bake for 15 minutes, until the edges are starting to brown.
- Remove from the oven and carefully flip over. Brush with the butter and top with the remaining mozzarella and parmesan cheese.
- Bake for 8-12 minutes until the cheese is golden brown.
- Sprinkle over the parsley and cut it into 12 pieces.
- Serve warm as is or with some Keto Marinara Sauce for dipping!
The Best Keto Breadsticks (1g Carbs) Herb & Cheese
This Tasty Zucchini Bread is a Delicious Cheese and Herb snack, appetizer or side dish! They are cheesy and super yummy!
Print Pin Email Servings: 12 servings
Calories: 68kcal
Unit Conversion
Ingredients
- 2 cups Zucchini shredded & firmly packed
- 1 large Egg
- 4 ounces Mozzarella Cheese shredded
- ¼ cup Almond Flour
- 1 teaspoon Italian Seasoning
- ½ teaspoon Salt
- ¼ teaspoon White Pepper ground
- 1 tablespoon Salted Butter melted
- ¼ cup Parmesan Cheese shredded
- 1 tablespoon Parsley finely chopped
Instructions
- Preheat your oven to 220C/420F. Line a cookie sheet with parchment paper and set aside.
- Using a clean kitchen towel or dishcloth, squeeze the liquid from the zucchini, until you have 1 cup of drained zucchini.
- Add the zucchini to a mixing bowl, along with the egg, half the mozzarella, almond flour, Italian seasoning, salt, and pepper. Mix well.
- Spoon onto your prepared cookie sheet and press into a rectangle about 0.25in/6mm thick.
- Bake for 15 minutes, until the edges are starting to brown.
- Remove from the oven and carefully flip over. Brush with the butter and top with the remaining mozzarella and parmesan cheese.
- Bake for 8-12 minutes until the cheese is golden brown.
- Sprinkle over the parsley and cut into 12 pieces.
- Serve warm as is or with some Keto Marinara Sauce for dipping!
Video
Keto Zucchini Bread Recipe – How to Make this "Cheesy & Easy" Snack In A Pinch!
Nutrition
Serving: 1Bread stick | Calories: 68kcal | Carbohydrates: 2g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 27mg | Sodium: 205mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 204IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 0.4mg
Want more tasty Keto Bread recipes; try our;
Adjust the servings above to make a larger batch of this keto breadsticks recipe.
I made this for my family and it disappeared. Next time we’re going to add cooked mushrooms on top for “pizza night”. Terrific recipe!
Have you tried freezing them?
Would like to but zucchini is a bit finicky. Thoughts?
Thanks, Amy, no we haven’t tried freezing them, they never last. I think the zucchini would make them to soft after thawing out.
I made these today for my husband. I followed the receipt exactly, but there was no way I could flip it. So they didn’t come out anything like the picture. They taste ok but a bit disappointed.
Hi Karyn,
It sounds like your zucchini still had a bit too much water in it before making the mixture. The video in the recipe card might be able to help with troubleshooting any issues if you decide to give it a second go.
After you have spiralized the zuccini do you need to salt the strips to drain out the excess water or just go straight to squeezing the liquid out without using salt?
Recipes looks simple and easy!
Hi Evelyn,
The zucchini is just shredded for this recipe, we didn’t add salt and just went straight to the squeezing!
This looks so yummy!