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
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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!
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Nutrition
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Adjust the servings above to make a larger batch of this keto breadsticks recipe.