I can never resist these Keto Pizza Breadsticks because they bring all the cheesy, saucy pizza flavor without the carb crash. One bite and you’ll see why they disappear fast on game night.

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I’m obsessed with these Keto Pizza Breadsticks because they hit that salty, cheesy pizza craving without dragging me into carb regret. I love the way shredded mozzarella turns every bite stretchy and satisfying, while Italian seasoning brings that straight-up pizza shop flavor I always want.

But the real reason I keep coming back? They’re made for dipping.

Ranch, garlic sauce, low carb pizza sauce, whatever I’m in the mood for. And yes, I absolutely count these as a snack, side, or my favorite lazy game night plate.

Crispy edges. Cheesy pull.

Big pizza energy, minus the crust crash.

Ingredients

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Mozzarella makes these stretchy, cheesy, and honestly the whole reason you’re here.
Cream cheese keeps the dough soft, rich, and not weirdly dry.
Almond flour gives structure without the carb crash later.
Coconut flour helps soak things up, so the breadsticks don’t feel greasy.
Baking powder adds a little lift, because flat keto dough is sad.
The egg holds everything together and adds a nice bit of protein.
Garlic powder brings that pizza-shop smell you’ll want immediately.
Italian seasoning makes it taste like actual pizza, not just cheese bread.
Parmesan adds salty, crispy edges that feel extra snacky.
Butter or olive oil gives shine, flavor, and a better golden top.
Pizza sauce is for dipping, obviously.
It’s the fun part.
Plus, pepperoni makes them feel like mini pizza night.
Basically, these hit cheesy, low-carb, and snackable without trying too hard.

Ingredient Quantities

1 1/2 cups shredded mozzarella cheese, divided

2 ounces cream cheese

3/4 cup almond flour

1 tablespoon coconut flour

1 teaspoon baking powder

1 large egg

1/2 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon salt

2 tablespoons grated Parmesan cheese

2 tablespoons melted butter or olive oil for brushing

1/2 cup low carb pizza sauce for dipping or topping

Optional: 1/4 to 1/2 cup sliced pepperoni or other low carb toppings

How to Make this

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1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. In a microwave safe bowl, combine 1 cup shredded mozzarella and cream cheese; microwave in 20 second intervals stirring until fully melted and smooth.

3. Stir in egg until incorporated.

4. Add almond flour, coconut flour, baking powder, garlic powder, Italian seasoning, and salt; mix until a sticky dough forms.

5. Fold in the remaining 1/2 cup shredded mozzarella and the grated Parmesan until evenly distributed.

6. Place dough between two sheets of parchment and roll or press to about 1/4 inch thickness into a rough rectangle. Remove top parchment.

7. If using, scatter sliced pepperoni or other low carb toppings over the dough, leaving a small border; gently press toppings into the surface.

8. Brush the dough with melted butter or olive oil and optionally sprinkle a little extra Parmesan or Italian seasoning.

9. Use a pizza cutter or sharp knife to slice into breadstick shapes, then transfer the parchment with breadsticks to the baking sheet.

10. Bake 10 to 14 minutes until golden and set, then serve warm with low carb pizza sauce for dipping.

Equipment Needed

1. Oven and baking sheet
2. Parchment paper
3. Microwave safe mixing bowl
4. Rubber spatula or spoon for stirring
5. Measuring cups and spoons
6. Box grater for Parmesan
7. Rolling pin or heavy flat-bottomed jar to roll dough
8. Pastry brush for butter or oil
9. Pizza cutter or sharp knife

FAQ

Can I make the dough ahead of time? Yes. Make the dough, shape into a log or press into a pan, wrap tightly, and refrigerate up to 24 hours. Bring to room temperature 15 to 20 minutes before baking for best texture.

How do I prevent the cheese from becoming stringy or oily? Use the specified combination of melted mozzarella and cream cheese, mix while hot until fully combined, and work quickly when forming the sticks. If cheese gets oily, blot gently with a paper towel after a minute of resting.

Can I make these dairy free or nut free? For dairy free, use high quality dairy free mozzarella and cream cheese substitutes and expect a slightly different texture. For nut free, replace almond flour with a seed flour blend such as sunflower seed flour and reduce coconut flour by half, then watch for slight changes in color and rise.

What oven temperature and baking time should I use? Bake at 400 F for about 10 to 14 minutes, until golden brown on top. Times vary by oven and thickness, so check at 10 minutes and add a few minutes if needed.

How do I make them extra crispy? Brush with melted butter or olive oil both before and immediately after baking, and bake on a preheated baking sheet or pizza stone to help the bottom crisp. Broil for 30 to 60 seconds at the end if you want extra browning, watching carefully.

How should I store and reheat leftovers? Store cooled breadsticks in an airtight container in the refrigerator up to 4 days. Reheat in a 350 F oven or toaster oven for 5 to 8 minutes to revive crispness. You can also freeze fully cooled breadsticks up to 2 months and reheat from frozen at 350 F for 12 to 15 minutes.

Keto Pizza Breadsticks Recipe Substitutions and Variations

1 1/2 cups shredded mozzarella cheese: substitute with shredded provolone or fontina for similar melt and stretch, use 1:1 by volume.
2 ounces cream cheese: substitute with 2 ounces mascarpone or 2 ounces softened ricotta well drained for similar fat and creaminess.
3/4 cup almond flour: substitute with 3/4 cup finely ground sunflower seed flour or hazelnut flour 1:1; if using sunflower seed flour and the dough turns green when baked, add a small pinch of baking soda and a splash of lemon juice to correct color.
1 tablespoon coconut flour: substitute with 1 1/2 to 2 tablespoons extra almond flour because coconut flour is much more absorbent, adjust egg or water slightly if dough seems too dry.

Pro Tips

1. Work quickly when you mix and shape the dough because the melted cheese firms up as it cools. If it gets too stiff, microwave it for 10 to 15 seconds to soften, then continue shaping.

2. Chill the formed dough for 10 minutes before slicing and baking to help the breadsticks hold their shape and bake up less sticky. If you need them extra crisp, transfer to a preheated baking stone or hot sheet.

3. Press toppings lightly into the surface but avoid overloading. Too many slices of pepperoni or wet toppings will release oil and make the centers soggy.

4. For deeper flavor and a golden finish, brush with melted butter mixed with a little garlic powder and a pinch of salt right after baking, not just before. This keeps the breadsticks crisp while giving a fresh buttery aroma.

Keto Pizza Breadsticks Recipe

Recipe by Francis Mead

0.0 from 0 votes

I can never resist these Keto Pizza Breadsticks because they bring all the cheesy, saucy pizza flavor without the carb crash. One bite and you’ll see why they disappear fast on game night.

Servings

servings

Calories

259

kcal

Equipment: 1. Oven and baking sheet
2. Parchment paper
3. Microwave safe mixing bowl
4. Rubber spatula or spoon for stirring
5. Measuring cups and spoons
6. Box grater for Parmesan
7. Rolling pin or heavy flat-bottomed jar to roll dough
8. Pastry brush for butter or oil
9. Pizza cutter or sharp knife

Ingredients

1 1/2 cups shredded mozzarella cheese, divided
2 ounces cream cheese
3/4 cup almond flour
1 tablespoon coconut flour
1 teaspoon baking powder
1 large egg
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese
2 tablespoons melted butter or olive oil for brushing
1/2 cup low carb pizza sauce for dipping or topping
Optional: 1/4 to 1/2 cup sliced pepperoni or other low carb toppings

Directions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a microwave safe bowl, combine 1 cup shredded mozzarella and cream cheese; microwave in 20 second intervals stirring until fully melted and smooth.
Stir in egg until incorporated.
Add almond flour, coconut flour, baking powder, garlic powder, Italian seasoning, and salt; mix until a sticky dough forms.
Fold in the remaining 1/2 cup shredded mozzarella and the grated Parmesan until evenly distributed.
Place dough between two sheets of parchment and roll or press to about 1/4 inch thickness into a rough rectangle. Remove top parchment.
If using, scatter sliced pepperoni or other low carb toppings over the dough, leaving a small border; gently press toppings into the surface.
Brush the dough with melted butter or olive oil and optionally sprinkle a little extra Parmesan or Italian seasoning.
Use a pizza cutter or sharp knife to slice into breadstick shapes, then transfer the parchment with breadsticks to the baking sheet.
Bake 10 to 14 minutes until golden and set, then serve warm with low carb pizza sauce for dipping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.