How to Make Cheesy Keto Breadsticks (Recipe)

This cheesy keto breadstick recipe offers a low-carb substitute for bread or pizza crust. With just a few simple ingredients—cauliflower, cheese, eggs, and herbs—you can whip up a batch and dig in with your dipping sauce.

If you’re trying to dial down the carbs, also see How to Quit Sugar.

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Low-Carb Bread Alternative

These cheesy breadsticks are not truly bread at all. And, if you’re going low-carb, that’s a good thing.

There are just 5 ingredients: cauliflower, zucchini, eggs, cheese, and seasoning (herbs, spice, salt, pepper—whatever you like) and they take about 45 minutes total from start to finish, including baking time.

I’ve been eating low-carb and no sugar (keto) for about five years now and it’s recipes like this that satisfy carb cravings.

You can use the breadsticks as the foundation for a homemade pizza, or cut them up as dippers.

I like to make big batches and freeze a bunch for later.

How to Make Cheesy Keto Breadsticks

The preparation will take about 20 minutes and baking takes about 25 minutes.

I’ll show you the steps.

1Assemble Ingredients and Preheat Oven

Get your supplies ready and preheat oven to 350°F (180°C or gas mark 4).

2Chop & Mince Veggies

The recipe works with cauliflower, zucchini, or a combination of both.

There is no need to peel the zucchini. Just wash it, chop it into chunks, and toss the ends into your compost bin.

Next, run all the chopped veggies through a food processor, using a chopping/mincing blade. It takes just seconds to do each batch.

3Remove Water from Veggies

Both cauliflower and zucchini naturally contain a fair amount of water and we need it removed.

I use a potato ricer. This is a kitchen gadget that squeezes out liquid. Fill the potato ricer cup with minced veggies, hold it over a bowl, and press the handle down. Liquid will ooze out.

The amount of liquid you see in the glass came from approximately 6 cups of veggies.

If you do not have a potato ricer, you can also place the minced veggies in a clean dish towel and squeeze like the dickens to release the water.

If you’re not convinced you’ve got most of the water out, do it again. Otherwise your breadsticks will be mushy.

Related: How to Make Keto Soft-Serve Ice Cream
and a Low-Carb Dessert Waffle

4Combine Ingredients

For every 2 cups of minced veggies (water removed) you will use 1 egg and 1 cup of shredded cheese. Additional cheese will be melted on top later.

Dried herbs and seasonings can be added now. Options include Italian seasoning (basil, oregano, rosemary, thyme, garlic powder, sage, coriander) or a taco blend.

Fresh herbs are added after baking.

Stir briefly to combine. Do not over-stir. We don’t want mush.

5Spread onto Parchment on Baking Sheet

Spread mixture onto parchment paper on a baking sheet, making it about 1/4-inch thick (.6cm). A bit thicker is fine too: it will just take a little longer to bake.

6Bake at 350°F (180°C or gas mark 4)

Bake for approximately 20-25 minutes or until underside looks toasted and top becomes golden.

7Add Cheese and Bake for 5 More Minutes

Add as much cheese as you want to the top and return to oven until cheese is melted. You can increase the heat at this point to speed it up. Just do not go beyond the temperature limit listed on your parchment paper (mine says 420°F maximum which is just under 220°C or gas mark 7).

Here it is with the cheese melted on top:

Let’s pause a moment for those who love cheese.

8Allow to Cool for 5 Minutes, Cut, and Serve

After cooling for 5 minutes, cut into breadsticks. To avoid scratching your baking pan, use pan-friendly kitchen shears instead of a pizza wheel / cutter.

CRISPY TIP: If there is some moisture on the underside of the breadsticks, you many want to toss them into a heated, non-stick frying pan on the stove top for a few minutes. This will quickly evaporate any remaining water and make the underside nice and crispy.

9Serve with Dip

Breadstick dip options include guacamole, salsa, or ranch dip (sour creme, dill, parsley).

If you love fresh herbs, add some favorites like basil or rosemary.

I love having these with a salad after a work day in the garden. It’s a satisfying but not-too-heavy meal with lots of garden goodness inside.

I hope you’ll try the recipe. Sticking to a low-carb food plan is much easier when the food is delicious.

~Melissa the Empress of Dirt ♛