Low Carb Cheesy Breadsticks Recipes

CHEESY LOW CARB CAULIFLOWER BREADSTICKS RECIPE

Steps:

• Place the riced cauliflower in a microwave safe bowl. Microwave on high for 10 minutes (or steam on the stove), until softened. Set aside to cool.
• Meanwhile, preheat oven to 425 degrees F (218 degrees C). Line a baking sheet with parchment paper.
• While the cauliflower is cooling, pulse the hemp seeds in a food processor, until smooth.
• Add the eggs, garlic, sea salt and black pepper. Process again until smooth.
• When the cauliflower is cool enough to handle, transfer it to a tea towel and squeeze tightly several times to drain as much water as possible. You should get close to a cup of moisture out.
• Add the drained riced cauliflower to the food processor. Process until smooth.
• Transfer the "dough" onto the lined baking sheet. Spread into a rectangle, about 1/3 inch thick. (Mine turned out to be 12x8 in (31x20 cm), but the size will vary depending on the size of your cauliflower head - the thickness is the important part.)
• Bake for 13-18 minutes, until the top is firm and starting to get golden.
• Brush the top with melted butter. Sprinkle shredded mozzarella on top, then bake for 5-10 more minutes, until the cheese is melted. If desired, you can place under the broiler to brown the cheese.
• Cool slightly, then cut lengthwise in half, and then cross-wise into 1-inch wide strips, to form 24 breadstick shaped rectangles total.

LOW-CARB GLUTEN-FREE CHEESY BREADSTICKS RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• Melt ¾ cup (75 g) mozzarella and cream cheese together in the microwave for 1 minute, stirring every 20 seconds, or until fully melted.
• Combine almond (or coconut) flour, baking powder, garlic powder, 1 teaspoon Italian seasoning, and egg. Mix well, then stir in the melted mozzarella until fully incorporated. Shape into a ball, cover, and chill for 30 minutes in the refrigerator.
• Dust a cutting board with a handful of almond (or coconut) flour. Cut dough into 4 even pieces and roll each piece into a log shape about 6 inches (15 cm) long. Place on a greased baking sheet.
• Sprinkle the rest of the mozzarella on top and a pinch of Italian seasoning on each breadstick. Bake for 10-12 minutes or until golden brown.
• Enjoy!

KETO / LOW CARB CHEESY BREADSTICKS

Steps:

• Preheat oven to 400 degrees and grease an 11X7 baking pan.
• Combine melted butter (I cool mine by popping the bowl in the fridge for 5 min), eggs, salt, and cream cheese then whisk together.
• Add coconut flour, baking powder, and spices to the mixture and stir until combined.
• Stir in cheeses.
• Pour batter into rectangular casserole dish.
• Top bread mixture with the additional mozzarella, parmesan cheese, and Italian spices.
• Halfway through baking use a pizza cutter to cut horizontally down the middle then vertically every inch or so to create a division in the individual breadsticks. I cut mine into 16 half breadsticks.
• Bake for 15 minutes or until breadsticks are done.
• Move pan to top rack of the oven and broil for 1-2 minutes so that the cheese is browned and bubbly.
• Serve with low carb marinara sauce. .

EASY CHEESY BREADSTICKS

Steps:

• Preheat oven to 425.
• Unroll pizza dough onto a greased cookie sheet and brush with butter.
• Sprinkle cheeses and spices evenly over the dough.
• With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
• Do not seperate strips.
• Bake for 10-12 minutes or until light golden brown.
• Recut along each strip and remove from cooking sheet.
• Serve sticks warm with marinara sauce.

LOW CARB CHEESY CAULIFLOWER BREADSTICKS

Steps:

• Preheat the oven to 475 degrees F. Line a rimmed baking sheet with parchment and coat with cooking spray.
• Add the cauliflower and garlic to a food processor and pulse until finely ground and the consistency of couscous. Transfer the cauliflower mixture to a large bowl. Add the Italian seasoning, red pepper flakes if using, eggs, 1 cup Cheddar, 1/2 cup Parmesan, 1/2 teaspoon salt and a few grinds of pepper and combine until the mixture holds together when squeezed.
• Spread the cauliflower mixture into an 8-by-12-inch rectangle about a 1/4 inch thick on the prepared baking sheet. Use the straight edge of the parchment as your guide to keep the cauliflower mixture edges straight too. Bake until the crust turns golden brown all over, 18 to 20 minutes.
• Remove the baking sheet from the oven and lay another piece of parchment on top of the crust. Fit a second rimmed baking sheet on top so the bottom of the baking sheet is touching the parchment. Using oven mitts, hold the 2 baking sheets together and flip them over so the crust is now on the parchment on the upside-down baking sheet. Remove the first parchment from the crust, cut the crust into 1 1/2-inch-thick strips (you should have 8 to 9 strips) and spread them apart a little. Sprinkle with the remaining 1 cup Cheddar and 1/2 cup Parmesan. Bake on the upside-down baking sheet until the cheese is melted and turning brown in spots and the visible crust is a deep golden brown, 8 to 10 minutes.
• Let cool for 5 minutes, then transfer the sticks on the parchment to a serving plate and serve with the marinara sauce for dipping.