Low Carb Italian Breadsticks
These Low Carb Italian Breadsticks are a satisfying savory treat. They bake up in about 30 minutes. They are crusty, chewy and flavorful. These breadsticks are a low carb bargain at just under 1 net carb each.
Servings: 24 breadsticks
Calories: 46kcal
Ingredients
- 3/4 cups blanched almond flour
- 1/2 tsp salt
- 1 tsp Italian herbs
- 1/4 tsp garlic salt
- 1/2 tsp xanthan (or glucomannan)
- 1/2 tsp baking powder
- 1 1/2 cups shredded mozzarella
- 1 large egg
- 2 tsp virgin olive oil divided
- 1/8 tsp (pinch) dried parsley optional
- 1 Tbsp fresh grated Parmesan
Instructions
- Heat oven to 425 degrees.
- Prepare baking sheet with baking parchment.
- Stir all the dry ingredients, Almond flour, salt, Italian herbs, garlic salt, xanthan and baking powder into a medium mixing bowl.
- Melt the mozzarella in a small micro-proof bowl for 30 seconds, stir and repeat until the mozzarella is just melted but not bubbling or boiling. Set aside.
- Stir the egg and 1 tsp. of olive oil into the almond flour mixture.
- While the melted mozzarella is still warm but not hot, stir it into the almond flour mixture. (If the mozzarella is too hot you risk cooking the egg and ruining the dough!)
- As you stir the dough it should come together in a ball. Knead it lightly 3-4 times to be certain all the ingredients are well incorporated.
- Roll the dough out to about an 18" x 10" rectangle on a silicon mat. The dough will be thin; over an 1/8th of an inch think and under a 1/4" of an inch high.
- Cut the dough into 24 slices.
- Place the dough slices onto the prepared baking sheet, twisting them if you wish. Brush or spray with the remaining teaspoon of olive oil. Sprinkle the dough slices with the Parmesan and a pinch or two of dried parsley, if desired.
- Bake in the oven at 425 degrees for 11-13 minutes or until golden brown.