If you miss classic garlic bread but want to keep things low-carb, these Keto Fathead Garlic Breadsticks are the perfect fix. They’re stretchy, cheesy, buttery, and packed with garlic flavor, without the heavy carbs. The dough comes together fast with a few simple ingredients you likely already have.
They bake up golden and soft, with a crisp edge that’s ideal for dipping. Serve them with marinara, alongside soup, or as a snack you’ll want to make again and again.
What Makes This Recipe So Good
- Low in carbs, big on flavor: You get the satisfying taste and texture of garlic bread without the carb overload.
- Ready in about 30 minutes: Simple pantry ingredients and a quick bake make this weeknight-friendly.
- Cheesy, stretchy dough: The Fathead base uses mozzarella for that classic chew and pull.
- Customizable: Add herbs, different cheeses, or a little heat to suit your taste.
- Kid-approved: Even picky eaters tend to love these, especially with dipping sauces.
What You’ll Need
- Shredded low-moisture mozzarella cheese – the backbone of the Fathead dough.
- Cream cheese – adds tenderness and helps the dough come together.
- Almond flour – the main dry ingredient; use super-fine for the best texture.
- Baking powder – gives a little lift and softness.
- Egg – binds the dough and adds structure.
- Garlic powder – for garlic flavor throughout the dough.
- Salt – enhances flavor; adjust to taste.
- Unsalted butter – for the garlic butter topping.
- Fresh garlic – minced, for bold garlic aroma and flavor on top.
- Grated Parmesan cheese – adds savory, nutty flavor to the topping.
- Dried Italian seasoning or dried parsley – optional, for a herby finish.
- Crushed red pepper flakes – optional, for a little heat.
- Marinara or ranch for dipping – optional, but highly recommended.
Step-by-Step Instructions
- Prep your pan and oven: Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Melt the cheeses: In a microwave-safe bowl, combine the shredded mozzarella and cream cheese.
Microwave in 20–30 second bursts, stirring in between, until the mixture is smooth and fully melted.
- Mix the dry ingredients: In a separate bowl, whisk the almond flour, baking powder, garlic powder, and salt.
- Make the dough: Add the dry ingredients and the egg to the melted cheese mixture. Stir with a sturdy spatula until a sticky dough forms. If it resists combining, microwave for 10 more seconds and keep folding until uniform.
- Shape the dough: Place the dough on the prepared sheet.
Lay another sheet of parchment on top and roll or press into a rectangle about 1/4 inch thick. Peel off the top parchment.
- Par-bake: Bake for 8–10 minutes, until the edges just begin to turn golden and the top looks set.
- Make the garlic butter: While it par-bakes, melt the butter. Stir in minced garlic, a pinch of salt, and a little Italian seasoning if using.
- Add toppings: Remove the crust from the oven.
Brush generously with garlic butter. Sprinkle Parmesan evenly over the top. Add red pepper flakes if you like heat.
- Finish baking: Return to the oven for another 6–8 minutes, until the edges are deep golden and the top looks bubbly.
- Slice into breadsticks: Let it rest for 3–4 minutes to set.
Use a pizza cutter or sharp knife to cut into breadsticks or squares.
- Garnish and serve: Sprinkle with dried parsley or extra Parmesan. Serve warm with marinara, garlic aioli, or ranch.
Storage Instructions
- Refrigerator: Store cooled breadsticks in an airtight container for up to 4 days.
- Freezer: Freeze in a single layer, then transfer to a freezer bag. Keep for up to 2 months.
Reheat from frozen at 350°F (175°C) until hot.
- Reheating: For best texture, reheat in a 350°F (175°C) oven or air fryer for 5–8 minutes. Avoid microwaving if you want crisp edges.
Benefits of This Recipe
- Keto and gluten-free: Uses almond flour and cheese instead of wheat flour.
- High in satisfaction: The fat and protein keep you full longer, which can help with cravings.
- Quick and flexible: Works as a side, appetizer, or snack, and pairs with many dips.
- Beginner-friendly: The method is simple and forgiving, even if it’s your first time making Fathead dough.
Pitfalls to Watch Out For
- Dough not mixing: If the cheese cools, the dough can get stringy and stubborn. Warm it for 10 seconds and fold again.
- Dense texture: Use super-fine almond flour and measure properly.
Too much almond flour makes it heavy.
- Soggy bottom: Bake on parchment and avoid underbaking. A brief par-bake ensures structure before adding butter.
- Bland flavor: Don’t skimp on salt and garlic. Parmesan and a generous garlic butter topping make a big difference.
- Greasy result: Use low-moisture mozzarella and avoid over-buttering.
A light, even brush is enough.
Variations You Can Try
- Herb and cheese blend: Mix dried oregano, basil, and a little onion powder into the dough. Top with a blend of Parmesan and shredded provolone.
- Cheesy jalapeño: Add minced jalapeño to the dough and finish with pepper jack and Parmesan.
- Everything seasoning: Sprinkle everything bagel seasoning on top with the Parmesan for a savory twist.
- Garlic knot style: Roll small pieces into short ropes, tie loosely into knots, and brush with garlic butter after baking.
- Dairy tweak: Swap part of the mozzarella with shredded cheddar for sharper flavor. Keep at least half mozzarella for stretch.
FAQ
Can I use coconut flour instead of almond flour?
Coconut flour behaves very differently and is much more absorbent.
If you must use it, reduce the amount drastically and add an extra egg, but the texture will change. For this recipe, almond flour is the best choice.
Do I need a microwave to melt the cheese?
No. You can use a small saucepan over low heat or a double boiler.
Stir constantly until the cheeses melt into a smooth mixture, then proceed with the recipe.
Why is my dough sticky?
Fathead dough is naturally sticky while warm. Oil your hands lightly or place parchment on top before rolling. If it’s too sticky to handle, chill it for 5–10 minutes, then continue.
What dipping sauces are keto-friendly?
Look for no-sugar-added marinara, homemade garlic butter, ranch, blue cheese dressing, or a simple pesto.
Check labels to avoid hidden sugars.
How do I keep the breadsticks from getting too brown?
If your oven runs hot, reduce the temperature to 375°F (190°C) and extend the baking time slightly. You can also tent loosely with parchment during the final minutes.
Can I make these ahead?
Yes. Par-bake the dough, cool, and refrigerate up to 24 hours.
When ready, add the garlic butter and Parmesan, then bake until golden.
Are these suitable for gluten-free diets?
Yes, they’re naturally gluten-free since they use almond flour. Always check labels on cheeses and seasonings to be safe.
In Conclusion
Keto Fathead Garlic Breadsticks bring back the joy of cheesy, garlicky bread without the carbs. They’re quick, reliable, and endlessly customizable, making them a go-to side or snack.
Keep a bag in your freezer for last-minute dinners or game-day spreads. With a few simple ingredients and a short bake, you’ll have a cozy, crowd-pleasing treat any night of the week.
