This recipe is for Low Carb Bread Sticks.
No bread maker or kitchen skills required!
Thank Goodness! 😀 LOL
It’s very easy, takes very little time to prepare or cook, and you could easily play with variations to it if you like.
I add Garlic Salt to mine for example, for “garlic cheese sticks”.
I like to dip them in Caesar dressing (1 carb per 2 tablespoons).
It makes for a great meal – or midnight snack! – when you’re craving something salty, cheesy, crisp on the outside and soft on the inside. Yum!
This recipe makes a very large amount. It’s best to separate it into fours, and bake about 1/4 of the batter at a time. The rest will keep in the refrigerator and you can cook up fresh low carb bread sticks as needed.
Mom’s Low Carb Bread Recipe
1 8 ounce bag Sargento parmesan cheese
1 cup Almond Meal
2 small or one very large egg
2 Tablespoons melted butter
Optional: Garlic Salt to taste
Mix ingredients well and chill. Roll small portions into ball and then into cheese sticks.* Bake in preheated 350 oven for 10 minutes, turning after 5 minutes if necessary.
* I make mine flat on top so I can turn them over to brown on both sides
12 net carbs for the entire batch. 6 net carbs for half. 3 net carbs for 1/4 batch. Note: these carb counts are based on the Almond Flour. Some may be different, so look on your bag of Almond Flour to determine an accurate net carb count.
Ovens vary, so my mother and I discovered it’s best to keep an eye on them and see how long they take in your oven. They took longer in mine. You’ll want to flip them when they brown slightly on the bottom, so you can brown both sides.
Warning: DO NOT OVERCOOK. They smell very, very bad if you burn them. 😛 LOL
You could use this low carb bread recipe for a number of things As a pizza crust, for example. Play around with it and see what you think! Enjoy 😉
Best,
Lynn Terry,
aka @LowCarbTraveler
Discount Code: LOWCARBTRAVELER
Love it!!! I’ll definitely give these a try. Thanks Lynn (& Mom!) for the recipe. π
Yum!!! You made my weekend! I’ve never heard of almond meal/flour. Where can you find it in TN?
Kroger in nutrition dept!!!. And Earth Fare!
I’m so happy that your mommy was open to sharing this with us! Thank you Lynn’s mommy! I am going to give this a try this weekend.
LOL π
They smell very, very bad when you burn them? So, who burned them Lynn? You or your mother? I’ll take a wild guess there π
Thanks so much for the recipe! I’ve been checking in for weeks to get it!
Interesting! I would’ve never thought about using almond flour for making bread.
Those bread sticks remind me of fish fingers. π
Satu
You know, I hadn’t thought of it, but I imagine they’d be quite nice with tuna or salmon baked in. Perhaps in small patties instead of sticks, and served with tarter sauce. I may have to try that. π
Thanks for sharing Lynn, I have been waiting for this recipe. I love garlic bread so I’m excited to try them out!
One of my friends on Tumblr just said:
I haven’t experimented with different kinds of cheese, but this sounds good! π
Revisiting this post yet again after you shared it on the FB group. Yet, I still haven’t made these. LOL I do have all the stuff for it though, and I’m determined to make them tomorrow.
Oh my those look good – think I’ll try them next week when my Mum comes to visit (she’s doing low carb too). How many does the recipe make? Thanks so much.
It really depends on how large you make each “bread stick”. It makes a lot though!
Thanks for sharing Lynn! Please tell your Mom thanks and give her a hug for us! My Maltese puppy ripped out a spot in my berber carpet this morning so, this will be my treat for today. I eat a ton of almonds. I’m going to see if there’s a way I can make almond flour at home. It’s worth a stab! No, I won’t stab my “razor toothed” puppy. Thanks again.
LOL Cindy! Let us know how you like them π
The cheese bread sticks were great! I wasn’t thinking, but it says an 8oz. bag of Parmesan Cheese and all I had was grated. I used it and they tasted fine!
My husband found the Bob’s Red Mill, Finely Ground Almond Meal/Flour at the new Wal-Mart in Rock Hill, SC. Haven’t checked the old Wal-Mart.
Cindy
PS
They almost taste like the Cheese Rings my Mom always makes at Christmas except you use NY Sharp Cheddar Cheese, Butter, Plain Flour, Salt and Red Pepper. My youngest daughter has taken on the mantle of the Cheese Rings. A batch of hot and a batch of regular. Just get there fast or you will miss ’em. Mom has enough to do!
Glad you enjoyed them π
You could add sharp cheddar and red pepper to this recipe as well and see what you think. There are so many great variations to make this recipe fun!
Hi
I’m wondering if there is something else I could use instead of the Almond flour. I’m allergic to nuts.
I’m not sure, Susan – I know they make coconut flour, but it’s totally different so I don’t know how that would turn out…
Coconut flour is really different. I tried it in something else and found it absorbs much more than reg flour.
Thank you for replying!
Hi Susan,
I just made cheesy biscuits with coconut flour; tastes may like coconut. I’m not a fan of coconut, so I didn’t like them. Could you use coconut flour for your cheese sticks?
Like you I’m not that crazy about too much coconut flavor.
I’m thinking I might order some sunflower seed meal/flour and try that. It might work but not sure how it will taste lol
Thank you for responding
Hi, I have made Almond meal/flour from almonds. You need to decide if you want it with the husk or not….if you don’t want the husk, you can buy them with out, or drop them in boiling water and hand husk them(time consuming) then you want to “dry them in the oven a little bit(on low) so as not to have cluppy flour. My food processor made great flour, and cheaply…Hope this helps.
I hope someone will use a leftover “breadstick” to make a crumb topping for a casserole. I haven’t tried it and I’m not sure how it will work. Steam some vegetables or use leftovers, mix with some cheese and sour cream, top with crumbs and brown in the oven. If you add an egg or two, it will puff and make a main dish instead of a side dish.
I’m glad you all are enjoying the recipe. Lynn’s addition of garlic was the icing on the cake π
mom
What a great idea!!
I am going to try it this week π
Hi Mom,
I was thinking about this when I was eating some bread sticks last night. I eat there Green Giant frozen vegetable combinations, Healthy Vision, Healthy Digestion, Healthy This, Healthy That. I was thinking about crumbling one over my veggies. Adding the egg and sour cream sounds good too.
I have a hard time getting enough protein in my diet. I am allergic to beef, don’t care for pork and I’m sick of chicken. I’ve been chopping nuts and adding them to yogurt for a few years. Now I can just use this flour if I want to.
Cindy
Oops, I meant their not there.
And the best thing is that I have all the ingredients on hand!
Sweet – I look forward to hearing what you think. They are one of my favorites!!
I made these tonight but they didn’t look anything like yours! lol Mine were small and looked like little cookies rather than fish sticks, but the taste was a hit with family so I kept messing with the remainder (which was more like dough than batter) and came up with the idea of rolling the balls in some parmesean cheese then flattening them with the bottom of a glass. Baked 5 minutes on each side but family wanted them even crispier so I baked them again for another 5 minutes. They came out great but I think I will either flatten them more next time or bake them 10 minutes instead of 5 the second time. We’re calling them Twice-Baked Parm Snack Crackers and my husband and son want me to make more in the morning for them to take to their respective Labor Day parties! lol I did take a nice pic but don’t see anyway to upload it. But thank you for sharing the recipe. L)
I’m so glad they were a hit at your house too! π
Did you see this post where I am making them into little bread/cracker shaped pieces? It’s at : http://www.travelinglowcarb.com/1150/low-carb-bread-recipes/
Perfect to top with tuna, sandwich toppings, etc!
Your dear friend, and my dear daughter, Nicole “I Refuse To Starve Myself On A Low Carb Diet” Dean, has me HOOKED on these breadsticks! When I get wind that she’s baking a batch, I beg (and promise to bring wine) if she’ll invite me over to eat them with her. They are awesome! Thanks for this recipe. It’s the only thing we’ve found that REALLY gets rid of the low-carb diet munchies. π
p.s. I know, the wine is a no no… but these breadsticks offset those carbs, don’t they? wink wink
I’m glad you guys are enjoying them – they are my favorite munchie too!! This base recipe is the source for all of my breads & cookies. My fave being the Spinach Parmesan bread version. π As for the wine, the one I drink is about 1 net carb per ounce. Not a real issue *except* that it causes the “alcohol stall” on the scales. See How Many Carbs In Rum for more on that. π
Oh Lynn,
I am not sure if you realized but these should also be gluten free!!! Yah!! I will be trying them tonight!
Thanks,
Tina
Hi Tina,
They are! As is my low carb cookie recipe: http://www.travelinglowcarb.com/1712/low-carb-cookie-recipe/ π Enjoy!
Kiddos LOVED them! I only had a bag of Kraft 5 cheese Italian blend and it worked fine! My gluten free 9yo son thanks you :)! Next I am going to try mini pizza crusts for him.
So there is 12g of carbs in the entire batch that all the ingredients make or the 1/4 you said to divide it into?
You’ll want to read your labels in case your products are different than mine. My almond meal is 12 net carbs for a whole cup.
In the recipe ingredients, it says Almond Meal. In the notes, it says Almond Flour. Are they the same thing? Interchangeable?
Help! I’m new with all this and want to make sure I’m buying the correct ingredients.
Thanks!
Hi Juju! Yes – it’s called Almond Meal/Flour. This is the one I use: http://www.netrition.com/cgi/goto.cgi?pid=230-0001&aid=3558 Hope that helps. π *cheers*
Hi all! I’m cooking these right now! Can’t wait. FYI- Cotsco sells Honeyville Almond Flour for 29.99 for 6
I meant 6 lbs
I gotta say I had my doubts about this. Even when making it the dough seemed so little. But oh proof is in the eating. It’s WONDERFUL. I used grated cheddar and they turned out great. Will be making again and again with many variations. Thank you SO MUCH for sharing this.
I’m so glad you enjoyed it! π Check out this DELICIOUS variation: http://www.travelinglowcarb.com/4275/low-carb-biscuit-recipe/ The recipe is so versatile you can do practically anything with it. π Enjoy!
By the way is the cheese supposed to be the shredded parmesan or the one that’s finely grated, and more like a powder? Trying this again with parmesan.
I get the bag of “Finely Shredded Parmesan” by Kraft in the produce section or cheese section. Not grated parmesan.
I found the Almond meal at Walmart.
I didn’t have any almond flour, so I used hazelnut meal/flour (5 carbs per 1/4 cup). Yummy and still very low carb.
You say garlic salt “to taste” but how much do you put in? Since Parm is salty don’t want to use to much!
Hi Dianna,
I just put a dash or so. Or you can salt them a bit when they first come out of the oven if you prefer not to cook it in.
any idea on calories?
Hi Denise! I don’t count calories, but you want to put your ingredients in based on your brands & labels & amounts into the MyFitnessPal Recipe Calculator – and then depending on the size you make and how many it makes, you get all the nutrition facts per serving. π
I will do that. I started gaining, even though I was meeting my macros, so I felt like I needed to check in on the calories. I have made these twice. I put a tiny bit of low-carbish pizza sauce and some mozzarella on top and they were great pizzas.
Hi Denise – You started gaining consistently? And if so, for how long – and how much?
If it’s just fluctuations here and there, that’s normal. But if you’re gaining consistently, I would definitely examine your food diaries for potential culprits…
Its been a month of maintaining and up 3. My eating has been picture perfect. Stopping diet sodas and artificial sweeteners as of yesterday. Really frustrating.
Hi Denise, try this for two full weeks: http://www.travelinglowcarb.com/6064/3-ingredients-rule/ It works like a charm. π
Also check these 4 points: http://www.travelinglowcarb.com/5093/not-losing-weight-eating-low-carb/
Hope that helps! π
Thank you so much!!!!
Hi Lynn – It looks terrific! I am just starting and I miss bread slices or rolls to make sandwiches. Would this recipe work if I put the batter into a “muffin top” pan and use them as buns for my sandwiches? If not, is there another more preferable bread recipe that would work for sandwiches? Thank you and love your blogs!
Hi Jesse π Yes, this will work – you can shape them however you please on parchment paper, and any size you want to make.
If you want something more traditional, this is the ONLY low carb bread & bagels I’ll order: http://www.travelinglowcarb.com/5589/great-low-carb-bread-company-review/ They’re REALLY good. π
Check out my low carb grilled cheese here: http://www.travelinglowcarb.com/10087/low-carb-sourdough-bread/ π
I made them this weekend and even my husband who does not eat low carb loved them. It is always nice when I can share and eat with the rest of the family!
I’m so glad, Laura. π This recipe is so versatile. You can make garlic breadsticks, sausage biscuits, I just made spinach biscuits with it last week even: http://www.travelinglowcarb.com/17148/low-carb-vegetable-meal-recipe/ Enjoy!