My reign as carb queen has recently come to an end (much to my dismay). I’m no longer in my twenties, and post baby, my love of carbs has had to take a back seat to healthier options. It would be a million times easier to dive into the low-carb life if my husband wasn’t the reigning king. Let’s just say this, if there’s a carb in sight, he’s munching on it. And he’s not adjusting to my healthier choices as well as I’d hoped.
Well, I’m about to fool him (and you) with these low-carb garlic breadsticks! They have virtually no carbs and you’d never know it.
The secret ingredient?
These cheesy breadsticks are topped with Garlic Parm, Medlee Seasoned Butter and the flavor combinations is out of this world. Medlee seasoned butter is the perfect addition to so many dishes because it makes it so easy to impart a TON of flavor without worrying about your carb intake. I found the butter at Whole Foods in Lincoln Park, but they have a store locator to help you find the closest location!
This recipe exceed my expectations and my husband had NO idea these sticks were low-carb. I guarantee you won’t either.
First, place garlic on aluminum foil. Slice the top of the garlic and discard. Drizzle olive oil on top and sprinkle salt. Close the tin foil up and place in oven to roast
Once roasted, remove garlic from the oven (let cool) and then squeeze it out from it’s shell.
In a medium sized mixing bowl, add shredded mozzarella and cream cheese. Make sure you mix it well until it’s fully combined.
Slowly add the almond flour into the melted cheese mixture.
Once you have the almond flour combined as much as you can, add the egg and apple cider vinegar.
Mix to form a dough. Sprinkle in your rosemary, garlic powder, and salt. Combine one final time.
Shape the dough into a ball. Place on a sheet of parchment paper. It’s ok if it’s a little bit sticky!
Add another sheet on top and get to rolling!
If presentation matters to you (and you want perfect looking breadsticks), use a paring knife and trim the dough into a square!
Carefully, peel the top layer of parchment paper off, remove excess dough (if necessary), and transfer to a wire rack. Be sure to remove the extra parchment paper from the edges. Leaving too much extra paper can cause a fire!
Bake in the oven. Remove from oven and spread the roasted garlic over the top.
Place four pads of Medlee garlic parm seasoned butter onto the bread.
Cover it with cheese.
Place back in the oven until cheese and butter melt.
For even more buttery goodness and a pop of flavor, before serving, melt the remaining pads of butter and brush onto bread if you desire!
Cut, dip and enjoy!
Let me know what you think, or who you fool into thinking these are full of carbs LOL!
Low-Carb Garlic Parmesan Breadsticks
Ingredients
- Medlee Garlic Parm Seasoned Butter
- 2 cups Mozzarella shredded
- 1/2 cup Mozzarella shredded; set aside for topping
- 2 tbsp Cream Cheese
- 3/4 cup Almond Flour
- 1 tsp Apple Cider Vinegar
- 1 Egg
- 1 Head of Garlic
- 1/2 tsp Salt
- 1 tsp Rosemary
- 1/2 tsp Garlic Powder
- Olive Oil
- Dipping Sauce of Your Choice I love a low-carb marinara
Instructions
- Preheat the oven to 425 degrees.
- Roast the garlic! Slice of the top 1/3rd of the garlic and discard. Place on aluminum foil. Drizzle olive oil on top and sprinkle salt. Close the tin foil up and place in oven to roast for 30 minutes (or until fork tender). If you haven’t done this before, you’re in for a treat! Roasting the garlic takes out the intensity and makes it sweeter.
- Make the dough! In a medium sized mixing bowl, add shredded mozzarella and cream cheese. Microwave for 30 seconds and mix a bit with a spoon. Then, put back in the microwave for 30 more seconds until it’s all melted. You may have to mix a bit again until fully combined.
- Slowly add the almond flour into the melted cheese mixture (it won’t mix entirely right away, so don’t worry!)
- Once you have the almond flour combined as much as you can, add the egg and apple cider vinegar. Mix to form a dough. Sprinkle in your rosemary, garlic powder, and salt. Combine one final time.
- Shape the dough into a ball. Place on a sheet of parchment paper. It’s ok if it’s a little bit sticky!
- Add another sheet on top and get to rolling! I like to roll mine to about 1/2 an inch thick.
- If presentation matters to you (and you want perfect looking breadsticks), use a paring knife and trim the dough into a square!
- Carefully, peel the top layer of parchment paper off, remove excess dough (if necessary), and transfer to a wire rack. Be sure to remove the extra parchment paper from the edges. Leaving too much extra paper can cause a fire!
- Bake in the oven for 8 minutes or until it starts to turn golden brown. Remove from oven and spread the roasted garlic over the top.
- Place four pads of Medlee garlic parm seasoned butter onto the bread and cover it with cheese.
- Place back in the oven for 10 minutes or until cheese and butter melt. If butter pools, gently smooth it with a knife.
- For even more buttery goodness and a pop of flavor, before serving, melt the remaining pads of butter and brush onto bread if you desire!
- Cut, dip and enjoy!
Love always,
Erica
Omg!! Can’t wait to try this! I love a little project now and again -so this is it!
Made these tonight… let me start by saying i was never a huge cook before doing the keto thing.. so this seemed kind of putzy to me..but as i think about it..if its not instant food, it obviously takes a little time..so maybe 30-40 minutes. It is superrrr garlicky..next time i might cut a little garlic from somewhere..but paired with a low carb marinara I also made…these were pretty darn awesome!!! I will make them again for sure! My husband even said..THESE are good for your diet?? Haha YES!