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Keto Cheesy Garlic Breadsticks

This simple, gooey, garlicky, tasty keto formula is made with only 4 basic fixings! Mozzarella, parmesan, an egg and garlic powder. That may not seem like much, however it's the ideal mix expected to make the best low carb nibble you'll ever eat.

With the little measure of carbs in cheddar and eggs, this simple formula is right around zero carb. Indeed, you can eat these irreproachable. They are astonishing presented with a little tomato or marinara sauce, yet similarly as great eaten alone. They taste a great deal like pizza cuts, so I'm sure you could even extra a couple of garnishes in the event that you'd like.

Keto Cheesy Garlic Breadsticks  #healthy

This simple, gooey, garlicky, tasty keto formula is made with only 4 basic fixings! Mozzarella, parmesan, an egg and garlic powder. That may not seem like much, however it's the ideal mix expected to make the best low carb nibble you'll ever eat.

With the little measure of carbs in cheddar and eggs, this simple formula is right around zero carb. Indeed, you can eat these irreproachable. They are astonishing presented with a little tomato or marinara sauce, yet similarly as great eaten alone. They taste a great deal like pizza cuts, so I'm sure you could even extra a couple of garnishes in the event that you'd like.

Ingredients :

  • 1 cup shredded mozzarella
  • 1 cup grated parmesan cheese
  • 1 egg
  • 1 tsp garlic powder

Instructions :

  1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper. 
  2. In a bowl, combine all of the ingredients together until well incorporated. 
  3. Place the mixture onto your parchment paper, and flatten it out like you would a pizza crust. 
  4. Bake for about 15 minutes, and then switch the oven to broil and move the baking sheet to the top rack for a few minutes to brown the cheese a little. 
  5. Slice with a pizza cutter, and enjoy! I like to dip it in a little marinara or pizza sauce. You can also garnish it with red pepper, parsley flakes or Italian seasoning. 

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