If you’ve been missing bread since starting your keto journey, you’re not alone. Bread is one of the hardest things to give up on a low-carb diet — and garlic bread? That’s practically its own food group. The good news is that these Keto Garlic and Herb Bread Sticks are here to fill that void completely. Crispy on the outside, chewy on the inside, and packed with savory garlic and herb flavor, they taste so good you’ll forget they’re even keto-friendly.
Whether you’re new to keto or a seasoned low-carb veteran, this recipe deserves a permanent spot in your weekly meal rotation.
Why You’ll Love These Keto Bread Sticks
Traditional bread sticks are loaded with refined flour and carbs — the kind that spike blood sugar and kick you right out of ketosis. These keto garlic and herb bread sticks flip the script entirely. Made with almond flour and mozzarella, they deliver a satisfying, bread-like texture without any of the carb guilt.
Each ingredient has been chosen intentionally. Mozzarella gives the dough its stretchy, pliable texture — the same reason it’s used in the popular “fathead” dough that’s become a staple in the keto community. Almond flour keeps the carb count low while adding a subtle nuttiness and enough structure to hold the sticks together. Garlic and parsley bring bold, aromatic flavor. And a single egg yolk ties everything together, adding richness and helping the dough bake up golden and firm.
The result is a bread stick that’s low in carbs, high in healthy fats, and completely satisfying — everything you need on a keto diet.
Ingredients
Here’s everything you’ll need to make one batch of keto garlic and herb bread sticks:
- ½ cup shredded mozzarella
- ½ cup almond flour
- 1 tsp minced garlic
- 1 tbsp chopped parsley
- 1 egg yolk
Simple. Clean. Pantry-friendly. If you’re already doing keto, chances are most of these are already in your kitchen.
How to Make Keto Garlic and Herb Bread Sticks
Step 1: Mix the Dough
Add all five ingredients into a medium mixing bowl — the mozzarella, almond flour, minced garlic, chopped parsley, and egg yolk. Use a fork or your hands to blend everything together until it begins to come together into a cohesive mixture. The mozzarella will act as the binding agent, so make sure it’s evenly distributed throughout.
Step 2: Knead the Dough
Once combined, lightly knead the mixture with your hands until it forms a smooth, uniform dough. This step is important — proper kneading ensures the dough isn’t crumbly or uneven. It should feel slightly tacky but manageable. If it’s too sticky, a very light dusting of almond flour on your hands can help.
Step 3: Shape the Bread Sticks
Divide the dough into equal portions — about 6 to 8 pieces depending on how thick you’d like your bread sticks. Roll each portion between your palms or on a clean surface into a log or stick shape. Try to keep them as even in size as possible so they bake uniformly.
Step 4: Arrange on a Baking Sheet
Line a baking sheet with parchment paper and lay the bread sticks out in a single layer, leaving a little space between each one. Parchment paper is essential here — it prevents sticking and ensures the bottoms get properly crisp without burning.
Step 5: Bake to Golden Perfection
Preheat your oven to 220°C (approximately 425°F) and bake the bread sticks for 6 to 8 minutes, or until they’re golden brown on the outside. Keep a close eye on them in the final couple of minutes — almond flour can go from golden to overdone fairly quickly. Once they’re out of the oven, let them cool for a minute or two before serving.
Tips for the Best Results
Use freshly shredded mozzarella. Pre-shredded mozzarella from a bag often contains anti-caking agents that can slightly affect how the dough comes together. If possible, shred your own for the best texture.
Don’t skip the kneading step. It may be tempting to skip straight to shaping, but a quick knead makes a real difference in the final texture. It ensures the ingredients are fully incorporated and gives the bread sticks their satisfying chew.
Customize your herbs. Parsley is a great starting point, but feel free to experiment. Dried rosemary, oregano, Italian seasoning, or a pinch of red pepper flakes all work beautifully with the garlic base.
Serve immediately. Like most baked goods made with almond flour and cheese, these bread sticks are at their absolute best fresh out of the oven. They can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a toaster oven or air fryer to restore their crispness.
What to Serve With Keto Garlic and Herb Bread Sticks
These bread sticks are incredibly versatile. Dip them in a warm marinara sauce (just make sure it’s low-sugar), a creamy alfredo, or a simple garlic butter for an indulgent side. They’re also fantastic alongside keto soups like broccoli cheddar, tomato basil, or zucchini soup. Or skip the dip entirely and enjoy them as a snack on their own — they’re that flavorful.
If you’re hosting guests — keto or not — these are a crowd-pleaser that won’t raise any eyebrows. Most people can’t even tell they’re low-carb.
Final Thoughts
These Keto Garlic and Herb Bread Sticks prove that eating low-carb doesn’t mean eating bland or missing out on the foods you love. With just five ingredients and under 10 minutes of baking time, they’re fast, easy, and genuinely delicious. Whether you’re meal prepping for the week or pulling together a last-minute side dish for dinner, this recipe delivers every single time.
Try them once, and they’ll become a regular in your keto kitchen.
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