Keto Rosemary Sea Salt Breadsticks (Nut Free, Gluten Free)
These beautiful Keto Breadsticks are made with a nut free fathead dough and are the perfect addition to your holiday table!
Fathead Breadsticks
Ahhh, fat head dough. Isn’t it just the best part of eating low carb?
Nope. Not if you’re like my friend and have nut allergies, including coconut.
That’s why I started working on this nut and coconut free fat head dough. Using sunflower seeds ground into a fine flour gives it a wonderful base flavour and then combining that with beautiful rosemary and sea salt takes it next level.
The best part? It’s allergen free so I can share it with my bestie.
I like to use fresh rosemary, chopped very finely and mixed through the dough, as well as through the sprinkle salt, but feel free to use dried if that is all that you have access to.
This recipe uses a higher percentage of flour to mozzarella than standard fat head doughs, and also has psyllium husk powder added. That’s because the sunflower seeds create a very soft dough otherwise, which spreads and does not hold its shape. It’s still delicious but trust me and stick to this recipe.
These Rosemary and Sea Salt Sticks are perfect for munching on, dipping into a side sauce or eating as a breadstick substitute, and at under 1 gram of carbs each you can enjoy more than one.
Enjoy!
Keto Rosemary Sea Salt Breadsticks
Keto Rosemary Sea Salt Breadsticks
Ingredients
- 150 grams sunflower seeds
- 200 grams grated mozzarella cheese
- 30 grams cream cheese
- 2 tsp psyllium husk powder
- 1 egg
- 1 tsp fresh rosemary
- 1/2 tsp sea salt
Instructions
- Pre-heat oven to 210° C (400 degrees F). Place the sunflower seeds into a spice grinder or high powdered food processor and blitz until it forms a flour. Note that 150 grams of whole seeds will convert into 150 grams of flour.
- Place the flour into a bowl and add the finely chopped rosemary and the psyllium husk powder (don’t use whole husks, if you can’t find powder use your grinder to blitz the husks), stir them together and sit to one side.
- In a heatproof bowl, place your shredded mozzarella and cream cheese. Microwave on high for 1 minute. Remove and stir. Microwave again for 30 seconds. Remove and stir.
- Tip dry ingredients into the bowl and add the egg. Mix thoroughly until completely combined.
- Let cool slightly and then take teaspoon sized balls of the dough and roll it into sticks. Place them on a lined baking tray.
- Before baking, use the back of a knife to press a series of lines on the sticks. Bake for 12 minutes until golden. Sprinkle with sea salt and more rosemary and try not to eat the entire tray!
- Store in a sealed container for up to five days, although they will soften slightly.
Nutrition
Written by Naomi Sherman | Food Creative
Naomi is the force behind Naomi Sherman | Food Creative. She is passionate about recipe development, food photography and styling. An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. She fiercely believes that what you put in your body is one of the most important factors for your physical, and mental, wellbeing.
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I assumed these were going to be the size of a typical breadstick when I first read through this recipe. (I was thinking Olive Garden?) I quickly saw that they were miniature sized (you suggest 1 tsp.) for a breadstick. But, they DID NOT disappoint. They have a nutty flavor and a nice size for a snack, dipping or a side to a keto meal. I had 4 immediately after taking out
of the oven. THANK YOU Brenda for another great recipe and for ALL of hard work to help the rest of eat and stay keto!
Hi Brenda,
I just want to Thank you, for all of your hard work, I have no idea how you do it, with all your blogging, and recipe testing I would imagine you have little time for yourself. so Thank you, and I am so grateful for the coconut flour recipes, as my husband has nut allergies,
cheers, Linda
Reading this recipe it says a Tsp of dough. That sounds really really small. Is it an actual tsp or a spoon in my cutlery drawer?
I would just evenly divide a small amount of dough to make the amount of servings suggested.
Can you tell me (and others) about replacing almound flour for coconut flour, sunseed flour, linseed flour.
Can you tell how to do that ? 1 to 1 or ? what does that of type flour do, does it make dry or wet Do you need more fluid? And the taste?
How do I know what type flour is the best to replace it? Sorry a lot of questions
Do you think it would work with sesame seeds?
Hi Brenda,
Thank you for sharing the recipe. I don’t have sunflower seeds in hand, can I sub that for coconut or almond flour? Thanks.
I would think almond flour might work but not coconut.
Thank you so much, Brenda. I will try almond flour.
This looks so delicious I have to make it, but It is hard to get raw sunflowers seeds in South America where I live or sunflower seeds period,,,can I use almond flower instead,,,same quantity?
I think almond flour would work.
This makes 30 breadsticks?
yes
I can’t use the PRINT button?
It was a glitch and is all fixed now.
The “Print” on some recipes is not working. Including this breadstick recipe. I would love to print out this one.
It was a recipe plug in issue and has been fixed thanks!
Are the sunflower seeds raw or roasted & salted? These look delicious!! I do miss bread sticks!!
I would use raw, unsalted.
May be a dumb question, but whole in shell or just the seeds?
just seeds
I LOVE your recipes. You have helped me along this grain-free/sugar-free journey more than you know. Thank you.