These beautiful Keto Breadsticks are made with a nut free fathead dough and are the perfect addition to your holiday table!
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.
Keto Rosemary Sea Salt Breadsticks
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Keto Rosemary Sea Salt Breadsticks
- 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
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.
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.