My crunchy keto cheese straws are perfect for nibbling and dipping. These easy almond flour breadsticks have tons of cheese flavor and require only 5 ingredients. A delicious low carb snack.
There are two types of recipes. One is necessary (think breakfasts, lunches and dinners), and one is fun.
The fun kind of recipe does not necessarily produce a dish that you NEED. But boy, will it taste good. A fun recipe nourishes the soul just as much as the tummy. Like these low carb cheese straws!
They are crunchy, cheesy and simply amazing with dips. They remind me of the irresistible cheesy breadsticks we used to nibble on when we went to the Italian restaurant around the corner.
Even better, my keto cheese straws are WAY healthier than traditional ones. Because they are made with almond flour. This makes the recipe gluten-free and only 0.9g net carbs per breadstick.
Whenever I make a batch of these, they go in a flash!
Also try these keto pretzels and my low carb pizza bites.
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Ingredients
Here are the ingredients I used.
- Almond flour - I recommend extra-fine almond flour such as Bob's Red Mill for this recipe. Ground almonds also work, but you may need to add 1-2 tablespoons more.
- Mature Cheddar cheese - Finely grated at home from a block of cheese. A really good sharp cheddar (also called mature cheddar) is essential. It is saltier and has more flavor than mild cheddar. If you can, weigh it with digital kitchen scales. Finely grated cheese is very fluffy, so no 2 people will end up with exactly the same amount if you measure by volume. If you're using cups, pack the cheese slightly.
- Psyllium husk - This acts as a binder. You can make the recipe without, but the cheese straws will be more crumbly. Option to replace the psyllium with ground flaxseed.
- Egg - I used a medium egg.
- Olive oil - Any savoury dishes taste better with extra virgin olive oil!
See the recipe card for full information on ingredients and quantities.
Instructions
It is pretty straight forward to make low carb cheese straws. I did not even use an electric mixer. Here are the basic steps.
Scroll down to the recipe card for the detailed method with ingredient amounts, baking duration and nutrition info.
Equipment
I did not use an electric mixer to blend the dough - only a fork. That's why it is essential to use a grater for hard cheese such as parmesan, like the one I show in the picture below. If you grate larger pieces, it'll take you longer to get a smooth dough.
Step 1: Mix the finely grated cheddar, almond flour and psyllium husk in a large mixing bowl.
Step 2: Add the egg and oil. Mix first with a fork until you get a crumbly consistency. Then knead until the dough is smooth and you cannot see any cheesy bits.
Step 3: Roll the dough into breadsticks. Option to roll them in sesame seeds to coat.
Step 4: Place the cheese straws onto a parchment paper lined baking tray and bake in the preheated oven until golden brown.
Katrin's Top Tips
Be patient! There is kneading involved, so the cheese and the almond flour are properly mixed. You also need to take your time rolling the straws - if you do this too quickly, they might break. Only make this recipe when you don't feel in a rush and enjoy the journey.
Want more crunchy? The thinner you roll the straws (and the longer you bake them, the crunchier they'll become.
Let them cool. The cheese straws are a little fragile straight out of the oven. They firm up and get a nice crunch when they cool down.
Variations
Change the cheese: Monterey Jack or a sharp Gouda would be good alternatives to cheddar. You can also mix and match 2 different cheeses. Or, replace some of the cheddar with parmesan. I don't recommend using mozzarella. It's too bland.
No egg: The recipe should work without egg, but I think you'll need to add ground flaxseed instead (and perhaps a little water to help you create a rollable dough - not as much as required for a tradidtional flax egg). Flax is also a good binder, and it will make the cheese straws nice and crunchy.
Add-Ins: See my recipe as a starting point for your own flavor experiments. You could add ½ teaspoon of onion powder, garlic powder or paprika to the recipe. Or, add herbs such as rosemary or thyme.
Aternative coatings: Roll the breadsticks in poppy seeds or nigella seeds (use the latter sparingly).
You can also roll out the dough into a rectangle between 2 sheets of parchment paper and use a knife or pizza cutter to cut it into keto cheese crackers (see my almond flour crackers for a step by step tutorial with images).
Recipe FAQs
Yes, the recipe would work with a food processor or electric blender. Simply blend all ingredients until smooth.
I don't recommend using store-bought ready-grated cheese if you make the recipe without a blender. The shreds are too large and it would take too long to knead.
No. The dough is not soft enough to use a piping bag. It is designed to be rolled into breadsticks.
Store the cheese straws in an airtight container at room temperature for up to 5 days.
Serve With
Keto cheese straws are perfectly delicious solo. But, they also exceedingly good with the following dips:
- Keto hummus
- Baba Ghanoush
- Guacamole
- Blended cottage cheese
Parting Words
So. Put on some music. Get in the zone. Pour a cup of tea or a glass of wine. Don't make low carb cheese straws because you are hungry. Make them because you know you'll love them. Because they look pretty. And because right now, you'd like to relax with some FUN COOKING.
More Keto Cheese Recipes
- Keto Broccoli Cheese Muffins30 Minutes
- Zucchini Grilled Cheese30 Minutes
- Coconut Crackers20 Minutes
- Keto Cheese Chips10 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Crunchy Keto Cheese Straws
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 1 cup almond flour (100g)
- 1 ½ cups mature cheddar cheese, finely hand grated (5.3 ounces/150g)
- 1 teaspoon psyllium husk or ground flaxseed
- 1 egg medium
- 2 ½ tablespoon olive oil
- optional: sesame seeds to coat
Instructions
- Preheat oven to 180 Celsius / 356 Fahrenheit.
- Grate cheddar. It should be grated as finely as possible. Shop-bought ready-grated cheddar does not work.
- Mix cheddar, almond flour and psyllium husk in a bowl.
- Add egg and oil. Mix first with a fork until you get a crumbly consistency. Then knead until the dough is smooth and you cannot see any cheesy bits.
- Roll the dough into sticks. Mine weighed around 20g each and were about 15 cm long. If you wish, roll the sticks in sesame seeds. The thinner you can get them, the crunchier they'll be!
- Bake in the preheated oven on a baking sheet lined with parchment paper for around 17-20 minutes or until lightly browned all over.
- Let cool fully before serving.
Kimberley
I made this with a few alterations and I love it! I used a block of sharp cheddar (it was not aged or hard, but, what I had on hand) I also added a grated 3 cheese italian blend. I rolled it out very thin and sprinkled everything bagel seasoning heavily on top and rolled it in the dough well and then sprinkled more grated cheese on top. They turned out delicious! Exactly like I was hoping. Thanks so much for the recipe!
Jo
I used Parmesan cheese and they are divine. Shared with friends and they loved them asking for the recipe. Thank you for sharing this recipe
I make many of the recipes Katrin@sugarfreelondoner publishes and have loved them all and the recipes are so easy to follow and delicious to eat.
Katrin Nürnberger
Thank you so much for your comment and kind words! So happy that you enjoyed the recipe.
Lisa
Will these still be crunchy 2 or 3 days later?
Katrin Nürnberger
They should be, if you store them outside the fridge and in dry conditions. And if they soften, just reheat them and let them cool again.