Tasty breadstick alert! These low carb cheese straws are perfect for nibbling and dipping. An easy easy grain free snack recipe with only 5 ingredients.
There are two types of cooking.
One type that is necessary, and one that’s fun.
The first kind happens most days. I cook because I’m hungry, the kids are hungry, the husband, the house guest, the cat, whichever. This type of meal needs to be easy, quick and fuss-free. It can be enjoyable in its own right, mostly during the 3 minutes I’m eating it or someone bothers to remark that it tastes good. But if I’m honest, sometimes I wish fast food was healthy or we had a private chef. Or at least could all that chopping and preparing be done by someone else. And the washing up, while we’re at it.
The second kind is a whole different story.
The fun kind of cooking does not necessarily produce food you NEED RIGHT NOW, but boy will it taste good. Fun cooking can take time. But that’s the whole point. You’re making this food because you want to relax. You’re in it for the journey. Making fun food is just as much the main event as eating it.
(Note: some people will never experience this second type. You’ll know who I’m talking about. It’s the reason they will never read this post but you are.)
The result of fun cooking, in my personal experience, is NEVER a casserole and most of the time a dessert.
But.
There are a few rare species of savoury “fun cooking” recipes. Like these genius grain free pretzels. Or these low carb pizza bites.
And like these low carb cheese straws.
If you’ve been missing bread sticks, this recipe will make you feel like you’re in heaven.
Low carb cheese straws are…
- crunchy
- cheesey
- made with almond flour, so nice and substantial
- perfect for dipping
- very handsome in a glass on the table
- easy to customise! you could add garlic powder, herbs such as rosemary or thyme, paprika or roll them in poppy seeds.
The one thing about these low carb cheese straws is that you have to ENJOY MAKING THEM.
There is kneading involved, so the cheese and the almond flour are properly mixed. You need to take your time rolling the straws – if you do this too quickly, they might break.
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.
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Low Carb Cheese Straws (Cheddar Breadsticks)
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Ingredients
- 1 cup almond flour (100g)
- 1 1/2 cups mature cheddar cheese, finely hand grated (5.3 ounces/150g)
- 1 tsp psyllium husk
- 1 egg
- 2 1/2 tbsp olive oil
- optional: sesame seeds
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 ca 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 for ca 17-20 minutes or until lightly browned.
- Let cool before serving.
Notes
Nutrition
Cid says
Thank you! This “breadsticks” is very satisfying and something I’d choose even without keto goals. Easy, too, except for grating the cheese. My mom suggested that I place the cheese in the freezer for a half hour before grating it. It worked like a charm. I wanted to share this tip so more people can enjoy this deliciousness!
Katrin Nürnberger says
What a great tip about the freezer! A thank you to your mom for sharing this 🙂
Sophie says
Hello Katrin,
thank you very much for this marvellous recipe. I did it and eat everything alone…I am a nasty girl !
Tomorrow I will publish the recipe on my blog La tendresse en cuisine (a french one).
May you have a merry Christmas and happy New Year.
Sophie
Toni says
Look amazing – How I wish I didn’t have a tree-nut allergy 🙁
Katrin says
That is a shame. You could try these with a coconut flour / flax mix or maybe with sesame flour
Lesley says
I like this recipe, thank you. I’ve made it twice now – the second time, I rolled the dough between silicone/grease proof paper and marked into small squares – half way through cooking cut them again so they would separate….the came out like little Graham’s crackers or those little gold fish savouries. I’m also going to add nutritional yeast flakes next time.
Katrin says
I love the idea of making them as crackers! Thank you for sharing 🙂
Alison Blake says
Ok, Londoner. Let me shake your digital hand. Disclaimer: I’ve not even MADE the sticks yet. But the INSANE amount of verbal filer in blogs these days to inject click-bait has made me hate attempting to find recipes on the web. YOU have JUST the right amount of pertinent and applicable commentary that doesn’t make the recipe almost impossible to happen upon. So thank you thank you and bravo! You’ve earned a rare spot in my email box. and yes…. you’re sooo right! FUN cooking Ali From Houston
Tracy Ward says
new to your site and its fab thank you just a couple of questions the carb count im from the uk do i take the fiber off the carb amount and the oven temp is that fan oven or conventional
Katrin says
Hi Tracy, glad you like the look of the recipes! The carb count is total carbs, for net carbs you deduct the fibre. All oven temperatures are for conventional oven. For fan ovens, I think you go down 20 Celsius.
Amanda says
The recipe says serves 1, but I’m afraid the nutrition info doesn’t look like it lines up. Is the nutrition info for one stick?
Katrin says
Hi Amanda, I calculated the nutrition per stick – my mix made 16 sticks.
Arlene H says
Like you say. They take time. But they taste amazing. Thank you!!!!!
Katrin says
You’re welcome Arlene!
Jackie says
These are amazing! I blitz all the ingredients in a mini chopper, pinch off a piece and roll. I didn’t have plain sesame seeds so rolled in ‘everything but the bagel seasoning’. They look so cute on the table and taste outstanding..they sure don’t last long! Thanks!!
Katrin says
Awesome! I’d love to try your “everything”-seasoning. Sounds yum 🙂
J Schimpf says
These sound good! I wonder if rolled thin, and with a bit of salt, they would cure my French fry cravings?!? I’ll give it a go! Can’t hurt!
Katrin says
If you roll them super thin, you might need to make them shorter so they don’t break – but they’ll still taste great 🙂
Angela Foley says
I would use the flax seed also. Would it be a good idea to grind the flax seed down into a powder to match the psyllium husk powder? Can’t wait to try this.
Katrin says
Grinding the flax seeds sounds like a good idea. Let me know how you get on! 🙂 Happy New Year!
Darlene says
Looks yummy
Elaine says
Lovely! And cooking is one of my hobbies, so I’ll enjoy making these. Plus I just got a rotary hand grater with a fine grater insert!
Lisa says
I’m going to make these for my New Year’s party! Do you think Monterey Jack would work too?
Katrin says
Hi Lisa, yes, I think it should work well. Enjoy!
Babs says
These came out nicely. You are right, don’t try to rush them. Well worth it! Thank you for a great recipe.
Amanda says
I don’t have psyllium husk. What can I use as a substitution?
Katrin says
You could try using flaxseed or a pinch of xanthan gum.
Janine says
What beautiful pictures. You’re making me feel peckish 🙂
Katrin says
Haha, I know exactly what that feels like! Happens to me all the time when I surf. Feeling honoured you like my stuff 🙂
Rowena says
Yum! These breadsticks are just what I need. I’ve been missing breadsticks!!
Katrin says
Glad you found the recipe Rowena. Let me know how you like them if you give them a try!