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)
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.
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.
Recipe Notes
If you can, weigh your ingredients. 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.
I also recommend using a grater for hard cheese such as parmesan, like the one I used in the picture. If you grate larger pieces, it'll take you longer to get a smooth dough.
Be patient! If you roll your sticks too fast, they can break. Take your time and enjoy the journey 🙂
The cheese straws are a little soft when they come out of the oven. They firm up and get a nice crunch when they cool down. The thinner you roll the straws (and the more you brown them) the crunchier they'll become.
The psyllium husk acts as a binder. You can make this recipe without, but your dough will be more crumbly. You could try replacing it with a pinch of xanthan gum or a bit of flax seed.
Lesley says
March 26, 2019 at 5:51 pmI 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
March 27, 2019 at 10:43 amI love the idea of making them as crackers! Thank you for sharing 🙂
Alison Blake says
December 15, 2018 at 4:55 pmOk, 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
Katrin says
December 16, 2018 at 7:14 pmA virtual hello to you Alison! I’m glad you like the blog 🙂 And now you HAVE to make these cheesesticks. Because they are VERY good!!
Tracy Ward says
August 19, 2018 at 1:02 pmnew 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
August 19, 2018 at 3:22 pmHi 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
February 4, 2018 at 9:25 pmThe 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
February 5, 2018 at 10:22 amHi Amanda, I calculated the nutrition per stick – my mix made 16 sticks.
Arlene H says
January 26, 2018 at 5:48 pmLike you say. They take time. But they taste amazing. Thank you!!!!!
Katrin says
January 26, 2018 at 6:13 pmYou’re welcome Arlene!
Jackie says
January 19, 2018 at 10:01 pmThese 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
January 20, 2018 at 9:56 amAwesome! I’d love to try your “everything”-seasoning. Sounds yum 🙂
J Schimpf says
January 1, 2018 at 8:01 pmThese 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
January 2, 2018 at 10:16 amIf 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
January 1, 2018 at 2:29 pmI 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
January 1, 2018 at 6:23 pmGrinding the flax seeds sounds like a good idea. Let me know how you get on! 🙂 Happy New Year!
Darlene says
December 30, 2017 at 4:12 amLooks yummy
Elaine says
December 28, 2017 at 4:45 pmLovely! 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
December 22, 2017 at 9:49 amI’m going to make these for my New Year’s party! Do you think Monterey Jack would work too?
Katrin says
December 26, 2017 at 9:39 amHi Lisa, yes, I think it should work well. Enjoy!
Babs says
December 21, 2017 at 8:42 pmThese came out nicely. You are right, don’t try to rush them. Well worth it! Thank you for a great recipe.
Katrin says
December 21, 2017 at 8:43 pmThat’s so good to heat. I’m glad you like the recipe 🙂
Amanda says
December 21, 2017 at 8:41 pmI don’t have psyllium husk. What can I use as a substitution?
Katrin says
December 21, 2017 at 8:44 pmYou could try using flaxseed or a pinch of xanthan gum.
Janine says
December 21, 2017 at 8:39 pmWhat beautiful pictures. You’re making me feel peckish 🙂
Katrin says
December 21, 2017 at 8:44 pmHaha, I know exactly what that feels like! Happens to me all the time when I surf. Feeling honoured you like my stuff 🙂
Rowena says
December 21, 2017 at 8:38 pmYum! These breadsticks are just what I need. I’ve been missing breadsticks!!
Katrin says
December 21, 2017 at 8:45 pmGlad you found the recipe Rowena. Let me know how you like them if you give them a try!