Quick Keto Breadsticks
Quick Keto Bread Sticks
This recipe is designed tp teach everyone how to make quick keto bread sticks
Print
Pin
Rate
Servings: 8 Sticks
Ingredients
- 112 grams coconut flour (1 cup)
- 21 grams golden flaxseed meal (3TBS)
- 1/4 tsp salt
- 1 TBS baking powder
- dry italian seasoing, optional
- 2 TBS olive oil
- 1 3/4 cups HOT water, divided
- 1/4 tsp xanthan gum
Instructions
- Preheat oven to 400 degrees. Line an 8×8 inch cake pan with parchment paper and allow thee paper to hang over the sides for easy removal once the bread is baked
- In a large mixing bowl sift or whisk the dry ingredients except the xanthan gum until there are no lumps
- Stir in the oil until combined
- Stir in 1 1/2 cups of the hot water until combined. Once combined stir thoroughly for 30 to 45 seconds or until a dough texture begins to form
- Sprinkle in the xanthan gum then add the remaining 1/4 cup of water. Stir to combine. Once combined stir thoroughly another 30 to 45 seconds or until a soft moist dough forms
- Push dough to the center of the bowl and allow to absorb the moisture at least 10 minutes
- Form dough into ball and massage one minute to test texture. Dough will be moist but not sticky
- Place dough into prepared cake pan and press evenly throughout the pan. Bake at 400 degrees for 15-20 minutes or until golden around edges and tester comes out clean
- Remove from the oven and allow to cool 5 minutes
- In a microwave safe bowl stir together 2 TBS melted butter, 1tsp garlic powder and 1tsp dry oregano until combined
- Brush onto warm bread and top with desired amount of shredded mozzarella cheese
- Place back into oven at 400 degrees and bake2 to 3 more minutes or until cheese is melted
- Remove and cool in pan 15 minutes so the bread can firm up
- Grasp the overhanging parchment paper and remove to a wire rack. Allow to cool completely before slicing
- Cut into desired size pieces. For a more toasted bread broil 2 to 3 minutes or until cheese is lightly brown WATCH CAREFULLY.
- Serve immediately or store in an airtight container in the refrigerator up to 3 days