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Low-Carb Whole Wheat Breadsticks!(Top Pick!)

Low-Carb Whole Wheat Breadsticks!(Top Pick!)

These are absolutely perfect. Slight crunch on the outside with a delicately soft centre. They taste just like the ones you would get at a restaurant. But they are 100x better for you!
My whole kitchen smelt like a delicious bakery after baking these. It was hard to stop eating them! If you are craving bread than these are for you.


-1/2 cup all purpose flour

-1/2 package dry yeast

-1/4 cup warm water (120 degrees F to 130 degrees F)

-1/2 tbsp honey

-1/2 tbsp olive oil

-1/4 tsp salt

-2/3 cup whole wheat flour(or just under)

-1/2 tbsp parmesan cheese

-1/4 tsp dry oregano

To Top:

-1/2 a slightly beaten egg white

-1/2 tsp oregeno (or a mixture of your favourite italian seasonings: basil, oregano,parsley,onion/garlic powder)

-1/2 tbsp parmesan

directions1.In a medium mixing bowl stir together 1/4 cup all-purpose flour and the yeast. Add water, honey, oil, and salt. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour, 1/2 tablespoon Parmesan cheese, and 1/4 teaspoon oregano.(If too dry at this point add a little more warm water until dough ball forms-it shouldn't stick to your hands or the bowl!).

2.Turn the dough out on a lightly floured surface. Knead in extra all-purpose flour if necessary to make a moderately soft dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (about 1 hour). *Speed the rising process by putting the dough/bowl in an oven with the door open. (That has been preheated to 150* F and shut off! If it's too hot the yeast will die so let the oven cool a bit before putting it in.)

3.Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Lightly grease two small baking sheets or 1 large baking sheet.

4.Roll dough into a 6.5×3.5-inch rectangle. Cut into seven 1-inch strips. Place strips on prepared baking sheets. (If desired, twist each strip 3 to 4 turns, stretching gently to form 10-inch-long twisted breadsticks. Place on prepared baking sheets and press ends to baking sheet.) Cover and let rise in warm place until nearly double (about 30 minutes). Brush breadsticks with egg white. In a small mixing bowl stir together 1/2 tablespoon Parmesan cheese and 1/4 teaspoon oregano(or italian spices). Sprinkle over breadsticks.

5.Bake in a 375 degree F oven about 12 minutes or until golden brown.(*Note: touch the breadsticks part way through, sometimes they look uncooked when they are actually done!) Remove from baking sheets. Cool on wire racks. Makes 7 breadsticks.

*Serve with marinara or pasta sauce!

The original recipe came from:

Nutrition Facts Per Bread stick: 1g fat, 9g carbs, 2g protein, 1.2g sugar

Bread is a lot of work but I think it's totally worth it! What is your favourite kind of bread?

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