The Best Keto Cheesy Bread

Soft, cheesy, delicious.. The Best Keto Cheesy Bread I've had! These cheese breadsticks are made with a yeast risen dough which gives them a closer texture to traditional breadsticks. They are topped with garlic butter and a mixture of mozzarella and parmesan for tons of cheesy goodness..Dip them in marinara sauce or garlic dip for the ultimate traditional garlic stick experience.

This “Best Keto Cheesy Bread” recipe uses Vital Wheat Gluten, which if you are not familiar with is the protein found in wheat. It’s very low in carbs but high in protein and gives the bread it’s elasticity.

I’ve written an entire article on it if you’d like to learn more about it and to decide whether or not you’d like to include it in your low carb diet.

As a quick summary I’d say YES use Vital Wheat Gluten, it’s amazing in so many recipes and will not affect your state of ketosis BUT absolutely DO NOT use it if you have a gluten allergy or are celiac. If you are not gluten-intolerant, you are good to go! If you are, I’d recommend looking into more bread and crust recipes using xanthan gum and psyllium husks like this pizza crust recipe.

Tools I Used To Create The Best Keto Cheesy Bread

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Kitchen Aid Stand Mixer with a Dough Hook Attachment – One of my favourite kitchen gadgets! Comes in handy for any bread/crust recipes as well as cookie dough and other baked goods.

Can You Freeze The Best Keto Cheesy Bread

Yes! You can freeze these cheesy breadsticks after baking and place them in a ziplock. Then re-heat at 425*F on a tray wrapped with tinfoil when you want to eat them next..

OR you can freeze the dough after rising and prior to baking by forming it into a ball and wrapping it in Saran Wrap then placing it in a ziplock bag. Allow it to come to room temperature and roll it out/top it with cheese when you want to use it next.

Ingredients In The Best Keto Cheese Breadsticks

As I mentioned above, Vital Wheat Gluten is necessary for this recipe and cannot be replaced. See this article if you’d like to learn more about it.
Oat Fiber – This ingredient provides structure to the dough without adding carbs as it's almost 99% fibre.
Xanthan gum – a great way to improve elasticity in gluten-free baked goods. It’s used alongside vital wheat gluten to provide the best possible “crust-like” texture. If you do not have this ingredient you can still go ahead with this recipe but I’d recommend it if you can get your hands on it.
SUGAR – Yes there is a little bit of sugar in this recipe BUT IT IS NECESSARY for this bread to work. Do not leave it out. The yeast will consume it and it will not affect the nutrition of the final product.

Tips For Making Keto Cheesy Bread

This recipe makes a lot of dough so I highly recommend wrapping any RISEN leftovers in Saran Wrap and placing it in the fridge if using the next day OR freezing by wrapping in Saran Wrap and placing in a ziplock bag then leaving it out to thaw before using it again. This crust works great for pizzas (just don't overdo the sauce and remember to roll it out thin) It also can work for other savoury recipes so feel free to get creative!
The cheese amounts listed are just estimated based on what I used, feel free to use more or less to lower or increase the calories or switch up the types of cheeses for different flavours! I've included nutrition facts for the dough with and without the toppings to allow you to create your own cheese bread or pizza using the plain crust as a base.
Make sure your dough has doubled in size after rising. This can take anywhere from 1-2 hours depending on the environment the dough is in. It will always rise faster if placed somewhere slightly warmer.

The Best Keto Cheesy Bread

Serves: 8 servings (~4 breadsticks per serving)

Ingredients:

Dough

2 1/4 tsp dry instant yeast
1 tbsp white sugar (yeast will eat this! It is necessary, you can use 2 tsp instead if you'd like but I can't guarantee the same rise for this amount of dough)
1 1/4 cup Vital Wheat Gluten, 154g
1 cup almond flour, 112g
1/2 cup oat fiber, 96g
1/4 cup coconut flour, 30g
1 tsp baking powder
1/2 tsp xanthan gum
1 tsp salt
1 tsp basil
1 tsp oregano
1/2 tsp of each rosemary, thyme, garlic powder and onion powder
1/4 tsp pepper
7 tbsp olive oil, 105ml
1 tbsp sour cream, room temperature
2 1/4 cup warm water

Toppings

1/4 cup + 2 tbsp garlic butter (or crushed garlic + regular butter), 60g
2 cups fresh mozzarella, shredded, 8oz
1/2 cup + 2 tbsp fresh parmesan, grated, ~50g
additional fresh or dry basil

Directions:

In a large bowl, whisk together all of your dry ingredients up to and including pepper.
Next, add your sour cream, olive oil and water. (I like to add my water a bit at a time but 2 1/4 cups should be a perfect amount, this dough absorbs a lot more liquid than you'd think!)
Mix the dough using a spoon and then begin to work it together with your hands.
To knead to dough, you can either knead it by hand on a clean flat surface for ~10min OR knead it with a dough hook in a stand mixer for ~7-8min.
Next form your dough into a ball shape and place it in a greased bowl. Cover it with Saran Wrap or tin foil and let it sit somewhere warm for 1-2 hours OR until doubled in size. (I like to put mine in a previously heated microwave or oven that's warm but not hot OR let it sit near my gas fireplace).
While you are waiting for your dough to rise, this is a great time to shred your mozzarella and parmesan.
Once the dough has doubled in size, pre-heat your oven to 425*F.
Dump the dough out onto a piece of parchment paper and separate the dough into the amount you want to use and be sure to store the rest (as I mentioned above). I just used 1/4 of the dough for these next photos.
Roll the piece of dough between two pieces of parchment paper into a thin large oval or rectangular shape.
Brush or rub the dough with your garlic butter.
Sprinkle your shredded mozzarella and parmesan along with the basil over the top and place in the oven to bake.
Bake the keto cheese breadsticks at 425* F for ~15-20 min or until the crust is quite crisp and the cheese, bubbly and brown.
Slice into strips and serve warm with a side of garlic dip or marinara sauce. Enjoy The Best Keto Cheesy Bread!

Nutrition for 1/8th of recipe with all cheese included (~4 breadsticks): 366 calories | 28.3g fat | 3.8g NET carbs | 22.3g protein | 11.7g fibre

Nutrition for 1/8th of dough without any toppings: 226 calories | 16.6g fat | 2.6g NET carbs | 15.1g protein | 11.7g fibre

Disclaimer: This post contains some affiliate links

Print Recipe

5 from 2 votes

The Best Keto Cheesy Bread

Prep Time15 mins

Cook Time20 mins

Resting Time1 hr 30 mins

Total Time2 hrs 5 mins

Course: Appetizer

Keyword: bread, breadsticks

Servings: servings

Calories: 366kcal

Ingredients

Dough

2 1/4 tsp dry instant yeast (one regular packet)
1 tbsp white sugar yeast will eat this! It is necessary, you can use 2 tsp instead if you'd like but I can't guarantee the same rise for this amount of dough
1 1/4 cup Vital Wheat Gluten 154g
1 cup almond flour 112g
1/2 cup oat fiber 96g
1/4 cup coconut flour 30g
1 tsp baking powder
1/2 tsp xanthan gum
1 tsp salt
1 tsp basil
1 tsp oregano
1/2 tsp of each rosemary thyme, garlic powder and onion powder
1/4 tsp pepper
7 tbsp olive oil 105ml
1 tbsp sour cream room temperature
2 1/4 cup warm water

Toppings

1/4 cup + 2 tbsp garlic butter or crushed garlic + regular butter, 60g
2 cups fresh mozzarella shredded, 8oz
1/2 cup + 2 tbsp fresh parmesan grated, ~50g
additional fresh or dry basil

Instructions

In a large bowl, whisk together all of your dry ingredients up to and including pepper.
Next, add your sour cream, olive oil and water. (I like to add my water a bit at a time but 2 1/4 cups should be a perfect amount, this dough absorbs a lot more liquid than you'd think!)
Mix the dough using a spoon and then begin to work it together with your hands.
To knead to dough, you can either knead it by hand on a clean flat surface for ~10min OR knead it with a dough hook in a stand mixer for ~7-8min.
Next form your dough into a ball shape and place it in a greased bowl. Cover it with Saran Wrap or tin foil and let it sit somewhere warm for 1-2 hours OR until doubled in size. (I like to put mine in a previously heated microwave or oven that's warm but not hot OR let it sit near my gas fireplace).
While you are waiting for your dough to rise, this is a great time to shred your mozzarella and parmesan.
Once the dough has doubled in size, pre-heat your oven to 425*F.
Dump the dough out onto a piece of parchment paper and separate the dough into the amount you want to use and be sure to store the rest (as I mentioned above).
Roll the piece of dough between two pieces of parchment paper into a thin large oval or rectangular shape.
Brush or rub the dough with your garlic butter.
Sprinkle your shredded mozzarella and parmesan along with the basil over the top and place in the oven to bake.
Bake the keto cheese breadsticks at 425* F for ~15-20 min or until the crust is quite crisp and the cheese, bubbly and brown.
Slice into strips and serve warm with a side of garlic dip or marinara sauce. Enjoy The Best Keto Cheesy Bread!