Garlic Dairy Free & Keto Breadsticks

Yearning bread?! Whip up those easy and delicious garlic keto breadsticks in a jiffy! assume just 2g net carbs a pop (and dairy unfastened too!). think of these keto breadsticks as the perfect pals to any salad or soup, and of course as one killer entree! Whip them up as garlic bread, sub in some cheddar for extremely cheesy goodness and you can even do ‘sugar cinnamon’ for dessert (ahem, cinnamon roll knots!).


  • 1 batch Crazy Keto Dough
  • 2 tablespoons salted grass-fed butter or ghee, softened
  • 2 tablespoons finely chopped parsley optional, but highly suggested
  • 2 cloves garlic ran through a press
  • 1/2 teaspoon garlic powder


  • fresh parsley to garnish
  • our keto marinara sauce


  1. Preheat oven to 350°F/180°C. Line a baking tray with a baking mat or parchment paper.
  2. Whip up a batch of our Crazy Keto Dough. Allow dough to rest for 10 minutes while you prep the rest (and up to 5 days in the fridge).
  3. Make compound garlic butter by mixing the softened butter with the parsley, garlic, and garlic powder. Set aside. 
  4. Roll out the rested dough between two sheets of parchment paper with a rolling pin until roughly 10x10 inches in size. To get a perfect square, simply trim the uneven edges, patch them up and keep rolling until evenly sized. 
  5. Assemble by brushing with compound butter, folding the dough in half and cutting into 10 strips with a pastry cutter. Twist the strips, pinching the dough together to seal closed. You can freeze the breadsticks at this point for two months, and bake straight from the freezer (adding a few more minutes in the oven). 
  6. Place the breadsticks in prepared tray and bake for 15 minutes for doughy sticks and 20-25 for crispier ones (what I did!). Brush with a touch more melted butter and sprinkle with fresh parsley.
  7. These guys are best served warm straight from the oven, but they also do re-warm quite well. Keep in the fridge for 3 days and freeze for 2 months. 
  8. Full recipe in