How to make Keto Italian Fat Head Dough Breadsticks

These keto Italian Breadsticks use a version of the Fathead dough made with coconut flour, but with different instructions than I’m used to. No microwave is used in this recipe, and there’s a rest time before they are made into breadsticks. Honestly, I’m not sure that was necessary, as it didn’t make them easier to form into shape, but maybe it’s more of a texture thing. We really enjoyed these and would make them again for sure. Gluten-Free and Grain-Free Garlic Bread Sticks served with your favorite dips or just simply along keto soup or as an appetiser with a meal. Perfect addition to your Keto Meal Preps.

Ingredients
• 3 Cups (375g) Mozzarella Cheese
• 4 Tbsp Cream Cheese
• 2/3 Cup (80g) Coconut Flour
• 4 Eggs
• 1tsp Garlic Powder
• 1Tbsp Butter
• 1Tbsp Italian Seasoning
• 1tsp Sea Salt

Instructions
1. Shred mozzarella and place it into the nonstick pot. Heat it up and while mixing it slowly with a spatula, make sure all of the mozzarella is fully melted.
2. Once your mozzarella is fully melted, add butter and cream cheese and combine together while still hot.
3. Switch of the heat and slowly one by one add all of the other ingredients. Keep mixing best with a plastic spatula and make sure all of the ingredients are fully combined into one dough.
4. Add Eggs and combine fully until you get a perfect consistency for working with dough
5. Separate the fathead dough into 8 pieces. Take each piece and with your hand roll it into small buns. In this step, you can still work each of the bun into a more smooth consistency for you to be able to roll the breadsticks easier.
6. Let it sit for 15-30 minutes
7. During the last 10 minutes, preheat the oven to 350°F or 180°C.
8. Prepare your baking sheet covered with either a parchment paper or a silicone sheet.
9. Once all prepared, roll each of the bun into a log and place it onto a baking sheet.
10. Season it with extra Italian herbs and corse salt.
11. Bake for 15 Minutes and enjoy.

Notes
• Be sure to use the prepackaged mozzarella cheese in this recipe. Fresh mozzarella contains too much water and your breadsticks won’t turn out as they should.
• You can chill the dough in the fridge for this time if you feel it is too difficult to work with.
• The way my oven works, I have after 10 minutes turned the baking sheet in the oven, so both of the sides are fully baked.

Nutrition Information:
Yield 8 breadsticks, each has: 248 Calories, 17g Total Fat, 7g Carbohydrates and 14g Protein

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