Breadsticks – Low Carb

1. Place the mozzarella and cream cheese in a medium size microwaveable bowl.
2. Microwave for 1 minute, stir and then cook for another 30 seconds.
3. Stir in the almond flour and beaten egg.
4. Let the dough cool slightly, then knead until smooth. Add a little extra almond flour if the dough is too sticky, then knead again.
5. Divide dough evenly
6. Roll into short, thick sticks (Think: breadstick, not pencil.)
7. Place on parchment.
8. Lightly brush with olive oil or butter.
9. Optional but excellent: sprinkle garlic powder + a little salt.
10. Bake at 375°F for 12–15 minutes or until golden and fully set (👉 If baking, err slightly on the overbaked side. Underbaked fathead freezes poorly)

Freezing

2. Lay breadsticks in a single layer on a tray.
3. Freeze until solid (1–2 hours).
4. Transfer to freezer bags.
5. How long they last: 4–6 weeks: great, 8 weeks: still fine, slightly softer
6. Flavor holds longer than texture, so eat earlier when possible

Reheat from Frozen

1. Oven or toaster oven at 350–375°F for 6–10 minutes