Cheesy Garlic Breadsticks | Low Carb | Keto | Gluten Free

Who loves Cheesy Garlic Bread?!? I sure do. This recipe for low carb Cheesy Garlic Breadsticks will make you happy. It is made with keto/gluten free/low carb friendly Garlic Bread Base, then topped with Cheese and dried herbs. The garlic bread base is made with yeast which makes this scrumptious! These Cheesy Garlic Breadsticks make an excellent appetizer, snack, or side dish. You can serve as is, or with marinara sauce for dipping, or along side any meal or soup (such as this Meatball Vegetable Soup ).

In my town, we have a style of pizza that we call "sheet" pizza, where the crust is thick and is cut into individual slices. There are many options to a sheet pizza, traditional cheese, pepperoni, veggies, and one of my favorite "White Garlic". This totally reminds of a white garlic sheet pizza. Cheesy, garlicky, on a thick crust. Totally comforting to me.

Cheesy Garlic Breadsticks | Low Carb | Keto | Gluten Free

Cheesy Garlic Breadsticks | Low Carb | Keto | Gluten Free

Cheesy Garlic Breadsticks | Low Carb | Keto | Gluten Free

Servings: Makes 8 to 10 slices

Recipe adapted from: Cut The Wheat

Ingredients:

Garlic Bread Base:

1 1/4 cup almond flour , super fine ground

1 Tablespoooncoconut flour

3 egg whites

2 T avocado oil or olive oil

1/4 cup warm water

1 teaspoon rapid rise yeast

1 teaspoon raw honey

(or coconut sugar, honey or molasses)*

1/2 cup shredded mozzarella cheese

1/4 teaspoon salt

2 teaspoon baking powder

1/4 teaspoon garlic powder

1/2 teaspoon xanthan gum

* The sugar will be eaten by yeast, so no extra carbs

Cheesy Topping:

1 cup shredded mozzarella cheese

1/2 cup American or colby jack cheese, optional (I like the add these cheeses for a bit of creaminess)

2 Tablespoons butter, melted

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 to 1/2 teaspoon dried oregano

1/4 to 1/2 teaspoon dried parsley

Directions:

1. Preheat oven to 400 degrees.

2. In a large bowl, combine almond and coconut flour, salt, baking powder, garlic powder and xanthan gum. Whisk or still well so there are no lumps in your dry mix.

3. In a small cup or bowl, combine warm water and honey (or coconut sugar) and stir until dissolved, then add yeast. Set aside, after 5 or 10 minutes, the yeast should begin to form a creamy foam on the surface of the water.

4. In a medium bowl add egg whites. Beat until fluff with whisk or hand mixer

5. To the flour mixture, add avocado (or olive) oil and yeast-water mixture. Stir well with a rubber spatula. Fold in beaten eggs and continue to mix.

6. Add in the 1/2 cup shredded mozzarella cheese and mix gently with your spatula until a nice dough is formed and cheese is mixed well throughout.

7. Place batter into a prepared 9×9 glass baking dish or cake pan. Spread dough evenly with a spatula. Note;: the dough will be soft.

8. Bake at 400 degrees for approx. 15-17 minutes or until the sides of the crust turn golden brown. Remove from oven. Set aside.

9. In a bowl, melt the butter, add garlic powder and salt. Mix well, then brush over the top of the garlic bread base. Be sure to get the butter over every inch!

10. Top the bread with shredded mozzarella and American/colby jack cheese. Sprinkle the top of the cheese with dried oregano and dried parsley (you can could use Italian seasoning as well).

11. Bake at 400 degrees for about 10 minutes or until cheese is melted. For final 3 minutes, turn broiler on to brown the cheese. Remove from oven and let bread stand for 5-10 minutes before serving Note: You can make the garlic bread base ahead. When ready to bake, top with the melted garlic butter and cheeses.

Nutritional Information:

For 10 slices: Calories 199.6 Fat 17.1g Total Carbohydrate 4.1g Fiber 1.8 g Net Carbs 2.3g Protein 9.2g For 8 Slices: Calories 249.5 Fat 21. g Total Carbohydrate 5.1g Fiber 2.3g Net Carbs 2.8g Protein 11.5g

Meatball Vegetable Soup | Keto | Low Carb

This recipe for Meatball and Vegetable Soup is quick, healthy, hearty, and can be made in under 40 minutes. It is filled with tender low carb meatballs, and plenty of vegetables in a light broth with a touch of tomato flavoring added, making it robust and satisfying. It reminds of minestrone soup without the pasta. This is a one dish meal that can be served alone our a side of Cheesy Garlic Breadsticks. You will love this soup!

This Meatballs and Vegetable Soup is perfect for an easy weeknight dinner. It can be made a ahead and reheated during the week. All ingredients used to make this soup are low carb, keto, and gluten free friendly.

Meatball Vegetable Soup | Keto | Low Carb

Meatball Vegetable Soup | Keto | Low Carb

Meatball Vegetable Soup | Keto | Low Carb

Meatball Vegetable Soup & Cheesy Garlic Bread | Keto | Low Carb

Meatball and Vegetable Soup | Keto | Low Carb

Serves: 10

Ingredients:

Meatballs:

1 1/2 lb ground beef (or 1 1/2 lb meatloaf mix)

1 Tbsp dried parsley

1 large egg

1/4 cup almond flour

1/2 cup grated Parmesan cheese

1 teaspoon salt

Freshly ground black pepper

Soup:

12 cups chicken or vegetable broth, such as College Inn broth

1 medium zucchini, sliced

1 medium yellow squash, sliced 10 oz fresh baby spinach

1 15 oz can fire roasted diced tomatoes, undrained

1 tomato bouillon cube Salt and freshly ground black pepper, to taste

Freshly grated Parmesan cheese for garnish

Directions:

1. Prepare the meatballs: In a large bowl mix all the meatball ingredients by hand until just blended. Do not over mix as the meatballs will get tough in texture. You can add a few teaspoons of water if needed to make the process easier. Set aside. 2. In a large soup pot, heat chicken (or vegetable) broth to a simmer/low boil. Add the tomato bouillon cube to the simmering broth. 3. Using 1 1/2 teaspoons for each, shape the meat mixture into 3/4-inch to 1-inch-diameter meatballs. Drop meatballs, a few at a time, into the simmering/low boil broth. (you can do this as you shape the meatballs). Cook until meatballs start to float to the top (this is how you know the meatballs are cooked). 4. Add zucchini and yellow squash to the soup, simmer about 10 minutes.

5. Add fire roasted diced tomatoes including the liquid. 6. Add fresh spinach, cook just until spinach starts to change color and slightly wilts, about 2 minutes.

6. Check seasoning by tasting, add salt and fresh ground black to taste.

Serve soup with fresh grated Parmesan cheese (optional).

Recipe for Cheesy Garlic Breasticks here

Nutritional Information: Calories 235.1 Total Fat 16.3 g Potassium 766.9 mg Total Carbohydrate 6.5 g Fiber 1.9 g

Protein 17.4 g Net Carbs 4.6 g

Snickerdoodle Cookies with Pastel Colored Sugar-Free Sprinkles | Keto | Low Carb

These Soft & chewy Snickerdoodle cookies are covered in cream cheese frosting and decorated with Pastel Colored Sugar-Free Sprinkles for a special touch. The colored sugar is so fun, and easy to make. The great thing is it can be made with sugar alternatives, such as Swerve sweetener, Lakanto Monkfruit sweetener, Z Sweet sweetener, etc. All you need is your favorite sweetener and food coloring to make the colored sugar-free sprinkles. The sprinkles can made to match your event. Spring colors for Easter, red and green for Christmas, school colors for high school graduation, wedding colors for a bridal shower, pink and blue for baby shower, Green for St. Patrick's Days (such as these Chocolate Fudge Mint Cookies), etc. For the cookies, I used Snickerdoodle Cinnamon Cookie Mix from Kawaii Treats and Eats. There are other flavored cookie mixes available that would make great cookies for frostinga and decorated with sugar-free sprinkles. Such as the Chewy Sugar Cookie or Fudgy Chocolate Cookie mixes.

Snickerdoodle Cookies with Pastel Colored Sugar-Free Sprinkles | Keto | Low Carb

Snickerdoodle Cookies with Pastel Colored Sugar-Free Sprinkles | Keto | Low Carb

Snickerdoodle Cookies with Pastel Colored Sugar-Free Sprinkles | Keto | Low Carb

Snickerdoodle Cookies with Pastel Colored Sugar-Free Sprinkles | Keto | Low Carb | Gluten Free

Makes: 12 to 14 Cookies Snickerdoodle Cookies Ingredients:

1 pkg Kawaii Treats and Eats Snickerdoodle Cinnamon Cookie Mix, Or their Nut Or Seed Butter Cookie Mix* Note: Use almond butter or any nut or seed butter in the Nut Butter Or Seed Cookie mix to make a chewy sugar-cookie type cookie - they are delicious!

Note: Use DMLCD10 coupon for 10% of your order at Kawaii Treats and Eats

Directions:

1. Make Snickerdoodle Cookies according to package directions. Let cool completely.

2. Make pastel colored sugar-free colored sprinkles (see below). Set aside

3. Make cream cheese frosting (see below). Set aside

4. Frost cookies with cream cheese frosting, and decorate with pastel colored sugar-free sprinkles.

Cream Cheese Frosting:

Ingredients:

4 oz cream cheese

2 to 3 Tablespoons Swerve sweetener, confectioners style

1 teaspoon heavy whipping cream

1/4 teaspoon vanilla extract

Directions:

In a small bowl, mix cream cheese, sweetener, and vanilla extract.. Slowly add in heavy cream until you get the desired consistency.

Pastel Colored Sugar-Free Sprinkles

Ingredients:

For each color you will need:

2 Tablespoons Granular Swerve Sweetener (or other sweeteners: Lakanto Monkfruit Sweetener, or Z Sweet Sweetener)

1 to 2 drops of Liquid Food Coloring (I used neon pink, purple, and blue)

Directions:

1. Place the granular sweetener into a plastic container or glass jar with a tight fitting lid. Place one drop of the food coloring onto the sweetener, close the lid, and shake vigorously for about 1 minute. Adjust color with additional food coloring and repeat if the color is too light.

2. Spread in a thin layer on a baking sheet or plate, and break up any large lumps. Allow to dry thoroughly, about 15 to 20 minutes. Sift or press through sieve to return sweetener to its original texture, if needed.

Pastel Colored Sugar-Free Sprinkles | Keto | Low Carb

Enjoy!

For the Pastel Colored Sugar-Free Sprinkles, use Granular style Swerve. For the Cream Cheese Frosting, use Confectioners style Swerve.

Nutritional Information: