Ingredients:

  • 1 ½ cups Low-Moisture, Part-Skim Shredded Mozzarella (170g)
  • 2 oz Cream Cheese (full-fat), cut into small cubes (56g)
  • ¾ cup Super-fine Almond Flour (85g)
  • ½ tsp Xanthan Gum (2.5g)
  • 1 tsp Baking Powder (4g)
  • 1 large Egg, lightly beaten
  • 4 Tbsp Unsalted Butter, melted (56g)
  • 3 cloves Fresh Garlic, finely minced (about 1 Tbsp)
  • 1 tsp Dried Parsley (2g)
  • ¼ tsp Salt (1.5g)
  • ¼ cup Grated Parmesan Cheese (25g)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Combine mozzarella and cream cheese in a microwave-safe bowl. Microwave in 30-second bursts, stirring well after each, until the mixture is fully melted and easily combined into a smooth mass.
  3. In a separate bowl, whisk together almond flour, xanthan gum, and baking powder.
  4. Add the dry mixture and the beaten egg to the melted cheese mixture. Mix vigorously with a spatula until a cohesive dough ball forms. If the dough is too sticky, allow it to cool for 5 minutes.
  5. Place the dough ball between two sheets of parchment paper. Roll or press it out evenly into a rectangle, approximately ¼-inch thick (about 8x12 inches).
  6. Peel off the top sheet of parchment. Place the dough (still on the bottom parchment) in the freezer for 5–7 minutes until slightly firmed up.
  7. Remove the dough and use a pizza cutter to slice the rectangle into 10–12 breadstick shapes.
  8. In a small bowl, whisk together the melted butter, minced garlic, parsley, and salt to create the garlic topping.
  9. Brush the garlic butter generously over the surface of the breadsticks. Sprinkle evenly with grated Parmesan cheese.
  10. Bake for 12–15 minutes, or until the edges are golden brown and the cheese is bubbling nicely.
  11. Let cool on the tray for 5 minutes before serving warm.