Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Preheat oven to 350°F/180°C. Line a baking tray with a baking mat or parchment paper.
  • 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).
  • Make compound garlic butter by mixing the softened butter with the parsley, garlic, and garlic powder. Set aside. 
  • 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. 
  • 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). 
  • 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.
  • 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.