I’m sharing my easy, cheesy keto taco stuffed breadsticks that double as Low Carb Snacks, plus the one clever step I use to keep them sturdy enough for dipping in salsa, sour cream, or guacamole.

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I never planned to fall for something that sounds so simple, but these Easy Keto Taco Stuffed Breadsticks hooked me. Imagine stretchy shredded mozzarella cheese tucked inside a crispy, cheesy crust with spiced ground beef peeking out, all begging to be torn apart.

They hit that taco craving without the bread guilt, and yes they work great as a Keto Taco or for Low Carb Snacks at game night. I messed up my first batch, but the second was golden and totally addicting.

If you like bold flavors and impatient snacking, this will make you suspiciously proud to serve them.

Ingredients

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Stretchy, mild cheese that adds protein and gooey texture to every bite, its addicting.
Rich and tangy, boosts fat content and makes the dough soft.
Low carb flour with fiber and healthy fats, slightly nutty flavor.
Binder adding protein and structure, helps dough hold its shape.
Main protein it adds savory fat and beefy flavor, keeps it filling.
Spice mix gives warmth and smoky notes, lots of flavor without sugar.
Sharp melts well adds extra tang and a nice golden top.
Cilantro avocado and sour cream brighten flavors and cut richness.
Adds sweetness and a little crunch when lightly cooked, great depth.
Used for cooking meat provides healthy fats and extra browning.

Ingredient Quantities

1 1/2 cups shredded mozzarella cheese (about 150 g)

2 oz cream cheese (about 56 g), softened

3/4 cup almond flour (about 90 g)

1 large egg

1/2 tsp baking powder

1/4 tsp salt (for dough)

1/2 tsp garlic powder

1 lb (450 g) ground beef preferably 80/20

1 small onion, chopped

1 clove garlic, minced

1 tbsp olive oil

2 tbsp taco seasoning (or 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp salt)

1 cup shredded cheddar cheese (about 115 g) for stuffing and topping

1 tbsp melted butter for brushing (optional)

Optional garnishes: chopped cilantro, sliced green onions, salsa, sour cream, guacamole

How to Make this

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1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.

2. Make the taco filling: heat 1 tbsp olive oil in a skillet over medium-high, add the chopped onion and cook until soft, 3-4 minutes, stir in the minced garlic for 30 seconds, then add 1 lb ground beef. Cook, breaking up the meat, until no pink remains, 6-8 minutes. Stir in 2 tbsp taco seasoning, taste and add a pinch more salt if needed, drain excess fat if you want less grease, then remove from heat and let cool slightly. Fold in about 1/2 cup shredded cheddar so the filling is cheesy.

3. Melt cheese for the dough: combine 1 1/2 cups shredded mozzarella and 2 oz softened cream cheese in a microwave-safe bowl and microwave in 30 second bursts, stirring between each, until smooth and fully melted about 60-90 seconds total. You can do this in a small saucepan over low heat if you prefer.

4. Make the dough: to the melted cheeses add 3/4 cup almond flour, 1 large egg, 1/2 tsp baking powder, 1/4 tsp salt and 1/2 tsp garlic powder. Stir until it comes together, then knead with a spatula or hands until smooth. If the dough is sticky chill it 5-10 minutes or dust lightly with extra almond flour, but dont add too much or it gets dry.

5. Portion the dough: divide the dough into 8 equal pieces (or 10 for smaller sticks). Roll each piece between your palms or on parchment into a roughly 6-7 inch rope shape, flatten slightly into a strip.

6. Stuff and seal: place 1-2 tablespoons of the taco beef mixture down the center of each strip, sprinkle a little more cheddar on top of the meat, then roll up like a jelly roll and pinch the seams closed so the filling is sealed inside. Place seam-side down on the prepared sheet.

7. Top and brush: brush each breadstick with 1 tbsp melted butter if using, and sprinkle the remaining shredded cheddar on top of the sticks.

8. Bake until golden and set, about 12-15 minutes at 400°F (200°C). If you want extra browning, put under the broiler for 1-2 minutes but watch it closely so it does not burn.

9. Rest a few minutes out of the oven so the filling sets, then garnish with chopped cilantro and sliced green onions if you like.

10. Serve warm with salsa, sour cream or guacamole. Store leftovers in the fridge up to 3 days, reheat in a 350°F oven to keep them crisp or microwave for 30-60 seconds for a quick fix.

Equipment Needed

1. Oven (for baking at 400°F)
2. Rimmed baking sheet and parchment paper or nonstick spray
3. Medium to large skillet for browning the beef
4. Microwave safe bowl or small saucepan to melt the cheeses
5. Mixing bowl and spatula or your hands for making and kneading the dough, dont overwork it
6. Measuring cups and spoons
7. Knife and cutting board for the onion and garnishes
8. Pastry brush or spoon for buttering, plus a cheese grater if you shred your own cheddar

FAQ

Q: Can I make the dough ahead or freeze it? A: Yes, you can. Make the dough, wrap it tight in plastic, freeze up to a month. Thaw overnight in the fridge, reshape and bake. Or bake the stuffed sticks first, cool, freeze on a tray then bag, reheat in the oven till warmed through.

Q: Can I swap meats or cheeses? A: Totally. Ground turkey, chicken or even a plant based beef work fine, but they can be leaner so drain less or add a touch of oil so the filling isn't dry. Swap cheddar for pepper jack or Monterey Jack if you want more heat, mozzarella is needed in the dough for stretch though you can mix cheeses.

Q: Is this really keto? How many carbs are in one? A: Yes, it's low carb thanks to almond flour and lots of cheese. Exact carbs depend on portion size and toppings, but expect very low net carbs per stick if you skip sugary salsas. Use a no sugar taco seasoning to keep it strict keto.

Q: My breadsticks got soggy, what did I do wrong? A: Most likely the filling was too wet or not cooled. Cook the meat until browned, drain excess fat, let it cool a bit before filling. Don't overstuff, press seams closed well, and bake until the outsides are nicely golden.

Q: Oven temp and timing tips? A: Bake on a preheated 400°F oven, on parchment, until golden and cheese is melty, usually 12 to 18 minutes depending on size and your oven. Rotate the pan once if your oven has hot spots. Brush melted butter on top for extra color if you want.

Q: Can I make these nut free or gluten free? A: They are already gluten free, but nut free needs a swap for almond flour. Sunflower seed flour can work but it may change color and texture and needs adjustments, or try a small amount of coconut flour with more egg and cheese, but coconut soaks liquid fast so use sparingly. If you're nut free, test a small batch first.

Easy Keto Taco Stuffed Breadsticks Recipe Substitutions and Variations

Almond flour
- Coconut flour — much more absorbent; use about 1/4 cup instead and add an extra egg or 1-2 tbsp liquid
- Crushed pork rinds — 1:1 swap, keeps it savory and low carb
- Sunflower seed flour — roughly 1:1, works well but can turn green when baked; add a squeeze of lemon or skip the baking powder if that happens
Mozzarella & cream cheese (dough binders)
- Provolone or Monterey Jack for the mozzarella role — melts similarly, use same weight
- Mascarpone or Neufchâtel instead of cream cheese — same creaminess, swap 1:1
- Sharp cheddar can replace mozzarella in a pinch — tangier, but it melts fine
Ground beef
- Ground pork or pork shoulder — similar fat content and richer flavor
- Ground turkey or chicken — leaner, add 1 tbsp oil if very lean so it stays juicy
- Chorizo or seasoned sausage — bold flavor, so cut back on taco seasoning
Egg (binder)
- Flax “egg” — 1 tbsp ground flax + 3 tbsp water, sit 5 min; good binder but a bit denser
- Chia “egg” — same ratio as flax, similar result
- Psyllium husk slurry — 1 tbsp psyllium + 3 tbsp water; gives more elasticity and chew

Pro Tips

1. Get the cheeses fully melted and work the dough while it’s still warm for a silkier, less crumbly texture; if it gets too soft chill it a few minutes before shaping.
2. Let the taco meat cool down well before stuffing — piping hot filling will melt the dough and cause leaks.
3. Seal seams tightly: press firmly, pinch ends under, and dab a little water or beaten egg along the seam to help it stick, then set seam-side down on the sheet.
4. Keep the filling from getting soggy by draining excess fat or blotting the meat, and dont overstuff each stick; a bit more shredded cheddar inside helps absorb moisture.
5. Rest the baked sticks a few minutes so the filling firms up, and for make-ahead convenience freeze shaped sticks on a tray then bag them; bake from frozen adding a few extra minutes so the centers heat through.

Easy Keto Taco Stuffed Breadsticks Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing my easy, cheesy keto taco stuffed breadsticks that double as Low Carb Snacks, plus the one clever step I use to keep them sturdy enough for dipping in salsa, sour cream, or guacamole.

Servings

servings

Calories

510

kcal

Equipment: 1. Oven (for baking at 400°F)
2. Rimmed baking sheet and parchment paper or nonstick spray
3. Medium to large skillet for browning the beef
4. Microwave safe bowl or small saucepan to melt the cheeses
5. Mixing bowl and spatula or your hands for making and kneading the dough, dont overwork it
6. Measuring cups and spoons
7. Knife and cutting board for the onion and garnishes
8. Pastry brush or spoon for buttering, plus a cheese grater if you shred your own cheddar

Ingredients

1 1/2 cups shredded mozzarella cheese (about 150 g)
2 oz cream cheese (about 56 g), softened
3/4 cup almond flour (about 90 g)
1 large egg
1/2 tsp baking powder
1/4 tsp salt (for dough)
1/2 tsp garlic powder
1 lb (450 g) ground beef preferably 80/20
1 small onion, chopped
1 clove garlic, minced
1 tbsp olive oil
2 tbsp taco seasoning (or 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp salt)
1 cup shredded cheddar cheese (about 115 g) for stuffing and topping
1 tbsp melted butter for brushing (optional)
Optional garnishes: chopped cilantro, sliced green onions, salsa, sour cream, guacamole

Directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Make the taco filling: heat 1 tbsp olive oil in a skillet over medium-high, add the chopped onion and cook until soft, 3-4 minutes, stir in the minced garlic for 30 seconds, then add 1 lb ground beef. Cook, breaking up the meat, until no pink remains, 6-8 minutes. Stir in 2 tbsp taco seasoning, taste and add a pinch more salt if needed, drain excess fat if you want less grease, then remove from heat and let cool slightly. Fold in about 1/2 cup shredded cheddar so the filling is cheesy.
Melt cheese for the dough: combine 1 1/2 cups shredded mozzarella and 2 oz softened cream cheese in a microwave-safe bowl and microwave in 30 second bursts, stirring between each, until smooth and fully melted about 60-90 seconds total. You can do this in a small saucepan over low heat if you prefer.
Make the dough: to the melted cheeses add 3/4 cup almond flour, 1 large egg, 1/2 tsp baking powder, 1/4 tsp salt and 1/2 tsp garlic powder. Stir until it comes together, then knead with a spatula or hands until smooth. If the dough is sticky chill it 5-10 minutes or dust lightly with extra almond flour, but dont add too much or it gets dry.
Portion the dough: divide the dough into 8 equal pieces (or 10 for smaller sticks). Roll each piece between your palms or on parchment into a roughly 6-7 inch rope shape, flatten slightly into a strip.
Stuff and seal: place 1-2 tablespoons of the taco beef mixture down the center of each strip, sprinkle a little more cheddar on top of the meat, then roll up like a jelly roll and pinch the seams closed so the filling is sealed inside. Place seam-side down on the prepared sheet.
Top and brush: brush each breadstick with 1 tbsp melted butter if using, and sprinkle the remaining shredded cheddar on top of the sticks.
Bake until golden and set, about 12-15 minutes at 400°F (200°C). If you want extra browning, put under the broiler for 1-2 minutes but watch it closely so it does not burn.
Rest a few minutes out of the oven so the filling sets, then garnish with chopped cilantro and sliced green onions if you like.
Serve warm with salsa, sour cream or guacamole. Store leftovers in the fridge up to 3 days, reheat in a 350°F oven to keep them crisp or microwave for 30-60 seconds for a quick fix.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.