Easy Keto Taco Stuffed Breadsticks | Addicting Low Carb Snack Recipe
These taco stuffed breadsticks are addicting!
Love tacos and breadsticks?
Combine the best of both worlds into these easy, cheesy keto taco-stuffed breadsticks! This easy appetizer or satisfying dinner idea can be dipped in sour cream, salsa, and/or guacamole!
These are so tasty and they also happen to be very easy to make!
The secret to these keto taco-stuffed breadsticks is fathead dough!
Just make a batch of this simple fathead dough, roll it out on parchment paper, and cut it into strips to make the stuffed breadsticks.
You’ll also need some cooked ground beef, which is a perfect opportunity to use up some leftover taco-seasoned meat from taco night! Check out this homemade taco seasoning recipe that I keep in my pantry ready to go.
Hip Tip: Try mixing your dough ahead of time and refrigerating it until you’re ready to roll out the breadsticks. Cold dough is easier to work with, and it may stick less than room-temperature dough during the rolling process.
Keto Taco Stuffed Breadsticks
yield: 5 SERVINGS
prep time: 10 MINUTES
cook time: 11 MINUTES
total time: 21 MINUTES
Cheesy breadsticks with seasoned taco meat make an excellent keto appetizer or simple dinner idea!
Ingredients
For the Fathead Dough:
- 1 3/4 cups mozzarella cheese
- 3/4 cup almond flour
- 2 tablespoons cream cheese
- 1 large egg
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
For the Filling:
- 1 pound taco-seasoned meat, cooked
- 1 cup Mexican blend cheese, shredded
- salsa, sour cream, guacamole for dipping
Directions
1
Preheat oven to 425 degrees.
2
For Fathead Dough:
Combine almond flour and mozzarella cheese in a microwave-safe bowl. Add in cream cheese and cook in the microwave for one minute. Stir and then cook for an additional 30 seconds in the microwave.
3
Mix in egg, salt, and cumin, and stir well. This could take several minutes of stirring to make the dough pliable... so keep on stirring! It's actually much easier to mix by hand and fold over to incorporate all the ingredients.
4
Shape the dough into a ball and place it between two pieces of parchment paper to avoid sticking. Flatten the dough with a rolling pin into a rectangular shape. Cut dough into 5 strips to make separate breadsticks. I rolled my dough to about 15" wide, which left me with five 3" strips about 8" long.
5
Spoon taco-seasoned ground beef and shredded cheese down the middle of each strip of dough. Don't overfill or your breadsticks may be hard to seal! Fold over the dough and pinch the edges together on both sides to connect. If you're having a hard time sealing your edges, try wetting them with water first.
6
Place on a silicone mat or a greased baking sheet. Bake for 11-14 minutes or until breadsticks is evenly browned.
7
Cut in half to serve. Serve alongside keto-friendly dipping sauces like salsa, sour cream, guacamole, etc. Enjoy!
Nutrition Information
Yield: 5 servings, Serving Size: 1 breadstick
Amount Per Serving:
407 Calories | 28.2g Fat | 5.7g Total Carbs | 1.9g Fiber | 1.8g Sugar | 33.7g Protein | 3.8g Net Carbs
What’s not to love about taco stuffed breadsticks?!
Fathead dough tastes closer to bread than any keto bread I’ve had, and this creative way to use it is truly delicious by adding the cheese and meat inside. Enjoy!
Lots of Hip2Keto readers have tried this recipe, and here’s what a few of them thought:
“Overall I felt this was an easy one. Very beginner-friendly as I am new to Keto and this was simple and easy to follow. The ingredients were easy to find in the store and we actually had all but the cream cheese and mozzarella cheese at the house. Overall, it was a success and my 2 & 7-year-olds loved them, even though at 14 minutes they were a bit over-baked. I had mine with pork rind nachos (pictured above).” – Melissa
I tried the keto breadsticks tonight. The taste was really amazing, and that cumin really brings it to another level! I used a silicone baking mat and mine cooked in exactly 14 minutes. – Angie
what is the best sugar free marinara?
Hi there! We have used Rao’s Marinara sauce! 🙂
What is a serving
Nutritional info is for one breadstick = one serving. Thanks
Is there any way you could use something that is not microwave, don’t like using it
Hi there! You could melt carefully over the stove in a double boiler. Hope that helps!
GREAT RECIPE!
Great recipe. Was so delicious. One of my favorites. Was even better with guacamole.
YUM! Glad you enjoyed it! Thanks for letting us know how it turned out!
My dough contains to break when attempting to connect edges. Any advice?.
Oh darn maybe try wetting your fingers with water or oil so they don’t stick?
Great recipe I can’t wait to try these! Gonna also try making pizza rolls this way.
Great idea, Lyn! You’ll have to let us know how they turn out!
Can these be frozen.
Yes I’m sure they’d be good frozen – great idea! 👍
Who has leftover taco meat? Ever? Am I doing taco night wrong?!?
hahaha!! Right?!
Made these. Yum! Thanks again
You’re welcome!
Okay I followed the directions to a tee. The dough continues to break. I wet my fingers because I always do when working with dough and it doesn’t seem to matter. What is everyone’s trick?? Cause instead of being a great new dinner it was a huge fight in my house instead.
So darn- Sorry to hear that Jennifer! Wondering if the dough was rolled too thin? or too much stuffing? Here’s a video of Collin and Erica making this recipe on a FB live video if that’s helpful : https://www.facebook.com/Hip2Keto/videos/419383298862177/?q=taco%20breadsticks&epa=SEARCH_BOX
Can you tell me if cornstarch is keto friendly, please?
No, it’s not. If you need to thicken something chia seeds and flaxseed may help 👍
Is Arrowroot Keto friendly? I know it is for whole30 but not sure about Keto
Arrowroot is generally used as a thickener for Keto or low carb recipes. Using a small amount is okay, but not as a full flour replacement. You can see flour alternatives here.
Has anyone made these, then frozen then instead of baking them? We’re in our busy season and I’m trying to meal prep. If anyone has, can they please comment their baking times and temps?
Great question, Stephanie! We haven’t tried it, however many readers have had success with freezing the fathead dough. Hope that helps!
I am finally beginning to jump on the gluten free Keto-ish band wagon!! So of course when. You are learning something new, there will be a ridiculous amount of epic fails (well at least for me anyways! Hehe!! Let me first start off by saying the overall taste was quite delicious, even my super picky 6 yr liked the breadstick! Taste – 8 out of 9
I was excited that not many ingredients were needed to make these breadsticks! I had all of the ingredients already in my home
Convenience factor 8 out of 10 !!
I had one heck of a time with the dough tho!! I stored the heck out of it, yet it still stuck to the parchment paper and would fall apart when I would try to pinch the sides together! I would have liked more detailed “dough” instructions!! I finally got frustrated and gave up, shoving them into the oven, as is!!! As mentioned earlier, they actually tasted great but DEFINITELY WERE NOT ESTHETICALLY PLEASING what so ever !
Oh no I’m sorry it didn’t turn out beautiful, but happy it was yummy.
Fathead dough is a little tricky, but so great for Keto. I refrigerate it a bit and also put water or oil on may hands sometimes. These breadsticks do take more time to make. Next time you can try it as a pizza instead, or make small balls, and stuff them inside a large muffin tin, or even try making a calzone instead. That dough is so versatile! Thanks Sadie!
I’m nut sensitive so try to stay away from almonds. What can I use instead as a nut-free option?
Great question, Ashley! We have read that you can substitute 1/4 cup of coconut flour instead of almond flour, but we haven’t tried it yet. You can find that detail over here – https://hip2keto.com/recipes/fat-head-pizza-crust-recipe/
Hope that helps!
These are the bomb! Thank you! Thank you! Thank you!!
I’m new to Keto so new ideas are always appreciated!
We loved them! 💗
I’m so glad you enjoyed them Lynette! Yay 😀
Just made the keto stuffed taco breadsticks. They were delicious. I stuffed them with shredded Mexican pork because that’s what I had but anything will work. I did have the problem of the dough breaking when I tried to form them but I imagine without gluten that’s is just the way it is. Next time I will make them an empanada shape and then it won’t matter. Can’t wait to try a pizza. I also want to try using coconut flour just to see the difference. Thanks so much for sharing your recipe.
I like the idea of the empanada shape, Deborah Monroe!
Could you use turkey or ground chicken instead of beef to cut down on some of the calories. And do you make the strips wide enough that you can pull it over the ingredients the pinch it, or do you just put one of the five strips on another and pinch it?
Yes, you can sub turkey or ground chicken, but the nutritional values we have listed would change. You pull one strip over all the ingredients and pinch it. You don’t put another one on top of it. You can see how we do it in the very top pic of the post, Dawn Hunt! Good luck!
Can I use the dough as a pizza crust?
Yes! You sure can! https://hip2keto.com/recipes/fat-head-pizza-crust-recipe/ Enjoy! 🍕
I think the next time I make this, I will double the fat dough (2 balls). That way I can cut the dough into thirds instead of fifths and may have an easier time pinching to make bread sticks. I had mine too full. Loved the recipe! Thanks!
Great idea on that!! Thanks!
My dough never got stiff enough to roll or pinch. It was like glue and stuck it to the parchment paper.
You try to refrigerate it a bit and also try putting water or oil on your hands.
Really good recipe. It took me a long while to make it but it was worth it at the end. Thanks.
You’re very welcome! So glad it turned out yummy!
Yes! I am so glad!
These were delicious and easy to make. The dough wasn’t that difficult to handle, just pinching together was a bit challenging. I think I had mine either a little too full or dough too thin on first try. I will definitely be making these again as they are a delicious way to enjoy Mexican food w/o a lot of guilt – perfect for lunch w/ some roasted cauliflower. We added some red salsa, guac salsa and sour cream when we ate them.
Sounds delicious, Ann! Thanks a ton for your feedback on these. Happy they turned out yummy!
I can’t wait to try these! Thanks for all of your yummy recipe posts team!
You’re so welcome! I hope you love them! Come back and let us know how they turn out!
These were so yummy! I doubled the recipe for the fathead dough in order to have extra quick dinners for the week. They reheat surprisingly well, too. Dipping them in some homemade guacamole and some sour cream really made a filling meal out of these! Thanks for the recipe, team!
You’re SO welcome! Such a great idea to make extra for the week.🙌💖 Happy they heat up so well. Thanks a ton for letting us know they’re a hit! 🤗
I’m wondering if the fathead dough would wrap around (and seal more easily) a cannolini mold and then bake to a “ready to fill” status so it could be stuffed with a filling. I could see using a plastic bag that had a filling of cooked meat (your choice what kind and how seasoned) and shredded cheese, pop that in microwave to cause cheese to melt, squeeze bag to combine melted cheese with whatever other ingredients you put in the bag, cut corner off bag and “pipe” contents into pre-cooked tubes.
Yes! Fathead dough can be used for making a version of a cannoli or other filled pastry tubes. The dough’s flexibility and durability, especially when warm, make it suitable for wrapping around molds. Let us know how they turn out if you decide to try it! 🤗