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These Easy Keto Taco Stuffed Bread Sticks are Addicting!

Keto Taco Stuffed Breadsticks

yield: 5 SERVINGS

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:

  • 3/4 pound taco seasoned meat, cooked
  • 1 cup Mexican blend cheese, shredded
  • salsa, sour cream, guacamole for dipping

Directions

1

Preheat oven to 425 degrees. 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.

2

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.

3

Shape dough into a ball and place between two pieces of parchment paper to avoid sticking. Flatten dough with a rolling pin into a rectangle 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.

4

Spoon on 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 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.

5

Place on a silicone mat or a greased baking sheet. Bake for 11-14 minutes or until breadsticks are evenly browned.

6

Cut in half to serve. Serve alongside keto-friendly dipping sauces like salsa, sour cream, guacamole, etc. Nutrition is for one bread stick.

Nutritional Information

Yield: 5 servings, Serving Size: 1 serving
Amount Per Serving: Calories: 407, Total Carbohydrates: 4g, Fiber: 2g, Net Carbohydrates: 2g, Total Fat: 13g, Protein: 23g

Brought to you by Hip2Keto.
More Keto Ground Beef Recipes
45 Comments
Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
4.9 / 13 ratings
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Easy Keto Taco Stuffed Breadsticks – folding up the dough around the meat

Love tacos and breadsticks?

Combine the best of both worlds into these easy, cheesy keto taco-stuffed bread sticks! 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!

Easy Keto Taco Breadsticks - the ingredients

The secret to these keto bread sticks is fathead dough!

Just make a batch of this simple fathead dough, roll it out on parchment paper, and cut into strips to make the best stuffed bread sticks.

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 bread sticks. Cold dough is easier to work with, and it may stick less than room temperature dough during the rolling process.

Easy Keto Taco Breadsticks – adding the stuffing toppings

holding keto taco stuffed breadstick


Print

Keto Taco Stuffed Breadsticks

yield: 5 SERVINGS

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:

  • 3/4 pound taco seasoned meat, cooked
  • 1 cup Mexican blend cheese, shredded
  • salsa, sour cream, guacamole for dipping

Directions

1

Preheat oven to 425 degrees. 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.

2

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.

3

Shape dough into a ball and place between two pieces of parchment paper to avoid sticking. Flatten dough with a rolling pin into a rectangle 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.

4

Spoon on 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 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.

5

Place on a silicone mat or a greased baking sheet. Bake for 11-14 minutes or until breadsticks are evenly browned.

6

Cut in half to serve. Serve alongside keto-friendly dipping sauces like salsa, sour cream, guacamole, etc. Nutrition is for one bread stick.

Nutritional Information

Yield: 5 servings, Serving Size: 1 serving
Amount Per Serving: Calories: 407, Total Carbohydrates: 4g, Fiber: 2g, Net Carbohydrates: 2g, Total Fat: 13g, Protein: 23g

Brought to you by Hip2Keto.

Easy Keto Taco Breadsticks - stacked on a plate with dipping sauces

What’s not to love about taco stuffed bread?!

Fathead dough tastes closer to bread than any keto bread we’ve ever had, and this creative way to use it is truly delicious by adding the cheese and meat inside! Enjoy!


pork rind nachos with taco-stuffed breadstick

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


The dough was very hard to manage; it was very sticky even using parchment paper. I double-checked the measurements, but I had a really hard time with it. They also need to be removed from the pan immediately, and I think the pan probably should be greased even though it’s fathead dough. The taste was great! – Sandy


So 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


Make these easy keto sriracha wings next!

Join The Discussion

Comments 45

  1. LM

    what is the best sugar free marinara?

    • Amber (Hip2Keto Sidekick)

      Hi there! We have used Rao’s Marinara sauce! 🙂

  2. Adriana

    What is a serving

    • Lina D

      Nutritional info is for one breadstick = one serving. Thanks

  3. Tatyana

    Is there any way you could use something that is not microwave, don’t like using it

    • Amber (Hip2Keto Sidekick)

      Hi there! You could melt carefully over the stove in a double boiler. Hope that helps!

  4. kellyguindon

    GREAT RECIPE!

  5. Esmith

    Great recipe. Was so delicious. One of my favorites. Was even better with guacamole.

    • Collin (Mrs. Hip)

      YUM! Glad you enjoyed it! Thanks for letting us know how it turned out!

  6. Maria

    My dough contains to break when attempting to connect edges. Any advice?.

    • Lina D (Hip2Save Sidekick)

      Oh darn maybe try wetting your fingers with water or oil so they don’t stick?

  7. Lyn

    Great recipe I can’t wait to try these! Gonna also try making pizza rolls this way.

    • Amber (Hip Sidekick)

      Great idea, Lyn! You’ll have to let us know how they turn out!

  8. Judy

    Can these be frozen.

    • Lina D (Hip2Save Sidekick)

      Yes I’m sure they’d be good frozen – great idea! 👍

  9. Sharon

    There are some serious instruction omissions in this recipe. As someone who is not handy in the kitchen, I need all the instructions I can get! For instance, salt is not mentioned in the ingredients but is listed in the directions. It also says to shape the dough into a ball and place between 2 pieces of parchment paper. Then cut into 5 strips. Should the dough be flattened first? The pictures didn’t print out with the instructions so the written instructions were all I had to go by.

    • Lina D (Hip2Save Sidekick)

      Oh Ok I can go in and clarify, but yes flatten ball between two pieces of parchment paper so it doesn’t stick. Cut into five strips after flattened.

  10. Orville

    Who has leftover taco meat? Ever? Am I doing taco night wrong?!?

    • Haley Crayton

      hahaha!! Right?!

  11. Nichole

    Made these. Yum! Thanks again

    • Collin (Mrs. Hip)

      You’re welcome!

  12. Jennifer

    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.

  13. Linda Nicely

    Can you tell me if cornstarch is keto friendly, please?

    • Lina D (Hip2Save Sidekick)

      No, it’s not. If you need to thicken something chia seeds and flaxseed may help 👍

    • Pam

      Is Arrowroot Keto friendly? I know it is for whole30 but not sure about Keto

      • Jennifer (Hip Sidekick)

        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.

  14. Stephanie

    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?

    • Amber (Hip Sidekick)

      Great question, Stephanie! We haven’t tried it, however many readers have had success with freezing the fathead dough. Hope that helps!

  15. Sadie Hawkins

    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 !

    • Lina D (Hip2Save Sidekick)

      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!

  16. Ashley

    I’m nut sensitive so try to stay away from almonds. What can I use instead as a nut-free option?

    • Amber (Hip Sidekick)

      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!

  17. Lynnette

    These are the bomb! Thank you! Thank you! Thank you!!
    I’m new to Keto so new ideas are always appreciated!
    We loved them! 💗

    • Lina D (Hip2Save Sidekick)

      I’m so glad you enjoyed them Lynette! Yay 😀

  18. Deborah Monroe

    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.

    • Jennifer (Hip Sidekick)

      I like the idea of the empanada shape, Deborah Monroe!

  19. Dawn Hunt

    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?

    • Jennifer (Hip Sidekick)

      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!

  20. Sandrakaye

    Can I use the dough as a pizza crust?

  21. Tara McDaniel

    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!

    • Lina D (Hip2Save Sidekick)

      Great idea on that!! Thanks!

  22. Ann

    My dough never got stiff enough to roll or pinch. It was like glue and stuck it to the parchment paper.

    • Jennifer (Hip Sidekick)

      You try to refrigerate it a bit and also try putting water or oil on your hands.

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