Paleo Olive Garden Breadsticks
Indulge in the nostalgic flavors of everyone's favorite Italian-inspired breadsticks with a healthy twist! These Paleo Olive Garden Breadsticks are soft, flavorful, and completely grain-free, made with almond and tapioca flours to keep them light and fluffy. Infused with a garlicky, herby topping and brushed with melted ghee, these breadsticks capture the essence of the classic while being dairy-free, gluten-free, and perfect for a Paleo lifestyle. With just 15 minutes of prep time and easy-to-follow steps, you'll have a batch of satisfying, golden-brown breadsticks ready to pair with your favorite soups, salads, or marinara sauce. Whether you're sticking to Paleo guidelines or just looking for a wholesome side dish, these breadsticks deliver big flavor with none of the guilt!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup tapioca flour
- 2 teaspoons baking powder (Paleo approved)
- 0.5 teaspoon sea salt
- 1 cup coconut milk
- 0.25 cup olive oil
- 1 egg
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon parsley, dried
- 3 tablespoons butter (ghee for Paleo)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, tapioca flour, baking powder, and sea salt.
In a separate bowl, mix the coconut milk, olive oil, and egg until well combined.
Pour the wet ingredients into the dry ingredients and stir until a dough forms.
Scoop about 2 tablespoons of dough and use your hands to form it into a 6-inch long breadstick shape. Place it onto the prepared baking sheet. Repeat with the remaining dough, leaving space between each breadstick.
In a small saucepan over low heat, melt the ghee. Stir in the garlic powder, onion powder, and dried parsley.
Brush the tops of the breadsticks with the garlic parsley mixture.
Bake in the preheated oven for 25-30 minutes or until the breadsticks are golden brown.
Let the breadsticks cool for a few minutes before serving.
Nutrition Facts
Calories |
2560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.8 g | 254% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 295 mg | 98% | |
| Sodium | 2280 mg | 99% | |
| Total Carbohydrate | 174.1 g | 63% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 27.9 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 488 mg | 38% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 334 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
