easy appetiser

An easy garlic bread stick recipe made with Fathead dough that can rival any restaurants!

Keto Italian Garlic Breadsticks

mozzarella cheese (grated)

cream cheese

eggs (whisked)

almond flour

garlic powder

baking powder

butter (melted)

Italian seasoning

sea salt

In a bowl add the mozzarella and cream cheese. Melt in the microwave for 90 seconds, stir halfway through to ensure even melting.

Add the beaten egg, garlic powder, baking powder and almond flour and mix into a dough, making sure all ingredients are combined well.

Place the dough in the fridge to chill for 30 minutes.  This helps firm it and reduces the stickiness.

Pre-heat the oven to 180C/350F degrees and line a baking tray with parchment paper.

Cut the dough into 8 equal portions. Using oiled hands, roll each portion into a bread stick shape about 6 inches long and 1 inch thick.  Place the bread stick on the baking tray and repeat the remaining dough balls.

Brush the tops of the bread sticks with the melted butter, then sprinkle with the Italian seasoning and salt.

Bake for 18-22 minutes until golden

Chocolate-dipped strawberries are easily transformed into super-cute ghosts… they’re a simple Halloween recipe everyone will love!

White Chocolate Strawberry Ghosts

(7 oz) white baking chocolate*

vegetable oil

strawberries

candy eyeballs,

Royal icing*

lemon juice

icing sugar mixture (confectioner’s sugar)

tsp black dye

Step 1

Prepare a large baking tray lined with non-stick baking (parchment) paper.

Step 2

Place chocolate in a heatproof bowl and drizzle over the vegetable oil. Heat in the microwave for 30-second intervals, stirring each time. It should take roughly 1 minute 30 seconds in total, but keep an eye on it as microwave models can vary.

Step 3

Once the chocolate is ready, give it a good stir to ensure it’s lovely and smooth. Holding a strawberry by its stalk, dip it into the chocolate mixture, swirling it round to get an even coating. Carefully lower on to the pre-lined tray, pooling some of the chocolate that drips off to form the ghost’s ‘tail’. While the chocolate is still wet, attach candy eyeballs on. Repeat with remaining strawberries.

Step 4

Place the tray of strawberry ghosts into the fridge for around 5–10 minutes or until the chocolate has set. Meanwhile, make the royal icing. In a medium-sized mixing bowl, lightly whisk egg white and lemon juice. Add in sifted icing sugar and mix together until very smooth and well combined. Add the black food colouring and mix in well.

Step 5

Transfer to a piping bag (a snaplock bag will also work in a pinch) and trim a very small amount of the tip – you only want a very fine opening in order to get the right thickness of icing. Pipe mouths on to the strawberry ghosts. Transfer to a plate or lunchbox and serve.

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Keto Italian Garlic Breadsticks

White Chocolate Strawberry Ghosts

Top 2 easy appetiser recipes from across the web

The most viewed easy appetiser recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Italian Garlic Breadsticks

White Chocolate Strawberry Ghosts

The most viewed easy appetiser recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine