Low Carb Cheese Straws
These Southern Keto Cheese Straws are the ultimate holiday and party snack — buttery, crispy, loaded with sharp cheddar, and completely irresistible. If you grew up in the South, you already know cheese straws are a tradition… but this version is low-carb, gluten-free, and made with clean ingredients so you can enjoy them anytime.
They’re quick to make, beautiful on a charcuterie board, and dangerously easy to snack on. Serve them warm out of the oven or let them cool for that classic crisp bite — either way, they disappear fast!Why You’ll Love These Cheese StrawsClassic Southern flavor with a keto-friendly twistLow-carb, gluten-free, and grain-freeJust a few simple ingredientsCrispy, savory, cheesy perfectionGreat for parties, holidays, and giftingPerfect alongside soups, dips, chili, and charcuterie boardsPerfect For:Christmas gatheringsGame day snacksAppetizer traysHoliday partiesEveryday snackingThese cheese straws give you all the nostalgic Southern charm without the carbs — and they’re so good nobody will know they’re keto. Once you bake a batch, they’ll become a go-to recipe for holidays and for year-round entertaining.
Instructional Video: https://youtu.be/4SCXf1ft-8s
Low Carb Cheese Straws
Ingredients
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp cream cheese
- 1 1/4 cups almond flour
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional but traditional)
- 1 large egg
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment.
- In a microwave-safe bowl, combine cheddar, mozzarella, and cream cheese.
- Microwave 60–90 seconds, stirring halfway, until fully melted and smooth.
- Add almond flour, salt, paprika, and cayenne. Mix with a spatula until it starts to come together.
- Add the egg and knead until a uniform dough forms. Chill for 5 minutes.
- Place dough between two sheets of parchment and roll into a rectangle about 1/4 inch thick.
- Use a pizza cutter or knife to cut long thin strips.
- Transfer strips to the prepared baking sheet.
- Bake 14–18 minutes, or until puffed and lightly golden on the edges.
- Cool completely to allow them to crisp.
- For extra snap, bake closer to 18 minutes.
- For a meltier, softer straw, pull them earlier at 14 minutes.
- You can twist the strips before baking for that traditional Southern spiraled look.
- Store in an airtight container up to one week; re-crisp in a 300°F oven for 3–4 minutes if needed.