Preparation Preheat oven to 400F Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute.
Stir and microwave for 30 seconds or until both are melted.
Add the almond flour, psyllium husk powder, basil, oregano, parsley, garlic salt and baking powder in a separate bowl and whisk together to combine.
Then add the eggs in the mozzarella, fresh garlic and cream cheese and combine.
Add in the parmesan, then add in the dry ingredients and mix well.
As the cheese cools, it can become more difficult to mix, so if that happens, microwave the dough for 10 seconds and it should be easier to mix.
The dough will be very sticky, so be sure to oil your hands to make forming the bread sticks easier.
Divide the dough into 8 pieces.
Then form into logs and divide into 16 breadsticks total and place on a baking sheet lined with a Silpat or parchment paper.
Bake for 12 minutes on the top rack in your own, rotating the pan half way through.
Remove the breadsticks from the oven, and lightly brush olive oil over the tops.
Bake for another 3 minutes.
You can serve as is, with a marinara sauce (see my homemade recipe) or sprinkle with grated parmesan cheese.
Enjoy!