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This homemade cheesy garlic bread is keto, low carb and gluten free. They are super easy to make, ready in about 30 minutes and simply irresistible.
Cheesy, garlicky, and buttery, this keto garlic bread is amazing. The almond flour dough is surprisingly bread-like.
The leftovers are great, too, so sometimes I make two of them and freeze the leftovers.
This keto garlic bread is so good! It’s wonderfully flavorful and surprisingly close to the real thing. Biting into it, you’ll experience the warm, cheesy, garlicky goodness that you’d expect from any garlic bread, whether low-carb or not.
Ingredients
- Almond flour: I use blanched, finely ground almond flour. I don’t recommend using a coarse almond meal.
- Parmesan: Please use finely grated parmesan, not coarsely shredded.
- Minced garlic: I highly recommend using freshly minced garlic cloves.
- Egg: I use large eggs in almost all of my recipes, including this one.
- Shredded mozzarella: It’s best to use pre-shredded bagged mozzarella rather than shredding your own. I suspect that the anti-caking agents added to pre-shredded cheese are helpful for the bread’s texture.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this bread:
You start by whisking together the dry ingredients – almond flour, parmesan, baking soda, and garlic powder.
Melt the mozzarella and cream cheese in the microwave, then stir in the almond flour mixture and an egg. Working quickly, mix the dough with a rubber spatula, then knead it.
Press the dough into a greased baking dish and bake it in a 350°F oven until puffed and golden brown, for about 20 minutes.
Brush the top of the hot bread with a mixture of melted butter, minced garlic, and parsley. Cool it for just a few minutes before slicing and serving.
Expert Tips
- When you mix and knead the dough, try to work quickly, kneading the dough before it cools and making sure it’s uniform. This is a sticky dough – it’s not easy to work with. That’s normal! If it cools and hardens before you’ve had a chance to press it into the baking dish, microwave it for 10 seconds to soften it.
- I often say it’s fine to use jarred minced garlic. But in this case, you absolutely must use freshly minced garlic cloves.
Serving Suggestions
Much like these keto empanadas, keto garlic bread makes a great appetizer. When I host a dinner party, I like to bring out a platter of this bread for people to munch on while sipping their cocktails. It disappears quickly!
Storing Leftovers
Once completely cool, you can keep the leftovers in the fridge, in an airtight container, for up to 5 days. Gently microwave them for 5 seconds per slice to reheat them. When gently reheated, the leftovers are as good as the freshly baked bread.
This bread also freezes well. You can freeze the cooled slices in freezer bags. Separate layers with wax paper.
Keto Garlic Bread
Course: BlogServings
12
servingsPrep time
20
minutesCooking time
20
minutesCalories
182
kcalCheesy, garlicky, and buttery, this keto garlic bread is surprisingly close to the real thing.
Ingredients
1 tablespoon butter – soft, for pan
- Bread:
1 ¼ cups almond flour – blanched, finely ground; 5 ounces
2 tablespoons parmesan cheese – grated
½ teaspoon baking soda
1 teaspoon garlic powder
1½ cup mozzarella – shredded, part-skim; 6 ounces; see notes
1 ounce cream cheese
1 large egg – lightly beaten
- Topping:
2 tablespoons butter – melted
2 garlic cloves – minced
2 tablespoons parsley – minced
Directions
- Preheat the oven to 350°F. Generously grease a glass or ceramic square 8-inch baking dish with butter. You can also use a similar-capacity oval baking dish like the one I use – a 1.5-quart 2 inches deep casserole dish.
- In a small bowl, combine the almond flour with the parmesan, baking soda, and garlic powder.
- Place the shredded mozzarella in a medium microwave-safe bowl. Top it with the cream cheese. Microwave for 30 seconds. Stir, then microwave for 40 more seconds. The mixture should be fully melted at this point.
- Stir again, then add the almond flour mixture and egg. Stir with a rubber spatula, then knead with your hands. Work quickly, kneading the dough before it cools and making sure it’s uniform. This is a sticky dough – it’s not easy to work with. That’s normal!
- Press the dough into the prepared baking dish. Bake the bread until puffed and golden brown, for about 20 minutes. Start checking on it after 15 minutes.
- In the meantime, combine the melted butter, minced garlic, and chopped parsley in a small bowl.
- Brush the hot bread with the butter mixture.
- Let it slightly cool and firm up in the pan for about 5 minutes. Then, cut it into slices and serve.
Notes
- It’s best to measure almond flour by weight.
- It’s best to use pre-shredded bagged mozzarella rather than shredding your own. I suspect that the anti-caking agents added to pre-shredded cheese are helpful for the bread’s texture.
- Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you’re concerned about it happening, use 2 teaspoons of baking powder (gluten-free if needed) instead of baking soda. Make sure the baking powder is fresh and not expired.Â
- I often say it’s fine to use jarred minced garlic. But in this case, you absolutely must use freshly minced garlic cloves. If you don’t have any on hand, it’s best to wait until you have some before making this recipe. Yes, it’s that important.
- Since I use an oval baking dish, I get 14 slices. If you use a square baking dish, you can cut the bread into 10 slices. The nutrition info assumes 10 slices.Â
- Once completely cool, you can keep the leftovers in the fridge, in an airtight container, for up to 5 days. Gently microwave them for about 5 seconds per slice to reheat them.
- This bread also freezes well. You can freeze the cooled slices in freezer bags. Separate layers with wax paper.
Nutrition per Serving
Serving: 1 slice | Calories: 182 kcal | Carbohydrates: 4 g | Protein: 9 g | Fat: 15 g | Saturated Fat: 5 g | Sodium: 227 mg | Fiber: 2 g | Sugar: 1 g
