Cheesy Keto Garlic Bread

This cheesy keto garlic bread satisfies that craving for warm, garlicky bread without the carbs. The almond flour creates a tender base while the melted cheese gives it that authentic pull-apart texture we all love about garlic bread.

I developed this recipe during my first month of keto when I desperately missed Italian night with my family. After several disappointing attempts this version finally captured that authentic garlic bread experience that even my carb loving teenagers request regularly.

Ingredients

• Almond flour: Provides the perfect low carb base that bakes up with a tender crumb, choose superfine blanched variety for the best texture
• Parmesan cheese: Adds savory depth and helps with the authentic bread flavor
• Baking soda: Gives the bread just enough lift without making it too cakey
• Garlic powder: Infuses the dough with flavor, look for high quality powder without anti caking agents
• Mozzarella: Creates the chewy texture that makes this bread special, use part skim for the best melt
• Cream cheese: Helps bind everything together and adds richness to the dough
• Egg: Works as the main binding agent, essential for structure
• Butter for topping: Use grass fed for more flavor if available
• Fresh garlic cloves: In the topping provide that aromatic punch, mince them very finely
• Fresh parsley: Brightens the rich flavors and adds visual appeal

Step-by-Step Instructions

Prep Your Baking Dish:

Preheat your oven to exactly 350°F and generously butter your baking dish. I recommend using glass or ceramic for even heating. Make sure to get butter into all corners to prevent sticking.

Combine Dry Ingredients:

Mix your almond flour, parmesan, baking soda and garlic powder thoroughly. This ensures even distribution of leavening and flavors throughout the bread. Take extra time here to break up any clumps in the almond flour.

Melt The Cheese Mixture:

Place your shredded mozzarella and cream cheese in a microwave safe bowl. Heat for 30 seconds, stir completely, then heat again for 40 seconds. The cheese should be completely melted and when stirred it should look smooth and glossy.

Create The Dough:

Work quickly while the cheese is still hot. Add the almond flour mixture and beaten egg to the melted cheese. Stir vigorously with a rubber spatula then use your hands to knead everything together. The dough will be sticky, this is normal. If it becomes too difficult to work with, reheat for 10 seconds.

Shape And Bake:

Press the dough evenly into your prepared baking dish. Use slightly damp fingers to prevent sticking and create a smooth surface. Bake for about 20 minutes until the top is golden brown and the bread has puffed up slightly.

Prepare Garlic Butter:

While the bread bakes, combine melted butter, minced garlic and chopped parsley in a small bowl. Let it sit to allow the flavors to infuse the butter. The warmth of the melted butter will slightly cook the garlic, removing its raw edge.

Apply Topping:

As soon as the bread comes out of the oven, brush it liberally with the garlic butter mixture. Make sure to get the butter into all the nooks and crannies for maximum flavor.

Rest And Serve:

Allow the bread to rest in the pan for 5 minutes, this helps it firm up and makes slicing easier. Cut into 9 even squares and serve while still warm for the best texture and flavor.

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The mozzarella cheese is truly the magic ingredient in this recipe. I discovered its importance through painful trial and error. My first attempts used only almond flour and eggs, resulting in dry crumbly bread. Once I incorporated the fathead dough technique with melted mozzarella, the texture transformed completely into something remarkably bread-like.

Storage Tips

This keto garlic bread stays fresh in an airtight container in the refrigerator for up to 4 days. For best results, reheat individual slices in a toaster oven rather than microwave to maintain the crisp exterior and chewy interior. You can also freeze slices wrapped individually in parchment then stored in a freezer bag for up to 3 months. Thaw in the refrigerator overnight before reheating.

Troubleshooting Common Issues

If your dough becomes too firm to work with, reheat it briefly in the microwave for 10 second intervals until pliable again. The key is keeping the cheese mixture warm enough to blend with the other ingredients. If your bread comes out too dense, next time try sifting your almond flour before measuring and make sure your baking soda is fresh. For a crispier exterior, you can brush with additional butter and broil for 1 minute after baking.

Serving Suggestions

While delicious on its own, this keto garlic bread really shines alongside keto friendly Italian dishes like zucchini noodles with marinara or a hearty Caesar salad. For an elevated appetizer, top each slice with a small amount of bruschetta mixture or create mini pizzas by adding marinara and additional cheese before briefly returning to the oven. You can also slice it thinner before baking to create crostini for dips and spreads.

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This recipe is a game-changer for satisfying bread cravings while sticking to a keto lifestyle.

Frequently Asked Questions

→ Can I substitute the almond flour with coconut flour?

Coconut flour is not a direct substitute for almond flour as it absorbs much more moisture. If you want to use coconut flour, you would need to reduce the amount to about 1/3 cup and potentially add more eggs or liquid to achieve the right consistency.

→ How many carbs are in this cheesy keto garlic bread?

While the exact macros aren't specified, this garlic bread is made with keto-friendly ingredients like almond flour and cheese instead of traditional flour, significantly reducing the carb content compared to regular garlic bread.

→ Can I make this garlic bread ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours. You can also bake the bread completely, let it cool, and then reheat in the oven at 350°F for about 5-10 minutes when ready to serve.

→ Why is my dough sticky and hard to work with?

The dough is naturally sticky due to the melted cheese content. This is normal and expected. Working quickly while the dough is still warm makes it easier to handle. You can also slightly wet your hands to prevent the dough from sticking to them.

→ Can I freeze this keto garlic bread?

Yes, you can freeze the baked bread after it has completely cooled. Wrap it tightly in plastic wrap and then aluminum foil before freezing. Thaw in the refrigerator overnight and reheat in the oven for best results.

→ What can I serve with this keto garlic bread?

This garlic bread pairs well with keto-friendly soups, salads, or as an accompaniment to a main dish like zucchini noodles with marinara sauce. It's also delicious on its own as an appetizer or snack.