Cheesy Keto Garlic Bread (Print Version)
# Ingredients:
→ Base
01 -
1 tablespoon soft butter for greasing pan
→ Bread
02 -
140g superfine almond flour (5 ounces)
03 -
2 tablespoons grated parmesan cheese
04 -
½ teaspoon baking soda
05 -
1 teaspoon garlic powder
06 -
170g shredded part-skim mozzarella (6 ounces)
07 -
28g cream cheese (1 ounce)
08 -
1 large egg, lightly beaten
→ Topping
09 -
2 tablespoons melted butter
10 -
2 garlic cloves, minced
11 -
2 tablespoons minced fresh parsley
# Instructions:
01 -
Preheat the oven to 175°C (350°F). Generously grease a glass or ceramic 20cm (8-inch) square baking dish with butter. A 1.5-quart oval baking dish approximately 5cm (2 inches) deep can also be used.
02 -
In a small bowl, combine the almond flour with the parmesan cheese, baking soda, and garlic powder.
03 -
Place the shredded mozzarella in a medium microwave-safe bowl. Add the cream cheese on top. Microwave for 30 seconds, stir, then microwave for an additional 40 seconds until completely melted.
04 -
Immediately stir the melted cheese mixture, then add the almond flour mixture and beaten egg. Mix with a rubber spatula, then knead with your hands. Work quickly before the dough cools, ensuring it's uniform. Note that this dough is intentionally sticky.
05 -
Press the dough evenly into the prepared baking dish. Bake until puffed and golden brown, about 20 minutes. Begin checking at the 15-minute mark to avoid over-browning.
06 -
While the bread bakes, combine the melted butter, minced garlic, and chopped parsley in a small bowl.
07 -
Brush the hot bread with the garlic butter mixture immediately after removing from the oven.
08 -
Allow the bread to cool and firm up in the pan for about 5 minutes before slicing and serving.
# Notes:
01 -
This keto-friendly garlic bread uses almond flour instead of wheat flour to minimize carbohydrates while maximizing flavor.
02 -
For best results, use pre-shredded part-skim mozzarella as it contains anti-caking agents that help create the proper dough texture.