This easy keto garlic bread recipe is ready in just 30 minutes. It is crusty, chewy, garlicky and buttery and only 2.6g net carbs per portion.
Crusty on the outside, but soft and chewy on the inside, this keto garlic bread tastes just like the real deal.
It is a great appetizer or side dish to any Italian inspired meal.
The bread has the same fluffy, soft texture as a focaccia bread. But it is much easier to make - there is no yeast, and you can prep it in just 10 minutes.
The secret? Mozzarella dough, also called the "Holy Grail of Keto" or "Fathead" dough. The main ingredients are shredded mozzarella and almond flour.
Incredibly, the combination tastes very similar to white bread - without all the carbs.
However, I think this garlic bread may be my favourite!
🌟 Why You'll Love This Recipe
- Crusty exterior, soft bread texture inside
- Buttery, garlicky flavor
- Quick! Ready in just 30 minutes
- Naturally gluten-free
- Keto friendly - 2.6g net carbs per portion
- Freezes well, great for meal prep
Here are the ingredients you'll need:
- Shredded mozzarella cheese - Pre-shredded low moisture mozzarella is best. Or, grate a block of mozzarella.
- Egg - I used a medium egg. It holds the garlic bread together.
- Almond flour - Super-fine almond flour yields the best bread texture. If you use regular ground almonds, I recommend to add an additional 1-2 tablespoons.
- Cream cheese - This should be full fat for best results. Sour cream also works.
- Garlic clove - Finely minced.
- Parsley - Fresh and chopped.
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
Fresh is best, but adding a sprinkle of garlic powder and dried parsley also work for the garlic butter. Feel free to add a little garlic powder into the dough, too!
For a spicy kick, consider adding smoked paprika or a pinch of cayenne pepper.
Keto garlic cheese bread: Sprinkle grated parmesan cheese, cheddar or more mozzarella on top of the bread during the last minutes of baking.
Making keto garlic bread is really easy. Here are the basic steps, illustrated with photos.
For detailed instructions, scroll down to the recipe card.
Step 1: Melt the mozzarella and cream cheese on the stove or in the microwave.
Step 2: Stir in the egg, almond flour and baking powder. Start to combine the mixture using a fork.
Step 3: Then, use your hands to knead into a smooth dough ball.
Step 4: Roll out the dough between 2 sheets of parchment paper. Lift the top sheet of paper and place the bread on a baking sheet. Bake in the oven until lightly browned.
Step 5: While the bread is baking, make the garlic butter. Stir the minced garlic and fresh parsley into the melted butter. Season with salt and brush over the flatbread.
Step 6: Return the mozzarella bread to the oven for another 3-5 minutes. Slice with a pizza cutter and serve warm.
I have made this bread many, many times.
Here is what I have learned:
- Gently heat the mozzarella in a non-stick saucepan on the stove over a low heat. Or, use a microwave, stirring half way through.
- With both methods, make sure the cheese is just melted, but not bubbling hot.
- Lightly oil your hands when you handle the dough. It is less sticky that way.
- The dough is easiest to work with when it is warm. If it cools too much, it can become stringy. In this case, simply re-heat it gently.
- Cover the bread loosely with aluminium foil during baking once the top is golden brown. This way, it cannot burn.
Yes. Replace the almond flour with ¼ cup or 30 grams of coconut flour for a nut free version.
Of course. Roll the dough into a rectangle and cut into breadsticks before baking. The oven time will reduce by around 3 minutes.
You can also shape 6 individual keto garlic bread rolls. This increases the baking time to around 25 minutes.
No. White mozzarella balls are for salads only. This type of mozzarella is too watery and does not work in this recipe.
Store leftovers in the refrigerator for up to 4 days. Reheat in the oven for a few minutes to make it soft on the inside and crusty on the outside again!
The bread can also be frozen for up to 3 months.
We often snack on this cheese garlic bread all on its own, straight out of the oven. Here are ideas on what to serve it with:
Pizza night: Enjoy it with a low carb pizza for an authentic Italian take-out experience.
Any protein, from chicken to salmon - and of course my keto eggplant parmesan.
More Keto Bread Recipes
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Keto Garlic Breadfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
For the Dough
- 1 ½ cups pre-shredded mozzarella 175g
- 1 egg medium
- ¾ cup fine almond flour 80g, add 2 extra tablespoon if using ground almonds
- 2 tablespoon cream cheese
- ½ teaspoon baking powder
For the garlic butter
- 1 tablespoon butter melted
- 1 small clove garlic finely chopped
- 1 teaspoon fresh parsley finely chopped
- pinch of sea salt
- Pre-heat oven to 180 Celsius/360 Fahrenheit.
- Melt the mozzarella and cream cheese in a non-stick pot over a low heat, stirring continuously. Alternatively, heat in a microwave (1 ½ minutes, stirring half way through). Take off the stove and/or make sure the cheese is melted, but not bubbling.
- Stir in the egg, almond flour and baking powder. Start to combine using a fork, then use your hands to knead into a ball of smooth dough. This can be easier if you lightly oil your hands first.
- Place onto a baking tray lined with baking paper and roll out into a flatbread shape. You can do this by either oiling a roller or by rolling the dough between two sheets of parchment paper.
- Bake 17 minutes or until lightly browned.
- In the meantime, chop garlic and parsley and melt butter. Mix and spread over the flatbread.
- Return to the oven for another 3-5 minutes. Cover with aluminium foil if the top gets too brown.
- Cut into slices and serve.