Keto Garlic Bread

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.

I have made many recipes with this popular dough, from keto tortilla chips and keto pretzels to keto cinnamon rolls and even keto croissants.

However, I think this garlic bread may be my favourite!

Ingredients

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.

Instructions

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.

Recipe FAQs

Serving suggestion

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.

Salads: Serve it alongside keto chicken salad or keto tuna salad.

Soups: Garlic bread complements almost any soup. We recently paired it with low carb tomato soup. It is also delicious with keto mushroom soup.

Any protein, from chicken to salmon - and of course my keto eggplant parmesan.

More Keto Bread Recipes

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Recipe

Keto Garlic Bread

Katrin Nürnberger

from Sugar Free Londoner

This keto garlic bread is made with a simple almond flour fathead dough - and it's sensationally good. Crispy on the outside, soft and pillowy in the inside! 

5 from 9 votes

Print Recipe Pin Recipe Rate

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine British

Servings 6

Calories 199 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.

Ingredients

  

1x2x3x

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

Instructions

 

• 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.

Video

Notes

2.6g net carbs per portion. Makes 6 portions.

Lightly oil your hands when you handle the dough. It is less sticky that way.

If the cools too much, it can become stringy. In this case, simply re-heat it gently.

For a nut free bread, replace the almond flour with ¼ cup / 30g coconut flour. 

If you're hungry and want to share between 4 people, ¼ of the bread has 299 calories and 3.8 net carbs.

Nutrition

Calories: 199kcalTotal Carbohydrates: 4.1gProtein: 11.5gFat: 16gSaturated Fat: 5.9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.5gCholesterol: 58.4mgSodium: 175mgPotassium: 43mgFiber: 1.5gSugar: 1g

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