A tasty Keto garlic bread made with Fathead (mozzarella) dough. Gluten free and perfect for snacking!
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Garlic bread is the perfect side dish or appetizer when you have a crowd to feed. It is a regular at barbecues, and of course on pizza nights.
Who doesn't love an oven-warm soft bread dripping in garlic butter!
However, on a low carb diet, regular bread should be off the menu. It sends your blood sugar sky-high and offers very little in return. White wheat bread made from refined flour has virtually no nutritional value, as discussed in this article in MedicalNewsToday.
And yes, I have even published a whole cookbook with delicious keto bread recipes!
Naturally, I had to add a keto garlic bread recipe to my collection. I think you'll love it!
Keto mozzarella cheese dough
This bread uses a popular keto dough hack: mozzarella.
Mozzarella dough is one of the great inventions of keto baking. It was first mentioned 2012 in the blog Cooky's Creations as the "Holy Grail of Keto" pizza dough.
Incredibly, shredded mozzarella, in combination with a grain free flour such as almond or coconut flour, egg and cream cheese, turns into a totally delicious, soft white "bread"!
In my opinion, it can take it up with wheat bread any time of day.
You might have heard mozzarella dough being called "fathead dough" That's because it was re-named and made famous in the keto community by Tom Naughton, the maker of the Fathead movie.
The great thing about fat head dough is that it is very low in net carbs.
One slice of this low carb garlic bread recipe is only 2.6g net carbs!
Here are the ingredients you need:
- Shredded mozzarella cheese - pre-shredded low moisture mozzarella is best
- Egg - medium
- Almond flour - Finely ground works best, but you can also use regular ground almonds and add an additional 1-2 tablespoons.
- Cream cheese - full fat
- Baking powder
- Garlic cloves - freshly minced
- Parsley - fresh and chopped
How to make keto garlic bread
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
1) Melt the mozzarella and cream cheese in a non-stick pot over a low heat, stirring continuously. Alternatively, heat in a microwave-safe bowl (1 ½ minutes, stirring half way through). Take off the stove and/or make sure the cheese is melted, but not bubbling.
2) Stir in the egg, almond flour and baking powder. Start to combine the mixture 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.
3) Roll out the dough between 2 sheets of parchment paper with a rolling pin. Lift the top sheet of paper and place the bread on a baking sheet.
4) Bake 17 minutes or until lightly browned.
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.
6) Return the mozzarella bread to the oven for another 3-5 minutes. Cover with aluminium foil if the top gets too brown.
Make individual breads: Shape the dough into individual garlic flatbreads or garlic bread rolls.
Use dried spices: Fresh is best, but adding a sprinkle of garlic powder and dried parsley for extra flavor also work.
Add flavorings: Try adding smoked paprika or cayenne pepper for a spicy kick.
Keto garlic cheese bread: Yes, you can even add grated parmesan cheese, cheddar or more mozzarella on top of the bread during the last minutes of baking.
Make garlic breadsticks: Roll the dough into a rectangle and cut into breadsticks before baking!
Can I use coconut flour?
Yes, it's possible! Replace the almond flour with ¼ cup or 30 grams of coconut flour. Coconut flour is much more absorbent than almond, that's why you need less.
We snacked on this bread all on its own, straight out of the oven (it tastes wonderful when it's warm). You could, of course, have it as a side with a salad or soup for lunch, or as part of a buffet-type spread.
It's also delicious dipped into marinara sauce. Make a 15 minute marinara using my Ultimate Keto Pizza Sauce Recipe!
Keto garlic bread is very filling due to its high fat content.
So don't worry if it looks a tad small to you at first. I promise - there will be plenty for everybody!
Store any 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!
Suitable for freezing. Freeze for 3-6 months.
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Keto Garlic Bread (fathead dough)from 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. ***As an Amazon Associate I earn from qualifying purchases.
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
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First published in January 2018. Republished with updated information in February 2022.