A tasty low carb garlic bread made with Fat Head (mozzarella) dough. Grain free, keto, gluten free and perfect for snacking!
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Bread. Who doesn’t love bread. Even better when it has garlic butter on it!
If bread were a person, it would be my BFF. If I weren’t already hitched, I might even marry it. The crunchiness of the crust. Lashings of butter over the soft centre. Heavenly chewiness. Oh my.
Thing is, when you’re 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 has virtually no nutritional value.
The good news is, there are alternatives. Very delicious alternatives!
If you’re a friend of rustic seeded bread, you must check out my Rustic Paleo Bread. It’s amazing toasted. I’ve also made some yummy low carb rolls with coconut flour – they are also very simple to put together and taste great with jam.
There is a whole world of low carb bread-making out there, friends, and there will be something that you’ll love. Most recipes use either almond or coconut flour as their main ingredient. I’ve tried a few recipes that want to mimic the fluffiness of white wheat bread by using ingredients such as apple cider vinegar. (This was not my kind of thing.) There are others I still want to test that use flax and psyllium husk powder which should be a nice departure from the almond/coconut taste. I’ll share as soon as I come across something that rocks my boat.
And then there is the one and only Fat Head dough. Ah-may-zing.
Fat Head dough, as far as I can trace it back, was first mentioned 2012 in the blog Cooky’s Creations as the “Holy Grail of Keto” pizza dough. If you’re interested in more details, check out my post about these genius grain free pretzels. It uses mozzarella as a base. Incredibly, mozzarella, in combination with a grain free flour such as almond or coconut, turns into a totally moreish, soft white “bread” that can take it up with wheat bread any time of day. Thank you, lovely low carb pioneers who gave us this recipe!
The other day, I came across a mouthwatering (tongue twister alert!!!!) coconut flour Fat Head flatbread recipe by my friend Denise from My Life Cookbook.
And I knew what was missing in my life. Low Carb garlic bread!
I haven’t tried to use coconut flour in a Fat Head recipe yet – a great alternative for people who are allergic to almonds. If you have, do let me know your thoughts in the comments on the taste and texture.
This low carb garlic bread recipe uses the same basic ingredients I used in my grain free pretzels and in these incredibly yummy Keto cinnamon rolls, which are one of the most popular recipes on my site. I shaped the dough into a large oval, but if you wanted, you could also make individual garlic breads.
Because I did not want the garlic butter to burn, I brushed it over the bread towards the end. Not sure if I was being over-careful with this. Next time I’ll try adding it right at the beginning and let you all know. Less steps = easy life = more fun!
If you do not have fresh garlic and fresh parsley, you can use garlic powder and dried parsley. Of course, you can also play around with other flavours – for example, you could add some paprika or even grate some parmesan over the bread.
I’m a bit of a purist, so 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, also have it as a side with a salad or soup for lunch, or as part of a buffet-type spread.
Fat Head low carb 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!
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Yields 4-6 portions
10 minPrep Time
20 minCook Time
30 minTotal Time
5 based on 5 review(s)
- 1 1/2 cups (175g) pre-shredded mozzarella
- 1 egg
- 3/4 cup (80g) almond flour
- 2 tbsp cream cheese
- 1/2 tsp baking powder
- 1 tbsp butter
- 1 small clove garlic, finely chopped
- 1 tsp 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 or in a microwave (1 1/2 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
If the dough becomes too stringy, simply heat it up again to make it easier to handle.
Fat Head dough is filling. If you serve the garlic bread in a "bread basket" with a meal, the amount is enough for up to 6 people. In the nutritional analysis below I have calculated 1/6 of the garlic bread. If you're hungry and want to share between 4 people, 1/4 of the bread has 299 calories and 3.8 net carbs.