Keto Garlic Bread (fathead dough)
You've gotta try this Keto garlic bread. It's made with a simple almond flour fathead dough - and it's sensationally good. Crispy on the outside, soft and pillowy in the inside!
For the garlic butter
- 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 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.
Calories: 199kcal | Carbohydrates: 4.1g | Protein: 11.5g | Fat: 16g | Saturated Fat: 5.9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.5g | Cholesterol: 58.4mg | Sodium: 175mg | Potassium: 43mg | Fiber: 1.5g | Sugar: 1g