Cheesy Keto Garlic Bread
User Reviews
5
Cheesy Keto Garlic Bread
Description
Cheesy Keto Garlic Bread features a dough made primarily from almond flour mixed with Parmesan cheese, garlic powder, and leavened with baking soda. The incorporation of melted mozzarella and cream cheese creates a rich, cheesy base. After kneading the sticky dough, it is shaped in a well-buttered 8-inch baking dish and baked at 350°F until puffed and golden.
The topping of melted butter combined with freshly minced garlic cloves and parsley adds a fresh aromatic layer that balances the dense cheese flavors with herbal brightness. This bread has a satisfying crisp top and tender interior. The use of fresh minced garlic in the topping is emphasized for optimal flavor.
The bread can be sliced into portions and works well as a side or snack. Leftovers keep well refrigerated for several days and reheat quickly in the microwave for a soft texture. It also freezes well when sliced and individually wrapped, maintaining its quality after thawing.
Measuring almond flour by weight ensures consistent results. Pre-shredded mozzarella with anti-caking agents aids the dough’s texture. Baking soda may cause an ammonia smell in some ovens, so baking powder can be substituted cautiously. Using fresh minced garlic (not jarred) in the topping is critical to achieve the authentic garlic flavor intended.
Ingredients
- 1 tablespoon butter soft, for pan
Bread:
- 1 ¼ cups almond flour 5 ounces, superfine
- 2 tablespoons Parmesan Cheese grated
- ½ teaspoon baking soda
- 1 teaspoon garlic powder
- 1½ cup mozzarella cheese shredded, part-skim; 6 ounces; see notes
- 1 ounce cream cheese
- 1 egg lightly beaten, large
Topping:
- 2 tablespoons butter melted
- 2 garlic minced, cloves
- 2 tablespoons parsley minced
Instructions
- Preheat the oven to 350°F. Generously grease a glass or ceramic square 8-inch baking dish with butter. You can also use a similar-capacity oval baking dish like the one I use – a 1.5-quart 2 inches deep casserole dish.
- In a small bowl, combine the almond flour with the parmesan, baking soda, and garlic powder.
- Place the shredded mozzarella in a medium microwave-safe bowl. Top it with the cream cheese. Microwave for 30 seconds. Stir, then microwave for 40 more seconds. The mixture should be fully melted at this point.
- Stir again, then add the almond flour mixture and egg. Stir with a rubber spatula, then knead with your hands. Work quickly, kneading the dough before it cools and making sure it's uniform. This is a sticky dough - it's not easy to work with. That’s normal!
- Press the dough into the prepared baking dish. Bake the bread until puffed and golden brown, for about 20 minutes. Start checking on it after 15 minutes.
- In the meantime, combine the melted butter, minced garlic, and chopped parsley in a small bowl.
- Brush the hot bread with the butter mixture.
- Let it slightly cool and firm up in the pan for about 5 minutes. Then, cut it into slices and serve.
Notes
- Measure almond flour by weight for consistent results.
- Use pre-shredded mozzarella for better dough texture due to anti-caking agents.
- If concerned about ammonia smell, replace baking soda with 2 teaspoons baking powder, ensuring it’s fresh.
- Freshly minced garlic is essential for the topping; do not substitute with jarred garlic.
- Slice the baked bread into 10-14 pieces depending on baking dish size.
- Store leftovers in an airtight container in the fridge for up to 5 days and reheat gently in the microwave.
- Cooled slices freeze well separated by wax paper in freezer bags.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 182kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Sodium | 227mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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