Cheesy Keto Garlic Bread
Cheesy Keto Garlic Bread combines almond flour and a blend of mozzarella, Parmesan, and cream cheeses for a low-carb alternative to traditional garlic bread. The dough is sticky and quick-kneaded before baking to a golden brown in an 8-inch baking dish. A topping of melted butter, minced fresh garlic, and parsley adds a flavorful finish. This bread offers a tender yet firm texture with a pronounced garlic and cheese character, suitable for those following a keto diet or anyone seeking a gluten-free garlic bread option.
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
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 182
% 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.