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5.0 from 111 votes

Cheesy Keto Garlic Bread

Cheesy, garlicky, and buttery, this keto garlic bread is surprisingly close to the real thing.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
5 mins
Total Time
45 mins
Servings: 10 servings
Calories: 182 kcal
Course: Snacks
Cuisine: American

Ingredients

  • 1 tablespoon butter soft, for pan
Bread:
  • 1 ¼ cups superfine almond flour 5 ounces
  • 2 tablespoons Parmesan Cheese grated
  • ½ teaspoon baking soda
  • 1 teaspoon garlic powder
  • 1½ cup mozzarella shredded, part-skim; 6 ounces; see notes
  • 1 ounce cream cheese
  • 1 large egg lightly beaten
Topping:
  • 2 tablespoons butter melted
  • 2 garlic cloves minced
  • 2 tablespoons parsley minced

Instructions

    Cup of Yum
  1. 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.
  2. In a small bowl, combine the almond flour with the parmesan, baking soda, and garlic powder.
  3. 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.
  4. 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!
  5. 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.
  6. In the meantime, combine the melted butter, minced garlic, and chopped parsley in a small bowl.
  7. Brush the hot bread with the butter mixture.
  8. Let it slightly cool and firm up in the pan for about 5 minutes. Then, cut it into slices and serve.

Notes

  • It's best to measure almond flour by weight. 
  • It's best to use pre-shredded bagged mozzarella rather than shredding your own. The anti-caking agents added to pre-shredded cheese are helpful for the bread's texture.
  • Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, use 2 teaspoons of baking powder (gluten-free if needed) instead of baking soda. Make sure the baking powder is fresh and not expired. 
  • I often say it's fine to use jarred minced garlic. But in this case, you absolutely must use freshly minced garlic cloves. If you don't have any on hand, it's best to wait until you have some before making this recipe. Yes, it's that important.
  • Since I use an oval baking dish, I get 14 slices. If you use a square baking dish, you can cut the bread into 10 slices. The nutrition info assumes 10 slices. 
  • Once completely cool, you can keep the leftovers in an airtight container in the fridge for up to 5 days. Gently microwave them for about 5 seconds per slice to reheat them.
  • This bread also freezes well. You can freeze the cooled slices in freezer bags, separating layers with wax paper.

Nutrition Information

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%)

Nutrition Facts

Serving: 10servings

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.