This keto garlic bread is cheesy, garlicky, and buttery. The almond flour dough is surprisingly bread-like. The leftovers are great, too, so I sometimes make two of them and freeze the leftovers.
This keto garlic bread is wonderfully flavorful and surprisingly close to the real thing. Biting into it, you'll experience the warm, cheesy, garlicky goodness that you'd expect from any garlic bread, whether low-carb or not. It's also relatively easy to make. It's ready in about 45 minutes and bakes beautifully in the oven.
Ingredients
The complete list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
- Almond flour: I use superfine almond flour. I don't recommend using a coarse almond meal.
- Parmesan: Please use finely grated parmesan, not coarsely shredded.
- Minced garlic: I highly recommend using freshly minced garlic cloves.
- Shredded mozzarella: 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.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this bread:
Whisking together the dry ingredients - almond flour, parmesan, baking soda, and garlic powder. Melt the mozzarella and cream cheese in the microwave, then stir in the almond flour mixture and an egg. Working quickly, mix the dough with a rubber spatula, then knead it.
Press the dough into a greased baking dish and bake it in a 350°F oven until puffed and golden brown, for about 20 minutes.
Brush the top of the hot bread with a mixture of melted butter, minced garlic, and parsley. Cool it for just a few minutes before slicing and serving.
Featured Comment
I have tried many keto bread alternatives, and this is the closest I have ever had to real garlic breadsticks. My husband snuck the leftovers the next day, and I was so bummed, but he said it was too good not to eat! Thank you for an amazing recipe! - Sarah L
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Recipe Tips
- When you mix and knead the dough, try to 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! If it cools and hardens before you've had a chance to press it into the baking dish, microwave it for 10 seconds to soften it.
- I often say it's fine to use jarred minced garlic. But in this case, you absolutely must use freshly minced garlic cloves.
Recipe FAQs
No. Lacking wheat and gluten, no low-carb bread can taste like the real thing, so it's important that we set our expectations straight. However, it IS very much bread-like. It's soft and doughy, but it's dense, not fluffy. Most importantly, it's delicious!
No. Coconut flour is very different than almond flour. It's extremely absorbent and needs lots of moisture and extra eggs to make it work. You can't make a 1:1 substitution - the bread will come out very dry if you do.
Yes. You can use two teaspoons of baking powder. Make sure it's fresh, and if you need it to be gluten-free, ensure it is.
You can try using butter or ghee. Sour cream should work, too. If you use sour cream, there's no need to microwave it. Make sure it's at room temperature, and simply stir it into the melted mozzarella.
Serving Suggestions
This bread makes a great appetizer. When I host a dinner party, I like to bring out a platter for people to munch on while sipping their cocktails. It disappears quickly!
It's also perfect as a side dish. One of my favorite keto meals is steak (New York Strip Steak or ribeye steak), salad (arugula salad or spinach salad), and this delicious bread.
Storing Leftovers
Once completely cool, you can keep the leftovers in an airtight container in the fridge for up to 5 days. Gently microwave them for 5 seconds per slice to reheat them. When gently reheated, the leftovers are as good as the freshly baked bread. This bread also freezes well. You can freeze the cooled slices in freezer bags, separating layers with wax paper.
Recipe Card
Cheesy Keto Garlic Bread
Video
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
- 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
- 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 per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Lauren says
Yum! Dipped it in keto lasagna soup and it was great.
Vered DeLeeuw says
Keto lasagna soup! Hmmm. Sounds like something I should learn how to make. 🙂
Rita Szczur says
I know you say to not use jarred minced garlic..but out of necessity, I had to use it! I put some in my garlic mincer and it worked out just fine! LOVE this recipe, and so does my husband!
Vered DeLeeuw says
Thanks for letting me know, Rita! I'm so glad you and your husband like this bread.