Cheesy, garlicky and buttery, this keto garlic bread is so good, I only make it occasionally to avoid temptation. Beware – it’s totally addictive!
This cheesy keto garlic bread is dangerous! Yes, it’s low carb and gluten-free, which probably makes it a healthier choice than most refined-flour breads.
Still, it is so tasty, so irresistible, that I only make it once in a very long while. That’s because it’s addictive and I tend to overeat it! So I make it only when I know I’ll be able to share it with others.
The ingredients you’ll need
Here’s an overview of what you’ll need to make this delicious bread. The exact measurements are included in the recipe card below:
- For the bread:
- Almond flour: Use blanched fine-grind flour
- Kosher salt: If using fine salt, you might want to use less salt
- Baking soda
- Garlic powder
- Egg: I use large eggs in almost all of my recipes
- Shredded mozzarella
- For the topping:
- Melted butter: I use unsalted butter
- More garlic powder
- Kosher salt
- Shredded mozzarella
- Dried oregano
How to make keto garlic bread
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Mix the dough. Start by whisking together the bread’s dry ingredients, then whisk the eggs and add it to the flour mixture. Next, add the cheese and then knead the mixture into a smooth dough.
- Bake the bread. Place the dough on a parchment-lined broiler-safe baking sheet. With your hands, flatten it into an 8-inch circle. Bake for 10 minutes at 400°F.
- Top the bread. Brush the top with a mixture of melted butter, salt, and garlic powder. Then sprinkle the cheese and oregano on top.
- Broil. Broil 6 inches below the heating element until the cheese is melted. This should take one, maybe two minutes tops.
- Cool. Cool a little before slicing.
Does keto garlic bread taste like the real thing?
No. Lacking wheat and gluten, no keto bread can taste like the real thing. BUT it is a very tasty substitute. As I said, maybe too tasty!
Is this a healthy recipe?
How to serve keto garlic bread?
It’s a great appetizer! When I host a dinner party, I like to bring out a platter of this bread for people to munch on while having a cocktail.
But it’s also great as a side dish. One of my favorite keto meals is steak, salad, and this bread.
How to keep the leftovers?
If you have leftovers of this keto garlic bread, you can keep them in the fridge for 3-4 days, in an airtight container, and reheat them in a 350F degrees oven. Or gently microwave on 50% power. It won’t be as good as freshly baked, but it’s still quite good.
Other keto breads you might enjoy
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Keto Garlic Bread
- 1 tablespoon unsalted butter, melted
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 3/4 cup shredded part-skim mozzarella cheese (3 oz)
- 1/8 teaspoon dried oregano
- Preheat oven to 400 degrees F. Line a large broiler-safe baking sheet with unbleached broiler-safe parchment paper.
- In a large bowl, whisk together the almond flour, salt, baking soda and garlic powder.
- In a small bowl, whisk the egg.
- With a rubber spatula, mix the egg into the flour mixture.
- Add the cheese, then knead the crumbly mixture into uniform, smooth dough.
- Transfer the dough to the prepared baking sheet. Use your hands to form it into a 7-or-8-inch square (or circle, if that’s easier).
- Bake for 10 minutes, until golden and edges begin to brown.
- Remove the bread from the oven. Switch oven to broil and set a rack 6 inches below the heating element (not directly below).
- In a small bowl, mix the melted butter with the salt and garlic powder. Brush the top of the garlic bread with this mixture, then sprinkle the mozzarella and oregano on top.
- Broil until cheese is golden and bubbly, 1-2 minutes. Remove from oven, place on a cooling rack and allow to cool 10 minutes before slicing and serving.