Cheesy, garlicky and buttery, this keto garlic bread is gluten free and low carb. Beware – it’s addictive!
This cheesy keto garlic bread is dangerous! Yes, it’s low carb and gluten free, which makes it a healthier choice than most garlic breads out there.
Still, this keto garlic bread 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.
Does it taste like real garlic bread?
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!
So is this keto garlic bread really healthy?
Well, that would depend on how you define healthy. If you’re on a keto, low carb or gluten free diet, then for sure this is a vast improvement over wheat flour bread. Almonds are an excellent choice on a low carb diet.
A serving of this bread only has around 3g net carbs and it also has 11g of protein. A serving also provides you with about 40% of your daily vitamin E and manganese requirements, and with around 20% of calcium, magnesium, phosphorus and riboflavin.
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 keto garlic 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 keto garlic bread.
How to keep leftovers?
If you have leftovers, you can keep them in the fridge for 2-3 days, and reheat in a 350-degree F 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
Cheesy Garlic Bread
- 2 cups blanched almond flour (8 oz)
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 large egg
- 1/2 cup shredded part-skim mozzarella cheese (2 oz)
- 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 baking sheet with parchment.
- 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 flame (not directly below flame).
- 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.