Cheesy, garlicky, and buttery, this keto garlic bread is amazing. The almond flour dough is so close to the real thing and is very easy to work with. Leftovers are great too, so sometimes I make two of them at a time and freeze the leftovers.
OMG! This bread is amazing. It's wonderfully flavorful, and very close to the real thing (though by no means identical). Biting into it, you'll experience the warm, cheesy, garlicky goodness that you'd except from any garlic bread, keto or otherwise.
It's also relatively easy to make. It's ready in about 40 minutes, the dough is very easy to work with, and it bakes beautifully in the oven. It's easy to make two of these breads and freeze the leftovers.
Here are my comments about some of the ingredients you'll need to make this delicious keto garlic bread. The full list and exact measurements are included in the recipe card below.
Almond flour: I use blanched finely-ground almond flour in this recipe. I don't recommend using a coarse almond meal.
Kosher salt: If using fine salt, you might want to use less salt, or the bread could come out too salty.
Garlic powder: You can also use fresh minced garlic.
Egg: I use large eggs in almost all of my recipes, this one included.
Cheese: I use shredded part-skim mozzarella. You can also use one of those packages of shredded cheese labeled as "Italian mix."
How to make keto garlic bread? It's easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Mix the dough. Start by whisking together the dry ingredients, then whisk the egg 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 of the bread 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. As always when using the broiler, you should keep a close eye on it so that it doesn't burn.
Cool. Cool the bread for a few minutes before slicing it.
Frequently asked questions
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. BUT it is a very tasty substitute. Maybe even too tasty! It's difficult not to overeat it.
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. Shredded mozzarella works well, but you can use other melty cheeses. Provolone is good. And sometimes I use a shredded cheese mix labeled as "Italian mix."
This tasty bread makes 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. It disappears quickly!
But it's also great as a side dish. One of my favorite keto meals is steak, salad, and this tasty bread.
You can keep the leftovers in the fridge for 3-4 days, in an airtight container, and reheat them in a 350F degrees oven. Or gently microwave them on 50% power. It won't be as good as freshly baked, but it will still be very good. This bread also freezes well.
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Almond Flour Keto Garlic Bread
- 2 cups blanched finely ground almond flour (8 oz)
- 1 teaspoon Diamond Crystal kosher salt
- 1 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 large egg
- ½ cup shredded part-skim mozzarella cheese (2 oz)
- 1 tablespoon unsalted butter, melted
- ¼ teaspoon garlic powder
- ¼ teaspoon Diamond Crystal kosher salt
- ¾ cup shredded part-skim mozzarella cheese (3 oz)
- ⅛ teaspoon dried oregano
- Preheat your 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.