Cheesy, garlicky, and buttery, this keto garlic bread is amazing. The almond flour dough is surprisingly bread-like.
The leftovers are great, too, so sometimes I make two of them at a time and freeze the leftovers.
This keto garlic bread is amazing. It's 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 it bakes beautifully in the oven. It's easy to make two of these 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.
- Parmesan: It's best to use finely grated parmesan, not coarsely shredded.
- Minced garlic: I highly recommend using freshly minced garlic cloves.
- Egg: I use large eggs in almost all of my recipes, this one included.
- Shredded mozzarella: It's best to use pre-shredded bagged mozzarella rather than shredding your own. I suspect that the anti-caking agents added to pre-shredded cheese are helpful for the bread's texture.
Making keto garlic bread is surprisingly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
You start by whisking together the dry ingredients - almond flour, parmesan, baking soda, and garlic powder. (Photo 1).
Next, melt the mozzarella and cream cheese in the microwave, then stir in the almond flour mixture and an egg. (Photo 2).
Working quickly, mix the dough with a rubber spatula, then knead it. (Photos 3,4).
Press the dough into a greased baking sheet and bake it in a 350°F oven until puffed and golden brown, about 20 minutes. (Photos 5,6).
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 it. (Photos 7,8).
- 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, 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. If you don't have any on hand, don't make this recipe! 😡 Seriously, it's that important.
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.
It IS actually very much bread-like. It's soft and doughy, but it's dense, not fluffy. Most importantly, it's very 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.
Much like these keto empanadas, 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 sipping their cocktails. It disappears quickly!
Once completely cool, you can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Gently microwave them on 50% power, about 10 seconds per slice (if microwaving on full power, try 5 seconds per slice).
When gently reheated, the leftovers are as good as the freshly baked bread. This bread also freezes well.
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Keto Garlic Bread
- 1 tablespoon soft butter for pan
- 1 ¼ cups almond flour blanched, finely ground (5 ounces)
- 2 tablespoons parmesan cheese grated
- ½ teaspoon baking soda
- 1 teaspoon garlic powder
- 1½ cup mozzarella shredded, part-skim (6 ounces)
- 1 ounce cream cheese
- 1 large egg lightly beaten
- 2 tablespoons butter melted
- 2 fresh garlic cloves minced
- 2 tablespoons parsley minced
- Preheat your 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 – it’s a 1.5-quart casserole dish from Sur La Table, 2 inches deep.
- 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 the 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, not easy to work with. That’s normal!
- Press the dough into the prepared baking dish. Bake the bread until puffed and golden brown, 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. Cut it into slices and serve.
- It's best to measure almond flour by weight.
- Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, you can use 2 teaspoons of gluten-free baking powder 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 the fridge, in an airtight container, for 3-4 days. Gently microwave them at 50% power, about 10 seconds per slice (if microwaving at full power, 5 seconds per slice).