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 and freeze the leftovers.
This keto garlic bread is so good! 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.
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Ingredients
Here are my comments about some of the ingredients needed to make this bread. The full list of ingredients and exact measurements are included in the recipe card below.
- Almond flour: I use blanched, finely ground 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.
- Egg: I use large eggs in almost all of my recipes, including this one.
- 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.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this bread:
You start by 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.
Expert 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
Much like these keto empanadas, keto garlic 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!
It's also excellent as a side dish. One of my favorite keto meals is steak (New York Strip Steak or ribeye steak), salad (such as this arugula salad), and this bread.
Storing Leftovers
Once completely cool, you can keep the leftovers in the fridge, in an airtight container, 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. Separate layers with wax paper.
More Keto Bread Recipes
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Recipe Card
Keto Garlic Bread
Ingredients
- 1 tablespoon butter - soft, for pan
Bread:
- 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; 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.
Video
Notes
- It's best to measure almond flour by weight.
- 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.
- 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 the fridge, in an airtight container, 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. Separate layers with wax paper.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Rita Szczur
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
Thanks for letting me know, Rita! I'm so glad you and your husband like this bread.