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 bread is dangerous! Yes, it’s keto and gluten-free, since I make it with good-for-you almond flour.
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 keto garlic bread. The 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.
Baking soda: Make sure it’s fresh.
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.
For the topping: Melted butter, garlic powder, kosher salt, shredded mozzarella, and 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 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.
Does it taste like the real thing?
No! Lacking wheat and gluten, no keto bread can taste like the real thing. So it’s important that we set our expectations straight. BUT it is a very tasty substitute. As I said, maybe even too tasty!
How to serve keto garlic bread?
It 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. I can tell you that 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.
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 them on 50% power. It won’t be as good as freshly baked, but it will still be quite good.
Other keto bread recipes that you might enjoy
A few other really good keto bread recipes that I make often are:
Keto bagels – they are soft and very tasty. Not the same as traditional recipes, but very good!
Low-carb focaccia is surprisingly close in its flavor and texture to the real thing.
Keto soft pretzels – these make a great, flavorful snack. My kids love them! 🥨
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Keto Garlic Bread
INGREDIENTS
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)
Topping:
- 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
INSTRUCTIONS
- 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.
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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, Reader's Digest, and Better Homes and Gardens.