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    Home » Keto Bread » Keto Garlic Bread

    Keto Garlic Bread

    Last updated: Nov 11, 2021 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    Cheesy, garlicky, and buttery, this keto garlic bread is amazing. The almond flour dough is surprisingly bread-like.

    Leftovers are great too, so sometimes I make two of them at a time and freeze the leftovers.

    Keto garlic bread served on a white platter.

    OMG! This bread is amazing. It's wonderfully flavorful and surprisingly close to the real thing (though by no means identical). 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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tips
    • Frequently asked questions
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe Card

    Ingredients

    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.

    The ingredients needed for making keto garlic bread.

    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 dry-grated parmesan, not coarsely shredded.

    Minced garlic: I highly recommend using freshly minced garlic cloves. Please don't use the jarred stuff here.

    Egg: I use large eggs in almost all of my recipes, this one included.

    Shredded mozzarella: It's actually 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

    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.

    Next, melt the mozzarella and cream cheese in the microwave, then stir in the almond flour mixture and an egg.

    A photo collage showing steps 1-4 for making a keto garlic bread.

    Working quickly, mix the dough with a rubber spatula, then knead it. Press the dough into a greased baking sheet and bake it in a 350°F oven until puffed and golden brown, 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 it.

    A photo collage showing steps 5-8 for making a low-carb garlic bread.

    Expert tips

    1. 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.
    2. 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.

    Frequently asked questions

    Does this keto bread taste like the real thing?

    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 tasty! Maybe even too tasty. It's difficult not to overeat it.

    Can I use coconut flour instead of almond flour?

    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.

    Can I use baking powder instead of baking soda?

    Yes. You can use two teaspoons of baking powder. Make sure it's fresh, and if you need it to be gluten-free, make sure it is.

    What can I use instead of cream cheese?

    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

    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 sure disappears quickly!

    But it's also great as a side dish.  One of my favorite keto meals is steak, salad, and this tasty bread.

    Storing leftovers

    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.

    Two photos of a keto garlic bread served on a white plate.

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    Recipe Card

    Keto garlic bread served on a white plate.
    4.98 from 310 votes
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    Cheesy Keto Garlic Bread

    Cheesy, garlicky, and buttery, this keto garlic bread is surprisingly close to the real thing.
    Prep Time20 minutes mins
    Cook Time20 minutes mins
    Rest time5 minutes mins
    Total Time45 minutes mins
    Course: Snack
    Cuisine: American
    Diet: Gluten Free
    Servings: 10 servings
    Calories: 182kcal
    Author: Vered DeLeeuw
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    Ingredients

    • 1 tablespoon soft butter for pan

    Bread:

    • 1 ¼ cups blanched finely ground almond flour (5 oz)*
    • 2 tablespoons dry-grated parmesan cheese
    • ½ teaspoon baking soda**
    • 1 teaspoon garlic powder
    • 1½ cup shredded part-skim mozzarella (6 oz)
    • 1 oz cream cheese
    • 1 large egg lightly beaten

    Topping:

    • 2 tablespoons melted butter
    • 2 fresh garlic cloves minced***
    • 2 tablespoons finely chopped parsley

    Instructions

    • Preheat your oven to 350 degrees 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-inch 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, about 5 minutes. Carefully cut it into slices and serve.

    Video

    Notes

    *It's best to measure almond flour by weight. I use Bob's Red Mill Super-Fine Almond Flour. 
    **Occasionally, baking soda can cause a reaction in baked goods that results in an unpleasant ammonia smell. If you're concerned about it happening, you could 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. 

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    Nutrition per Serving

    Serving: 1slice | Calories: 182kcal | Carbohydrates: 4g | Protein: 9g | Fat: 15g | Saturated Fat: 5g | Sodium: 227mg | Fiber: 2g | Sugar: 1g
    SubscribeI typically publish a new or updated recipe once a week. Want the new recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our 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 our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw 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. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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