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 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.
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. 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. 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.
Expert tips
Frequently asked questions
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.
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Recipe card
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