Tasty Cheesy Garlic Bread

This gooey keto garlic bread hits the spot when you want warm, buttery, garlic-flavored bread without loading up on carbs. The soft almond flour base pairs perfectly with stretchy cheese to give you that fantastic pull-apart feeling everyone wants from good garlic bread.

I came up with this while going through my first keto month when I really missed family Italian dinners. I tried many versions that fell flat until this one finally clicked - it tastes so much like the real thing that my carb-crazy kids now ask for it all the time.

What You'll Need

• Almond flour: Makes a soft low-carb foundation that bakes beautifully - grab the superfine blanched kind for smoothest results
• Parmesan cheese: Packs in rich flavor and helps make it taste more like actual bread
• Baking soda: Creates just enough rise without turning it into cake
• Garlic powder: Mixes flavor throughout the dough - try to find good quality without extra fillers
• Mozzarella: Gives that amazing stretchy texture that makes the bread feel authentic - part-skim melts best
• Cream cheese: Pulls everything together and adds a nice richness
• Egg: Holds the whole thing together and builds needed structure
• Butter for topping: Grass-fed tastes better if you can find it
• Fresh garlic cloves: Chop these super tiny for the topping to add amazing smell and taste
• Fresh parsley: Adds color and cuts through the richness

Easy Cooking Guide

Get Your Pan Ready:

Heat your oven to exactly 350°F and slather butter all over your baking dish. Glass or ceramic works better than metal. Make sure to butter the sides well so nothing sticks.

Mix Dry Stuff:

Stir almond flour, parmesan, baking soda and garlic powder until fully mixed. Take time to break up any lumps you see in the almond flour for the best result.

Get Cheese Ready:

Put your shredded mozzarella and cream cheese in a bowl that can go in the microwave. Heat 30 seconds, stir it well, then go another 40 seconds. When you stir it all, it should look smooth and shiny.

Put It All Together:

Work fast while your cheese is hot. Dump in the almond flour mix and beaten egg. Stir hard with a spatula then get in there with your hands to squish it all together. It'll feel sticky which is totally normal. If it gets too hard to work with, warm it up for 10 more seconds.

Form And Cook:

Push the dough flat into your buttered dish. Wet your fingers a bit to smooth the top without it sticking to you. Cook about 20 minutes until it looks golden on top and puffs up a little.

Mix Up The Flavor Butter:

While it's baking, mix your melted butter with tiny chopped garlic and parsley in a small bowl. Let it sit so the flavors mix together. The warm butter will take away some of that raw garlic bite.

Add The Good Stuff:

Right when your bread comes out hot, brush all that garlic butter all over it. Make sure to get butter in every spot for maximum flavor.

Cool A Bit Then Eat:

Let it sit in the pan for 5 minutes to firm up which makes cutting easier. Slice into 9 squares and eat while still warm for the best taste and texture.

Pin it

Mozzarella cheese totally makes this bread work. I found this out the hard way. My first tries just used almond flour and eggs, which made dry, crumbly bread nobody wanted. When I started using the melted mozzarella trick, everything changed and suddenly it felt just like real bread.

Keeping It Fresh

This keto garlic bread keeps well in a sealed container in your fridge for about 4 days. To reheat, skip the microwave and use a toaster oven instead to keep the outside crisp and inside chewy. You can also freeze pieces wrapped in parchment paper then stored in a freezer bag for up to 3 months. Let frozen pieces thaw in your fridge overnight before warming them up.

Fixing Common Problems

If your dough gets too stiff to mix, pop it in the microwave for a quick 10 seconds until it softens up again. The trick is keeping that cheese mixture warm enough to mix well with everything else. Got dense bread? Next time try sifting the almond flour first and check that your baking soda isn't old. Want a crunchier top? Just brush on more butter and stick it under the broiler for a minute after baking.

Ways To Enjoy It

This keto garlic bread tastes great by itself but really shines next to keto Italian food like zucchini noodles with tomato sauce or a big Caesar salad. For a fancy appetizer, top each piece with a spoonful of bruschetta mix or turn them into mini pizzas with sauce and more cheese before a quick trip back to the oven. You can also cut it thinner before baking to make little toast points for dips.

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This bread is a total lifesaver when you want bread but don't want to break your keto eating plan.

Frequently Asked Questions

→ Can I swap almond flour for coconut flour?

Coconut flour won't work as a straight swap because it soaks up way more liquid. If you want to try coconut flour instead, you'll need to cut back to about 1/3 cup and probably add extra eggs or liquid to get the dough just right.

→ What's the carb count in this cheese garlic bread?

The exact numbers aren't listed, but this bread swaps high-carb wheat flour for keto-friendly almond flour and cheese, so it has way fewer carbs than regular garlic bread you'd buy at the store.

→ Can I make this bread before I need it?

Sure thing! You can mix up the dough and keep it in the fridge for about a day. Or you can bake the whole bread, let it cool down, and warm it up later in a 350°F oven for around 5-10 minutes when you're ready to eat.

→ Why does my dough feel so sticky?

Don't worry, that's totally normal! The melted cheese makes it sticky. It's easier to handle when the dough is still a bit warm. You can also dampen your hands slightly to keep the dough from sticking to your fingers when you shape it.

→ Can I freeze leftover bread?

Absolutely! Just make sure the bread has cooled completely first. Wrap it tight in plastic wrap and then add a layer of foil before freezing. When you want to eat it, let it thaw in the fridge overnight and warm it up in the oven for the best taste.

→ What goes well with this garlic bread?

This bread tastes great with keto-friendly soups, green salads, or alongside zucchini noodles with tomato sauce. It's also pretty darn good all by itself as a snack when you're feeling hungry between meals.