Cheese Garlic Bread Keto (Print Version)
# Ingredients:
→ Base
01 -
1 tablespoon melted butter to coat the dish
→ Bread
02 -
140g fine almond meal (5 ounces)
03 -
2 tablespoons finely grated parmesan
04 -
½ teaspoon baking soda
05 -
1 teaspoon garlic powder
06 -
170g shredded mozzarella, part-skim (6 ounces)
07 -
28g cream cheese (1 ounce)
08 -
1 large egg, beaten until fluffy
→ Topping
09 -
2 tablespoons warm butter
10 -
2 garlic cloves, finely chopped
11 -
2 tablespoons fresh chopped parsley
# Instructions:
01 -
Heat your oven to 175°C (350°F). Take some butter and coat a 20cm (8-inch) square glass or ceramic dish. You can also use a 1.5-quart oval dish that's about 5cm (2 inches) deep.
02 -
Mix together almond meal, parmesan, baking soda, and garlic powder in a small bowl.
03 -
Put your mozzarella in a microwave-safe bowl and place cream cheese on top. Warm for 30 seconds, give it a stir, then heat another 40 seconds until everything's melted.
04 -
Stir the cheese mix right away, then dump in the dry mix and egg. Use a spatula first, then get in there with your hands. Work fast while it's warm to make sure everything blends well. Don't worry if it feels sticky - that's normal.
05 -
Spread the mixture evenly in your buttered dish. Cook until it's puffy and golden, around 20 minutes. Start checking at 15 minutes so it doesn't get too dark.
06 -
While it's baking, stir together warm butter, chopped garlic, and parsley in a small bowl.
07 -
As soon as you take the bread out, brush the garlic butter mix all over the top.
08 -
Let your bread sit in the pan for about 5 minutes to firm up before you cut it into pieces and serve.
# Notes:
01 -
This low-carb garlic bread swaps traditional flour for almond meal, cutting carbs but keeping all the tasty flavor.
02 -
Try to use bagged shredded mozzarella since the added starches help make the dough work just right.