Today I’m sharing one of my favorite keto snacks – garlic bread bites! They’re cheesy, buttery, loaded with garlic flavor, and honestly hard to stop eating once you start.
If you miss garlic bread on a low carb diet, these little bites are going to make your day. They taste like the real thing but without all the carbs from regular bread.
The base of the dough is made with mozzarella and almond flour, so it comes together quickly and has a great soft texture. Think fathead dough but shaped into fun little bite-sized balls.
Once they come out of the oven, you hit them with a garlic parmesan butter that soaks right in. That’s where the magic happens.
They work great as a side dish, a snack, or even as an appetizer if you’re having people over. Either way, they won’t last long.
Why You’ll Love This Recipe
Tastes Like Real Garlic Bread – These bites nail that buttery garlic bread flavor you probably thought you had to give up on keto.
That Garlic Parmesan Butter Though – The melted butter with fresh garlic and parmesan brushed on right out of the oven makes every bite incredible.
Ready in Under 25 Minutes – From mixing the dough to pulling golden bites out of the oven takes less time than ordering delivery.
Perfect Side for Keto Soups and Salads – These bites are the ideal thing to dip into a warm bowl of soup or serve alongside a big salad.
Recipe Ingredients
- 1 1/2 cups Shredded Low-Moisture Mozzarella Cheese
- 3/4 cup Almond Flour
- 2 oz Cream Cheese, cubed
- 1 Large Egg
- 3 tbsp Butter, melted
- 3 Cloves Garlic, minced
- 2 tbsp Fresh Parsley, finely chopped
- 1/4 cup Grated Parmesan Cheese
- 1/2 tsp Salt
How To Make
Step 1
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Step 2
In a microwave-safe bowl, combine the shredded mozzarella and cubed cream cheese. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. This usually takes about 60 to 90 seconds total.
Step 3
Add the almond flour, egg, and 1/4 teaspoon of the salt to the melted cheese. Mix quickly with a spatula or your hands until a uniform dough forms. If the dough becomes difficult to work with, microwave it for 15 seconds to soften it again.
Step 4
Pinch off small pieces of dough and roll them into balls about 1 inch in diameter. Place them on the prepared baking sheet, spacing them about 1 inch apart.
Step 5
Bake for 12 to 15 minutes, until the bites are puffed up and golden brown on top.
Step 6
While the bites bake, stir together the melted butter, minced garlic, chopped parsley, parmesan, and remaining 1/4 teaspoon salt in a small bowl.
Step 7
As soon as the bites come out of the oven, brush or drizzle the garlic butter mixture generously over each one. Serve warm while they are soft on the inside and golden on the outside.
Tips
Work the Dough While It’s Warm
The mozzarella dough gets stiff and crumbly really fast once it starts cooling down. You want to add the almond flour and egg right after you melt the cheese, and mix everything together quickly.
If you notice the dough is getting hard to mix or it’s tearing instead of stretching, pop it back in the microwave for 15 seconds. That’s all it takes to make it soft and workable again.
Wetting your hands slightly before rolling the balls also helps a lot. The dough sticks to dry hands like crazy, but a little water fixes that instantly.
Get the Cheese Melt Right
Don’t just throw the mozzarella and cream cheese in the microwave for 90 seconds straight. You really need to do the 30-second intervals and stir in between. If you skip that, the bottom will overheat and get rubbery while the top stays cold.
You’re looking for a smooth, stretchy mixture with no lumps of unmelted cheese. If there are still little white chunks, give it another 15 seconds and stir again.
One more thing – make sure you’re using low-moisture mozzarella, not the fresh kind that comes in water. Fresh mozzarella has way too much moisture and the dough will be a sticky mess that won’t hold shape.
Keep the Bites Small and Even
Aim for 1 inch balls and try to keep them all about the same size. If some are twice the size of others, the small ones will overbake and get hard while the big ones are still raw in the middle.
If you want to be precise, you can use a small cookie scoop. It makes the process faster and every bite comes out the same size, which means they all finish baking at the same time.
More Recipes
- Keto Churro Chaffles
- Low Carb Cinnamon Sugar Donut Holes
- Low Carb Glazed Cinnamon Rolls
- Keto Baklava Bites
- Low Carb Fudgy Brownie Bites
Frequently Asked Questions
Can I use coconut flour instead of almond flour?
You can, but coconut flour absorbs way more moisture than almond flour, so you will need much less of it. A good starting point is about 3 tablespoons of coconut flour in place of the 3/4 cup almond flour.
The texture may be slightly different – a bit denser and less chewy – but it still works well and keeps the recipe keto friendly.
Keto Garlic Bread Bites
Ingredients
Method
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a microwave-safe bowl, combine the shredded mozzarella and cubed cream cheese. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. This usually takes about 60 to 90 seconds total.
- Add the almond flour, egg, and 1/4 teaspoon of the salt to the melted cheese. Mix quickly with a spatula or your hands until a uniform dough forms. If the dough becomes difficult to work with, microwave it for 15 seconds to soften it again.
- Pinch off small pieces of dough and roll them into balls about 1 inch in diameter. Place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 12 to 15 minutes, until the bites are puffed up and golden brown on top.
- While the bites bake, stir together the melted butter, minced garlic, chopped parsley, parmesan, and remaining 1/4 teaspoon salt in a small bowl.
- As soon as the bites come out of the oven, brush or drizzle the garlic butter mixture generously over each one. Serve warm while they are soft on the inside and golden on the outside.