Keto Garlic Bread

Garlic bread is one of those things you really miss when you cut back on carbs. That warm, buttery, garlicky smell is hard to beat.

So I worked on a version that gives you all of that without the regular flour and the carbs that come with it.

This keto garlic bread uses almond flour and melted cheese to make a soft dough that bakes into a real loaf.

The top gets brushed with garlic butter and a little parmesan, then goes back in the oven until golden.

It stays low carb and keto friendly, so you can enjoy it alongside soup, pasta swaps, or just on its own.

Why You’ll Love This Recipe

Soft, Cheesy Texture – Melted mozzarella and cream cheese create a soft, stretchy center with a lightly crisp golden crust.

Bold Garlic Flavor – Garlic butter, parsley, and parmesan give every slice a rich, savory flavor.

Keto Friendly – Almond flour keeps this bread low carb while delivering a satisfying texture and comforting taste.

Quick Oven Recipe – This loaf needs only 15 minutes of baking before the garlic topping goes on.

Recipe Ingredients

For the Bread

• 1 1/2 cups Shredded Mozzarella
• 2 oz Cream Cheese
• 1 cup Almond Flour
• 1 large Egg
• 1 tsp Baking Powder
• 1/2 tsp Salt

For the Garlic Butter

• 3 tbsp Butter, Melted
• 2 tsp Minced Garlic
• 1 tbsp Chopped Fresh Parsley
• 2 tbsp Grated Parmesan
• 1/4 tsp Salt

How To Make

Step 1

Preheat the oven to 375 F and line a baking sheet with parchment paper. Melt the mozzarella and cream cheese together until smooth and stretchy.

Step 2

Mix in the almond flour, egg, baking powder, and salt until a soft dough forms. Shape the dough into a long oval loaf about 1 inch thick on the baking sheet.

Step 3

Bake for 15 minutes until lightly set and just starting to color.

Step 4

Stir together the melted butter, minced garlic, parsley, parmesan, and salt. Brush this garlic butter generously over the warm loaf.

Step 5

Return to the oven for 8 to 10 minutes until deep golden and fragrant. Cool slightly, then slice and serve while the crust is crisp and the inside is soft.

Tips

Melt the Cheese Gently

Heat the mozzarella and cream cheese in short 20 to 30 second intervals, stirring well after each one. Stop as soon as the mixture is smooth, stretchy, and free of firm cheese pieces.

Too much heat can make the cheese oily and harder to mix with the almond flour. If it becomes firm before the dough is ready, warm it for another 10 seconds to soften it.

Let the Cheese Cool Briefly

Let the melted cheese sit for 1 to 2 minutes before adding the egg. It should still be warm and flexible, but not so hot that the egg starts setting as soon as it touches the cheese.

I recommend mixing in the almond flour, baking powder, and salt first. Add the egg last, then fold and press the mixture together until the dough looks even.

Use Fine Almond Flour

Choose finely ground, blanched almond flour rather than almond meal. Fine flour blends into the cheese more easily and gives the bread a softer inside without a grainy texture.

If the dough feels very sticky after mixing, let it rest for 2 to 3 minutes so the almond flour can absorb moisture. Add only a small spoonful of extra flour if it is still too loose to shape.

More Recipes

• Keto Chicken Alfredo with Zoodles
• Keto Chicken Parmesan
• Keto Cottage Cheese Focaccia
• Keto Garlic Bread Bites
• Keto Zucchini Lasagna

Frequently Asked Questions

Can I use pre-shredded mozzarella for keto garlic bread?

Yes, pre-shredded mozzarella works, especially when you want a quicker option. For the smoothest, most even dough, block mozzarella that you shred yourself is usually best because it melts more easily.

If you use pre-shredded cheese, melt it slowly and stir well so the dough comes together without dry spots.