Easy 30-Minute Keto Cheesy Garlic Bread
The perfect low carb side dish for pizza night. Whip up this healthy homemade garlic bread in just 30 minutes using simple ingredients from your fridge.
Ingredients
- For the Low-Carb Bread Dough:
1 ½ cups shredded low-moisture mozzarella cheese
2 tbsp cream cheese
¾ cup super-fine blanched almond flour
1 tsp baking powder
½ tsp garlic powder
1 large fresh egg (beaten)
- For the Cheesy Garlic Topping:
2 tbsp unsalted butter (melted)
2 large fresh garlic cloves (finely minced)
1 cup shredded low-moisture mozzarella cheese
1 tbsp fresh parsley (finely chopped)
Instructions
Preheat your kitchen oven to 400°F (204°C) and make sure your main baking rack is sitting right in the middle position. Take a large baking sheet and set it aside on your counter along with two sheets of high-quality parchment paper.
Put 1.5 cups of shredded mozzarella and 2 tablespoons of cream cheese into a microwave-safe bowl. Microwave on high power for 45 seconds, take the bowl out to give it a quick stir, and pop it back in for another 30 seconds until the cheese is entirely melted, smooth, and liquidy.
Add the almond flour, baking powder, garlic powder, and the beaten egg into the hot cheese bowl. Use a heavy spoon or your hands to vigorously mix and knead everything together until the ingredients form a smooth, uniform ball of dough with no dry flour spots left.
Place the dough ball directly onto one of your sheets of parchment paper and press a second sheet of paper right on top of it. Use a rolling pin to roll the dough out smoothly between the papers until it forms a uniform rectangle or oval shape that is about 1/4-inch thick.
Peel away the top layer of parchment paper and discard it. Gently slide the bottom paper with your shaped dough onto your large baking sheet and bake it in the oven for 10 to 12 minutes until the top is puffed up and a very pale, light golden color.
While the crust bakes, whisk your melted butter and minced garlic together in a small bowl. Remove the hot crust from the oven and use a brush or the back of a spoon to spread the garlic butter over it, then scatter the remaining 1 cup of mozzarella cheese over the top.
Return the bread to the oven for a final 5 to 7 minutes until the cheese topping is completely melted and bubbling. If you like your cheese brown and spotty, broil it for the last 60 seconds, then remove, sprinkle with fresh parsley, and cool for 3 minutes before slicing.
Notes
Use Parchment Paper: Never use aluminum foil. Melted cheese sticks to foil like glue and will tear your bread apart. Pick the Right Mozzarella: Use "Low-Moisture Part-Skim" shredded cheese. Fresh mozzarella contains too much water and will make your bread soggy. Flour Matters: Always use "Super-Fine Blanched Almond Flour" instead of almond meal to get a soft, real bread-like texture. Stop the Stick: If the dough is sticking to your hands while kneading, lightly wet your fingers with water or olive oil to stop it instantly. The Eggy Fix: Let your melted cheese cool down for about 60 seconds before adding the egg so you don't accidentally scramble it in the bowl.