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Overhead view of low carb garlic bread cut into rectangular slices with marinara on the side.

Low Carb Keto Garlic Bread

5 from 1 vote
Created by Mariam E.
Made without flour, your mouth will be watering for this tasty Low Carb Garlic Bread. Soft and chewy, this low carb version is the perfect alternative for traditional garlic bread. Gluten-free and keto friendly, this garlic bread will satisfy your cravings.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Side Dish
Cuisine American
Servings 6 servings
servings

Ingredients

  • 1 ½ cups mozzarella cheese shredded
  • 2 tbsps. cream cheese at room temperature
  • ¾ cup almond flour
  • 1 whole egg at room temperature
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasonings
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • 2 tablespoon unsalted butter
  • 1 teaspoon garlic minced
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon red chili flakes

Instructions

  • Preheat the oven to 400 degrees F.
  • In a microwave safe bowl add mozzarella cheese and cream cheese. Microwave it for a minute until the cheese is completely melted.
  • To the melted cheese mixture add egg, baking powder, garlic powder, Italian seasonings, ground pepper and salt. Mix until well combined.
  • Transfer the cheese mixture dough to a parchment paper and place another parchment paper over it and roll the dough to an oval shape to ½ inch thick. Discard the top parchment paper.
  • Transfer the rolled cheese mixture along with the bottom parchment paper to the baking sheet. Set aside.
  • In a small microwave safe bowl, add butter and melt for 30 seconds. To the same bowl add garlic and parsley. Brush the garlic butter mixture over the oval shaped dough.
  • Bake for 12-15 minutes until golden on top. Remove the baked bread from the oven and place it in a cooling rack.
  • Once it's cooled down, cut into breadsticks using a pizza cutter.
  • Serve the garlic bread with marinara sauce on the side.

Notes

  • Freshly shredded cheese is preferred because store-bought shredded cheese has an anti-clumping coating on them so they don’t melt as easily.
  • Work quickly with the dough. As the melted cheese in the dough starts to cool, the dough will harden, making it difficult to mix, knead, and shape.
  • Make sure to mix the dough until everything is incorporated evenly. 
  • Bringing the eggs to room temperature will help them incorporate into the dough easier.
  • If you’re not a fan of parsley, you can use oregano!
  • If you’re not a fan of mozzarella, feel free to swap with any type of shredded cheese. Cheddar is a great alternative. 

Nutrition

Calories: 219kcal | Carbohydrates: 5g | Protein: 11g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 499mg | Potassium: 74mg | Fiber: 2g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 1mg | Calcium: 246mg | Iron: 1mg
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