The leftovers are great, too, so sometimes I make two of them and freeze the leftovers. This keto garlic bread is so good! It’s wonderfully flavorful and surprisingly close to the real thing. Biting into it, you’ll experience the warm, cheesy, garlicky goodness that you’d expect from any garlic bread, whether low-carb or not. It’s also relatively easy to make. It’s ready in about 45 minutes, and it bakes beautifully in the oven. It’s easy to make two of these and freeze the leftovers.
Recipe Card
Almond flour: I use blanched, finely ground almond flour. I don’t recommend using a coarse almond meal. Parmesan: Please use finely grated parmesan, not coarsely shredded. Minced garlic: I highly recommend using freshly minced garlic cloves. Egg: I use large eggs in almost all of my recipes, including this one. Shredded mozzarella: It’s best to use pre-shredded bagged mozzarella rather than shredding your own. I suspect that the anti-caking agents added to pre-shredded cheese are helpful for the bread’s texture.
You start by whisking together the dry ingredients - almond flour, parmesan, baking soda, and garlic powder. Melt the mozzarella and cream cheese in the microwave, then stir in the almond flour mixture and an egg. Working quickly, mix the dough with a rubber spatula, then knead it. Press the dough into a greased baking dish and bake it in a 350°F oven until puffed and golden brown, for about 20 minutes. Brush the top of the hot bread with a mixture of melted butter, minced garlic, and parsley. Cool it for just a few minutes before slicing and serving. It’s also excellent as a side dish. One of my favorite keto meals is steak (New York Strip Steak or ribeye steak), salad (such as this arugula salad), and this bread. This bread also freezes well. You can freeze the cooled slices in freezer bags. Separate layers with wax paper.
