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This gooey keto cheesy garlic bread hits the spot when you're missing that warm, garlicky goodness without loading up on carbs. The base made from almond flour turns out soft and fluffy while the cheese gives you that awesome stretchy pull we all crave in good garlic bread.
I came up with this bread during my early keto days when I was totally missing family Italian dinners. After trying a bunch of versions that didn't cut it, this one finally nailed that real garlic bread feel - now even my carb-crazy kids ask for it all the time.
What You'll Need
- Almond flour: Makes a fantastic low-carb foundation that bakes up nice and tender - go for the superfine blanched kind for the smoothest results
- Parmesan cheese: Brings that umami kick and helps make it taste more like real bread
- Baking soda: Adds just enough puff without turning it into cake
- Garlic powder: Gets that flavor right into the dough - try to find one without any added stuff
- Mozzarella: Makes the bread deliciously stretchy and chewy, part-skim works best
- Cream cheese: Pulls everything together and makes the dough extra rich
- Egg: Keeps everything stuck together, can't skip this one
- Butter for topping: Grass-fed tastes better if you can grab some
- Fresh garlic cloves: Chop these super tiny for the topping to get that amazing smell
- Fresh parsley: Cuts through the rich stuff and makes it look pretty too
How To Make It
- Get Your Pan Ready:
- Turn your oven to 350°F and rub butter all over your baking dish. Glass or ceramic pans work best for even heat. Don't forget the corners or it'll stick like crazy.
- Mix The Dry Stuff:
- Stir almond flour, parmesan, baking soda and garlic powder together really well. Take your time breaking up any flour lumps so everything blends properly.
- Get Your Cheese Ready:
- Throw your mozzarella and cream cheese in a microwave-safe bowl. Zap it for 30 seconds, give it a good stir, then another 40 seconds. It should look all smooth and shiny when you mix it up.
- Put It All Together:
- Work fast while the cheese is hot. Dump in your almond flour mix and the beaten egg. Stir hard with a spatula then get in there with your hands to smoosh it all together. It'll be sticky but that's okay. If it gets too hard to work with, warm it up for 10 more seconds.
- Form And Cook It:
- Push the dough into your buttered pan. Wet your fingers a bit so it doesn't stick to you and smooth out the top. Cook about 20 minutes until it's golden on top and puffy.
- Mix Up The Topping:
- While it's baking, mix melted butter, tiny-chopped garlic and parsley in a small bowl. Let it sit so the flavors can mix together. The warm butter will take the edge off the raw garlic taste.
- Add The Good Stuff:
- The second it comes out of the oven, brush that garlic butter all over it. Make sure you get butter in all the little cracks for maximum flavor.
- Let It Chill Then Eat:
- Let it sit in the pan for 5 minutes so it can firm up a bit. Cut it into 9 squares and enjoy it while it's still warm for the best taste and texture.
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The mozzarella really works magic in this recipe. I found this out the hard way. My first tries just used almond flour and eggs, and they turned out super dry and fell apart. When I finally started using the melted mozzarella trick, everything changed and suddenly it actually felt like real bread.
How To Keep It Fresh
This garlic bread stays good in a sealed container in the fridge for about 4 days. When you want some, warm up single pieces in a toaster oven instead of the microwave to keep the outside crisp and the inside chewy. You can also wrap slices in parchment paper and stick them in a freezer bag for up to 3 months. Just let them thaw in the fridge overnight before warming them up.
Fixing Common Problems
If your dough gets too stiff to work with, pop it in the microwave for a few seconds until it softens up again. You need to keep that cheese warm enough to mix well with everything else. If your bread turns out too heavy, try sifting the almond flour next time and check that your baking soda isn't too old. Want a crunchier top? Just brush on some extra butter and stick it under the broiler for a minute after baking.
Ways To Enjoy It
This keto garlic bread tastes great on its own but works even better with keto-friendly Italian food like zucchini noodles or a big Caesar salad. For a fancy appetizer, top each piece with some bruschetta mix or make mini pizzas by adding sauce and more cheese before putting it back in the oven for a bit. You can also cut it thinner before baking to make little toast points for dips.
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This bread is a total lifesaver when you want to stick with keto but can't stop thinking about bread.
Frequently Asked Questions
- → Can I swap almond flour for coconut flour?
Coconut flour won't work as a straight swap because it soaks up way more moisture. If you want to try coconut flour instead, you'll need to cut back to about 1/3 cup and probably add extra eggs or liquid to get the dough right.
- → How many carbs does this bread contain?
While we don't list exact numbers here, this bread uses keto-friendly stuff like almond flour and cheese instead of regular flour, which means it has way fewer carbs than normal garlic bread.
- → Can I make this bread beforehand?
You bet! You can mix up the dough and keep it in the fridge for up to a day. Or you can fully bake the bread, let it cool down, and warm it up later in a 350°F oven for around 5-10 minutes when you're ready to eat.
- → Why is my dough so sticky?
Don't worry, that's totally normal because of all the melted cheese in it. It's easier to handle if you work with it while it's still warm. You can also dampen your hands a bit to stop the dough from sticking to them.
- → Can I freeze this bread?
Sure thing! Just make sure the bread has cooled completely first. Wrap it tightly in plastic wrap and then aluminum foil before putting it in the freezer. When you want to eat it, let it thaw in the fridge overnight and warm it up in the oven for the best taste.
- → What goes well with this garlic bread?
This bread tastes great with keto-friendly soups and salads, or alongside main dishes like zucchini noodles with tomato sauce. It's also really good by itself as a snack or party food.