Cheesy Low-Carb Garlic Bread (Print Version)
# Ingredients:
→ Base
01 -
1 tablespoon melted butter to coat pan
→ Bread
02 -
140g finely ground almond meal (5 ounces)
03 -
2 tablespoons finely grated parmesan
04 -
½ teaspoon baking soda
05 -
1 teaspoon garlic powder
06 -
170g shredded mozzarella, part-skim (6 ounces)
07 -
28g cream cheese (1 ounce)
08 -
1 large egg, beaten until fluffy
→ Topping
09 -
2 tablespoons butter, completely melted
10 -
2 garlic cloves, finely chopped
11 -
2 tablespoons fresh parsley, finely chopped
# Instructions:
01 -
Get your oven hot at 175°C (350°F). Grab a glass or ceramic square dish about 20cm (8 inches) across and coat it well with butter. You can swap this for an oval 1.5-quart dish that's roughly 5cm (2 inches) deep.
02 -
Grab a small bowl and mix together your almond meal, parmesan, baking soda, and garlic powder until they're well combined.
03 -
Drop your mozzarella into a microwave-safe bowl. Put the cream cheese on top. Heat for 30 seconds, give it a stir, then cook another 40 seconds until it's all melty.
04 -
Right away, stir your melted cheeses, then dump in the dry mix and your beaten egg. Start with a spatula, then use your hands to blend everything. Work fast before it cools down. Don't worry, sticky dough is what we want here.
05 -
Push the dough flat into your buttered dish. Pop it in the oven until it's puffy and golden, about 20 minutes. Start checking at 15 minutes so it doesn't get too brown.
06 -
While you wait, put your melted butter in a small bowl with the chopped garlic and parsley, mixing them up well.
07 -
As soon as the bread comes out, brush all that garlicky butter mix over the top while it's still hot.
08 -
Let it sit in the pan for about 5 minutes to firm up before you cut it into pieces and serve.
# Notes:
01 -
This low-carb bread swaps regular flour for almond meal, cutting carbs but keeping all the tasty flavors you love.
02 -
Store-bought shredded mozzarella works better than fresh because the anti-clumping stuff helps make the right dough consistency.