This easy Keto Garlic Bread Recipe with almond flour is the best cheese-stuffed garlic bread with only 4.3g of net carbs per serve. Plus, the recipe is gluten-free, and a yeast-free option is provided, and it’s ready in less than 30 minutes for a quick side dish or appetizer to share with friends.
Easy keto garlic bread
If you are missing a classic cheesy garlic bread experience from your regular pizza store, I am here to save you. And don’t even think this is a complicated recipe! Behind its fancy look, this keto garlic bread recipe is the easiest you can make at home.
Let’s see what you need to start with this delicious recipe:
- Almond flour and coconut flour – the combo of these two keto flours creates the best garlic bread texture, so don’t swap for another flour or don’t use just one of them.
- Whole psyllium husk – for a real bread chewy texture, don’t use Metamucil fiber supplements, this is not the same product, and it is not suitable for baking keto bread. It will turn food dry, purple or blue.
- Garlic – powdered and fresh.
- Yeast – optional. See the next paragraph about yeast-free garlic bread.
- Melted butter – or olive oil if desired.
- Spices – this is optional, but seasoning the top of your garlic bread with chili flakes and dried oregano makes all the difference.
- Grated hard cheese – mozzarella is the one that makes the most cheesy strings, but cheddar, Parmesan, or Emmental also are tasty options.
How to roll stuffed garlic bread
This is a keto gluten-free bread dough, which means that the dough is stickier than regular wheat-based dough. Consequently, to perfectly roll the dough, you must:
- Use pieces of parchment paper or silicone mats to encase the dough ball before rolling, or the dough will stick to the rolling pin.
- Rub the dough ball with olive oil.
- Brush garlic butter all over the rolled dough but add cheese on half of the dough.
- Fold as a pocket and pinch borders to seal.
What to serve with garlic bread?
This garlic bread is a delicious side dish to any grilled meat, fish, or vegetables. But, it is also an amazing party food idea to share with friends.
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The best keto sauces to dip these keto garlic breadsticks are:
- Homemade sugar-free tomato ketchup – your old-time favorite ketchup sauce, homemade with no sugar.
- Avocado dip – a simple avocado dip with Mexican flavors.
- Spinach avocado dip – a cold avocado spinach dip, 100% keto, and dairy-free.
- Eggplant dip – this healthy roasted eggplant dip is keto-approved, vegan with tasty Mediterranean flavors.
More keto bread recipes
If you love keto bread, I recommend you try:
Made this keto garlic bread recipe yet? Please share a picture with me on Instagram. I love to see your creation!
Keto Garlic Bread
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- 2 teaspoons Dried Yeast or yeast free option, replace by 1/2 tablespoon of baking powder.
- 2 teaspoons Maple Syrup or inulin (omit this ingredient if you don't use dried yeast)
- ½ cup Water lukewarm - think bath temperature (37°C/100°F) not too hot or it will 'kill' the yeast
- 3 tablespoons Extra Virgin Olive Oil
- 2 large Eggs at room temperature
Garlic butter filling
- ¼ cup Unsalted Butter
- 3 Garlic Clove crushed
- 2 tablespoons fresh parsley finely chopped
To roll the dough
- 1-2 teaspoons Extra Virgin Olive Oil to rub on your dough an hands
To fill the bread
- ½ cup Grated Mozzarella or cheddar
To season the bread
- ½ teaspoon Chili Flakes optional
- ½ teaspoon Dried oregano
Proofing the yeast - or go to next step for yeast-free recipe
- Preheat oven to 200°C (400°F).
- If using dry yeast, start by proofing the yeast. Combine dried yeast with maple syrup (don't worry, no sugar will be left in the recipe, the yeast will consume all of it!) and lukewarm water (think hot bath temperature, not hot). Stir, set aside 10 minutes until foamy.
- In a large mixing bowl, add the dry ingredients together: almond flour, coconut flour, psyllium husk, salt, and garlic powder. If you choose to NOT use dried yeast, add 1/2 tablespoon of baking powder to the dry ingredients.
- Stir well to evenly combine the flours. Set aside.
- Bring back the bowl with the proofed yeast and beat in the eggs and olive oil. If you didn't use yeast, only beat eggs and olive oil with 1/2 cup of the lukewarm water.
- Pour the liquid ingredients into the bowl with the flour. Combine with a spatula at first, then knead the dough with your hands, squeezing the dough to activate the fibers from the husk. The dough will be wet at first, and it takes about 90 seconds to form a dough that can be shaped into a ball. It is slightly sticky, so you can rub your hands with 1/2 teaspoon of olive oil.
- Put the dough ball into the mixing bowl, cover the bowl with a towel, and set it aside at room temperature for 10 minutes.
- In a small mixing bowl, combine the melted butter, crushed garlic, and finely chopped parsley. Set aside.
- Remove towel from the bowl, slightly rub dough ball with 1/2 teaspoon olive oil, then knead dough 30 seconds-1 minute to remove air. Place the dough ball in the center of an oiled piece of parchment paper.
- Press the dough ball roughly into a thick disk, then drizzle 1/2 teaspoon of olive oil on top of the disc. Press again to shape the dough in an oval shape.
- Place a piece of parchment paper on top of the dough and roll to extend the oval shape into a thinner oval disc.
- Peel off the top piece of parchment paper and using a pastry brush/or spoon, spread half the amount of garlic butter all over the rolled dough.
- Top with grated mozzarella (or cheddar) on half of the dough.
- Fold the dough into a pocket to encase the cheese and seal the edges.
- Using a sharp knife, make marks all over the bread without cutting them fully.
- Brush the rest of the garlic butter on top of the bread and season with chili flakes and dried oregano if desired.
- Bake the garlic bread at 200°C (400°F) for 15-20 minutes or until golden on top and crust forms.
- Cut into pieces following the marks you made before and serve immediately with a dipping sauce of your choice or as a side dish.
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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.