This EASY keto garlic bread recipe with almond 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 on 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.
Ground psyllium husk – for a real bread chewy texture
Garlic – powdered and fresh
Yeast – optional, see next paragraph about yeast-free garlic bread
Melted butter – or olive oil if desired
Spices – this is optional but seasonning the top of your garlic bread with chilli flakes and dried oregano makes all the difference
Grated hard cheese – mozzarella is the one that makes the most cheesy strings but cheeddar, parmesan or emmental are tasty options too
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 silicon mats to encace 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 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.
The best keto sauces to dip these keto garlic bread sticks are:
Proofing the yeast - or go to next step for yeast free recipe
Preheat oven to 200C (400F)
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, ground psyllium husk, salt and garlic powder. If you choose to NOT use dried yeast, add 1/2 tablespoon of baking powder in those dry ingredients.
Stir well to evenly combine the flours. Set aside.
Bring back the bowl with the proof yeast and beat in the eggs and olive oil. If you didn't use yeast, only beat eggs and olive oil with the 1/2 cup of lukewarm water.
Pour the liquid ingredients onto 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 your can rub your hands with 1/2 teaspoon of olive oil.
Let the dough ball into the mixing bowl, cover the bowl with a towel, an set aside at room temperature for 10 minutes.
Meanwhile, prepare the garlic butter.
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 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 cheeddar) 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 garlic butter on top of the bread and season with chilli flakes and dried oregano if desired.
Bake the garlic bread at 200C(400F) for 15-20 minutes or until golden on top and crust forms.
Cut into pieces following the marks you made before and serve immeiately with dipping sauce of your choice or as a side dish.
Nutrition panel is for one. The whole bread serves 6 portions. Evenly slice the bread in 6 to create one serve. Net carb per serve: 4.3gYeast-free option:You can make this recipe without the yeast. In the 'yeast proofing' ingredient list, only keep the lukewarm water and add the water along with eggs and oil with the rest of the dry ingredients. I recommend adding 1/2 tablespoon of baking powder instead of the yeast for a little raise.
Keto Garlic Bread
Amount Per Serving (1 serve)
Calories 257Calories from Fat 171
% Daily Value*
Net Carbs 4.3g
* Percent Daily Values are based on a 2000 calorie diet.