Keto Cheesy Pull-Apart Garlic ‘Bread’ with Eggplant
If you are obsessed with garlic bread, but you don’t want to max out your carbs intake, this Keto Cheesy Pull-Apart Garlic Bread recipe is for you. The surprising thing about this recipe is the whole eggplant which works as a bread substitute.
These eggplants are generously coated with garlic and herbs olive oil and then stuffed with grated mozzarella cheese. The result is absolutely surprising.
Each bite is tender, and cheesy with a lovely garlic taste. You won’t believe it’s made with eggplant!
Is Garlic Bread Keto-Friendly?
Classic Garlic Bread is made from a traditional bread loaf, and therefore it contains high-carb wheat flour. A small slice of a typical garlic bread loaf would reach about 50 grams of net carbs!
Compare this with the 3.7 grams per serving with this recipe!
Is Eggplant Keto-Friendly?
Eggplant, also called Aubergine, is a low-carb vegetable with about 5.5 grams of net carbs per 100g.
How To Make Keto Pull-Apart Eggplant
It’s very easy to make this recipe if you are craving garlic bread!
Let’s see what ingredients you need:
- Eggplants – Eggplants are low-carb vegetables. They tend to have slightly higher carbs when cooked, but a fair amount of them are surprisingly in the skin. Don’t eat the skin to reduce your carbs even more!
- Grated Mozzarella – to bring the perfect melted cheese experience. Mozzarella is a perfectly keto-friendly dairy product.
- Olive Oil
- Garlic – use some fresh cloves. Garlic is keto-friendly.
- Cilantro – for a fresh taste.
Making the Breadless Keto Garlic Bread
To make this breadless garlic bread, all you need is an oven, a knife, and 5 minutes of preparation!
Start by washing your eggplants thoroughly.
Then prepare a garlic paste by combining olive oil, garlic, and cilantro in a small ball.
Slice the eggplant in half, then cut them in a wafer pattern.
Use your fingers to stuff the interstices with the garlic mixture and the shredded mozzarella.
Repeat several times to make alternating layers of garlic and cheese!
Baking Pull-Apart Eggplant
Once all the eggplant halves are stuffed, place the eggplants on a baking sheet and wrap the eggplants in aluminum foil.
This will ensure you get the best baking and will melt the cheese to perfection.
Bake for 20 to 25 minutes in your oven preheated to 350°F (180°C).
Tasting The Garlic Eggplant
I wasn’t sure how it would hold together as eggplants can soften very fast when baked in the oven. But lucky me, the result was exactly what I was hoping it would be.
Big bites of baked eggplants with lots of cheese strings. I actually couldn’t believe it wasn’t bread. It was so soft, and it melts in your mouth as a buttery garlic bread should do.
It was really amazing. Read the step-by-step instructions below to guide you through this process. It’s a bit messy to prepare, as you will have a lot of marinade and cheese all over the benchtop, but it’s worth it!
Last thing! If you want to make a similar recipe with no dairy and low calories, just don’t add cheese and instead stuff the eggplant with lots of minced fresh herbs mixed in tomato paste.
Follow the same baking instructions, wrap the eggplant into a large piece of foil and close very well to not let the moisture out. It will be delicious!
You can store the cooked cheesy eggplants for up to 24 hours in the fridge.
Rewarm them in the oven or in the air fryer for 10 minutes.
Leave a comment below to let me know how you go!
Low-carb Cheesy Pull-Apart Garlic “Bread” Eggplant
Posted In:Gluten freeKetoVegetarianEggplantMozzarellaBakingEgg-FreeGluten-FreeKetoLow-CarbVegetarianAppetizerSide DishEasy5 IngredientsUnder 30 Minutes
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