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 then stuffed with grated mozzarella cheese. The result is absolutely surprising.
Each bite is tender, 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.
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How to make Low-Carb Pull-apart Garlic 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.
- 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!
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 too!
If you’ve enjoyed this recipe, you’ll love these other keto-friendly appetizers!
Leave a comment below to let me know how you go!
Low-carb Cheesy Pull-Apart Garlic "Bread" Eggplant
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- 2 Eggplants
- 1 cup Grated Mozzarella
- ¼ cup Extra Virgin Olive Oil
- 2 Garlic Clove
- 4 tablespoons Fresh Cilantro
- Salt pepper
- Preheat oven to 350°F (180°C).
- Wash the eggplant and dry with a towel or absorbent paper.
- In a mixing bowl add the olive oil, chopped coriander, finely crushed garlic - I used a garlic press to squeeze more taste. It makes a very thin garlic paste and prevents garlic bites into the mixture. Adjust with salt and pepper if you like.
- Using a small and sharp knife, cut lines lengthwise into the eggplant but don't cut all the way through the eggplant as you would do for classic garlic bread.
- Now cut lines perpendicularly to make cubes. Same here, don't cut all the way through, as you don't want to cut the bottom of the eggplant.
- Use your finger to gently open the cracks between each eggplant cube, and using a teaspoon, insert the garlic oil mixture into each crack. You can also use a silicone pastry brush. It helps spread the mixture to the bottom of each crack and gets the flavors all around the eggplant.
- Proceed the same way to insert the grated cheese. It's a bit of a messy process and you have to proceed carefully, gently stuffing each crack with cheese without breaking the eggplant cubes.
- Place the stuffed eggplant onto a long piece of thick aluminum foil paper and wrap the eggplant into the foil. Leave some space on the top not to let the foil stick to the melting cheese. Close well as you want to keep the moisture into the foil paper papillote. Using thick foil paper accelerates the baking process keeping the warmth in the papillote.
- Bake for 20-25 minutes or until the eggplant is soft and all the cheese is melted and runny.
- Remove from the oven and serve on a plate.
- Let cool down for 5 minutes before eating as it will be very hot.
- You can prepare these eggplants 24 hrs before and bake them before serving. Stuff the eggplant, wrap it in foil, and store it in the fridge until needed.
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.