KETO GARLIC BREAD
PROOFING YEAST – 2 tsp Yeast – 2 tsp Inulin – ½ cup Water LIQUID INGREDIENTS – 3 tbsp Olive Oil – 2 Eggs DRY INGREDIENTS – ½ cup Coconut Flour – ¼ cup Almond Flour – 4 tbsp Psyllium Husk – ¼ tsp salt – ½ tsp Garlic Powder
GARLIC BUTTER FILLING – ¼ cup Butter – 3 Garlic Cloves – 2 tbsp Parsley TO FILL THE BREAD – ½ cup Mozzarella TO SEASON THE BREAD – ½ tsp Chili Flakes – ½ tsp Oregano
Proofing the Yeast
If using dry yeast, start by proofing the yeast. Combine dried yeast with maple syrup and lukewarm water (think hot bath temperature, not hot).
Make the dough
In a large mixing bowl, add the dry ingredients together: almond flour, coconut flour, psyllium husk, salt, and garlic powder.
Beat in eggs
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 the 1/2 cup of lukewarm water.
Make a Ball
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. Make a ball.
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. Spread half the amount of garlic butter all over it. Top with grated mozzarella.
Fold 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.
Bake the garlic bread at 200°C (400°F) for 15-20 minutes or until golden on top and crust forms.
Cut in Slices
Cut into pieces following the marks you made before and serve immediately with a dipping sauce of your choice or as a side dish.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 6 Slices
Prep: 10 Minutes Cook: 20 Minutes
KETO GARLIC BREAD
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