KETO CHEESY GARLIC BREAD
DID YOU KNOW?
Stems from Bruschetta which appeared in Italy in the 15th Century but has roots as far back as Ancient Rome.
2 teaspoons dried yeast
2 teaspoons Maple syrup or inulin
1/2 cup Water
3 tablespoons Extra virgin olive oil
2 large Eggs
1/2 cup Coconut Flour
1/4 cup Almond Flour
4 tablespoons Whole Psyllium Husk
1/4 teaspoon salt
1/2 teaspoon Garlic powder
1/4 cup Melted Unsalted Butter
3 Garlic cloves
2 tablespoons fresh parsley
1/2 cup Grated Mozzarella
Proofing the Yeast
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).
Make the dough
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.
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.
IPress 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 the rolled dough. Top with grated mozzarella (or cheddar) on half of the dough.
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 if desired.
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: 4.3 grams Fat: 19 grams Protein: 8.5 grams 1 Serving = 1 Slice - 6 slices per bread
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