Proofing the yeast - or go to next step for yeast-free recipe
Preheat oven to 200°C (400°F)
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, 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.
Stir well to evenly combine the flours. Set aside.
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.
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 you can rub your hands with 1/2 teaspoon of olive oil.
Put the dough ball into the mixing bowl, cover the bowl with a towel, and set aside at room temperature for 10 minutes.
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 the 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 cheddar) 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 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 into pieces following the marks you made before and serve immediately with a 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 serving. Net carb per serving: 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. Psyllium husk:don't use Metamucil fiber supplements in my recipes, this is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple, or blue.