The BEST cheesy keto garlic bread recipe … only 1.5g net carbs per slice. Made with the famous mozzarella dough is a real crowd-pleaser at a summer barbecue or pizza night.
Mozzarella dough garlic bread is the best keto garlic bread recipe you will ever eat.
The beauty is that it's only 1.5g net carbs per slice.
Jump to:
What is mozzarella cheese dough?
Mozzarella cheese dough is a low-carb and keto dough that is used in bread recipes, pizza, bread sticks, and even sweet recipes too. It is a mild cheese taste that takes on sweet and savory flavors easily.
The keto dough can be made with almond flour or coconut flour. I have given guidance for substitutions in the recipe card below.
If you have watched my viral video "Mozzarella Cheese Dough - 4 Ways" you will already be hooked on using mozzarella dough in a number of different recipes.
If you are new here, you may have stumbled upon Fat Head dough recipe. It is sometimes referred to as mozzarella cheese dough.
If you only try ONE recipe, Fat Head dough (mozzarella dough) is it!
Once you master this one simple, you can make pizza, sausage rolls, crackers and even breadsticks.
More Fat Head dough recipes you may like:
What is Fat Head dough?
This famous low-carb dough is known as Fat Head dough because of Tom Naughton, the creator of Fat Head, the movie. It’s a comedy documentary that explains how low cholesterol is unhealthy, saturated fat does not cause heart disease but instead, sugars, grains, starches and processed vegetable oils do. You can read more about Tom Naughton and Fat Head here.
The great thing about this cheesy keto garlic bread recipe using Fat Head dough, is that there’s absolutely no grain or wheat at all.
Yes, this low-carb garlic bread is naturally gluten-free without using all those horrid ultra-processed gluten-free flours out there (and they cost a small fortune).
And remember this, gluten-free junk is still junk.
Italian low-carb recipe hacks
Remember those times when you cooked an Italian lunch or dinner, and you made your favourite pastas with some garlic bread on the side? Mm-mmm~ Sounds good, doesn’t it?
But what about that horrible bloated feeling you felt for hours later (or even worse, the after-effects the following day).
But now you have become low-carb and discovered all the health benefits, you want to recreate those Italian dishes, only low-carb style.
Does that mean that you have to give up on your staple Italian dishes? What if I tell you that you can still have both? I've got your covered.
More Low-Carb Bread Recipes & Low-Carb Cracker Recipes ...
The Ultimate LOW-CARB Lunchbox Book: This isn’t about doing more, it’s about doing things DIFFERENTLY!! DON'T WAIT - BUY NOW
Low-carb bread & pasta recipes
So how do you recreate your favourite Italian bread and pasta side dishes?
One of the very first recipes I made low-carb style for my family, was spaghetti Bolognese with zoodles.
You can begin by making vegetable pasta with zoodles and now you have discovered there is a wonderfully low-carb way to make your much-loved garlic bread, only a low-carb version.
So what are you waiting for? Have your beloved pastas and garlic bread like old times – now made healthier!
How to make garlic bread - step by step
Begin by making the low-carb mozzarella cheese dough by using the recipe below, and watching the quick video. It really is my go-to keto dough recipe for so many dishes.
I place the garlic bread dough onto a baking sheet, lined with baking parchment. I like to have a flat garlic bread so it bakes to a crispy crust and a soft cheesy bread-like centre.
How to flavor garlic bread
I also like to add LOTS of garlic, parsley and sometimes chives. It's up to you however. We all have our favourite garlic bread family recipe we want to recreate low-carb style.
Cut gently almost the entire way through the garlic bread dough before baking. This allows for even cooking and for the slices to bake beautifully.
I like to sprinkle my low-carb garlic bread with extra cheese, for that crispy crust.
If you really love a punch of garlic, you wish to brush the top of the low-carb garlic bread with extra melted butter and garlic. Anything with extra butter in my opinion makes for a great recipe.
📖 Recipe
Cheesy Keto Garlic Bread - using mozzarella dough
Recipe Video (tap to play)
Calculate ingredients
Ingredients
- 170 g (1.75 cups) pre shredded/grated cheese mozzarella
- 85 g (0.75 cups) almond meal/flour *see recipe notes below
- 2 tbsp cream cheese full fat
- 1 tbsp garlic crushed
- 1 tbsp parsley fresh or dried
- 1 tsp baking powder
- pinch ( pinch) salt to taste
- 1 eggs - medium medium
Instructions
- Place all the ingredients apart from the egg, in a microwaveable bowl. Stir gently to mix together. Microwave on HIGH for 1 minute.
- Stir then microwave on HIGH for a further 30 seconds.
- Add the egg then mix gently to make a cheesy dough.
- Place on a baking tray and form into a garlic bread shape. Cut slices into the low-carb garlic bread.
- Optional: Mix 2 tbsp melted butter, 1 tsp parsley and 1 tsp garlic. Brush over the top of the low-carb garlic bread, sprinkle with more cheese.
- Bake at 220C/425F for 15 minutes, or until golden brown.
Notes
rhonda
I made the Cheesy Keto Garlic Bread and it was easy and delicious, Thank you so much for the recipe.
Pratiksha
I am going to try this today but I wanted to know if I make a large lot of this bread, how long can we store this bread in fridge?
Libby Jenkinson, MPS
Great question Pratiksha. You can store the cheesy keto garlic bread in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
Danette
Hello. How much additional baking powder are you adding to the dough recipe for bagels? The video does not specify. Also are the baking times the same for each of the variations? Thanks.
Libby www.ditchthecarbs.com
Hi Danette, you add 1 tsp baking powder. You can see the full keto mozzarella bagel recipe here.
Swathi
I tried this recipe today and the outcome was yummy😋Loved it.
Clare
Amazing! I came across this recipe and didn't have any cream cheese. (Ahhh!!!) I decided to substitute cottage cheese (blended in a blender first) and it was still absolutely delicious. I had made 'fat head' bread before (different recipe) but this is by far the best!!!! My family absolutely loves it! Thank you so much! 🙂
Karen
These are the best garlic breadsticks I've ever had! I'm not on any special diet, but I'm not a huge fan of bread. I used 4 TBL regular flour and a large egg because it's what I had on-hand. We love them so much, I'm making them again today! Thank you for this recipe!
Libby www.ditchthecarbs.com
Awesome Karen! Thanks for the great review and I am sure you'll be experimenting here with more recipes.
Pankti Doshi
what can I use to substitute egg in this recipe?
Libby www.ditchthecarbs.com
You could probably omit the egg completely, it would result in a slightly denser bread, but that might be a bonus? Please let me know if you did this successfully.
Christel
Is it possible to make this recipe if you don't have a microwave?
Libby www.ditchthecarbs.com
Yes absolutely. Please melt the cheeses gently in a saucepan on the stovetop. Stir until they are soft enough to add the other ingredinets.
Valerie
You could also try "flegs" - simply ground flax seed and water, that folks use as a substitute for eggs in baking due to allergies or to make a recipe vegan. A simple Google search will get you more info. on the measurements.
Catia
I didn’t have any pre-shredded mozzarella on hand, so I grated up some Monterey Jack instead. I also fine-grated some Pecorino Romano over the top and added red pepper flakes too. Came out great!
Bernadine
Hi, we don’t have a microwave, so what can we do for that stage? I’m keen to try this recipe, thanks
Libby www.ditchthecarbs.com
You may heat the cheese on the stove on a gentle heat. Keep a close eye on it and stir occassionally to ensure it doesn't burn and stick to the pan.
Terri Geraci
It looks good but I can't really tell. The bottom is too brown. I set the timer for 11 minutes but should have made it less.
Diane
Do we have to use preshredded mozzarella? I have a large brick of pizza mozzarella in the fridge. Can I just shred that up? Also, can the recipe be doubled to make one loaf and one pizza dough?
Libby www.ditchthecarbs.com
Ye,s you can shred your own mozzarella, it's just the mozzarella that is stored n water which does not work. The cheese becomes too wet and the pizza dough will not roll out without becoming stuck to everything. And yes, you can double the recipe. Head to the top of the recipe card and you can dial up how many servings you wish to make and the recipe card will automatically calculate the correct ingredients for yo ... voila!
Pam
I made this for the first time tonight, and it is a hit with us! Perfect texture, a bit of a crunch, and very easy to make. I made it with almond flour and it came out perfectly. I did forget to cut it before I baked it, but I just used my pizza cutter and cut it when it was done and it was fine. I may try it next time with the coconut flour, just to see if we will prefer it one way or the other. Thank you for this recipe!
Carberella
I have tried numerous recipes over the years that use almond flour as a substitute for regular flour, and they ALL taste overwhelmingly of almonds with a chewy, un-crisp texture. I find it bizarre that people gush over how ‘amazing’ these recipes taste...to the point that I think they’re so desperate for it to taste half decent that they fool themselves into believing they actually do.
I might give this recipe a try with coconut flour instead.
Libby www.ditchthecarbs.com
Different strokes for different folks 🙂
Stella Dunlop
Love fat head dough
Emily T Perry
This bread was amazing! My whole family loved it. My husband even requests it now and he is not even keto.
Kell
Carberella - I find that there is a definite learning curve of appreciation of gluten free eating. What tastes unacceptable in year one can evolve into an acceptance and satisfaction with what the flavors/textures are the longer you go gluten free. Once you accept that a gf english muffin isn't going to be like a Thomas' english muffin, life gets a lot better being gluten free!
JuliaMiller
Very Well Said! Most people are gluten free for a medical reason not to make a fashion statement.
Cammie
Love this recipe! Even my kids love it. They devoured all of it before I could get a 2nd piece!
Kato
I find the almond flour very grainy. I think next time I will spread it thinner and leave in for longer. I couldn’t finish my batch. Not appetizing for me?
kathy
I always sift my almond flour before using for baking. It is far less grainy when doing this....
Hannah
can i use Coconut flour instead of Almond flour?
Libby www.ditchthecarbs.com
Coconut and almond flour can’t be easily substituted because they have completely different properties. This is a great article to read. Begin by using recipes already developed using these flours.
Jen
Pretty yummy! i used the low carb flour called carb quick instead and added more mozzarella topping ,I use my sauce for dunking bread!
Tina
I used 4 tablespoons of coconut flour for mine. I did use a large egg instead of medium though. I even added just a little extra coconut flour because my dough was too wet. This is really good, my family loved it, even my picky 12 yr old. I only cooked mine for 13 minutes.
Gwen
Amazing! Quick and easy! A definite keeper
I’m going to modify on next bake to a sweet bread.
Loved the texture! Thanks for a great addition to our low carb lifestyle!
A
Do I need to store the leftover in the fridge or can it be left out on counter? I’m thinking fridge bc of cheese but sorry if this is a dumb ?, brain a little
Slow tonight!
Libby www.ditchthecarbs.com
Great question! I keep it in the fridge because of the high dairy content. Although in my house, there are never leftovers 😉
DM Gonzalez
Really good recipe... THANK YOU!
One question: Was the dough supposed to rise? I did add 1 tsp of baking powder, and it was not out of date.
Thanks!
Libby www.ditchthecarbs.com
It will rise a little, but not like traditional dough.
Van
Hi ..i dont have a microwave...can I use the stove top?
Debi
I have never reviewed a recipe before today, this recipe is THAT GOOD! I’ve been trying different Keto bread recipes and non have been bad but this one is the Rolls Royce of Keto bread recipes! It’s git everything: it’s super easy to make, all ingredients are ones you have on hand and the taste and texture are AMAZING! I did the coconut flour version because I can always taste almond flour in Keto bread recipes and don’t taste the coconut at all. Thank you so VERY much for giving me the bread I crave!
Libby www.ditchthecarbs.com
"the Rolls Royce of Keto bread recipes!" I absolutely LOVE this. I'm going to use it as my tagline!
Karen Neill
Can this be made in large batches and stored in fridge to use for other recipes? Or do you recommend cooking immediately?
Libby www.ditchthecarbs.com
I would cook it then freeze it. The egg will have been warmed with the hot cheese when you make the garlic bread so it's best to cook it before freezing.
Karen Neill
Thank you!
Audrey
This. Is. Fabulous. I followed the recipe exactly, or so I thought. I did a dumb and forgot the baking powder. It’s still the best low carb garlic bread I’ve ever tasted.
I don’t know that I’ll add baking powder the next time I make it, haha.
This recipe is so reminiscent of yummy, cheesy, garlicky, gooey garlic cheese bread that can be found at some nationwide pizza joints that it's crazy. ?
Alessandra Fabris
Can this be made in bulk and either frozen before baking or something?
Libby www.ditchthecarbs.com
The keto garlic bread can be frozen AFTER baking. It's not safe to freeze the raw egg once it has been warmed with the hot molten cheese.
Charlotte
Hi
I don't have a microwave and was just wondering if it's possible to make the bread without it?
Thanks in advance
Helen
Yep, just melt it on the stove
Dottie W.
Excellent! Easy to make and of all the Keto breads and bagels I have made this is by far the BEST. My husband asked if I could make extra and freeze it. Is it good to freeze?
Natalie Leblanc
???? Can anyone answer??? Can it be freezes???
Sarah
I love this bread! I haven't got any cream cheese today (doh!) can I substitute HWC?
Libby www.ditchthecarbs.com
Sorry, that won't work because heavy whipping cream is a different consistency to cream cheese. You could omit the cream cheese entirely, it might make for a heavier bread, but the HWC would make it sloppy.
Keisha
Mine tasted good but nothing like focaccia. It was kinda flaky like a biscuit
Erin
Do you use part skim cheese or whole milk?
Libby www.ditchthecarbs.com
Whole milk and full-fat cheese all the way here!
Liz
This is the best thing since sliced bread. Making toast from it is fantastic - slathered in butter or avocado. I have missed my toast. Not anymore - delicious!!! Try it with a few chilli flakes in the mix as well.
Kristy
Absolutely delicious and hits the spot!! I am not doing the keto diet, but wanted garlic bread without eating bread! This is 100x better than the garlic toast I was going to make! I had to combine various cheese to have enough but it worked just fine. Thank you for sharing your recipe!
Hsk
Anyway I can modify to make it crispy?
Libby www.ditchthecarbs.com
You could add some extra cheese on the outside as a topping ... that would go lovely and crispy!
Jan
Oh my heavens! I can't thank you enough for posting this recipe! Absolutely delicious. I have celiac disease and get tired of paying $6 for a mediocre small load of bread. Besides, I like to do home cooking/baking rather than buying processed foods in the store. This was SO easy to make & tastes wonderful! I will make this over & over again. Bless you for sharing!
Alison
This was so very easy and extremely yummy!!! Thank you for this recipe!!
Karla
This garlic bread was excellent, just the taste and texture I've been missing. I made mine with coconut flour because, honestly, as much as I love almonds, I don't like the smell of many almond flour recipes. My loaf didn't cook up as nice looking as the photos above, but still tasted great. And reheated quite nicely the next day to eat with some Kerrygold butter. Thanks for the great recipe!
Sara
This was honestly the easiest recipe I’ve ever done. It was so good!!!
Terry
OK, I did find your videos on You Tube! I made this tonight. I had a little trouble making 10 slices, I got 9. I followed the recipe exactly. I used sheep's milk mozzarella I found at Whole Foods that I then grated by hand. It was really good! This cheese did not really melt the way regular cow's milk mozzarella melts, but it was so tasty. I found it needed salt. I also would dip into marinara sauce for the future. I also prefer weight measurements. I do have a suggestion for the conversion. You are converting metric weight to US volume. So from grams to cups. Wouldn't it be easier to convert metric grams to US ounces? ( Actually the US uses the Avoirdupois weight system of pounds and ounces). And then you have tablespoons instead of grams. It is not so confusing for me, I know how to convert and also use Google. But, I can see how it might be confusing for some, especially inexperienced cooks. In any case, I will definitely make this again,and I thank you for posting this recipe with nutrition stats. You have made my life easier. I wish I had found you when my children were small, so I could have started them on this low carb way of eating.
Libby www.ditchthecarbs.com
Thanks, Terry and I so glad you found my site via YouTube and loves the garlic bread. Great idea to serve it with marinara sauce! I understand there is always confusion regarding the baking ingredients and the measurements. I prefer to go by weight (as does most of the world) but I got so many complaints from my US readers that they refuse to weigh anything and cups is where it's at! However, I try to choose the most convenient method for the US, depending on the ingredient. So for example, cream cheese I may refer to in ounces (no one wants to measure a cup of cream cheese) but cups when it is shredded/grated cheese. Butter is in sticks etc. Oh, how I wish I could use all 3 methods, but my head already spins all the conversions I have to make. Luckily we can both sit and just enjoy or garlic bread 😉
Kendra
This my go to bread receipe!! I have a few questions. Can I make this dough in larger quantity and freezer and/or refrigerate until I'm ready to bake? How long does the bread last after baking when refrigerated?
Libby www.ditchthecarbs.com
I never like to make a batter then freeze it unbaked because the raw egg in the frozen batter would concern me. Once baked, it keeps fresh for up to 3 days (there are no preservatives or additives -yay) but you can freeze it, sliced, in an airtight container. Simply remove 1 or 2 slices as you require them.
Nancy
3 days Haha. Like it wouldn't get eaten right out of the oven
NORMA JEAN ADAMS
i can't figure out measure ments
of flour
and
cheese
1709 = ?
1.75= ?
that's the cheese
0.75 = ?
85g = ?
that is almond flour
Cathy
1.75 would equal 1 3/4 cup
.75 would equal 3/4 cup in US measurements.
170 grams and 85 grams are metric measurements.
Use the measurements you are used to....
Shirley
Would like to sign up for your recipe
Libby www.ditchthecarbs.com
Hi Shirley, at the bottom of every page there is a place where you may sign up to my free newsletter. Welcome aboard!
Heidi
Loved this! I want to try pizza next time. One question though..I have recently learned that all pre shredded cheeses (at least here in UK) ar coated with some kind of flour to keep it from sticking together in the package. So shredded mozzarella here has approx 3 net carb pr.100 g..and fresh mozarella “ball” in brine, has approx 0.6 net carb pr 100g. So to save those grams, I wonder if i can shred those balls instead in my blender? Will it give similar result? Would like to ask before i end up shopping stuff i wont need.
Thank you for making my newly started keto-lifestyle easier with your recipes <3
Libby www.ditchthecarbs.com
Great question! Yes, many pre-shredded kinds of cheese do have rice flour or potato starch to stop them from clumping together but check the labels. There are many that don't. The one I have found has only 0.1% carbs so it is minimal.
Ida
I can’t get out today and have very little mozzarella. Can I substitute cheddar or another hard cheese?
Libby www.ditchthecarbs.com
Yes, it will give a different texture ut in a cheese emergency, it will work fine! 🙂
Nancy
I had Monterey Jack and it turned out perfect.
Rheann Burrus
My family is new-ish to Keto. I have had a hard time finding good recipes to try. I just made this one tonight and immediately after eating came back here to leave a RAVING REVIEW! This recipe is exactly what we needed. Will be using it for pizza soon, I can see how it would be amazing. I missed this comfort, and am very happy to have had a legit spaghetti zoodles and Keto Garlic Bread meal! Delicious!
Sandra
Just made this bread, it was delicious. We loved it. It was super easy.
Meggie
Can I make his recipe usin flour instead of almond flour?
Libby www.ditchthecarbs.com
No, sorry. Firstly it will no longer be low-carb if you use regular flour (read here why we are wheat free) and low-carb flours behave differently to regular wheat flours.
Joanne
I kept the recipe but hadn''t ttied it yet, but my daughter did and
brought me over half of it, it was GREAT, but prefer Romano cheese
to the Parmesan as it is too salty.
BJ
how many grams does a medium egg have? Can you use only egg whites from box?
Suzanne Cross
Can you freeze this...it's so delicious that I might just eat it all.....
Libby www.ditchthecarbs.com
Yes, it can be frozen. Best to pop it into an airtight container and slice before freezing so you can pull out 1 or 2 slices at a time. To defrost, simply leave the slices at room temperature, or put them in a warm oven for warm garlic bread (my favourite).
Paula
I love this cheesy garlic bread. It’s difficult to find a great non eggy bread when doing Keto. Thanks for sharing
Marina Kovtunenko
Love love love the recipe came out amazing and easy to do , I m so happy you put this recipe up love it!
Terri
This was a delicious keto/gluten free alternative to garlic bread. I also tried using white cheddar and it went very well with my keto lasagna pared with a red wine.
Alina
I look forward to making this recipe!
Why do you use microwave? What about just mixing all the ingredients and putting them in the oven and skipping the microwave? Maybe I could add another 5 minutes if necessary?
Thank you.
Libby www.ditchthecarbs.com
The choice to use a microwave is completely up to you, it is such a time-saving device.
scott garfield
if you use a stove top instead of a microwave, would you add the almond flour after melting the mozzarella and cream cheese or do it altogether as you would if using a microwave?
Braxton
Thank you for this recipe! I followed it exactly and it could honestly pass as regular bread. I was skeptical about the almond flour as the last bread I made used it and tasted like a mouthful of almond chalk, but this was absolutely wonderful and went well with my chicken cacciatore. I'm definitely making this again as I'm only on week one of my keto journey and this definitely satisfies the break cravings I've been having.
I wouldn't change a thing.
Erica W
This was sooooo good! My husband and I loved it! Can’t wait to try it as a pizza crust!
Micki De La Loza
The recipe nutritional information is based on a 10 piece loaf; your picture shows a 7 piece loaf. Why
Julia Entz
I have the same issue! Great recipe, just misleading pics. If it's supposed to be 10 servings, then show what 10 slices should look like. I'm sure it was divided by 10 so the carb count was lower per slice. Fine, no problem just don't be so misleading in the presentation. Either your garlic bread is not going to look that good or it's going to have more carbs.
Just a pet peeve. Feels like false advertising.
Libby www.ditchthecarbs.com
I actually cut the garlic bread in half lengthwise which sometimes gives 14 or more slices. I suggest 10 is the serving size as a happy medium. Others may choose to cut larger slices, others choose to cut smaller slices. The nutrition panel is there as a guide if you had 1/10th of the bread recipe.
Tim
Fantastic!!! Definitely need parchment paper though!!!
Candice
This was delicious! The best keto garlic bread recipe I've ever made! Definitely a keeper!
Jan
When using the converter from metric to US measurement, I come up with different answers than the converter. 1/4 cup of shredded mozzarella cheese (according to package) weighs 30g. Using that information, 1.75 cups weighs 210g. When I divide 170g by 30g I come up with 5.67, a little less than 1.5 cups US. So, I measure ingredients in grams on my kitchen scale.
Libby www.ditchthecarbs.com
Jan this is exactly why I never cook by cups. It is so so so inaccurate. Depending on how heavily or loosely you pack a cup will have a huge impact on its weight. I only put the conversions in my recipes for those readers who prefer to cook by weight.
Steph
I wish all recipes were by weight, it makes life so much easier.
Dea Celeste
will this work without a microwave?
Libby www.ditchthecarbs.com
Yes, you simply melt the cheese in a pan on the stovetop gently, ensuring it doesn't burn.
Marie
Made this tonight ! Didn’t look like yours but tasted great !
I used garlic powder instead of minced garlic , and I added small amount of diced red onion.
Scrumptious! Actually ate the whole thing ??♀️
Maha
This was delicious! I've made it twice. Once as described in the recipe then another time I used it to make pigs in a blanket. Delicious!
Brett
Absolutely terrible. Followed recipe to the letter, but it never rose and remained a mealy mush on the inside.
Karen
I made this last night it was crispy and amazing. Did you maybe forget the egg.
Michelle Nixon
I made the mistake of putting the butter and cheese ontop before baking because that is the order the recipe goes in. It didn't become bread at all. I think she meant to bake first then add butter and cheese.
Libby www.ditchthecarbs.com
Sorry, I'm not sure I understand where it states butter and cheese in the recipe first. It is step 5 "Optional: Mix 2 tbsp melted butter, 1 tsp parsley and 1 tsp garlic. Brush over the top of the low-carb garlic bread, sprinkle with more cheese."
Micah Rivera
Thank you!! Oh my gosh this is the closest thing I’ve had to bread since I started and Keto and it actually tasted GOOD! Thanks for sharing we’ll be making this again
Barbara
In one word Amazing!! Thank you for this Recipe!!
Kylie
Is there a way to make this with lactose free cheese?
Libby www.ditchthecarbs.com
I'm afraid not. This recipe is too heavily cheese based to convert the recipe easily. Using a dairy-free cheese would have to be developed completely differently. I'll try to see if I can find some dairy-free cheese here so I could develop a recipe like the one you are after. I get quite a few requests - so stay tuned!
Carroll Hoagland
SORRY NO, this is NOT Foods - it lacks Nutrients - Fresh Cheese, no bacterial nutrients - not Fermented and Pre-shredded - Junk Food (contains anti-clumping compounds which are Saccharides) and has NO K1, K2 and other bacterial nutrition ... this is part of the "Industrial Diet" - Thinking ... add butter but never cook anything over 250 F ... even butter can form Trans Fates after all is is only 25% Sat Fat ...
Thomas Haley
I suppose being Keto you eat meat then? Remember animals are mass produced pumped full of steroids and antibiotics which are so readily passed down the food chain as is Milk, Cream & Cheese, so if you're really going to point out nutritional information regarding a recipe alternative to Bread, then practice what you preach and convert to veganism, which I do not subscribe too, I am quite happy with this recipe as Its purely decadent indulgence and within the Keto diet regime, also why don't you set up a webpage of recipes you can prove have no additives or animal derivatives or that have been tainted by chemical compounds anywhere along the food chain, not so easy is it, unless you subscribe to a raw, organic Vegan Keto diet, in which the question is! Why are you even looking at this recipe in the first place? I think it's a great, indulgent recipe, perfect for keto dieters, if you don't like the ingredients ensure you buy different ones that you can trace along the food chain to find out the exact ingredients, how it was made, with the exact ingredients & where, instead of criticising.
Betty Wesselink
Just to set the record straight there is Not and I said Not any antibiotics or steroids used in any kind of milk products. Get your head out of your ass for saying that. If any antibiotics are found in a tank of milk we produce it is dumped at the creamery. Know your facts before you say anything like that unless your a dairy farmer that uses antibiotics and tries to get away with it
Betty Wesselink
Just to set the record straight there is Not and I said Not any antibiotics or steroids used in any kind of milk products. Get your head out of your ass for saying that. If any antibiotics are found in a tank of milk we produce it is dumped at the creamery. Know your facts before you say anything like that unless your a dairy farmer that uses antibiotics and tries to get away with it
James A Tebbutt
If you want a more bread like taste, substitute 30g of flour for psyllium husk and flaxseed meal. I also add 1 tblsp of bakers yeast to the mix, not to help it rise, but to give it that yeasty flavour. I prefer the coconut flour as I have an almond allergy so I substitute 15g of coconut flour for 45g of psyllium and flax. It works out so well!
Karen
So if I have this right - I would use 55 grams of almond flour, 15 grams of Psyllium husk, 15 grams of flaxseed meal & 1 Tblsp of Nutritional yeast?
Shelby
Right??? I *NEED* to know. I have a severe nut allergy but would love to make the bread as Keto is the only thing that has alleviated my Rhumeotiod Arthritis.
Jessi
Why did you measure using grams? I’ve never had to do that before and I don’t have a way to measure in grams. Any idea how many cups of cheese you need & almond flour.
Libby www.ditchthecarbs.com
There are large red buttons below every recipe, you can choose whether to measure by cups or weight. I do all the calculating for you 🙂
Lisa Gruver
Thank you so much for posting this it was awesome!! And to the person that said this not real food? Really in this country where all we eat is crap?? This is something that is not processed and uses REAL FOOD to make it. She must not understand this diet, please watch the Magic Pill. We are so used to believing everything the media and so called "nutritionist" tell us, we cannot even think for ourselves anymore. If all she eats are whole foods, than more power to you, but growing up in this country it is hard to stay away from other things. This is a great substitute for those processed foods we used to eat!
Roy
There is a Us conversation button umder the recipe ingredients
Anna
Czy ta mozarella to jest taka twarda jak na pizzę czy taka biała z wody jak di Buffalo?
Libby www.ditchthecarbs.com
From Google translate "Is this hard mozzarella for a pizza or the white with water from the Buffalo?" I use the hard mozzarella that is pre-shredded/grated. Check it doesn't contain any wheat or flours. Some pre-shredded cheeses have these to stop the cheese clumping together. Find one with no wheat or flour.
Annelize
I tried this recipe now a couple of times, but my bread comes out very flat every time .... and looks raw when it is cut? I followed the recipe to the letter. Any idea why this could be?
Estelle
Omg tried this today and my husband doesnt want me to make anything else but it,loved it.
Libby www.ditchthecarbs.com
YA-HA!!!!!
Christina
Hi how many net carbs are in this recipe?
Libby www.ditchthecarbs.com
The nutrition panel shows carbs per slice and it makes 10 slices. So if we 10x nutrition values, the entire loaf would equate to be 24g total carbs 9g fibre = 15g net carbs.
Rowan
Curious, so I've made this recipe a few times now, and I'm not liking the dough with almond flour, and am going to try it with coconut flour, will but why do you use so much less coconut flour versus almond? also does it ever have a texture that's similar if not identical to regular garlic bread? I may be hoping a bit too much though.
Libby www.ditchthecarbs.com
Coconut flour works completely different to any other flour. You might want to read this article "Coconut Flour vs Almond Flour" which explains why they can never be substituted easily for one another. I love baking with coconut flour, it requires a very small quantity so is cheaper, healthier and a lovely texture.
Angie
I have made this only with coconut flour because I loathe the texture and taste of almond flour. This garlic bread recipe is the closest I've ever come to a true garlic bread. Almost reminds me of Papa John's cheesesticks - dip them in melted garlic butter and it's heaven!
Erin
Coconut flour is very dense as compared to almond flour. I do a combination of equal parts coconut to almond flour. You can also use Flax meal to replace almond flour and mix that with coconut flour. What happens when you use too much coconut flour is the bread becomes very dry and course.
Kelsey
How long will this recipe stay fresh & how do I store it if I don't eat it immediately?
Libby www.ditchthecarbs.com
You can keep it in an airtight container in the fridge (because it has a high cheese content) for up to 3 days, however ours never stays around for that long 😉
Laura
The video shows using the dough to make bagels. What is the carb count for bagels?
Libby www.ditchthecarbs.com
I have made an entire post on the bagels now so you can see exactly how I make them and the nutrition of them. They are soooo popular.
Gurl169
If i were to not want it gluten free and wanted to use regular white flour-will it be like in the same quantities or do i have to make any alterations to the recipe?
Libby www.ditchthecarbs.com
I'm afraid you can't swap wheat flour for any of these low-carb ingredients. Wheat flour acts in a completely different way. If you use regular wheat flour, this keto garlic bread will no longer be keto or even low-carb. We are only gluten free by default because we avoid all grains. This article may help you understand.
Vicky
I made this bread tonight with some veggie soup. So yummy!!!
I used Coconut flour and it actually came out very nice.
Thank u.
Sonia Mehrotra
Hi...do the macros include the butter and cheese topping? Thanks.
Kerry
If using almond flour instead of fat head dough do you need xhanthan gum? Not sure what’s in fathead dough
Libby www.ditchthecarbs.com
Nope. Just swap the almond flour for coconut flour as per recipe notes - easy as!
Gayle
Thank you, thank you, thank you. While my garlic bread didn't look as good as yours, the taste and texture was amazing. It was like eating foccacia. I have tried other almond flour breads and I didn't like them as they had a wet texture that was horrible. Yours is so lovely. I am so happy to have found your site and thank you for making this recipe available for others.
Libby www.ditchthecarbs.com
Awesome Gayle! This is one of my favourites.
Irina Vartan
Hello there, and thank you very much for the recipe - it turned out well and tastes very good! But I am wondering about one thing - the amount of cheese relative to the almond flour in the video appears to be much less than what I had - I measured exactly the amounts in grams (170 gr) given in the recipe, and I had way more cheese than in the video. ??
It still turned out ok, but I am wondering with less cheese if it would have more "bready" texture?
Thank you
Pearl
This looks great can you substitute almond flour for coconut flour ( tree nut allergy )?
Libby www.ditchthecarbs.com
YES!! It's in the recipe notes exactly how to substitute coconut flour for almond flour. And you can do this with all my Fat Head recipes. YAY.
Karen
Can I make in morning, out in fridge until ready to cook for dinner?
Libby Jenkinson, MPS
You could make the garlic bread then keep it cool in the fridge until you bake it for dinner. I wouldn't keep it in the fridge for longer than a day. The raw egg in the garlic bread will have warmed with the cheese.
Marsha Dombroski
I want to make this tonight, but only have reduced fat cream cheese, will it turn out?
anne mclennan
Hi just wondering can you use cheddar cheese instead of the mozzarella?
Marcia
Can't wait to try this. Thanks so much. Question: Can leftovers be reheated? Or even frozen?
Libby www.ditchthecarbs.com
Yes this is a great recipe to be frozen and yes it is amazing when reheated.
Skye
Uh oh... the video doesn’t mention baking powder at all... my garlic bread is in the oven now. With out baking powder 🙁
Joy
How did it turn out???
Luci
Thank you for this recipe! Our family thought it was decent considering it’s keto. But I have 4 kids who love sandwiches and are still adjusting to keto. 😉 it has a focaccia bread texture to it. My kids would have inhaled all of it had I had some kind of marinara sauce to go with it. This was my first attempt at any type of keto bread and I was SO thankful at the ease and outcome of this. It’s the closest thing I’ve had to bread since... bread! Lol
Thanks again; I’m super excited to try many of your other recipes!
Libby www.ditchthecarbs.com
I love this kind of feedback the best - kids devouring my recipes and food that is keto or low-carb. Awesome!!!!
Sheila Thompson
What is that in cups? When I googled I get different things for grams to cups?
Sheila Thompson
Lol I feel dumb nevermind thank you SO much for this recipe
Libby www.ditchthecarbs.com
All my recipes now have conversion buttons. Click the big red buttons below each recipe and you can switch between grams and cups 🙂
Janet
The cheesy keto garlic bread is saying only 1 5 g net carbs but in nutrition chart its saying 24 g! What is the right one?
Libby www.ditchthecarbs.com
The recipe notes show that is the carb content for the entire recipe. I also state I cut my garlic bread into 10 slices, however many other people may wish to have smaller or larger slices so I give the nutrition values of the entire loaf (as I know I will get this questions).
Nagendra
Hi this recipe looks delicious to eat. When see this I early wait for making recipe like you. Thank you so much for sharing a recipe like this
Ray
Love your site! I really want to make this but I do not have a microwave.. any tips on making this on the stovetop please ? Thanks so much
Libby www.ditchthecarbs.com
Easy peasy. Just pop the cheese, cream cheese and almond flour in a saucepan and heat gently on the stove. Stir all the time so it doesn't burn. Remove from the heat and add the egg once the pan has cooled. You don't want to risk cooking the egg in the hot pan.
Issy
Don’t have a microwave and just did it. Put the cheeses together in a Pyrex bowl for 2 minutes in my hot oven and mixed and again 2 minutes and as perfect. I added the other ingredients after
Wendy
Can you make the dough ahead of time and freeze it?
Libby www.ditchthecarbs.com
No I'm afraid the uncooked egg and the melted cheese don't take kindly to freezing.
Kim
Hi! Could I make the dough & keep it cold & make it about 1-1/2 hours later?
Libby www.ditchthecarbs.com
Yes that would be fine. I just advise not to freeze the dough when it is uncooked as the heated raw egg doesn't take too kindly to being frozen uncooked.
Darcy
The picture of this bread is beautiful. I really hope to make this soon. I may never, due to disabling fatigue but boy do I want to. Pinning and Tweeting this.
Alyson
This actually reminds me of a recipe where we would take half-baked bread, slice it most of the way through, then put slices of cheese and either ham or turkey. Then you finish baking it. It was amazing, better than the usual hot ham & cheese sandwiches.
I am going to try it with this recipe. Placing either pepperoni or ham and baking... Thanks, I needed a change!