This recipe for cheesy keto garlic bread has been called "the Rolls Royce of Keto bread recipes!". Read why we all fall in love for mozzarella dough.
Mozzarella dough garlic bread is the best keto garlic bread recipe I have ever developed.
The beauty is that it's only 1.5g net carbs per slice.
Mozzarella Cheese Dough
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:
Cheesy Keto Garlic Bread
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.
Read more: Gluten free vs grain free
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!
Cheese Keto 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.
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.
Cheesy Keto Garlic Bread 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
Nutrition
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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.