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    Home » Recipes » Low-Carb Bread and Cracker Recipes

    Cheesy Keto Garlic Bread (Mozarella Dough)

    Published: Jun 4, 2020· Modified: Jan 20, 2022· By Libby Jenkinson May contain affiliate links.

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    FREE MEAL PLAN COOKBOOKS PRO MEMBERS
    cheesy keto garlic bread sliced on baking parchment and a bread board

    Today I'm going to show you the BEST cheesy keto garlic bread recipe … and it's only 1.5g net carbs per slice.

    In fact, mozzarella dough garlic bread is the best keto garlic bread recipe you will ever eat.

    So if you want to learn how you can enjoy garlic bread again on your keto diet, made with the famous mozzarella dough, go ahead and print this recipe.

    cheesy keto garlic bread sliced on baking parchment and a bread board
    The BEST cheesy keto garlic bread recipe … only 1.5g net carbs per slice.

    Garlic bread is always a real crowd-pleaser at a summer barbecue or pizza night. And in fact, it's the perfect side dish for chicken, beef, pork, and of course, pizza.

    Jump to:
    • What is mozzarella cheese dough?
    • Ingredients
    • How to make keto garlic bread - step by step
    • How to flavor garlic bread
    • Keto bread & pasta recipes
    • 📖 Recipe
    • 💬 Comments

    Before you begin, make sure you see the supreme guide to making fat head dough even without a microwave. Can be made with almond flour or coconut flour EVEN WITHOUT a microwave PLUS 16 keto recipes to use it.

    mockups of keto bread cookbook

    What is mozzarella cheese dough?

    Mozzarella cheese dough is a low-carb and keto dough that is used in bread recipes, pizza, breadsticks, 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 and can be made with a microwave or without.

    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 only try ONE recipe, Fat Head dough (mozzarella dough) is it! There are so many meals you can make with fathead dough.

    Once you master this one simple, you can make keto dinner rolls, pizza, sausage rolls, crackers, and even breadsticks.

    What is Fat Head dough?

    cooked garlic bread on a wooden board garnished wth parsley
    The most popular keto cheesy garlic bread

    Fat Head dough recipe is sometimes referred to as mozzarella cheese dough.

    This famous low-carb dough is known as Fat Head dough because of Tom Naughton, the creator of Fat Head, the movie. 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 grains or wheat at all.

    This low-carb garlic bread is naturally gluten-free so throw away those expensive gluten-free flours. They are generally high in starch and fortified.

    And remember this, gluten-free junk is still junk.

    Ingredients

    All quantities, ingredients, and instructions are in the recipe card below.

    • shredded/grated cheese - mozzarella cheese is preferred
    • almond meal/flour - see recipe notes below
    • cream cheese - full fat
    • garlic - minced garlic or crushed garlic is best
    • parsley - fresh parsley or dried parsley flakes
    • baking powder
    • salt to taste
    • eggs - medium medium

    How to make 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.

    • Hands placing almond flour into a mixing bowl
    • FatHead Pizza recipe 2
    • Hands placing cream cheese into a mixing bowl
    • \"\"
    • Mixing Fat Head dough in a mixing bowl
    • Hands placing a cracked egg into a mixing bowl
    • Hands mixing fat head dough
    • FatHead Pizza recipe

    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.

    hands sprinkling shredded cheese onto garlic bread
    Cover your keto garlic bread with shredded cheese for a crispy crust.
    mockups of keto bread cookbook

    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 garlic bread crust.

    crisp cheese crust on garlic bread sliced and ready to be eaten

    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.

    Keto bread & pasta recipes

    cheesy keto garlic bread sliced on baking parchment and a bread board
    Delicious, soft, crunchy crust, keto garlic bread.

    Remember those times when you cooked an authentic Italian lunch or dinner, and you made your favorite pasta 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 you covered with these delicious keto recipes.

    sliced bread on baking parchment and a wooden board
    Easy keto garlic bread recipe
    mockups of keto bread cookbook

    Keto bread and pasta recipes

    So how do you recreate your favorite Italian bread and pasta side dishes?

    The easiest recipe for beginners has to be spaghetti Bolognese with zoodles or 3-ingredient keto pasta.

    Start by making vegetable pasta by discovering how to make zoodles.

    But what about traditional bread? You've already discovered this much-loved keto garlic bread and you can also make almond flour bread, coconut flour bread, and focaccia bread.

    So what are you waiting for? Have your beloved pasta and garlic bread like old times – now made healthier!

    garlic bread on a blue cloth, and bread board

    📖 Recipe

    cooked garlic bread on a wooden board garnished wth parsley

    Please rate this recipe.

    4.4 from 440 votes

    Cheesy Keto Garlic Bread Recipe (mozzarella dough)

    The BEST recipe for cheesy keto garlic bread - using mozzarella dough. At only 1.5g net carbs per slice, this is an absolute keeper for your low-carb recipe folder.
    Servings: 10 slices
    NET carbs: 1.5g
    Author: Libby Jenkinson
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Category: Bread. Dinner. Side Dish
    Diet: Diabetic. Gluten Free
    Gluten Free. Grain free. Keto. LCHF. Low Carb. No Sugars. Wheat Free
    Review Recipe Print Pin Email

    Recipe Video

    Calculate ingredients

    Adjust servings: 10 slices
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    Ingredients

    • 170 g (1 ¾ cups) shredded/grated cheese mozzarella
    • 85 g (¾ cups) almond meal/flour *see recipe notes below
    • 2 tablespoon cream cheese full fat
    • 1 tablespoon garlic minced crushed
    • 1 tablespoon parsley fresh or dried
    • 1 teaspoon 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 tablespoon melted butter, 1 teaspoon parsley and 1 teaspoon 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.
    © Copyright Ditch The Carbs

    Notes

    UPDATE: Nutrition values are for EACH slice. Garlic bread dough makes 10 slices. 
    Mozzarella dough can also be made by replacing the almond meal/flour with ¼ cup (4 tbsp) coconut flour.

    5-INGREDIENTS COOKBOOK

    .

    mockups of 5 Ingredients (Or Less) Low-Carb Cookbook on devices and printed cookbooks
    Nutrition Facts
    Cheesy Keto Garlic Bread Recipe (mozzarella dough)
    Serving Size
     
    1 slice (makes 10)
    Amount per Serving
    NET carbs
     
    1.5
    g
    Total Carbohydrates
     
    2.4
    g
    1
    %
    Fiber
     
    0.9
    g
    4
    %
    Sugar
     
    0.6
    g
    1
    %
    Protein
     
    6.2
    g
    12
    %
    Fat
     
    9.8
    g
    15
    %
    % Daily Value*
    -
    Calories
    117.4
    * Percent Daily Values are based on a 2000 calorie diet.

    COOKBOOKS - MEAL PLANS - PANTRY

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    Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.

    More fathead dough recipes

    • Fat Head Nachos
    • Fat Head Pizza
    • Mozzarella dough - 4 ways
    • Fat head nachos served with sour cream guacamole and salsa
    • FatHead Pizza recipe 4
    • 4 Ways to Use Mozzarella Dough

    Related recipes

    • How To Make Fathead Dough (Even Without A Microwave)
    • 10+ Meals You Can Make with Keto Fathead Dough
    • Easy Keto Dinner Rolls (Mozzarella Dough)
    • Coconut Flour Mini Keto Cheese Loaves (5 Variations)
    • Fat Head Pizza Recipe (Almond Flour or Coconut Flour)
    • Keto Pizza Pancakes With Mozzarella Dough + VIDEO
    • Keto Cheddar Biscuits (Cheese Scones) Gluten-Free
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    Libby Jenkinson in her garden

    I'm Libby Jenkinson MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners.

    Learn more about me →

    mockups of low-carb meal plans and templates

    COOKBOOKS - MEAL PLANS - PANTRY

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    Recent Posts

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    • Should You Cook By Cups or Weight?
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    Reader Interactions

    Comments

    1. Bernadine

      April 16, 2020 at 10:21 am

      Hi, we don’t have a microwave, so what can we do for that stage? I’m keen to try this recipe, thanks

      Reply
      • Libby www.ditchthecarbs.com

        April 16, 2020 at 2:17 pm

        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.

        Reply
    2. Terri Geraci

      March 17, 2020 at 2:40 pm

      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.

      Reply
      • Diane

        February 26, 2021 at 5:32 am

        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?

        Reply
        • Libby www.ditchthecarbs.com

          February 27, 2021 at 3:36 pm

          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!

          Reply
    3. Pam

      October 26, 2019 at 11:39 am

      5 stars
      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!

      Reply
    4. Carberella

      October 23, 2019 at 8:02 pm

      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.

      Reply
      • Libby www.ditchthecarbs.com

        October 25, 2019 at 5:22 pm

        Different strokes for different folks 🙂

        Reply
        • Stella Dunlop

          May 01, 2020 at 9:51 am

          5 stars
          Love fat head dough

          Reply
      • Emily T Perry

        July 10, 2020 at 11:09 am

        5 stars
        This bread was amazing! My whole family loved it. My husband even requests it now and he is not even keto.

        Reply
      • Kell

        July 28, 2020 at 11:38 pm

        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!

        Reply
        • JuliaMiller

          February 13, 2021 at 7:16 am

          Very Well Said! Most people are gluten free for a medical reason not to make a fashion statement.

          Reply
      • Cammie

        October 23, 2020 at 3:17 pm

        5 stars
        Love this recipe! Even my kids love it. They devoured all of it before I could get a 2nd piece!

        Reply
    5. Kato

      October 05, 2019 at 3:52 pm

      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?

      Reply
      • kathy

        February 02, 2020 at 8:30 am

        I always sift my almond flour before using for baking. It is far less grainy when doing this....

        Reply
      • Astrid

        October 09, 2021 at 2:41 pm

        5 stars
        Purchase a super-fine almond flour. Should be clearly labeled as "super-fine grind."

        Reply
    6. Hannah

      September 26, 2019 at 4:19 am

      can i use Coconut flour instead of Almond flour?

      Reply
      • Libby www.ditchthecarbs.com

        September 26, 2019 at 9:10 am

        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.

        Reply
        • Jen

          September 30, 2019 at 10:26 am

          5 stars
          Pretty yummy! i used the low carb flour called carb quick instead and added more mozzarella topping ,I use my sauce for dunking bread!

          Reply
      • Tina

        March 12, 2020 at 11:32 am

        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.

        Reply
    7. Gwen

      September 23, 2019 at 4:18 am

      5 stars
      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!

      Reply
    8. A

      September 20, 2019 at 11:50 am

      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!

      Reply
      • Libby www.ditchthecarbs.com

        September 20, 2019 at 2:49 pm

        Great question! I keep it in the fridge because of the high dairy content. Although in my house, there are never leftovers 😉

        Reply
    9. DM Gonzalez

      September 13, 2019 at 12:22 pm

      4 stars
      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!

      Reply
      • Libby www.ditchthecarbs.com

        September 16, 2019 at 12:50 pm

        It will rise a little, but not like traditional dough.

        Reply
    10. Van

      September 11, 2019 at 10:23 pm

      Hi ..i dont have a microwave...can I use the stove top?

      Reply
    11. Debi

      September 10, 2019 at 2:17 am

      5 stars
      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!

      Reply
      • Libby www.ditchthecarbs.com

        September 11, 2019 at 10:02 am

        "the Rolls Royce of Keto bread recipes!" I absolutely LOVE this. I'm going to use it as my tagline!

        Reply
    12. Karen Neill

      August 26, 2019 at 9:14 am

      Can this be made in large batches and stored in fridge to use for other recipes? Or do you recommend cooking immediately?

      Reply
      • Libby www.ditchthecarbs.com

        August 26, 2019 at 10:41 am

        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.

        Reply
        • Karen Neill

          August 27, 2019 at 12:34 am

          Thank you!

          Reply
    13. Audrey

      July 09, 2019 at 10:21 am

      5 stars
      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. ?

      Reply
      • Alessandra Fabris

        September 27, 2020 at 4:38 am

        Can this be made in bulk and either frozen before baking or something?

        Reply
        • Libby www.ditchthecarbs.com

          September 29, 2020 at 8:12 pm

          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.

          Reply
    14. Charlotte

      July 09, 2019 at 5:17 am

      Hi
      I don't have a microwave and was just wondering if it's possible to make the bread without it?

      Thanks in advance

      Reply
      • Helen

        August 02, 2019 at 2:25 am

        Yep, just melt it on the stove

        Reply
    15. Dottie W.

      June 04, 2019 at 8:35 am

      5 stars
      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?

      Reply
      • Natalie Leblanc

        June 08, 2020 at 11:29 am

        ???? Can anyone answer??? Can it be freezes???

        Reply
    16. Sarah

      May 12, 2019 at 9:45 pm

      I love this bread! I haven't got any cream cheese today (doh!) can I substitute HWC?

      Reply
      • Libby www.ditchthecarbs.com

        May 13, 2019 at 7:43 pm

        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.

        Reply
    17. Keisha

      April 18, 2019 at 4:20 pm

      4 stars
      Mine tasted good but nothing like focaccia. It was kinda flaky like a biscuit

      Reply
    18. Erin

      March 20, 2019 at 10:36 am

      Do you use part skim cheese or whole milk?

      Reply
      • Libby www.ditchthecarbs.com

        March 21, 2019 at 10:25 pm

        Whole milk and full-fat cheese all the way here!

        Reply
    19. Liz

      March 16, 2019 at 3:27 pm

      5 stars
      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.

      Reply
    20. Kristy

      March 14, 2019 at 1:49 pm

      5 stars
      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!

      Reply
    21. Hsk

      March 09, 2019 at 7:13 am

      Anyway I can modify to make it crispy?

      Reply
      • Libby www.ditchthecarbs.com

        March 10, 2019 at 7:55 pm

        You could add some extra cheese on the outside as a topping ... that would go lovely and crispy!

        Reply
    22. Jan

      February 28, 2019 at 9:44 am

      5 stars
      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!

      Reply
    23. Alison

      February 25, 2019 at 11:02 am

      5 stars
      This was so very easy and extremely yummy!!! Thank you for this recipe!!

      Reply
    24. Karla

      February 20, 2019 at 9:54 am

      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!

      Reply
    25. Sara

      February 17, 2019 at 5:25 am

      This was honestly the easiest recipe I’ve ever done. It was so good!!!

      Reply
    26. Terry

      February 02, 2019 at 1:04 pm

      5 stars
      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.

      Reply
      • Libby www.ditchthecarbs.com

        February 02, 2019 at 9:11 pm

        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 😉

        Reply
    27. Kendra

      January 30, 2019 at 12:09 am

      5 stars
      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?

      Reply
      • Libby www.ditchthecarbs.com

        January 30, 2019 at 10:35 am

        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.

        Reply
        • Nancy

          April 10, 2019 at 3:00 pm

          5 stars
          3 days Haha. Like it wouldn't get eaten right out of the oven

          Reply
      • NORMA JEAN ADAMS

        February 02, 2019 at 9:15 am

        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

        Reply
        • Cathy

          March 13, 2019 at 5:21 am

          5 stars
          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....

          Reply
    28. Shirley

      January 29, 2019 at 9:09 am

      Would like to sign up for your recipe

      Reply
      • Libby www.ditchthecarbs.com

        January 30, 2019 at 10:29 am

        Hi Shirley, at the bottom of every page there is a place where you may sign up to my free newsletter. Welcome aboard!

        Reply
    29. Heidi

      January 27, 2019 at 1:27 pm

      5 stars
      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

      Reply
      • Libby www.ditchthecarbs.com

        January 28, 2019 at 9:45 am

        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.

        Reply
    30. Ida

      January 27, 2019 at 7:10 am

      I can’t get out today and have very little mozzarella. Can I substitute cheddar or another hard cheese?

      Reply
      • Libby www.ditchthecarbs.com

        January 28, 2019 at 9:47 am

        Yes, it will give a different texture ut in a cheese emergency, it will work fine! 🙂

        Reply
      • Nancy

        April 10, 2019 at 3:01 pm

        5 stars
        I had Monterey Jack and it turned out perfect.

        Reply
    31. Rheann Burrus

      January 20, 2019 at 12:08 pm

      5 stars
      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!

      Reply
    32. Sandra

      January 17, 2019 at 4:16 pm

      Just made this bread, it was delicious. We loved it. It was super easy.

      Reply
    33. Meggie

      December 20, 2018 at 7:05 pm

      Can I make his recipe usin flour instead of almond flour?

      Reply
      • Libby www.ditchthecarbs.com

        December 24, 2018 at 3:06 pm

        5 stars
        No, sorry. It will no longer be low-carb if you use regular flour and low-carb flours behave differently to regular wheat flours.

        Reply
      • Joanne

        January 25, 2019 at 7:18 am

        5 stars
        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.

        Reply
    34. BJ

      December 07, 2018 at 5:20 am

      how many grams does a medium egg have? Can you use only egg whites from box?

      Reply
    35. Suzanne Cross

      November 21, 2018 at 3:18 am

      Can you freeze this...it's so delicious that I might just eat it all.....

      Reply
      • Libby www.ditchthecarbs.com

        November 22, 2018 at 4:43 pm

        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).

        Reply
    36. Paula

      November 18, 2018 at 12:05 pm

      I love this cheesy garlic bread. It’s difficult to find a great non eggy bread when doing Keto. Thanks for sharing

      Reply
    37. Marina Kovtunenko

      November 12, 2018 at 10:41 am

      Love love love the recipe came out amazing and easy to do , I m so happy you put this recipe up love it!

      Reply
    38. Terri

      November 01, 2018 at 12:55 pm

      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.

      Reply
    39. Alina

      October 30, 2018 at 3:16 pm

      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.

      Reply
      • Libby www.ditchthecarbs.com

        October 31, 2018 at 12:58 pm

        The choice to use a microwave is completely up to you, it is such a time-saving device.

        Reply
        • scott garfield

          May 04, 2020 at 5:41 pm

          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?

          Reply
    40. Braxton

      October 20, 2018 at 2:06 pm

      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.

      Reply
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