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Cheesy Keto Garlic Bread - Low-Carb, But Full of Comfort

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 cups shredded low-moisture mozzarella (divided: 1 1/2 cups for the dough, 1/2 cup for topping)
  • 2 oz cream cheese, softened
  • 1 large egg
  • 3/4 cup fine almond flour (blanched works best)
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp garlic powder
  • 2–3 cloves fresh garlic, minced
  • 2 tbsp unsalted butter, melted
  • 1 tbsp olive oil (optional, for brushing)
  • 2 tbsp grated Parmesan
  • 1–2 tbsp chopped fresh parsley (or 1 tsp dried)
  • Red pepper flakes (optional, for a little heat)

Method
 

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly grease the parchment so the dough won’t stick.
  2. Make the garlic butter. In a small bowl, mix melted butter, minced garlic, and half the parsley. Set aside to let the flavors bloom.
  3. Melt the cheeses. In a microwave-safe bowl, combine 1 1/2 cups mozzarella and cream cheese. Microwave in 20–30 second bursts, stirring between each, until smooth and stretchy. You can also do this gently on the stovetop over low heat.
  4. Mix the dry ingredients. In a separate bowl, whisk almond flour, baking powder, salt, and garlic powder.
  5. Form the dough. Add the dry mixture and egg to the melted cheese. Stir vigorously with a spatula until it forms a cohesive dough. If it’s sticky, wet your hands or let it sit for 2–3 minutes to firm up.
  6. Shape the crust. Place the dough on the prepared baking sheet. Press it out into an oval or rectangle about 1/4 inch thick. Keep the thickness even for consistent baking.
  7. Par-bake. Bake for 8–10 minutes until the surface looks set and just starting to turn light golden at the edges.
  8. Add the flavor. Brush the par-baked crust with the garlic butter. Sprinkle over the remaining 1/2 cup mozzarella and the Parmesan. Drizzle with olive oil if using.
  9. Bake again. Return to the oven for 6–8 minutes, until the cheese is melted and bubbling.
  10. Broil for color (optional but recommended). Switch to broil for 1–2 minutes to brown the top. Watch closely—brown is good, burnt is not.
  11. Finish and slice. Sprinkle with the remaining parsley and a pinch of red pepper flakes. Let it rest for 3–4 minutes, then slice into strips or wedges. Serve warm.