This amazingly easy keto cheesy garlic bread will satisfy your cravings for Italian-style breadsticks. You’ll love this buttery keto garlic bread made with low-carb mozzarella dough. It’s so delicious, it’s hard to believe that is gluten-free and keto-friendly!
Easy Keto Cheesy Garlic Bread
This keto cheesy bread is the real deal. It’s crisp on the outside and soft on the inside – not to mention it’s topped with a blend of two melty kinds of cheese!
The bread starts out with a simple mozzarella and almond flour dough, also known as “fathead dough”. Then, it’s flavored with garlic, parmesan, and herbs. After baking to a perfect golden brown, it’s topped with even more cheese!
This recipe is a total stand out. It’s perfect to serve as a keto appetizer, low-carb snack, or as a side to other keto dinner recipes, like these family-favorite keto meatballs. Enjoy!
Ingredients in Keto Garlic Cheese Bread
Keto Garlic Cheesy Bread starts out with a simple “fathead” style dough, flavored with garlic and herbs. The partially baked dough is topped with a blend of cheeses and baked to perfection.
What is Fathead Dough?
Have you heard of “fathead” dough before? It’s a pretty common way to replicate the taste and texture of bread in keto recipes. It was popularized by Tom Naughton, the creator of the movie “Fat Head”. There is no wheat or grains in this bread recipe — instead, it’s made with a blend of cheeses and keto-friendly alternative flours.
For this recipe, you’ll need:
- mozzarella cheese
- cream cheese
- one egg
- almond flour
- coconut flour
- parmesan cheese
- garlic, herbs, salt and pepper
I’ve tried making this recipe with only almond flour, because I know that some people are sensitive to the taste of the coconut flour. And even though the recipe does work with only almond flour, I much prefer the texture of the bread when I use a combination of the two flours.
Since coconut flour is very absorbent, so you don’t need to use as much of it. Give it a try, and see what you prefer!
How to Make Keto Cheesy Garlic Breadsticks
This recipe for keto cheesy bread comes together relatively quickly. You can make the dough by hand, or using a food processor.
To start, melt the mozzarella cheese and cream cheese together in a microwave-safe bowl. You’ll want to melt it in short bursts of about 30 seconds, stirring well in between intervals. Keep cooking until the cheeses are completely melted and homogeneous. In my microwave, this takes about 90 seconds – 2 minutes total, but your results will vary depending on the strength of your microwave.
After the cheese is melted, you have two choices. You can continue mixing by hand (what I usually do), or you can use a food processor fitted with the dough blade to mix the dough for you. Either way, you’ll add the egg, almond flour, coconut flour, garlic, oregano, salt, and pepper to the melted cheese and stir well until combined.
The dough is going to be sticky, so keep at it until the dough looks smooth and homogeneous. After the dough comes together, allow the dough to cool in order to make it easier to work with.
Now it’s time to roll out the dough. Place the dough onto a piece of parchment paper. Then, cover the dough with a layer plastic wrap (or another sheet of parchment) and roll the dough out to a 1/4 inch thickness. Remove the top layer of plastic, and slide the dough (bottom layer of parchment included) onto a baking sheet.
I like to partially bake the dough before topping. Bake the dough for 5 minutes, remove from the oven and pop any large air bubbles that may have formed. Then, sprinkle on the remaining mozzarella cheese and parmesan cheese. Bake for an additional 5-7 minutes until the edges of the dough are golden brown. Ta-da, you’re ready to serve!
What to Serve with Keto Cheesy Bread
Keto Cheesy Garlic bread is the perfect recipe to serve as a low-carb appetizer at a party. It’s great on its own as a low-carb snack, or dipped in this easy keto tomato sauce.
It’s also great to make as a side dish to go alongside other keto dinner recipes, like these family-favorite keto meatballs.
- 2 cups shredded mozzarella cheese (divided)
- 3 tbsp cream cheese
- 1 egg
- 1/2 cup almond flour
- 2 tbsp coconut flour (see notes)
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup shredded parmesan cheese
- 1 tbsp chopped basil (optional)
- Preheat the oven to 425°F. Prepare a baking sheet with parchment paper.
In a large microwave-safe bowl, add 1 1/2 cups of mozzarella and the cream cheese. Melt in the microwave in a series of short, 30-second intervals. After each interval, stir the cheeses until they are completely melted and uniform. This should take around 1-2 minutes total, depending on your microwave. Do not overcook.
- To the melted cheese, add the egg, almond flour, coconut flour, herbs, salt, and pepper. Stir with a spatula until well combined. The dough will be sticky. (You can also mix the dough in a food processor fitted with the dough blade attachment.)
- Allow the dough to cool slightly in order to make it easier to work with. Place the dough onto a parchment-lined baking sheet. Either use wet fingertips to pat the dough out -- or cover with plastic wrap and roll the dough out to a 1/4 inch thickness.
- Bake for 5 minutes. Remove from the oven, pop any large air bubbles if necessary, and sprinkle with the remaining 1/2 cup of mozzarella cheese and parmesan cheese. Bake for an additional 5-7 minutes until the edges of the dough are golden brown.
- Garnish with basil, and serve with tomato sauce for dipping.
I like to use 2 tablespoons of coconut flour in this recipe for the best texture. However, if you don't have -- or don't like -- coconut flour, you can substitute it with 2 tablespoons more almond flour.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 204 Total Fat: 15g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 59mg Sodium: 383mg Carbohydrates: 7g Net Carbohydrates: 0g Fiber: 2g Sugar: 2g Sugar Alcohols: 0g Protein: 12g
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