This isn't a typical keto bread recipe. It's filled with cream cheese, cheese, eggs, and more. This keto garlic bread is so filling—it could really be a meal in itself! This is a pull-apart garlic bread that's packed with tasty garlic and cheese. It's a nice dense bread without being too gooey. Have it on the side of some keto-friendly pasta, or dip it in some marinara and have it as a meal. This keto garlic bread is comfort food on steroids. You're going to love it.
2 ½ cups mozzarella cheese, melted
2 oz cream cheese
1 ½ cup almond flour
1 tsp baking powder
½ tsp garlic powder
½ cup Parmesan cheese, grated
1 ½ tsp Italian seasoning
For the Garlic Butter:
¼ cup butter
5 cloves of garlic
½ cup fresh parsley
Preheat the oven to 400 degrees.
In a small bowl, combine parmesan cheese with Italian seasoning and set aside.
In a large bowl, mix together the baking powder, almond flour and garlic powder, and then mix in your eggs.
Melt mozzarella cheese in a heat-proof bowl, either on a double boiler or in the microwave, just until it is melted and gooey.
Immediately combine the cheese and almond flour mixture and start to incorporate well with a fork and then with your hands, kneading the dough until uniform in texture.
Grease a Le Creuset pot or oven-proof pan well, with olive oil or butter.
Cut the dough into six equal pieces and form into balls.
Roll the balls in the parmesan and seasoning mixture and place in your baking dish forming a circle. *You can make smaller balls as well, for pull-apart garlic bread, or just put all the dough in your pot at once.
Place in the oven for 20-25 minutes until golden brown on the outside.
Meanwhile in the oven, combine the garlic butter mixture in a small saucepan on the stove and cook on low for 5-7 minutes, be careful not to burn the garlic.
When the bread is out of the oven, brush with the garlic butter and serve with marinara sauce or enjoy on it’s own!