This keto garlic bread delivers all the warm, buttery, garlicky satisfaction of classic garlic bread—without the carbs. Using a simple mozzarella-based dough (Fathead dough), the bread comes out beautifully chewy with a golden, crisp edge that feels amazingly close to the real thing. It’s the perfect low-carb alternative that still tastes indulgent and pairs with just about any meal.
What makes this bread shine is the blend of melted cheese, almond flour, and egg, which bakes into a soft and stretchy dough. Brushed generously with garlic butter and topped with herbs, it fills the kitchen with that irresistible garlic-bread aroma while keeping you firmly on track with keto goals.
Whether served as breadsticks, a pull-apart round, or sliced wedges, this garlic bread satisfies cravings without kicking you out of ketosis. It’s easy enough for weeknights but impressive enough for entertaining—warm, buttery, and impossible to stop eating.
🍞 Easy Keto Garlic Bread (Fathead Dough)
Ingredients
For the dough:
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1 ½ cups shredded mozzarella
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2 tbsp cream cheese
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1 cup almond flour
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1 large egg
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½ tsp baking powder (optional for fluffiness)
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Pinch of salt
Garlic butter topping:
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3 tbsp melted butter
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2–3 cloves garlic, minced
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1 tbsp fresh parsley or 1 tsp dried
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2 tbsp grated Parmesan (optional but amazing)
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a microwave-safe bowl, melt mozzarella and cream cheese together for 45–60 seconds. Stir until smooth.
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Add almond flour, egg, baking powder, and salt. Mix into a dough (using your hands helps).
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Transfer dough to the baking sheet and press into a flat oval or rectangle, about ½ inch thick.
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Mix butter, garlic, parsley, and Parmesan. Brush half onto the dough.
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Bake for 12–15 minutes, until golden around the edges.
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Brush with remaining garlic butter and slice into sticks or wedges.
Nutrition (Estimated)
Per slice (1/8 of recipe):
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Net carbs: ~2–3g
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Fat: High
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Protein: Moderate
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Keto-friendly: ✔️
