Keto Garlic Bread Recipe: Cheesy Pull-Apart Slices, Under 3 Net Carbs
This keto garlic bread hits the buttery, garlicky, pull-apart craving without wheat flour or the blood sugar spike.
It uses an almond and coconut flour base bound with psyllium husk and mozzarella for the signature stretch, then gets brushed with a garlic-parsley butter and finished under the broiler. Each thick slice runs around 180 calories with 2.5 grams of net carbs and 8 grams of protein.
Serve alongside a bowl of low-carb soup, a Caesar salad, or a keto marinara for dipping. It reheats crisp and stays keto-compliant for anyone tracking macros carefully.
What Makes This Version Work
The dough leans on a “fathead” style base where melted mozzarella and cream cheese are worked into the flour mix. Mozzarella provides structure through its melted protein network, mimicking the elasticity gluten would normally deliver.
Almond flour keeps the crumb tender; coconut flour absorbs excess moisture from the cheese so the interior does not turn gummy. The ratio matters: too much coconut flour and the bread crumbles, too little and it stays wet. Psyllium husk adds the final chew and helps the loaf hold shape when sliced.
A pinch of sugar-free maple syrup or allulose feeds the yeast without spiking carbs. Bake at 350 F for 25 minutes covered, then uncover and finish 5 minutes to brown the top. Rest 10 minutes before slicing or the crumb tears.
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Keto Garlic Bread Recipe
Ingredients
- 2 tps. dry yeast
- 2 tsp. maple syrup
- 3 tbsp. olive oil
- 1/2 cup of lukewarm water
- 1/2 tsp. of garlic powder
- 2 large eggs
- 1/2 cup of coconut flour
- 1/4 cup of almond flour
- 4 tbsp. psyllium husk
- 1/4 cup of unsweetened butter melted
- 3 fresh garlic cloves
- 2 tbsp. chopped parsley
- 1/2 cup of mozzarella shredded
- A pinch of chili flakes
- A pinch of dried oregano
Instructions
- Bring a large bowl for mixing. Start by adding the water.
- Add the yeast and maple syrup to the lukewarm water. Mix well, cover with a cloth, and set aside. Meanwhile, preheat your oven to 400°F.
- After 10 minutes, remove the cloth from the yeast mixture and add salt, garlic powder, and olive oil. Mix well after adding 2 medium eggs.
- Now, add coconut flour, almond flour, and psyllium husk. Mix until it forms a soft dough. If it’s still too liquid, add a little more almond flour. Knead and shape it into a ball, then cover it with a cloth and leave it aside for 10 minutes.
- In a separate bowl, bring the melted butter. Grate or mash the garlic cloves and add them to the melted butter, along with finely chopped parsley. Mix well and set aside. This mixture will be used later.
- Grease your hands with 2-3 tsp. of olive oil to make the dough easier to shape. Lay parchment paper on the counter, place the dough on it and press it with your hand to form a round, thick disc shape. Place another piece of parchment paper on top and roll it into an oval shape with a rolling pin. Remove the top parchment paper.
- Pour half of the garlic mixture over the dough and spread it evenly with a spoon or your hand. Sprinkle mozzarella over the buttered dough. Fold the dough in half using the parchment paper to prevent it from falling apart, then seal the edges. Transfer the dough to a baking tray, keeping the parchment paper underneath. Pour the remaining butter mixture on top.
- Sprinkle chili flakes and dried oregano on top. Make 10 shallow marks on the dough. Bake for 15 minutes or until golden brown. Baking time may vary depending on the oven. Divide the bread along the marked lines and serve hot.
Video
Notes
- We want the yeast to activate, but not be completely killed. Therefore, the water should be warm, too hot water will kill the yeast, while too cold water will inhibit fermentation. Lukewarm water will be ideal.
- Allow the yeast and maple syrup to sit for about 10 minutes. If it hasn’t foamed up, it can wait a little longer.
- Before adding the eggs, if they are in the fridge, take them out and let them come to room temperature. This will make a big difference when adding them to the mixture.
Nutrition
Tips and Variations
Warm the garlic butter with the fresh minced garlic gently over low heat for 3 minutes rather than melting it in the microwave. This tempers the raw garlic bite and infuses the butter with a mellow, sweet garlic depth.
Brush half the mixture onto the loaf before baking so it soaks in, then apply the rest after and broil for 60 to 90 seconds until the top is deep golden. For the cheese pull version, split the baked loaf lengthwise, layer with shredded mozzarella and a sprinkle of Parmesan, and broil until bubbling.
Dairy-free keto bakers can swap the mozzarella for a nut-based melting cheese and use vegan butter with roasted garlic paste. Add chili flakes and dried oregano to the butter for a spicy version. For extra flavor depth, rub the crust with a raw halved garlic clove the moment it comes out of the oven.
Storage and Reheating
Wrap cooled slices tightly in foil and refrigerate up to 5 days. For longer storage, freeze pre-sliced portions with parchment between them in a zip bag for up to 2 months. Reheat wrapped in foil at 350 F for 8 minutes from refrigerated, or 12 minutes from frozen. For crispier edges, unwrap for the last 2 minutes. Avoid the microwave, which makes almond-flour bread rubbery and dulls the garlic flavor.
