Keto Garlic Bread
My keto garlic bread features layers of fresh garlic, herbs, and melty cheese. It’s naturally gluten-free and ready in 15 minutes! 1 gram net carbs.
Servings 8 servings
Calories 125kcal
Ingredients
- 1/2 cup almond flour
- 1/4 teaspoon garlic powder
- 1 cup mozzarella cheese shredded
- 2 tablespoon Greek yogurt can use cream cheese or sour cream
- 1 large egg
- 2 tablespoon butter
- 1/2 tablespoon minced garlic
- 1 teaspoon Italian seasoning
- 2 tablespoon Parmesan cheese
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
- In a large mixing bowl, add your almond flour and garlic powder. Set aside.
- In a microwave-safe bowl, combine your shredded mozzarella cheese and Greek yogurt. Microwave for 1 minute, until cheese has melted. Whisk together with the yogurt until combined.
- Add the melted cheese mixture into the dry mixture. Add the egg and mix very well, until combined and a thin dough remains. Transfer the dough onto the lined tray and using a spoon, flatten out into an oval shape.
- In a small bowl, whisk together your melted butter, minced garlic, and Italian herbs. Using a pastry brush, brush the top of the dough completely.
- Bake the garlic bread for 15 minutes. Remove from the oven and let sit for 2 minutes, before sprinkling with parmesan cheese.
Notes
TO STORE: Leftover garlic bread should be stored in the refrigerator in an airtight container for up to 1 week.
TO FREEZE: Place the bread in a ziplock bag and freeze for up to 6 months. Thaw overnight in the refrigerator.
TO REHEAT: Microwave the garlic bread for 30 seconds or heat in the oven at 180C/350F for 10 minutes.
Nutrition
Serving: 1serving | Calories: 125kcal | Carbohydrates: 2g | Protein: 6g | Fat: 10g | Sodium: 144mg | Potassium: 25mg | Fiber: 1g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg | NET CARBS: 1g