2tablespoonGreek yogurtcan use cream cheese or sour cream
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.
TO STORE: Leftover garlic bread should be stored in the refrigerator, covered, for up to 1 week. TO FREEZE: You can freeze the keto garlic bread by placing it in a ziplock bag and storing it in the freezer for up to 6 months. Thaw overnight in the refrigerator. TO REHEAT: Either microwave the garlic bread for 30 seconds, or heat in the oven at 180C/350F for 10 minutes. You can even pan grill it, too.