Keto Garlic Bread
Pillowy, golden keto garlic bread built on cheesy fathead dough and slathered with herby garlic butter. At just 2.2g net carbs per serving and ready in about 35 minutes, it's the low-carb answer to crave-worthy garlic bread without the wheat.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 8. Values are estimates; brands vary.
This keto garlic bread uses cheesy fathead dough — mozzarella, cream cheese, and almond flour — to deliver a soft, sliceable loaf you can smother in real garlic butter. It's the perfect low-carb side for pasta-night substitutes, soups, or saucy keto mains.
Ingredients
- 1 1/2 cups shredded low-moisture mozzarella cheese
- 2 oz cream cheese, cubed
- 1 1/4 cups blanched almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1 large egg
- 4 tablespoons unsalted butter, softened
- 3 cloves garlic, finely minced
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
Instructions
- 1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
- 2
Combine the mozzarella and cream cheese in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until fully melted and smooth (about 90 seconds total).
- 3
Stir the almond flour, coconut flour, baking powder, salt, and egg into the melted cheese. Knead with your hands until a uniform dough forms. If it gets stringy, microwave for 10 more seconds to soften.
- 4
Press the dough into a rectangle about 1/2 inch thick directly on the parchment. Bake for 12 minutes, until the surface is set and lightly golden.
- 5
Meanwhile, mash together the softened butter, minced garlic, and half the parsley. Spread the garlic butter evenly over the par-baked bread and sprinkle with Parmesan.
- 6
Return to the oven and bake 6 to 8 more minutes, until the top is golden and bubbling. Finish with the remaining parsley, slice into 8 pieces, and serve warm.
Tips & notes
- Use blanched almond flour (not almond meal) for the lightest texture; coarse meal makes the bread dense and gritty.
- Store leftovers in the fridge up to 4 days. Reheat in a 350°F oven or air fryer for 4-5 minutes to bring back the crisp edges — the microwave makes it soft.
- For an extra-cheesy pull-apart version, scatter another 1/2 cup mozzarella over the garlic butter before the final bake (adds roughly 30 calories per serving).
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Frequently asked questions
- How many carbs are in keto garlic bread?
- Each serving has 2.2g net carbs (4.8g total carbs minus 2.6g fiber), along with 245 calories, 11g protein, and 20g fat. This recipe makes 8 servings.
- Can I make this dairy-free?
- Garlic bread relies heavily on cheese for its structure, so it's tough to make fully dairy-free. You can swap the cream cheese and mozzarella for dairy-free alternatives and use vegan butter, but the texture will be softer and less stretchy.
- Why is my fathead dough sticky and hard to shape?
- Sticky dough usually means the cheese cooled too much or the dough is warm. Wet your hands or place a sheet of parchment on top and press through it. If it's still tacky, knead in an extra tablespoon of almond flour.
