Keto-friendly garlic bread delivers all the buttery, garlicky, cheesy flavor of the real thing from an almond flour and coconut flour base. Activated yeast and grated mozzarella give the loaf a soft, chewy crumb that drinks up garlic butter beautifully. It slices into 10 pieces at just 2 g net carbs each, so garlic bread is back on the menu.
Let’s be honest, the thought of giving up warm, cheesy garlic bread can make anyone second-guess a keto lifestyle. That buttery, garlicky aroma, the irresistible cheese pull… it’s pure comfort food! But what if I told you that you don’t have to miss out? This keto-friendly garlic bread recipe is a total game-changer. It delivers all the flavor you crave without the carbs, using a simple almond flour base that bakes up into a perfectly soft, chewy, and utterly delicious loaf.
Ingredients
• For the Bread
• ¼ cup / 28g (0.99 oz) almond flour
• 1 tbsp / 7g (0.25 oz) coconut flour
• 3 large egg whites, beaten
• ½ cup / 56g (1.98 oz) grated mozzarella cheese
• 2 tbsp / 30ml olive oil
• ¼ cup / 60ml warm water
• 1 tsp / 3g (0.11 oz) active dry yeast
• 1 tsp / 4g (0.14 oz) coconut sugar (or keto-friendly sweetener)
• Pinch of salt
• Pinch of garlic powder
• For the Garlic Butter Topping
• 2 tbsp / 28g (0.99 oz) butter, melted
• ½ tsp garlic powder
• Pinch of salt
Instructions
1. Preheat your oven to 400°F / 200°C and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, coconut flour, salt, and a pinch of garlic powder. Set aside.
3. In a separate small bowl, combine the warm water, coconut sugar, and yeast. Let it stand for 2-5 minutes until the yeast becomes foamy and activated.
4. Pour the yeast mixture and olive oil into the dry . Stir to combine.
5. Gently fold in the beaten egg whites and the grated mozzarella cheese until the batter is well-incorporated.
6. Pour the mixture onto the prepared baking sheet and use a spatula to shape it into a rustic flatbread or loaf shape, about half an inch thick.
7. Bake for 15 minutes, until the bread is firm and golden brown.
8. While the bread is baking, prepare the topping by mixing the melted butter with the remaining garlic powder and salt.
9. Remove the bread from the oven, brush it generously with the garlic butter mixture, and return it to the oven to bake for another 5-10 minutes until sizzling and fragrant.
Nutritional Information
• Nutrition Information
• Serving Size: 1 slice
• Slices per Recipe: 10
• Calories: 175
• Net Carbs: 2g (0.07 oz)
• Fat: 16g
• Protein: 8g
Pro Tips
• For an extra cheesy kick, add ¼ cup of grated Parmesan to the dough or sprinkle it on top with the garlic butter.
• Mix 1 tablespoon (15 ml / 0.5 fl oz) of fresh chopped parsley or Italian seasoning into the garlic butter topping for a burst of fresh herb flavor.
• The yeast and sugar are primarily for flavor; for a yeast-free version, simply omit them and add ¼ teaspoon of baking powder to the dry .
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or an air fryer to restore its texture.
FAQ
Q: Can I make this keto garlic bread without yeast
A: Yes, for a yeast-free version, you can omit the yeast and sugar. Simply add ¼ teaspoon of baking powder to the dry ingredients to help the bread rise.
Q: Why does this keto recipe use sugar
A: The small amount of sugar is used primarily to feed and activate the yeast for flavor. It is consumed by the yeast during the process and does not significantly impact the final net carb count of the bread.
Q: How do I store leftover keto garlic bread
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat it in the oven or an air fryer before serving.
Q: Can I add other seasonings to the garlic butter
A: Absolutely! For more flavor, try mixing 1 tablespoon (15 ml / 0.5 fl oz) of fresh chopped parsley or some Italian seasoning into the garlic butter topping before brushing it on the bread.
Pro Tips
- Let the yeast stand in the warm water with the sweetener for 2-5 minutes until foamy before mixing it in — that quick activation is the only rise this grain-free loaf gets.
- Use a keto-friendly sweetener in place of the 1 teaspoon of coconut sugar if you want to keep the recipe strictly low-carb; the yeast only needs a little sugar to wake up.
- Shape the batter about half an inch thick as a rustic flatbread or loaf — it bakes through in 15 minutes at 400°F / 200°C where a thick loaf would stay doughy inside.
- Brush the bread with the melted butter mixed with the remaining garlic powder after its first bake, then return it to the oven for 5-10 minutes until sizzling and fragrant.
- Mix 1 tablespoon of fresh chopped parsley or Italian seasoning into the garlic butter topping for a burst of fresh herb flavor.
Frequently Asked Questions
Is this garlic bread really low-carb?
Yes — the loaf makes 10 slices, each at 175 calories with 2 g net carbs, 8 g protein, and 16 g fat. There is no wheat flour; the structure comes from almond flour, coconut flour, and egg whites.
Can I swap the coconut sugar for a keto sweetener?
Absolutely — the coconut sugar is there only to feed the yeast, and the recipe explicitly offers a keto-friendly sweetener instead.
How do I get the strongest garlic flavor?
Brush the loaf with melted butter mixed with the remaining garlic powder as soon as its first 15-minute bake ends, then bake another 5-10 minutes until the topping sizzles.
How thick should I shape the dough?
About half an inch thick on the prepared baking sheet, shaped as a rustic flatbread or loaf. Bake it for 15 minutes until firm and golden before adding the garlic butter.
Recipe card below.
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Keto-Friendly Garlic Bread
Ingredients
Method
- Preheat your oven to 400°F / 200°C and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, coconut flour, salt, and a pinch of garlic powder.
- Set aside.
- In a separate small bowl, combine the warm water, coconut sugar, and yeast.
- Let it stand for 2-5 minutes until the yeast becomes foamy and activated.
- Pour the yeast mixture and olive oil into the dry .
- Stir to combine.
- Gently fold in the beaten egg whites and the grated mozzarella cheese until the batter is well-incorporated.
- Pour the mixture onto the prepared baking sheet and use a spatula to shape it into a rustic flatbread or loaf shape, about half an inch thick.
- Bake for 15 minutes, until the bread is firm and golden brown.
- While the bread is baking, prepare the topping by mixing the melted butter with the remaining garlic powder and salt.
- Remove the bread from the oven, brush it generously with the garlic butter mixture, and return it to the oven to bake for another 5-10 minutes until sizzling and fragrant.
- Mix 1 tablespoon (15 ml / 0.5 fl oz) of fresh chopped parsley or Italian seasoning into the garlic butter topping for a burst of fresh herb flavor.
