Saying goodbye to bread is one of the hardest parts of a low-carb lifestyle, but with this recipe, you don’t have to! This Keto Garlic Butter Flatbread is an absolute game-changer. Built on a simple, cheesy almond flour dough (often called ‘fathead’ dough), it bakes up incredibly soft, chewy, and satisfyingly bread-like. Brushed with a rich garlic and parsley butter, it’s the perfect vessel for dips, a side for soups and salads, or a base for a quick personal pizza. Get ready to welcome bread back to your table!
Ingredients
• 1 ½ cups / 190g almond flour, finely ground
• 1 tablespoon baking powder
• ½ teaspoon garlic powder
• 1 tablespoon fresh chopped parsley
• 3 cups / 300g shredded low-moisture mozzarella cheese
• 2 tablespoons plain yogurt or cream cheese
• 2 large eggs, room temperature
• 2 tablespoons unsalted grass-fed butter, melted
Instructions
1. Preheat your oven to 375°F / 190°C and line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour and baking powder. Set aside.
3. In a large, microwave-safe bowl, combine the shredded mozzarella and yogurt. Microwave on high for 90 seconds to 2 minutes, stirring every 30 seconds, until the cheese is fully melted and smooth.
4. Working quickly while the cheese is hot, add the eggs and the almond flour mixture to the melted cheese. Stir with a spatula until a shaggy dough forms.
5. Turn the dough out onto a clean surface (or use the bowl) and knead for 3-5 minutes until it’s smooth and well-combined. The dough will be sticky. For an easier time, lightly oil your hands.
6. Let the dough rest for 5 minutes, then divide it into 6 equal portions. Roll each portion into a ball.
7. Place a dough ball between two sheets of parchment paper and roll it into a ¼-inch / 6 mm thick flatbread. Repeat with the remaining dough and arrange the flatbreads on your prepared baking sheet.
8. Bake for 10-12 minutes, or until the edges are just beginning to turn golden.
9. While the flatbreads bake, stir the melted butter, chopped parsley, and garlic powder together in a small bowl.
10. Remove the flatbreads from the oven and brush them generously with the garlic butter mixture. Return to the oven and bake for another 2-3 minutes, until golden brown and fragrant.
11. Serve immediately while warm.
Nutritional Information
• Per Serving: 1 Flatbread
• Calories: 386
• Fat: 30g
• Protein: 21.5g
• Carbohydrates: 9.5g
• Fiber: 3g
• Net Carbs: 6.5g
Pro Tips
• For easier handling, knead and roll the sticky dough between two sheets of parchment paper.
• Don’t use pre-shredded cheese. Shred your own from a block of low-moisture mozzarella for a smoother, better melt without added starches.
• Add a pinch of red pepper flakes to the garlic butter for a spicy kick, or mix in other fresh herbs like rosemary or chives.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or a dry skillet to restore their soft texture.
FAQ
Q: What is fathead dough
A: Fathead dough is a popular low-carb and gluten-free dough used in keto baking. It’s made from a base of melted mozzarella cheese, cream cheese or yogurt, almond flour, and eggs, which creates a uniquely soft and chewy, bread-like texture.
Q: Can I use pre-shredded mozzarella for this recipe
A: For the best results, it is highly recommended to shred your own cheese from a block of low-moisture mozzarella. Pre-shredded cheeses often contain starches and anti-caking agents that can prevent the dough from becoming smooth and may add extra carbs.
Q: How should I store and reheat keto flatbread
A: Store leftover flatbread in an airtight container in the refrigerator for up to 3 days. To restore its soft, warm texture, reheat it in a toaster oven or a dry skillet for a few minutes.
Q: What can I serve with this garlic butter flatbread
A: This versatile flatbread is perfect for serving with dips, as a side for soups and salads, or even as a base for a quick personal pizza.
