Low Carb Garlic Bread Recipe

This low-carb garlic bread is fluffy on the inside, golden on the outside, and loaded with garlic butter flavor. It’s made with almond flour instead of wheat flour, keeping it low in carbs while still tasting delicious. Perfect alongside soups, salads, or simply on its own—this bread is so irresistible that it might not last long on the table!

Ingredients For Low Carb Garlic Bread Recipe

• 2 cups shredded mozzarella cheese

• 2 oz cream cheese

• 1 ½ cups almond flour

• 1 large egg

• 1 tsp baking powder

• ½ tsp salt

Garlic Butter Topping:

• 2 tbsp unsalted butter (melted)

• 2 cloves garlic (minced)

• 1 tsp dried oregano (or thyme)

• 1 tsp fresh parsley or thyme (chopped, optional)

• 1 tbsp grated Parmesan (optional)

• Sea salt flakes for topping

Instructions:

1. Preheat Oven
   Preheat your oven to 375°F (190°C). Grease a cast iron skillet or line a baking tray with parchment paper.

2. Make the Dough (Fathead Dough Base)

   • In a microwave-safe bowl, combine mozzarella cheese and cream cheese.

   • Microwave for 1–2 minutes until melted. Stir well.

   • Add almond flour, egg, baking powder, and salt. Mix until a sticky dough forms.

3. Shape the Bread

   • Place the dough into the skillet and press it into a flat, round shape (about 1 inch thick).

   • Score the dough lightly with a knife to create slices (this helps with baking and presentation).

4. Add Garlic Butter

   • Mix melted butter, garlic, and oregano. Brush generously over the top of the dough.

   • Sprinkle Parmesan and sea salt flakes on top.

5. Bake

   • Bake for 18–22 minutes until golden brown and cooked through.

   • Once baked, brush again with leftover garlic butter and sprinkle with fresh parsley or thyme.

6. Serve

   • Slice and serve warm.

Servings:

Makes 8 slices (about 4 servings).

 Nutritional Information (per slice, approx.):

• Calories: 180

• Protein: 9g

• Fat: 14g

• Carbs: 4g (Net Carbs: 2g)

• Fiber: 2g

 Notes:

• If the dough is too sticky, grease your hands with olive oil before shaping.

• Works best in a cast-iron skillet for a crispy crust.

• You can swap almond flour with coconut flour (use ½ cup instead of 1 ½ cups).

• Store leftovers in the fridge for up to 3 days; reheat in oven or air fryer.

 Tips:

• Add chili flakes for a spicy twist.

• Double the garlic butter topping if you love extra flavor.

• Use Italian seasoning or rosemary instead of oregano for variation.

• For a cheesy version, sprinkle extra mozzarella on top before baking.

Benefits:

• Low-carb & keto-friendly – perfect for reducing carbs.

• Gluten-free – made with almond flour.

• Protein-packed – thanks to cheese and almond flour.

• Satisfying – rich flavor, helps curb bread cravings.

Q/A Section

Q: Can I make this without a microwave?
A: Yes! Melt the cheese mixture in a saucepan over low heat instead.

Q: Can I freeze the bread?
A: Yes, bake it first, let it cool, slice, and freeze. Reheat in oven or air fryer before serving.

Q: What can I pair it with?
A: Great with soups, pasta (low-carb options), salads, or even as a pizza base.

Q: Can I make it dairy-free?
A: You can try dairy-free mozzarella and cream cheese substitutes, though texture may vary.