This delicious garlic bread makes the perfect starter, snack or side dish.
Who doesn’t love garlic bread? But most traditional wheat-based varieties can leave you feeling bloated or, if following a low-carb or keto lifestyle, are usually off the menu altogether. If only there was a way to have garlic bread without the wheat or carbs.
That’s where this wonderful ultra low-carb garlic bread recipe comes in. Crisp on the outside and moist on the inside, this is the ultimate garlic bread for anyone that is wheat-free, gluten free, low-carb, keto…well, anyone!
Using grated mozzarella and soft cheese to form a dough, it’s then combined with almond flour and a handful of other ingredients to make the base. This is then topped with a mouthwatering garlic and parsley butter to create the perfect accompaniment for that tomato-based dish or that steaming bowl of soup. Whether hosting a dinner party or making dinner for one, this dish is always a firm favourite.
Prep: 10 mins
Cook: 20 mins
Makes: 6-8 Servings
Ingredients
For the base
200g grated mozzarella cheese (we used the pre-grated mozzarella variety)
2 tbsp soft cheese
1 tsp apple cider vinegar
1 egg
100g ground almonds
½ tsp salt
1 tsp garlic powder
For the garlic and parsley butter
50g softened butter
3 garlic cloves, crushed
½ tsp sea salt
1 tbsp. freshly chopped parsley
1-2 tbsp grated mozzarella (optional)
Method
Preheat the oven to 200°C/gas mark 6
To make the base, heat the grated mozzarella and soft cheese in a small pan on a low heat, stirring frequently with a wooden spoon until it's a smooth ball.
Add the other ingredients for the base and mix well to combine to form a dough.
Place dough on baking tray lined with greaseproof paper. Add another sheet of paper on top and using your hands, smooth the dough out into a rectangular shape. Remove the top layer of greaseproof paper. Alternatively, moisten hands and shape dough into a 1.5cm-thick oval.
Make holes in the dough with a fork and bake in the oven for 10-12 minutes or until golden.
To make the garlic butter, mix together the softened butter, crushed garlic cloves, salt and freshly chopped parsley
When the bread is removed from oven, allow to cool a little before spreading the butter mix on top of it. For a cheesy garlic bread, sprinkle 1-2 tbsp of grated mozzarella on top.
Bake for another 8-10 minutes. Remove from the oven and allow to cool a little before dividing into pieces and serving lukewarm.
Pro tip:
Make sure to keep stirring the mozzarella and soft cheese to ensure it is combined well and to prevent sticking.
To soften your butter, leave it out at room temperature
If using salted butter for the garlic butter, leave out the salt.
You can substitute flavoured soft cheese or mascarpone cheese for the soft cheese.
Try using as a pizza base!
Storage:
The garlic bread can be stored in the refrigerator for 2-3 days.
Nutrition per serving:
Total carbs: 2g
Net carbs: 1g
Fibre: 1g
Fat: 17g
Protein: 8g
Kcal: 200
#ketogarlicbread #lowcarbgarlicbread #mozzarelladough