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prep time
15 min
cook time
25 min
ready time
40 min
Keto Fathead Garlic Bread
Have you ever wanted to make a fathead dough last minute but realized you are out of cream cheese? Have no fear! You will love this fathead dough without cream cheese! You can use any shredded cheese, but we have used mozzarella cheese to make this delicious Keto Fathead Garlic Bread. Shredded mozzarella cheese is blended with almond flour, coconut flour, leaveners, and pasture-raised eggs. The dough is patted flat into a square shape onto a parchment-lined baking sheet. The dough is baked until golden brown and brushed heavily with rich olive oil and freshly minced garlic. The bread is sprinkled with parsley right before serving and then sliced into breadstick-like pieces. You will love the flavor of this garlic bread and how family-friendly it is!
What is a fathead dough?
Fathead dough is a gluten-free, Keto and Low Carb friendly dough made using mozzarella cheese, cream cheese, egg, and some type of Low Carb flour (like almond or coconut).
Can I make any substitutions for the cheeses?
You can swap the mozzarella cheese for any other easy-to-melt mild shredded cheeses like Pepper Jack for spicy garlic bread or Chihuahua for ultra-rich bread.
Do these freeze well?
Yes, this bread does freeze well in a ziplock bag. When ready to use, simply reheat in the microwave, the oven, or our favorite method, in an air fryer until crispy and hot.
How do I know these are finished baking?
The bread will be nicely browned and hollow sounding when tapped. It should not deflate when it exits the oven. If it does, it is underbaked and should go back into the oven and be given more time.
To make the ultimate pairing, serve this with other Keto recipes like our Keto Best Italian Sausage and Peppers.
Net Carbs
2.7 g
Fiber
2 g
Total Carbs
4.7 g
Protein
9.3 g
Fats
17.2 g
204 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Mozzarella cheese
1.5 cup, shredded
Almond flour
1 cup
Coconut flour
1.5 tbsp
Baking soda
1 tsp
Baking powder
2 tsp
Raw egg
2 large
Extra virgin olive oil
2 tbsp
Garlic
2 clove
Parsley
2 tsp, chopped
Salt, sea salt
1 tsp
Recipe Steps
steps 6
40 min
Step 1
Preheat an oven to 350 F. Line a baking sheet with parchment paper. Combine the mozzarella cheese, almond flour, coconut flour, baking soda, baking powder, and eggs. Blend until smooth and homogenous.Step 2
The dough should be soft and sticky. Use a plastic dough scraper to remove it from the food processor. Make sure to remove the blade from the machine first.Step 3
Place the dough onto the parchment-lined baking sheet. Shape the dough into a flat square about 8” x 8” and 1” thick. Bake for 20 minutes until starting to brown.Step 4
In the meantime, mince the garlic and combine it with olive oil—microwave on high for 30 seconds to infuse the oil with the garlic flavor. Brush the bread with the garlic oil mixture and bake for another 5 minutes or so until the whole bread is nicely browned.Step 5
You may have to rotate the baking sheet for even browning. Sprinkle with chopped parsley and the flaky sea salt.Step 6
Cut into eight equal pieces. Serve immediately, so the bread is soft, hot, and fresh! Sprinkle with additional flaky sea salt, if desired. Leftovers can be stored in an airtight container in the fridge and toasted in an oven to reheat.
