Enjoy the warmth and aroma of freshly baked garlic bread, even while on a keto diet! This keto garlic bread recipe provides a delicious, doughy experience similar to traditional garlic bread, making it the perfect complement to soups, stews, or your favorite dishes.
This recipe is part of my keto bread collection, which includes my cheesy keto pull-apart bread, easy keto 90-second quick bread, and tasty zucchini bread.
Why You’ll Love This Recipe
- Tastes like the real deal: Say goodbye to cardboard-like keto bread! This recipe delivers a soft, doughy texture that’s shockingly close to traditional garlic bread, all while being 100% gluten-free and low-carb.
- Quick & Easy: This recipe is ready in under 30 minutes and is perfect for busy weeknights or impromptu gatherings.
- Crowd-Pleaser: The irresistible aroma of garlic and herbs, paired with the perfectly toasted, cheesy topping, will make this a hit with everyone, keto or not!
- Guilt-Free Indulgence: This keto garlic bread allows you to enjoy the flavors you crave without sacrificing your low-carb lifestyle.
- Versatile: Enjoy these garlic knots alongside your favorite Italian dishes, soups, stews, or simply as a satisfying snack.
This keto garlic bread is an adaptation of our keto pretzels recipe.
Inulin is essential for the recipe as it provides the “food” for the yeast to eat and rise. It’s important to note that there are no low-carb substitutes for inulin.
Serve them piping hot – fresh from the oven with a big knob of garlic butter.
How To Make Keto Garlic Bread
Ingredients You’ll Need:
- 11 ounces shredded mozzarella cheese
- 4 tablespoons unsalted butter, softened
- 2 teaspoons dried yeast
- 1 teaspoon inulin
- 2 tablespoons warm water
- 5.5 ounces almond flour
- 2 teaspoons xanthan gum
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 2 teaspoons dried parsley
- 2 large eggs
- 1 tablespoon melted butter
- ⅓ cup finely grated Parmesan cheese
Simple Step-by-Step Instructions:
- Prep & Melt: Preheat your oven to a toasty 350°F (175°C). Combine the mozzarella and 4 tablespoons of softened butter in a microwave-safe bowl. Melt in short bursts, stirring in between, until you have a smooth, pourable mixture.
- Wake Up the Yeast: In a separate bowl, whisk together the warm water, yeast, and inulin. Let this mixture sit for a few minutes until it becomes nice and frothy—that’s the yeast coming to life!
- Mix the Dry: To the bubbly yeast mixture, add the almond flour, xanthan gum, garlic powder, salt, and dried parsley. Whisk well until everything is evenly combined.
- Combine Wet & Dry: Crack the eggs into the dry ingredients and gently mix them in. Then, pour the melted cheese mixture into the dry ingredients and stir until you have a cohesive dough.
- Knead, Shape & Knot: It’s time to get hands-on! Once the dough is cool enough to handle, lightly flour your hands and knead it until smooth and elastic. Divide the dough into 12 equal pieces and roll each into a long rope. Tie each rope into a knot and tuck the ends underneath.
- Butter & Cheese: Place the knotted dough pieces on a baking sheet lined with parchment paper. Brush each knot with the melted butter and generously sprinkle with Parmesan cheese.
- Bake to Perfection: Place the baking sheet in the oven and bake for 15-25 minutes, or until the knots are golden brown and firm to the touch. Let them cool slightly on the baking sheet before serving.
How to Store Your Keto Garlic Bread
- Room Temperature: Leftover keto garlic bread can be stored in an airtight container for up to 2 days.
- Refrigerator: For extended storage, place the cooled bread in an airtight container in the refrigerator for up to 5 days.
- Freezer: These garlic knots freeze beautifully. Once cooled completely, store them in an airtight container or freezer bag for up to 3 months. Reheat individual knots in the oven or toaster oven until warmed through and slightly crisp.
Serving Suggestions and Tips & Tricks
- Dipping Delights: Serve your warm keto garlic knots with a side of marinara sauce, melted butter, or a creamy pesto dip for an extra burst of flavor
- Flavor Variations: Experiment with different herbs and spices to create your unique twist. Add fresh rosemary, thyme, or a pinch of red pepper flakes for a touch of heat.
- Cheese Lover’s Dream: For extra cheesy goodness, sprinkle additional mozzarella or your favorite shredded cheese on the knots during the last few minutes of baking
- Make-Ahead Magic: Prepare the dough in advance and store it in the refrigerator overnight. When ready to bake, let the dough come to room temperature, shape into knots, and bake as directed.
Frequently Asked Questions
Can I swap out the mozzarella?
Yes, you can try other cheeses like provolone or Monterey Jack. However, mozzarella melts beautifully and gives the best texture.
Do I need inulin?
Inulin is essential in this recipe. It feeds the yeast, allowing it to rise and create that wonderful doughy texture we love in garlic bread. Honey also works, as does sugar, but it will raise the carb count.
Can I make garlic bread ahead of time?
Yes! This keto garlic bread freezes beautifully. Once cooled completely, store them in an airtight container in the freezer for up to 3 months. Reheat individual knots in the oven or toaster oven until warmed through.
Keto Garlic Bread
This keto gralic brea recipe is delicious and as doughy as normal bread should be. They are a perfect side dish and go especially well with Kketo bolognese and soups.
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Print Pin Share EmailServings: 12 servings
Calories: 227kcal
Unit Conversion
Ingredients
- 11 ounces Mozzarella Cheese shredded
- 4 tablespoons Butter
- 2 teaspoons Dried Yeast
- 1 teaspoon Inulin
- 2 tablespoons Warm Water
- 5.5 ounces Almond Flour
- 2 teaspoons Xanthan Gum
- 1 teaspoon Garlic Powder
- ½ teaspoon Salt
- 2 teaspoons Dried Parsley
- 2 large Eggs
- 1 tablespoon Butter melted
- ⅓ cup Parmesan Cheese finely grated
Instructions
- Preheat oven to 175C/350F.
- In a heatproof bowl, place the mozzarella cheese and 4 tablespoons of butter. Place in the microwave until completely melted & pourable. Or melt in a saucepan on the stove.
- Add the yeast and inulin to a second mixing bowl and pour over the warm water. Set aside to proof until foamy.
- Once foamy, add the almond flour, xanthan gum, garlic powder, salt, and parsley. Mix well.
- Add the eggs and lightly mix.
- Add the melted cheese and butter mixture and mix well.
- When to dough is cool enough to handle, put on food-safe disposable gloves and knead until all ingredients are combined.
- Split the mixture into 12 evenly sized balls. Roll each ball into a long sausage, tie into a knot and twist the ends underneath the roll.
- Place on a cookie sheet lined with parchment paper.
- Once all the dough has been rolled, brush them with remaining tablespoon of melted butter and roll in the parmesan cheese.
- Bake in the oven for 15-25 minutes, until the pretzels are golden brown and the edges are firm. Allow to sit for 5 minutes before enjoying!
Notes
STORING
- Room Temperature: Leftover keto garlic bread can be stored in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer storage, place the cooled bread in an airtight container in the refrigerator for up to 5 days.
- Freezer: These garlic knots freeze beautifully. Once cooled completely, store them in an airtight container or freezer bag for up to 3 months. Reheat individual knots in the oven or toaster oven until warmed through and slightly crisp.
Nutrition
Serving: 100g | Calories: 227kcal | Carbohydrates: 4g | Protein: 12g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 375mg | Potassium: 55mg | Fiber: 2g | Sugar: 1g | Vitamin A: 394IU | Calcium: 198mg | Iron: 1mg
Made this recipe?Tag me at @myketokitchen
Want more delicious Keto Bread recipes, try our;
To make a larger batch of this keto garlic bread recipe, adjust the servings above.
After following all the directions, the ‘dough’ was way too sticky to do anything with – not possible to ‘roll out’ into long sausage. Is there an ingredient left out or a measurement not correct. Seems like 5.5 ounces of Almond Flour fall short of need.
Hi Barbara,
There are no ingredients left out, 5.5 ounces of almond flour is correct. Make sure your ingredients are mixed completely, if your dough is too sticky, leave it to rest for 5 minutes before rolling. If the dough is sticking to your bench, roll it out on a piece of parchment – some benchtop textures are just not “dough friendly.”
I hope that helps.
Ive been making this recipe for months and have developed sausage rolls, just wrap a small portion of the dough around cocktail sausages and allow to prove for a short while (15mins) then cook as normal.
Sounds delicious Karan!