Keto Garlic Bread

4.94 from 16 votes

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.

Cook Time25

Total Time25

Course: Side Dish, Snack, Snacks

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 227kcal

Author: Matt Dobson

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.

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