Garlic Butter Keto Bread Recipe – Crisp on the outside and moist in the inside, this is the Holy Grail for keto bread! Using a cream cheese and mozzarella dough combined with almond flour and bacon bits, this is the best keto garlic bread recipe you’ll ever make. The parmesan and herb crust – golden to perfection and brushed an amazing garlic butter sauce – is what makes this keto bread recipe totally stand out. Enjoy!
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Photo credit: © Eatwell101.com
Ingredients list for the Garlic Butter Keto Bread
- 2 1/2 cups mozzarella, shredded
- 2 oz cream cheese
- 3 eggs
- 1 1/2 cups almond flour (super-fine)
- 1 teaspoon baking powder
- 1/3 cup cooked bacon bits
- 1/2 cup grated Parmesan
- 1 teaspoon Italian seasoning
- 1/4 cup browned butter
- 4 garlic cloves, finely minced
- 1/2 cup fresh parsley, chopped
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Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
Download your Garlic Butter Keto Bread recipe card with nutrition info!
1. To make this garlic butter keto bread recipe – Grease a medium cast-iron skillet with oil, butter or cooking spray and set aside. In a shallow plate, combine parmesan and Italian seasoning.
2. Melt Mozzarella and cream cheese in a large bowl for one minute in the microwave. Mix well with a spatula until smooth.
3. Combine the melted cheese, eggs, baking powder, almond flour, and bacon. Mix until smooth.
4. Using a large cookie scoop, scoop dough and bread roll into the parmesan and Italian seasoning mix. Place each bread roll into the prepared cast iron skillet. Sprinkle bread roll with more parmesan cheese. Place skillet in the refrigerator for 10 minutes. In the meantime, preheat your oven to 400ºF (200ºC).
5. Remove the cast iron skillet from the refrigerator. Bake the garlic butter bread for 20 to 25 minutes, until golden brown.
6. In the meantime, combine minced garlic, chopped parsley, and browned butter in a small bowl.
7. Brush generously the baked garlic butter keto bread with the garlic butter sauce and serve. Enjoy!
Photo credit: © Eatwell101.com
Tips for the garlic butter keto bread recipe
This easy keto skillet garlic bread is no-hassle, totally addictive and you can have it ready to go in less than 40 minutes. Here are a few tips to make the best keto bread ever:
- Use a low moisture part-skim mozzarella. Regular mozzarella has a lot of moisture and can make the dough soggy in the end.
- Trying using an aluminum-free baking powder so you avoid a metallic taste in the keto bread.
- You can make the dough using a food processor.
- If you do not want a pull-apart bread, you can make these as separate individual keto bread rolls. Count a few minutes less for the baking time.
How and how long to store the keto garlic bread?
As long as your keto garlic bread is properly wrapped up, you can store it for up to 3 days in the refrigerator. You can also freeze it for up to 3 months, but we doubt you’ll have any leftovers!
More Keto recipes your might like
- Keto Four-Cheese Breadsticks
- Super Fudgy Low-Carb Keto Brownies Recipe
- No-Bake Peanut Butter Chocolate Coconut Bars
- Cheesy Bacon Egg Muffins
Photo credit: © Eatwell101.com
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Reviews (34)
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Ramona
2024-07-04 14:20:40
They turned fine but 10.1 carbs per serving is too high for me. I was hungry and ate 1.5 rolls before I read the nutritional info. If your keto or low carb you may want find a lower carb recipe.
Shirley
2023-11-24 23:43:22
I was thrilled when I found this recipe. First time I made it exactly the way the instructions say to make it. It came out great, but OMG I struggled with the melted cheese part and getting that mixed thoroughly with the rest of it. I don't think I mixed it perfect, but it was so good! So this evening I made this bread again... with a couple of changes, a slightly different technique... and an OOPS that I was afraid would ruin it... but it came out awesome. My changes: I substituted 1/2 cup of almond flour for pecan meal. I increased the baking powder to 2 tsp. My oops: I didn't realize until after the bread was in the oven that I forgot the cream cheese My technique change: I figured the heck with the melting cheese part. I put EVERYTHING into my food processor and kept giving it short high speed pulses. Blended everything beautifully, including the cheese, in almost no time at all. SOOOO much easier!! Finished product: Actually looked like wheat bread, and the texture was just like real bread!!! Next time I won't forget the cream cheese. And I'm going to try using ALL pecan flour (close to no carbs in pecan flour). Hubby is from Texas and he votes for the pecan.
john@johnmuir.co.nz
2022-12-19 01:59:48
Can anyone tell me the amount of carbs and sugar per serving? Looks delicious sounds too good to be true?
Hanna
2022-12-05 20:00:20
Just made this for dinner and it is amazing!!! I didn’t miss real bread at all. Absolutely delicious
Joni
2022-10-11 14:16:00
SO SO good! I was craving so sort of bread or biscuit and these turned out amazing! I left out the bacon just because I didn't have any but still turned out amazing! I burned my mouth on them because I couldn't wait for them to cool! LOL!
