Keto garlic bread

Recipe by Cross GymCourse: Keto Recipes


Prep time


Cooking time





This cheesy low-carb garlic bread is made from almond meal and is covered in mozzarella – snacks don’t get much better than this!


  • 7g sachet instant dried yeast

  • 1 tablespoon pouring cream

  • 80ml (1/3 cup) warm water

  • 155g (1 1/2 cups) almond meal

  • 2 tablespoons psyllium husk

  • 1 tablespoon ground flaxseed

  • 1 teaspoon baking powder

  • 1/2 teaspoon table salt

  • 3 eggs, lightly whisked

  • 2 tablespoons olive oil

  • 2 teaspoons apple cider vinegar

  • 3 garlic cloves, finely chopped

  • 2 tablespoons olive oil

  • 100g (1 cup) shredded mozzarella cheese

  • Chopped continental parsley, to serve


  • Grease and line a square 20cm cake pan with baking paper. Place the yeast, cream and water in a small bowl. Whisk to combine. Set aside for 10 minutes or until slightly frothy.
  • In a large bowl, whisk together the almond meal, psyllium husk, flaxseed, baking powder and salt. Make a well in the middle. Add the yeast mixture, egg, olive oil and vinegar. Whisk well to combine. Transfer to the prepared pan. Cover loosely with plastic wrap and set aside for 1 hour or until the mix has risen slightly.
  • Preheat the oven to 200C/180C fan forced. Bake the bread for 15 minutes. Drizzle with olive oil, sprinkle with garlic and scatter with cheese. Bake for a further 10 minutes or until cheese is bubbling. Sprinkle with parsley to serve.


  • Would you love cheese? Create a trench at the middle of this unbaked meatloaf and fill it with mozzarella cheese. Smooth up the meat, around and above the cheese. Drizzle with olive oil and sprinkle with a few additional Italian seasoning prior to placing it in the oven.
  • Top with a few fresh basil leafs when serving for additional taste.

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