Keto Garlic Bread
You're going to be hooked on my keto garlic bread because it tastes fantastic. It has a lovely garlic herb butter on top that is heavenly. This keto garlic bread recipe goes with all your favorites entrees.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 8 pieces
- 8 oz shredded mozzerella (about 2 cups)
- 2 oz cream cheese
- 1 egg the dough mixes easier if it is room temperature
- 1/3 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup ground golden flax (or additional almond flour)
- 1 tbsp baking powder
- 1/2 tsp salt
Herb Butter Topping:
- 2 tbsp butter softened
- 1 clove garlic crushed (I press through a garlic press)
- 1 tsp herbes de provence (or any combination of dried herbs)
- pinch sea salt
Preheat oven to 400. Combine butter, crushed garlic, and herbs. Set Aside. Grease a small baking tray or baking stone with olive oil.
Put cheese in a microwave safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point all the cheese should be melted. Microwave 3o more seconds until uniform and gloopy (it should look like cheese fondue at this point). Mix in the egg, flours, baking powder, and salt. You will need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients or you can do this in a food processor with the dough blade.
Press into a big rectangle on the baking stone (it helps to wet your hands). Poke holes with your finger every inch or two. Spread on the herb butter. Sprinkle a little sea salt on the focaccia and drizzle with a bit of olive oil. Bake for 20-25 minutes or until golden brown. Serve warm.
Calories: 229kcal | Carbohydrates: 7g | Protein: 10g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 393mg | Potassium: 247mg | Fiber: 4g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 0.1mg | Calcium: 248mg | Iron: 1.2mg