- Do you ever crave that warm, buttery garlic bread but want to stay keto-friendly?
- Have you tried making “fathead dough” before — the magic base of most keto breads and pizzas?
- What’s your favorite way to enjoy garlic bread — plain, with marinara, or alongside a creamy soup?
If you said yes to any of these, you’re going to fall in love with this recipe. This keto cheesy garlic baguette is crispy on the outside, soft inside, and dripping with buttery garlic flavor — all while staying low in carbs. Perfect for any meal or as a snack when those bread cravings hit.
Ingredients
For the Keto “Bread Base” (Fathead Dough)
- 1 ½ cups shredded mozzarella cheese
- 2 tbsp cream cheese
- ¾ cup almond flour
- 1 large egg
- ½ tsp baking powder (optional, for puffiness)
- Pinch of salt
For the Garlic Butter Topping
- 3 tbsp butter (softened)
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tbsp chopped parsley
- ½ tbsp olive oil (for a golden crust)
- ¼ tsp salt (adjust to taste)
For the Cheesy Topping
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- Optional: a sprinkle of Italian seasoning
Instructions
1. Make the Bread Base
- In a microwave-safe bowl, combine the shredded mozzarella and cream cheese.
- Microwave for 1 minute, stir, then heat for 20–30 seconds more until fully melted and smooth.
- Add the almond flour, baking powder, egg, and salt.
- Mix everything until it forms a soft, pliable dough (use your hands if needed).
- Shape the dough into a baguette-like log, then flatten it slightly (about 1 inch thick).
- Place it on a parchment-lined baking tray.
2. Bake the Base
Bake in a preheated oven at 400°F (200°C) for 10–12 minutes, or until the crust is lightly golden and firm to the touch.
3. Prepare the Garlic Butter
While the base is baking, mix together butter, minced garlic, parsley, olive oil, and salt in a small bowl.
4. Assemble
Once the dough base is baked, remove it from the oven.
Brush or spread the garlic butter evenly across the top.
Sprinkle with mozzarella and parmesan cheeses. Add Italian seasoning if you like.
5. Melt and Brown
Return the bread to the oven for 6–8 minutes, or broil for 1–2 minutes until the cheese is bubbly and golden brown.
6. Slice and Serve
Allow it to cool for a few minutes before slicing into baguette-style pieces.
Serve warm with keto marinara sauce or as a side to soups, salads, or grilled meats.
Pro Tips
- If your dough is too sticky, lightly oil your hands before shaping it.
- Use part-skim mozzarella for a firmer texture.
- Store leftovers in the fridge for up to 3 days and reheat in the oven for crispiness.
Enjoy