Here's a simple way to bake keto garlic bread. This keto garlic and rosemary foccacia is crispy and delicious as a snack or to go with a soup.
October 7 2016 recipe by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Bread
Here's a simple way to bake keto garlic bread. This keto garlic and rosemary foccacia is crispy and delicious as a snack or to go with a soup.
USMetric
8 servingservings
Ingredients
Foccacia
- 1½ cups (6 oz.) 350 ml (170 g) shredded mozzarella cheese
- 2 tbsp 2 tbsp cream cheese
- 1 tsp 1 tsp white wine vinegar
- 1 1 eggeggs
- ¾ cup (3 oz.) 180 ml (85 g) almond flour
- ½ tsp ½ tsp salt
- ½ tsp ½ tsp garlic powder
Garlic and rosemary butter
- 2 oz. 55 g butter at room temperature
- 3 3 garlic clove, finely choppedgarlic cloves, finely chopped
- ½ tsp ½ tsp sea salt
- ½ tsp ½ tsp fresh rosemary, chopped
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www.dietdoctor.com
Making low carb simple
Instructions
Instructions are for 8 servings. Please modify as needed.
Preheat the oven to 400°F (200°C).
Heat the mozzarella and cream cheese in a small pan on medium heat or in the microwave oven. Stir occasionally.
Add the other ingredients and mix well. Tip: use a hand mixer with dough hooks to combine well.
Moisten hands with water and flatten the dough into a round crust, about 8" (20 cm) in diameter, on parchment paper.
Make holes in the dough with a fork and bake in the oven for about 12 minutes or until the bread has turned a golden color. Remove from the oven and let cool a little.
Mix together butter, garlic, salt and rosemary. Spread on top of the bread and place in a round baking dish.
Bake for another 10 minutes. Divide into 8–10 pieces and serve lukewarm.
Tip!
This is a pizza crust that we have turned into the world's best low-carb garlic bread! Here's another good option:
Keto Garlic Bread
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
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92 comments
51
Jennie Emmons
March 29 2019
Hejscully us American's watching what we put in our mouths and taking great care of our health are smart enough to know how to Google the weight measurements. I made this keto bread and it was amazing. It was also accurate.
52
dora pecoraro
April 14 2019
The flavor was good but more like a cheesy, flatbread. Mine did not raise. Next time I would use half the salt and not melt the cheese. I think it would mix better not melted. Also, it does not need to cook for 12 mins the first time and then baked again.
53
Nancy
April 21 2019
Dear Beauty Pursued,
Thank you so much for the clarification (and the website.) As an American getting used to grams because I like the idea and I bought a scale that measures in ounces or grams, I. too, have been confused by the ml usage for solid ingredients. I feel pretty silly for not having googled it myself. Thanks, again.
54
Reply to comment #48 by @BeautyPursued
Dana
April 27 2019
So according to this , 100 ml of water is 100 grams ,but so is 100 ml of gold 100 grams ? That's nonsense .. Not all liquids have same mass and therefore same weight. Just saying..
55
Jayne
May 4 2019
Awful. How can you put a load of mozzarella on a heat source and stir occasionally??? This went from sticky gooey mess to WET sticky gooey mess. I ended up dumping a load more almond flour into it to try and not have it just be a lump of mozzarella cheese. It's in the oven now and it still looks like lump of mozarella cheese.
Please, please, please will you check this recipe again and even better do a video so those of us who are not getting anything like the results in the photo can see where we're going wrong.
Will be searching the internet for other recipes.56
Jen
July 9 2019
This is the most amazing delicious thing ever! definitely recommend
57
Reply to comment #5 by Beth
Jen
July 9 2019
I did this too. Worked just fine.
58
Michelle
August 2 2019
Unfortunately cheese, which I love, is a migraine trigger did for me so I cannot eat it at all! 🥺 Does the recipe work if you leave the cheese out? Or is it used to glue it together? Or for consistency or taste? In Australia we can buy packets of grated mozzarella. I make the keto recipes with cheese for my husband and leave it out for me. I do miss it.
Reply: #59
59
Reply to comment #58 by Michelle
Kristin Parker Team Diet Doctor
August 2 2019
Unfortunately cheese, which I love, is a migraine trigger did for me so I cannot eat it at all! 🥺 Does the recipe work if you leave the cheese out? Or is it used to glue it together? Or for consistency or taste? In Australia we can buy packets of grated mozzarella. I make the keto recipes with cheese for my husband and leave it out for me. I do miss it.
Unfortunately the cheese is an integral ingredient in this dish.
60
Amy
October 9 2019
LOVE this bread. I follow the recipe through step 5, but I **don't** put the garlic butter. Instead, I use this as a pizza crust. So you take it out after the first bake, put on your favorite keto-friendly pizza toppings, then do the second bake. OMG - it's the best! And yeah, to echo other comments, don't "stir occasionally." Stay with that lump of cheese until you can get all the other stuff mixed in. Use a wooden spoon and you're good to go.
61
Reply to comment #5 by Beth
Packy
October 13 2019
I didn’t catch cooking twice in the recipe. I do it once all the time....comes out great.
62
Carmen Rodriguez
November 5 2019
This was fantastic. I have made it both with plain cream cheese and garlic & herb cream cheese. The latter helped to add another layer of delicious flavor. My husband has not chosen to join me in this new LCHF way of eating, but he nearly devoured this foccacia in a day. Very tasty and it went nicely with a low-carb cream of mushroom soup that I found on another site.
63
pelham
November 7 2019
I’ve made this similar base for fathead pizza recipe which we love - so easy. I do the cheese and cream cheese in the microwave and it melts down fine - just have to work quickly with other ingredients after and stir well. My garlic bread is cooking atm and so is my tomato, basil and parmesan soup in the slow cooker - can’t wait for lunch 😀
64
Jackie Rasmussen
January 3 2020
Has anyone tried baking and freezing after 1st bake? I’ve used it for pizza crust and it felt and tasted like the real thing.
Side note: I did mix the warm cheese in by hand as I would have done with regular bread. It incorporated really well that way...stirring didn’t work for me.65
Jackie Rasmussen
January 3 2020
*with bread dough
66
Amy Giddins
January 30 2020
I love this "Bread". I put the cheese and cream cheese on a low heat and combine with a wooden spoon until it's a smooth ball.
67
Reply to comment #48 by @BeautyPursued
Lorraine
February 25 2020
That entirely depends on what the item is, yes water itself is 100g = 100ml and a lot of things with a water base are around the same grams to ml, but a lot of other (esp. solid) produce is not , for example in this actual recipe it is 100grams of almond flour equals175ml of almond flour. I am a bit worried about what you've been baking ;-)
I am kind of assuming you are only doing this with liquids which would work out fine most of the time except not so accurate with oil based liquids.
I may as well add another plea to Diet Doctor please use grams for solids. I am slow at cooking and stopping to check the main site and or conversion sites just triples my time which is already far too long as it is.
68
Annette
April 1 2020
Okay I have a slight problem with the recipe I am trying to find something other than garlic and onions to I need something else to use
Reply: #69
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Reply to comment #68 by Annette
Kristin Parker Team Diet Doctor
April 2 2020
Okay I have a slight problem with the recipe I am trying to find something other than garlic and onions to I need something else to use
You can omit them but you may find the recipe bland without them. There may not be a good substitute for garlic or onions in this recipe.
- 1 comment removed
71
Joyce
May 18 2020
Made this for the first time. Certainly won't be the last time. Biggest issue was having to share it with my family.
72
Francisco
September 12 2020
The flavor is not bad, but in my case I feel that is a lot of salt... I would remove at least the half of salt.
Reply: #73
73
Reply to comment #72 by Francisco
Kerry Merritt Team Diet Doctor
September 12 2020
The flavor is not bad, but in my case I feel that is a lot of salt... I would remove at least the half of salt.
You can certainly reduce the salt if needed.
74
grandysj
September 24 2020
Help please .... based on cheese quantity (I checked online for amounts) 6 oz mozzarella = 1-1/2 cups shredded mozzarella. Then it cooked like a slab of cheese .... no bread texture and no raising. What did I do wrong? The photo looks wonderful but sure didn't look like mine.
Tks....Reply: #75
75
Reply to comment #74 by grandysj
Kristin Parker Team Diet Doctor
September 25 2020
Help please .... based on cheese quantity (I checked online for amounts) 6 oz mozzarella = 1-1/2 cups shredded mozzarella. Then it cooked like a slab of cheese .... no bread texture and no raising. What did I do wrong? The photo looks wonderful but sure didn't look like mine.
Tks....For a soft cheese like mozzarella, you maybe should have used 1c in place of 6 ounces.
"How do I measure cheese without a scale?You can use a measuring cup to estimate how many ounces of cheese you have. For soft or crumbly cheeses, 1 cup is equivalent to 6 ounces. For semi-hard cheeses like cheddar, 1 cup is equivalent to 4 ounces. Finally, for un-grated hard cheeses like parmesan, 1 cup is equivalent to 3 ounces. For smaller amounts use ½ a cup and divide the corresponding ounces by half. "
https://www.wisconsincheese.com/the-cheese-life/article/53/how-to-mea...76
grandysj
September 25 2020
thanks for the input ... will give it a try because I love your recipes.
77
Rosanna
November 17 2020
I don't have white wine vinegar, can I substitute it for something else?
Reply: #92
78
Diana
January 9 2021
Oh, my! This has to be THE BEST keto bread ever! I accidentally used apple cider vinegar and it turned out just fine. Everybody loved it at home. My daughter (who eats carbs on a regular basis) said it was the best she'd ever had. I'm totally in love with this bread. Thank you, DD!!
Reply: #79
79
Reply to comment #78 by Diana
Kerry Merritt Team Diet Doctor
January 9 2021
Oh, my! This has to be THE BEST keto bread ever! I accidentally used apple cider vinegar and it turned out just fine. Everybody loved it at home. My daughter (who eats carbs on a regular basis) said it was the best she'd ever had. I'm totally in love with this bread. Thank you, DD!!
Awesome! So glad it turned out well for you!
80
Michael B
January 10 2021
I've been making this for a long time and love the recipe. It does indeed make a great pizza crust. I just adjust the cheese and flour up to 1 cup instead of 3/4 to give it more size. One thing I should mention is that the measurements seem to have changed from the first time(s) I've used this recipe. It now says 1 1/2 cups cheese but says 6 oz also. 6 oz is 3/4 cup and that is what I've always used in conjunction with the matching amount of flour. It also says 3/4 cup almond flour with 3oz as a side note. That should read 6 oz, too. That could be confusing for people. If they go with 1 1/2 cups cheese with 3/4 cup flour, they may end up with a cheese pie. Thanks.
81
Tara
January 29 2021
This was easy to make and turned out great! I absolutely will cut down on the garlic and the butter next time, though. My sons, who both bathe in garlic, thought it was also too much. Otherwise, the texture was good and it's a keeper recipe.
82
Valerie Mugridge
February 19 2021
Delicious! More like garlic bread than focaccia but there's nothing bad about that!
83
Severine Belin
May 14 2021
J'adore! j'en ai fait 8 petits comme ça je vais en congeler
84
Larissa
July 2 2021
I used fiesta cheese instead of mozzarella and mixed everything together without melting. I baked it for 20 minutes and that was that! I didn’t add the topping because it was beautifully golden brown and perfect. I cut it in small squares and watched my children devour it.
85
Michelle
July 14 2021
It was too salty. Leave out at least half of the salt or more.
86
Magnus
July 22 2021
No need to overcomplicate things. I just mixed everything together cold in a bowl by hand (One wet lump of mozzarella (125g), a slightly smaller lump of my own homemade cream cheese, a mix of herbs, one egg and a squirt of vinegar). Working it around for a while will turn it into a nice moist ball of dough. Make it as thick or thin as you want and throw in the oven for 20 mins or more, then spread melted butter over it and let cool. Looked pretty much exactly like the picture.
Also, I thought I could eat it all in one go, but let me tell you, just two small slices filled me up! Which is probably a good thing because I'm not sure exactly how many carbs or calories are in this thing. :P
Reply: #87
87
Reply to comment #86 by Magnus
Kristin Parker Team Diet Doctor
July 22 2021
No need to overcomplicate things. I just mixed everything together cold in a bowl by hand (One wet lump of mozzarella (125g), a slightly smaller lump of my own homemade cream cheese, a mix of herbs, one egg and a squirt of vinegar). Working it around for a while will turn it into a nice moist ball of dough. Make it as thick or thin as you want and throw in the oven for 20 mins or more, then spread melted butter over it and let cool. Looked pretty much exactly like the picture.
Also, I thought I could eat it all in one go, but let me tell you, just two small slices filled me up! Which is probably a good thing because I'm not sure exactly how many carbs or calories are in this thing. :PThe full nutrition information is listed in the Nutrition+ tab under the list of ingredients.
88
Ruth
August 18 2021
I am curious, what kind of mozzarella did you use? Fresh or the processed?
Reply: #89
89
Reply to comment #88 by Ruth
Britta Patterson
August 19 2021
I am curious, what kind of mozzarella did you use? Fresh or the processed?
Hi Ruth, we used shredded mozzarella, not fresh. I hope that helps!
90
Christinia
April 3 2022
This is amazing. I had to substitute swiss cheese for half the amount needed of mozzarella since I was out and it worked just great. I will use less salt next time, but even still, a win. My husband devoured it. Thank you for sharing this recipe. (I can see adding chopped jalapeno peppers or other additions in my next try just to see if it gives a new flavor). All in all, LOVED IT!
Reply: #91
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Reply to comment #90 by Christinia
Kerry Merritt Team Diet Doctor
April 4 2022
This is amazing. I had to substitute swiss cheese for half the amount needed of mozzarella since I was out and it worked just great. I will use less salt next time, but even still, a win. My husband devoured it. Thank you for sharing this recipe. (I can see adding chopped jalapeno peppers or other additions in my next try just to see if it gives a new flavor). All in all, LOVED IT!
Glad it worked out well for you! Peppers would be an interesting addition.
92
Reply to comment #77 by Rosanna
Vik
April 15 2022
After reading the comments. what is best to melt or not melt the cheese?
And 1 1/2 cup of mozzarella with 1 cup of almond flour ?Reply: #93
93
Reply to comment #92 by Vik
Kristin Parker Team Diet Doctor
April 15 2022
After reading the comments. what is best to melt or not melt the cheese?
And 1 1/2 cup of mozzarella with 1 cup of almond flour ?Yes, the cheese should be melted together with the cream cheese. This recipe calls for 3/4c almond flour.
94
Luise
March 5 2023
I didn’t have cream cheese so I added sour cream. Melting it with the cheese probably wasn’t needed but it worked a treat! Maybe even better than the cream cheese alternative? Great recipe either way. Thank you for the low carb alternatives that allow me to enjoy bread with my high-carb-bread-eating husband.
95
Joan
April 30 2023
Absolutely fabulous. This will be a regular in my house.
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