Keto Garlic Bread
Crusty low-carb "French bread" baguettes, split and slathered with fresh garlic-parsley butter and parmesan, then baked until the edges crunch.
Nutrition per serving
2 pieces (¼ of a baguette)- Net carbs
- 2.8g
- Calories
- 184kcal
- Protein
- 6.2g
- Fat
- 16g
- Total carbs
- 9 g
- Fiber
- 6.3 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Cheesy garlic bread: A blanket of melted mozzarella over the garlic butter for stretchy, golden, pizzeria-style cheesy bread.
- Spread the garlic butter, top with the mozzarella and then the parmesan, and bake 10–12 minutes until the cheese is bubbling and browned in spots.
Dairy-free (olive oil): Garlic and parsley mixed into good olive oil instead of butter, without the parmesan: the bread itself is already dairy-free.
- Stir the garlic and parsley into the olive oil with a pinch of salt and brush it generously over the cut sides. Bake as written.
Nut-free (sunflower seed): Sunflower seed flour replaces the almond flour for nut-free baguettes with a toasty, slightly darker crumb.
- Make the dough with sunflower seed flour in place of almond flour. The inside may turn faintly green as it cools, a harmless reaction with the baking powder; the vinegar keeps it mild and the garlic butter hides it.
- Baguettes
- Garlic butter
- Nice to have (optional)
- Baguettes
- Garlic butter
- Also add
- Nice to have (optional)
- Baguettes
- Garlic butter
-
¼ cup finely grated parmesanleave out - Nice to have (optional)
- Baguettes
- Garlic butter
- Nice to have (optional)
Estimated cost $6.16 for 8 servings ($0.77 each) · how we estimate
Instructions
-
Heat the oven to 350°F (175°C) and line a baking sheet with parchment. Bring a kettle of water to a boil.
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Whisk the almond flour, psyllium husk powder, baking powder and salt in a large bowl.
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Add the vinegar and egg whites and beat with a hand mixer for about 30 seconds, until a thick paste forms. Pour in the boiling water and beat 30 seconds more, then let the dough rest 2 minutes to firm up.
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With wet hands, divide the dough in half and shape each half into a 10-inch (25 cm) log about 2 inches (5 cm) wide. Set them on the sheet at least 4 inches (10 cm) apart and cut 3 shallow diagonal slashes in each with a wet knife.
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Bake 45–50 minutes, until the crust is deep golden and firm, the bottoms sound hollow when tapped and the center reads 200°F (93°C). Cool on a rack for at least 30 minutes.
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Raise the oven to 400°F (200°C). Mash the soft butter with the garlic and parsley. Split the baguettes lengthwise, spread the cut sides with the garlic butter and sprinkle with parmesan.
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Bake cut-side up on the baking sheet for 8–10 minutes, until the edges are crisp and golden; slide under the broiler for 1 minute for extra color if you like. Cut each half into 4 pieces.
Tips for success
-
The baguettes can be baked up to 2 days ahead (or frozen) — garlic bread is even better made from day-old bread. - Grate the garlic on a microplane so it melts into the butter; chunky garlic can scorch at the edges.
- Serve with meatballs in marinara, zucchini lasagna or zuppa Toscana. For a quicker, cheesier version, top fathead dough with the same garlic butter.
Nice to have, not needed
- A microplane turns garlic into a paste that melts into the butter — very finely minced garlic works too.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Freezes up to 2 months
Reheat: Re-crisp at 375°F (190°C) for 5 minutes; bake frozen garlic-buttered halves for 12–15 minutes.
Prep tip: Freeze the garlic-buttered halves unbaked and tightly wrapped for an anytime side.
Best fresh from the oven. Refrigerate leftovers up to 3 days and re-crisp at 375°F (190°C) for 5 minutes. Garlic-buttered, unbaked halves freeze well for up to 2 months; bake from frozen for 12–15 minutes.
Variations
3 variations, each with its own ingredients and macrosCheesy garlic bread
FlavorA blanket of melted mozzarella over the garlic butter for stretchy, golden, pizzeria-style cheesy bread.
- + 1 cup shredded low-moisture mozzarella
3.1 g net · 229 kcal · 9.3 g protein · 19 g fat · ≈$0.94 per serving (+0.3 g net carbs vs the original)
Dairy-free (olive oil)
DietGarlic and parsley mixed into good olive oil instead of butter, without the parmesan: the bread itself is already dairy-free.
- butter → extra-virgin olive oil
- no finely grated parmesan
2.7 g net · 184 kcal · 5.3 g protein · 16 g fat · ≈$0.75 per serving (−0.1 g net carbs vs the original)
Nut-free (sunflower seed)
DietSunflower seed flour replaces the almond flour for nut-free baguettes with a toasty, slightly darker crumb.
- blanched almond flour → sunflower seed flour
3.2 g net · 183 kcal · 6.1 g protein · 15 g fat · ≈$0.58 per serving (+0.4 g net carbs vs the original)
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