Simple Keto Garlic Bread

Simple Keto Garlic Bread

Simple Individual Keto Garlic Bread

This recipe is designed to teach everyone how to make simple individual keto garlic bread
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Course: Side Dish, Snack
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 8 6-inch slices
Calories: 157kcal


  • 84 grams coconut flour (3/4 cup)
  • 1/4 tsp salt
  • 15 grams baking powder (1 TBS)
  • 2 grams xanthan gum or psyllium husk powder (1/2 tsp) this helps keep dough flexible to hold its shape
  • 5 grams instant dry yeast (1/2 TBS) this is only for flavor
  • optional dry seasoning of choice I use 1 tsp garlic powder and 1 tsp dry parsley
  • 4 large room temperature eggs
  • 1/2 cup butter, melted and cooled
  • 60 grams room temperature plain yogurt or sour cream (1/4 cup)
  • 56 grams shredded mozzarella cheese or cheese of choice (1/2 cup)

Garlic topping

  • 1/2 cup very soft room temperature butter
  • 1 tsp garlic powder
  • 1 tsp dry oregano or parsley


  • Preheat oven to 400 degrees. Lightly spray 4 six-inch sub bread molds with cooking spray. If no molds line a large baking sheet with parchment paper and shape by hand after mixing the dough. Set aside
  • Sift all the dry ingredients into a large mixing bowl until there are no lumps. Stir in the eggs until all the dry ingredients are moist
  • Stir in the butter and yogurt until everything is fully combined. Scrape down the sides of the bowl and push the dough to the center of the bowl
  • Form the dough into a smooth ball and massage in hands about 30 seconds to make sure of the texture. The dough should be smooth and hold together well. Form back into a ball and place back into mixing bowl
  • Use a wooden spoon and break up the dough ball. Gradually fold in the cheese until evenly distributed throughout the dough
  • Divide the dough evenly among the 4 prepared sub bread molds (about 7 TBS of dough in each mold) Use fingers or the back of a tablespoon and press the dough evenly throughout each mold
  • If no molds separate the dough into 4 equal portions and roll each portion into a 6-inch log, then place on the prepared baking sheet. Place the molds on to a large baking sheet. Bake at 400 degrees 15 to 20 minutes or until golden on the edges and a tester comes out clean
  • Remove from the oven. Allow to cool in molds on the pan about 15 minutes or until firm. Once firm remove from the molds and transfer to a wire rack. Allow to cool completely before slicing

Garlic topping

  • Preheat oven back to 400 degrees. Line a large baking sheet with parchment paper and set aside
  • Place the topping ingredient into a medium bowl. Use a fork and stir the ingredients together until fully combined and smooth
  • Cut each on each the cooled breads and cut them in half vertically (see video if needed) Place the bread cut side up on the lined baking sheet
  • Spread the garlic topping evenly over each one of the bread slices (about a tablespoon of topping) Place back onto the baking sheet. Bake at 400 degrees for 8 to 12 minutes or until toasted on the edges
  • Remove from the oven and cool on the pan a couple of minutes. Remove from the baking sheet and serve immediately


Serving: 16-inch bread | Calories: 157kcal | Carbohydrates: 1g | Protein: 4.5g | Fat: 14.7g

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