Description
This Keto Garlic Flatbread is a low-carb alternative to traditional garlic bread, made with cheeses, almond flour, and garlic for a savory, chewy delight perfect for keto diets.
Ingredients
- 2 cups shredded low-moisture mozzarella cheese
- 2 ounces cream cheese
- 1 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1 teaspoon baking powder
- 2 large eggs
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a microwave-safe bowl, combine the mozzarella and cream cheese. Microwave in 30-second intervals, stirring between each, until fully melted and combined.
- In a separate bowl, mix the almond flour, Parmesan, baking powder, and salt.
- Add the eggs to the flour mixture and stir until combined.
- Pour the melted cheese mixture into the flour mixture and stir until a dough forms.
- Divide the dough into 8 equal portions. Roll each into a ball and flatten between two sheets of parchment paper to form flatbreads.
- Place the flatbreads on the prepared baking sheet and bake for 15 minutes, or until golden brown.
- While the flatbreads are baking, heat the olive oil and butter in a small saucepan over medium heat. Add the minced garlic and sauté until fragrant.
- Remove the flatbreads from the oven and brush with the garlic butter mixture. Sprinkle with additional Parmesan if desired.
- Serve warm.
Notes
- Add chopped herbs like rosemary or thyme for more flavor.
- Mix in red pepper flakes for a spicy version.
- Sprinkle extra mozzarella before final baking for more cheesiness.
- Store in an airtight container in the fridge for up to 5 days.
- Reheat in a 350°F oven for about 5 minutes or freeze for up to a month.
Nutrition
- Serving Size: 1 flatbread
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg
