Cheesy Keto Garlic Bread

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Introduction

Garlic bread usually shows up next to pasta or soup, but it has enough going for it to stand on its own. This one goes a step further and adds cheese. And not just one cheese, not two, not even three, but four: mozzarella, cheddar, parmesan and a little ricotta.

It’s keto, too. Almond flour stands in for the wheat flour, so you get a cheesy garlic bread without the carbs of a regular loaf.

keto garlic bread on a wooden plate cut into pieces with a bowl of butter next to it

This is another one of my mom’s creations, so you already know it’s going to be good — her Easy Chocolate Keto Fudge is worth a detour on its own. It is a cousin of fat head (mozzarella) bread, but with far fewer steps — nothing gets melted and kneaded first here, it all goes into one bowl.

Key Ingredients

Almond Flour

A traditional garlic bread is built on wheat flour, which is where nearly all of its carbs come from. Almond flour is what stands in for it here — but not as a drop-in replacement, and this recipe does not pretend otherwise. There is no kneading and no dough at all: two cups of almond flour go into a wet mixture of five eggs and four cheeses, and what you end up with is a batter you smooth onto a baking sheet rather than a ball you shape. Half a teaspoon of xanthan gum goes in with it, as a binder.

Tip: Use blanched almond flour or finely ground almond flour. It has a finer and lighter texture compared to regular almond flour or almond meal. This will help in giving the keto garlic bread a smoother and bread-like consistency.

Garlic Powder

A teaspoon of garlic powder goes into the batter, and another teaspoon goes into the butter you brush over the top at the end — so the garlic is in the bread as well as on it. Powder is the easier of the two options here: it is finely ground, so it is easier to work evenly through a mixture this thick, and unlike minced fresh garlic it does not bring extra moisture with it. Fresh cloves will give you a more pronounced flavor if you want to do the mincing; the FAQ below has the conversion.

Four Cheese (ricotta cheese, mozzarella cheese, parmesan cheese, cheddar cheese)

Four cheeses, in four quite different amounts: a cup each of mozzarella and cheddar, a third of a cup of parmesan, and two tablespoons of ricotta. The mozzarella and the cheddar are the bulk of it — mozzarella for the melt and the pull, cheddar for the rich, creamy flavor underneath. The parmesan is the salty, sharp one. And the ricotta, which sounds like too little to matter at two tablespoons, is in there for moisture and a little sweetness against the other three.

Tip: don’t use pre-packaged shredded cheese. It’s better to shred your own cheese as it often results in a better texture.

Eggs

Five eggs for two cups of almond flour is a lot of egg, and that is what holds this one together — they bind the flour and the cheese into something you can slice, and they keep it from baking dry or crumbly. Eggs also add protein and fat, which is what makes them easy to fit into a keto diet.

Tip: use room-temperature eggs. They will blend more easily with other ingredients, which should result in a smoother batter and better overall texture.

Tools

  • One large mixing bowl. Everything goes into it — this is a one-bowl batter.
  • A whisk or a fork. The eggs first, then the rest of it.
  • A baking sheet and parchment paper. The parchment stops the batter sticking, and it is what gets the bread off the sheet in one piece.
  • A pastry brush, for the garlic butter at the end.
  • A cheese grater — or a food processor with a shredding disc, if you would rather not grate four cheeses by hand.

Don’t Skip the Garlic Butter

step by step how to make keto garlic bread

Brushing garlic butter over the loaf is what takes this from cheesy bread to garlic bread. It adds flavor and moisture and plays against the crisp edges. It is as simple as melting butter and stirring in garlic powder or fresh garlic, so don’t skip it.

Cheesy Keto Garlic Bread

Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Yield
16 slices
Course
Appetizer, Side Dish
Cuisine
Italian-American

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Ingredients

For Bread:

For garlic butter spread

Nutrition Facts

16 servings per recipe
Trans Fat 0g 0% 0g 0%
Total Sugars — —
Sugar Alcohols 0g 0% 0g 0%
Allulose 0g 0% 0g 0%

Where you see an em dash: one of the ingredients in this recipe does not publish a figure for that row, so we cannot add one up honestly. We would rather show you nothing there than a zero we cannot stand behind.

About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy and calculated with free online nutrition calculators — we compare a few to get as close as we can — so please treat it as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.

Directions

  1. Preheat oven to 350 degrees.

  2. In a large mixing bowl, whisk eggs together.

  3. Add in melted butter, parsley, oregano, garlic powder, Italian seasoning, and salt and stir together.

  5. Mix in almond flour, ricotta cheese, parmesan cheese, cheddar cheese, mozzarella cheese, and xanthan gum and mix until well combined.

  6. Smooth the mixture out onto a baking sheet lined with parchment paper.

  7. Bake for about 15 minutes or until golden brown, then broil for 2 minutes.

  8. Melt 1/2 stick butter and stir in 1 tsp garlic powder (or fresh garlic).

  9. Once baked, brush garlic butter on top of finished product.

Frequently Asked Questions

Can I replace almond flour with another type of flour?

Not without reworking the recipe, and we do not have a version of it worked out with anything else. The two cups of almond flour are measured against five eggs and four cheeses, and that balance is what lets the mixture spread onto a sheet and hold together as it bakes.

Coconut flour is the swap people usually ask about, and it is the one least likely to work as a straight exchange — it is much more absorbent than almond flour, so two cups of it is not two cups of almond flour in any useful sense. Changing the flour means rebalancing the liquid to match, and finding that balance is its own recipe rather than a substitution. If you want to try it, treat it as your own experiment.

How long does the cheesy keto garlic bread stay fresh?

It is at its best on the day you make it. It comes out of the oven with crisp edges and a soft middle, and the edges are what go first — the bread softens as it sits and the garlic mellows into it.

Anything you are not finishing that day belongs in the refrigerator, wrapped tightly or in an airtight container. This is a bread built on eggs, ricotta and three cheeses, not a loaf to leave sitting out overnight. Use refrigerated leftovers within three to four days. Reheat it before serving and the cheese comes back soft.

Can I make garlic breadsticks or mini rolls out of this recipe?

Not out of this one. This mixture gets smoothed flat onto a lined baking sheet and baked as a single sheet — it spreads with a spatula rather than holding a shape, so there is nothing to divide into portions, roll into logs or shape into balls.

If breadsticks are what you want, we have a recipe built for them. Our keto Italian garlic breadsticks start from a mozzarella and cream cheese dough that chills firm enough to shape by hand, which is what makes logs possible at all. The shaping, the bake time and the butter step all belong to that dough rather than this one — this bread takes its garlic butter after it comes out of the oven.

What this recipe will give you is strips. It bakes as one sheet and cuts into about sixteen pieces, so cut it long and narrow rather than square if what you want is something to dip.

Can I use fresh garlic cloves instead of garlic powder?

Yes, you can but it will take more work than using garlic powder. First, you must finely mince or crush your garlic cloves using a garlic press, a knife, or a mortar and pestle. Only then can you add it to the recipe. Substitute each teaspoon of garlic powder with 2-3 cloves of minced garlic. You may adjust the quantity according to your preference.

The payoff is that the fresh garlic cloves will give your keto garlic bread a more pronounced and aromatic garlic flavor compared to garlic powder.

Wrap Up

The four cheeses in this garlic bread go into the batter rather than on top of it, mixed straight in with the almond flour and eggs. So the cheese runs all the way through every slice, and the garlic butter brushed on at the end finishes it. Check the Nutrition Facts panel in the recipe card above for the numbers per slice, then don’t be shy about taking a slice or two.

Serve it alongside pasta or soup the way you would any garlic bread, or have a slice on its own as a snack.

Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you!

You can also share it on Instagram using the hashtag #buttertogetherkitchen and we will feature you on our page.

Correction — September 27, 2026: Almond flour does not swap one for one with wheat flour, and this mixture is a batter rather than a dough. The article previously said otherwise.