Wednesday, May 29, 2024
HomeRECIPESKeto Garlic Bread

Keto Garlic Bread

PREP TIME15 mins

COOK TIME15 mins

COURSEAppetizer, Side Dish

CUISINEAmerican

SERVINGS6

CALORIES219 kcal

INGREDIENTS
  • Shredded 1 1/2 cups mozzarella cheese
  • Cream cheese, 2 tablespoons, at room temperature.
  • quarter cup almond flour
  • at ambient temperature, one whole egg
  • 1 teaspoon of seasoning mix
  • 1/2 tsp. black pepper, ground
  • 2 tablespoons unsalted butter and a half teaspoon of salt
  • one clove of minced garlic
  • 1 teaspoon finely chopped fresh parsley
  • Red pepper flakes, 1 teaspoon
  • one baking powder, teaspoon
  • 1 Garlic powder, teaspoon
INSTRUCTIONS
  • Set the oven’s temperature to 400 F.
  • Cream cheese and mozzarella cheese should be combined in a microwave-safe bowl. To get the cheese totally melted, microwave it for a minute.
  • Egg, baking soda, garlic powder, Italian seasoning, ground pepper, and salt should be added to the melted cheese mixture. Mix thoroughly until mixed.
  • Roll the dough into an oval shape to a thickness of 1/2 inch after transferring the cheese combination dough to a parchment paper, covering it with another parchment paper. Throw away the parchment paper on top.
  • Add the rolled cheese mixture and the parchment paper at the bottom of the baking sheet. Put aside.
  • Melt the butter in a small microwave-safe bowl for 30 seconds. Add parsley and garlic to the same bowl. The oval-shaped dough should be covered with the garlic butter mixture.
  • Bake for TWEOLVE to FIFTEEN minutes. Bread that has been baked should be taken out of the oven and put on a cooling rack.
  • Use a pizza cutter to cut it into breadsticks once it has cooled.
  • Serve the marinara sauce alongside the garlic bread.
NOTES

Calories: 219 kcal; carbs: 5g; protein: 11g; fat: 18g; saturated fat: 7g; polyunsaturated fat: 1g; monounsaturated fat: 3g; trans fat: 1g; cholesterol: 60 mg; sodium: 499 mg; potassium: 74 mg; fibre: 2g; sugar: 1g.Store-bought cheese has an anti-clumping coating on it, making it less likely to melt, so freshly shredded cheese is ideal.With the dough, move rapidly. The dough will get harder and more challenging to combine, knead, and shape as the melting cheese within begins to cool.Ensure that you thoroughly incorporate each ingredient into the dough.It will be simpler to incorporate the eggs into the dough if they are at room temperature.Feel free to substitute any kind of shredded cheese if you don’t like mozzarella. A fantastic substitute is cheddar.