This Cheesy Keto Garlic Flatbread brings all the warmth and comfort of garlic bread to your low-carb kitchen. After testing and tweaking this recipe countless times, I finally achieved the perfect cheesy garlic combo without the carb overload. It’s become my go-to side dish that makes everything from soup to salad feel like a full meal.
Why You’ll Love This Recipe
This flatbread is a staple in my house for good reason:
- The garlicky aroma is irresistible and brings the whole family running
- It curbs bread cravings while keeping it keto
- Super versatile — serve as a side, scoop for dips, or use as a pizza base
Ingredients You’ll Need
- 2 cups shredded low-moisture mozzarella
- 2 tablespoons cream cheese
- 1 cup almond flour
- 1/4 cup grated parmesan cheese (plus more for topping)
- 1 teaspoon baking powder
- 2 large eggs
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon chopped parsley
- Pinch of salt
Step-by-Step Instructions
- Melt the Cheeses: In a microwave-safe bowl, melt the mozzarella and cream cheese together in 30-second intervals, stirring between each until smooth.
- Mix the Dough: In a separate bowl, whisk together the eggs, almond flour, baking powder, grated parmesan, and salt. Fold in the melted cheese mixture until a dough forms.
- Chill the Dough: Refrigerate the dough for at least 4 hours to firm up. This step makes it easier to work with.
- Shape and Bake: Preheat oven to 350°F. Divide dough into 8 balls, place between parchment paper, and flatten into rounds. Bake for 15-17 minutes until golden brown.
- Make the Garlic Butter: While flatbreads bake, cook minced garlic in butter and olive oil until lightly browned.
- Finish: Brush warm flatbreads with garlic butter, sprinkle with more parmesan, and return to the oven for 1-2 minutes to crisp up.
Ways to Serve
- Side for soup or salad
- Keto pizza crust
- Dip scooper (hummus, cheese spread, guacamole)
- Cut into strips for party appetizers
Storage and Make-Ahead Tips
- Freeze the Dough: Wrap tightly in plastic and freeze for up to a month.
- Leftovers: Store cooked flatbreads in the fridge; reheat in oven or toaster for crispy results.
Pro Tips
- Low-moisture mozzarella is key for proper dough texture
- No yeast needed—almond flour and cheese create the structure
- These stay flat and dense by design—perfect for topping or dipping
- Make extra and freeze for pizza night
Healthier Swaps
- Almond flour keeps carbs low and adds fiber, vitamin E, and magnesium
- Garlic and olive oil provide heart-healthy fats
FAQ
Why refrigerate the dough? It helps firm the dough and makes shaping easier.
Can I freeze them? Yes, wrap and freeze for up to 3 months. Reheat before serving.
Why low-moisture mozzarella? Too much moisture creates a soggy dough. Low-moisture keeps it firm.
Are they really low-carb? Yes, only 3.5g net carbs per serving.
Nutrition (Per Flatbread) Approximate values only. Always consult your health advisor for dietary needs.
- Calories: 220
- Net Carbs: 3.5g
- Protein: 9g
- Fat: 19g