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I’ve been very excited to share this low carb keto cheese bread recipe with you. It’s another fathead dough recipe, but this time we’re turning it into keto garlic cheesy bread! And I have a feeling that it will become a favorite addition to your keto pizza nights. Don’t forget the marinara sauce for dipping!
I’ve created this keto cheese bread with almond flour to resemble traditional cheesy pull-apart bread. I think it’s more fun to eat, but you could just do the cheese topping on top too (like I do for cauliflower breadsticks) or make keto garlic bread if you like more of a baguette experience.
Why You’ll Love This Keto Cheese Bread Recipe
- Cheesy, garlicky flavor
- Chewy, bread texture with gooey cheese throughout
- Only 20 minutes active prep time
- Just 3g net carbs per serving (which is 4 pieces!)
- Grain-free, gluten-free, low carb, and keto friendly
Ingredients You’ll Need
This section explains how to choose the best ingredients for keto cheesy bread, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Mozzarella Cheese – Use shredded low-moisture, part-skim mozzarella. Avoid fresh mozzarella (the very soft kind that often comes in a ball shape), which has too much moisture.
- Cream Cheese – Full-fat plain is best, but low-fat or neufchatel would work.
- Wholesome Yum Blanched Almond Flour – Many brands are too coarse, which will yield gritty bread. Wholesome Yum brand almond flour is the finest out there, for the best texture in your keto cheese bread.
- Baking Powder – To help the bread rise a bit, though it won’t rise a ton. Be sure you’re using baking powder, not baking soda; the latter will result in bitterness and no rising due to the lack of acid in the recipe to react.
SWAP: For a nut-free option, make keto cheese bread with coconut flour instead of almond flour.
To do this, replace the 1 1/2 cups of almond flour with 1/2 cup Wholesome Yum Coconut Flour and add 2 extra eggs (for a total of 4) to the dough. Otherwise, the recipe will be the same, but you may end up with a smaller dough disc, so may need less mozzarella to stuff inside and/or garlic butter to brush on top.
Optional Yeast Ingredients:
- Active Dry Yeast – One packet, like this one. All the ingredients in this section are optional, if you want more lift and the flavor of yeast.
- Water – It needs to be lukewarm, like a baby’s bathwater, to activate the yeast properly.
- Inulin Powder – This is a prebiotic fiber used to feed the yeast, and it’s required if you’ll be including yeast in your keto cheesy bread. Keto sweeteners will NOT work, as yeast does not consume them like it would sugar. You can get inulin here (and use it for other yeast recipes, such as keto yeast bread, and for making keto chocolate), but regular sugar or coconut sugar would work as well. The yeast will consume most, if not all, of it, so the carb count in the final bread shouldn’t be much higher.
Garlic Butter Topping & Cheese Filling:
- Butter – Unsalted.
- Italian Seasoning – Use your favorite brand or make homemade Italian seasoning for all your healthy Italian recipes.
- Garlic Powder – I used this for convenience, but you can also use 2 cloves (or more!) of minced or crushed garlic instead. If you do, it’s best to stuff it into the cuts with the shredded cheese instead of mixing it with the melted butter, because it may burn on top of the bread but will be fine inside the cuts.
- Mozzarella Cheese – Preferably the same kind as used for the dough above, but other keto cheeses that melt well would work. Harder cheeses are not recommended for a pull-apart bread like this one, though you could add a sprinkle of parmesan cheese on top if you like.
How To Make Keto Cheese Bread
This section shows how to make keto garlic cheese bread, with step-by-step photos and details about the technique. For full instructions, see the recipe card below.
- Bloom yeast. The yeast in this keto cheesy garlic bread is optional, but I highly recommend it as it adds classic flavor. Stir the warm water, inulin, and yeast in a small bowl to bloom.
- Start the dough. Process almond flour, baking powder, and eggs in a food processor.
- Melt the cheeses. Melt mozzarella and cream cheese together in a microwave or double boiler.
- Add cheese to dough. Before the cheeses cool (they should still be stirrable as shown above), add them to the mixture in the food processor and process until a dough forms.
- Add yeast. When the yeast is frothy and puffy, add it to the food processor and pulse until combined. If the dough is sticky, chill in the fridge to make it less sticky.
- Shape. Flatten the keto cheese bread dough into a disc, about 3/4 inch tall and 7 inches in diameter.
- Slice. Cut rows one inch apart in the dough disc, cutting almost to the bottom, but not all the way through. Then add cuts in the other direction to form a grid, as shown below.
- Brush. In a small bowl, stir together melted butter, Italian seasoning, and garlic powder. Brush over the dough, letting it drip down into the cuts you made.
- Stuff. Sprinkle shredded mozzarella over the cut areas (not all over) and push inside the cuts.
- Bake. Place in the oven until the keto friendly cheese bread is golden and cooked through. It needs to not only brown on top, but also be cooked inside.
Tips For The Best Keto Garlic Cheese Bread
- When blooming the yeast, it’s ready when it’s puffy, bubbly, and larger in size. It won’t be very liquid anymore. That’s how you know it’s working!
- For extra chewy keto cheese bread, add xanthan gum. I didn’t find this necessary, but you can add 1/4 to 1/2 teaspoon of xanthan gum in the same step as the almond flour to make it more chewy.
- Do not over-process the dough, but do pulse until it’s uniform. You want the consistency to be the same throughout, but don’t want to deflate the yeast too much. Scrape the sides with a spatula if needed.
- Avoid sticky dough. This will depend on your kitchen temperature and humidity. If it’s sticky, chill the dough for 15-30 minutes in the refrigerator to make it less sticky. Also, using hands lightly covered in oil when working with the dough will help.
- A thin disc of dough works best. If it’s too thick, the top may burn before the inside is cooked through. However, if you run into this issue and find that there is sufficient browning during baking before the inside is done, you can tent the top with foil and continue baking.
- Wipe down the knife in between cuts when cutting the dough, so that it doesn’t stick to the knife too much.
- Add cheese to all the cuts in one direction first, then the opposite direction. It seems like a lot of cheese to fit in there, but it will melt down when you bake it.
- Watch closely in the oven. A good starting point to start checking is 10-12 minutes. It will likely take longer, but cook time will vary depending on thickness of your low carb cheese bread.
- Cheese pulls work best when the keto garlic bread is hot. But it depends on the mozzarella you use — freshly shredded mozzarella will pull better than the pre-shredded stuff from a bag. Another trick you can try for cheese pulls: cut small, short slits perpendicular to the seams, then pull apart.
- Store: Keep leftovers in the refrigrator for 3-4 days.
- Reheat: Place the bread in the oven, or the microwave, until hot.
- Freeze: Store in an airtight freezer bag or container for up to 3-6 months. For best results, thaw before reheating.
What To Serve With Keto Cheesy Bread
More Keto Bread Recipes
If you like this recipe, try these other easy keto bread ideas:
Reader Favorite Recipes
The recipe card is below! Readers that made this also viewed these recipes:
Keto Garlic Cheese Bread (Pull Apart!)
An easy keto cheese bread recipe with gooey cheese pulls and 3g net carbs! Make this low carb keto garlic cheese bread with almond flour or coconut flour.
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Servings: 12 (adjust to scale recipe)
Tap on the image below to watch the video.
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Optional yeast ingredients:
Tap on the times in the instructions below to start a kitchen timer while you cook.
If you want to include the optional yeast, stir the warm water, inulin, and yeast in a small bowl, and set aside for 10-15 minutes to bloom.
Meanwhile, process the almond flour, baking powder, and eggs in a food processor.
Melt the mozzarella and cream cheese together in a bowl in the microwave (90 seconds, stirring halfway through and at the end) or a double boiler on the stove (stirring occasionally until smooth).
Immediately before the cheeses cool, add them to the food processor with the blade placed over the cheese, and process until a dough forms.
Once the yeast looks frothy and puffy, add it to the food processor. Pulse until just combined.
If the dough feels sticky to the touch, chill it for 15-30 minutes, until it feels firmer and less sticky.
Using oiled hands to make the dough easier to work with, form a ball and then flatten into a disc (3/4 inch tall, 7 inch diameter) on the parchment lined baking sheet. If the dough is sticky again after forming the disc, you may need to chill it again so that it’s less sticky.
Use a knife to cut rows one inch apart in the dough disc, cutting almost to the bottom but not all the way through. Then, cut 1 inch apart in the perpendicular direction, to form a grid, again not cutting all the way through.
In a small bowl, stir together the melted butter, Italian seasoning, and garlic powder. Brush over the dough, letting it drip down into the cuts you made. Stuff shredded mozzarella inside the cuts, trying to avoid a 1/2 inch border at the edges, so that it doesn’t seep out during baking (it’s okay if a little gets in).
Bake for 15-18 minutes, until the cheesy bread is golden and cooked through.
Serving size: 4 small pieces, or 1/12 entire recipe
Amount per serving. Serving size in recipe notes above.
Total Carbs 5g
Net Carbs 3g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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