Cheesy Keto Garlic Flatbread

This Cheesy Keto Garlic Flatbread delivers everything you miss about garlic bread while staying completely low-carb. A blend of almond flour, mozzarella, cream cheese, egg, garlic, and herbs bakes into a chewy, tender flatbread with golden edges and a rich buttery, garlicky flavor. It is sturdy enough for dipping, perfect alongside soups and salads, and makes a satisfying snack without kicking you out of ketosis.

Course Appetizer, Side Dish, Snack

Cuisine American, Italian

Keyword almond flour, Cheese, flatbread, garlic bread, keto, low-carb

Prep Time 10

Cook Time 15

Total Time 25

Servings slices

Calories 190kcal

Equipment

Mixing bowl
microwave-safe bowl
Spatula
baking sheet
Parchment Paper
Oven

Ingredients

For the cheesy keto garlic flatbread

1 1/2 cups shredded low-moisture part-skim mozzarella cheese
2 ounces cream cheese, softened
1 cup fine blanched almond flour
1 teaspoon baking powder aluminum-free if possible
1 large egg room temperature if possible
2 tablespoons unsalted butter, melted plus more for greasing if desired
3 cloves garlic, finely minced or 1 teaspoon garlic powder
1 teaspoon dried Italian seasoning or a mix of dried oregano and basil
1/2 teaspoon sea salt or to taste
1/4 teaspoon ground black pepper

Optional toppings

2 tablespoons grated Parmesan cheese for sprinkling on top
1 tablespoon fresh parsley finely chopped, for garnish
1/4 teaspoon crushed red pepper flakes for heat, optional

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Add the shredded mozzarella and cream cheese to a microwave-safe bowl and microwave in 30 second bursts, stirring between each, until the cheeses are completely melted and smooth.
In a separate mixing bowl whisk together the almond flour, baking powder, sea salt, and black pepper until well combined.
Add the melted cheese mixture to the dry ingredients along with the egg, minced garlic, Italian seasoning, and melted butter, then stir and fold with a spatula until a cohesive dough forms with no visible streaks of egg or flour.
Transfer the dough to the prepared baking sheet, lightly oil your hands if needed, and press the dough into an even rectangle or oval about 1/4 inch thick.
Sprinkle the top of the dough with grated Parmesan, parsley, and red pepper flakes if using, pressing lightly so they adhere.
Bake the flatbread for 12 to 15 minutes until the edges are golden brown and the center is set and lightly puffed.
Remove from the oven and let the flatbread cool for 5 minutes on the pan, then slice into 8 pieces and serve warm for dipping or alongside your favorite keto soup or salad.

Notes

For extra crisp edges, bake the flatbread on the lower third rack of the oven and roll it slightly thinner. The dough is easiest to work with when the cheese is still warm; if it becomes too stiff, briefly warm it again in the microwave and knead until smooth. Leftovers keep well in an airtight container in the refrigerator for up to 3 days or can be frozen for up to 2 months, then reheated in a hot oven or dry skillet until warmed through and slightly crisp.

Nutrition