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Recipes that make a low carb diet EASY and DELICIOUS – every day!

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A tasty Keto garlic bread made with Fathead (mozzarella) dough. Gluten free and perfect for snacking!

Garlic bread is the perfect side when you have a crowd to feed. It is a regular at barbecues, and of course on pizza nights.

Who doesn’t love an oven-warm soft bread dripping in garlic butter!

However, on a low carb diet, regular bread should be off the menu. It sends your blood sugar sky-high and offers very little in return. White wheat bread made from refined flour has virtually no nutritional value, as discussed in this article in MedicalNewsToday.

I love making my own low carb bread, from almond flour bread to coconut flour bread to tortillas, from breakfast buns to dinner rolls.

And yes, I have even published a whole cookbook with delicious keto bread recipes!

Keto mozzarella cheese dough

Mozzarella dough is one of the great inventions of keto baking. It was first mentioned 2012 in the blog Cooky’s Creations as the “Holy Grail of Keto” pizza dough.

Incredibly, shredded mozzarella, in combination with a grain free flour such as almond or coconut flour, egg and cream cheese, turns into a totally delicious, soft white “bread”!

In my opinion, it can take it up with wheat bread any time of day.

What is fat head dough

You might have heard mozzarella dough being called “fathead dough” That’s because it was re-named and made famous in the keto community by Tom Naughton, the maker of the Fathead movie.

The great thing about fat head dough is that it is very low in net carbs.

One portion of this low carb garlic bread recipe is only 2.6g net carbs!

Egg – medium

Almond flour – Finely ground almond flour works best, but you can also use regular ground almonds and add an additional 1-2 tablespoons.

Cream cheese – full fat

How to make Keto Garlic Bread

1) Melt the mozzarella and cream cheese in a non-stick pot over a low heat, stirring continuously. Alternatively, heat in a microwave (1 ½ minutes, stirring half way through). Take off the stove and/or make sure the cheese is melted, but not bubbling.

2) Stir in the egg, almond flour and baking powder. Start to combine using a fork, then use your hands to knead into a ball of smooth dough. This can be easier if you lightly oil your hands first.

3) Roll out the dough between 2 sheets of parchment paper with a rolling pin. Lift the top sheet of paper and place the bread on a baking sheet.

4) Bake 17 minutes or until lightly browned.

5) While the bread is baking, make the garlic butter. Stir the minced garlic and parsley into the melted butter. Season with salt and brush over the flatbread.

6) Return the mozzarella bread to the oven for another 3-5 minutes. Cover with aluminium foil if the top gets too brown.

Make individual breads: Shape the dough into individual garlic flatbreads or garlic bread rolls.

Use dried spices: Fresh is best, but garlic powder and dried parsley also work.

Add flavour: Try adding smoked paprika or cayenne pepper for a spicy kick.

Cheesy Keto Garlic Bread: Yes, you can even add grated parmesan cheese, cheddar or more mozzarella on top of the bread during the last minutes of baking.

Use coconut flour: Replace the almond flour with ¼ cup or 30 grams of coconut flour.

Serving suggestion

We snacked on this bread all on its own, straight out of the oven (it tastes wonderful when it’s warm). You could, of course, also have it as a side with a salad or soup for lunch, or as part of a buffet-type spread.

Fathead garlic bread is very filling due to its high fat content.

So don’t worry if it looks a tad small to you at first. I promise – there will be plenty for everybody!

Tried this recipe? Give it a star rating below!

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Keto Garlic Bread (fathead dough)

You’ve gotta try this Keto garlic bread. It’s made with a simple almond flour fathead dough – and it’s sensationally good. Crispy on the outside, soft and pillowy in the inside! 
5 from 13 votes
Calories 199 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.

For the Dough

For the garlic butter

Pre-heat oven to 180 Celsius/360 Fahrenheit.
Melt the mozzarella and cream cheese in a non-stick pot over a low heat, stirring continuously. Alternatively, heat in a microwave (1 ½ minutes, stirring half way through). Take off the stove and/or make sure the cheese is melted, but not bubbling.
Stir in the egg, almond flour and baking powder. Start to combine using a fork, then use your hands to knead into a ball of smooth dough. This can be easier if you lightly oil your hands first.
Place onto a baking tray lined with baking paper and roll out into a flatbread shape. You can do this by either oiling a roller or by rolling the dough between two sheets of parchment paper.
Bake 17 minutes or until lightly browned.
In the meantime, chop garlic and parsley and melt butter. Mix and spread over the flatbread
Return to the oven for another 3-5 minutes. Cover with aluminium foil if the top gets too brown.
Cut into slices and serve

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2.6g net carbs per portion. Makes 6 portions.

If the dough becomes too stringy to work with, simply heat it up again to make it easier to handle. 

For a nut free dough, replace the almond flour with ¼ cup / 30g coconut flour. 

If you’re hungry and want to share between 4 people, ¼ of the bread has 299 calories and 3.8 net carbs.

Calories: 199kcalTotal Carbohydrates: 4.1gProtein: 11.5gFat: 16gSaturated Fat: 5.9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.5gCholesterol: 58.4mgSodium: 175mgPotassium: 43mgFiber: 1.5gSugar: 1g
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First published in January 2018. Republished with updated information in February 2022.

This content was originally published here.