Keto Garlic Flatbread is a delicious low-carb alternative to traditional bread, perfect for serving alongside soups, salads, or as a base for keto-friendly pizzas. Made with a blend of mozzarella, cream cheese, almond flour, and a generous dose of garlic, these flatbreads are cheesy, aromatic, and incredibly satisfying—without the carbs.
Why You’ll Love This Recipe
This keto flatbread has a soft yet chewy texture, rich cheesy flavor, and the irresistible aroma of golden garlic butter. It’s freezer-friendly, easy to make ahead, and requires no yeast or rising time. The dough is based on the popular “fathead” method, making it sturdy enough for dipping, folding, or topping with your favorite keto ingredients.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
2 cups shredded low-moisture mozzarella
2 tablespoons cream cheese
2 eggs
½ cup almond flour
1 teaspoon baking powder
1 tablespoon grated parmesan
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon chopped parsley
1 tablespoon grated parmesan (for topping)
Directions
Prepare the Dough:
In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
Stir in the eggs, almond flour, baking powder, and 1 tablespoon grated parmesan. Mix until a cohesive dough forms.
Cover the dough and refrigerate for at least 4 hours to firm up for easier handling.
Shape the Flatbreads:
Preheat oven to 350°F (175°C).
Divide the chilled dough into 8 equal portions.
Place each portion between two sheets of parchment paper and flatten to about ¼-inch thickness using your hands or a rolling pin.
Transfer the flatbreads to a parchment-lined baking sheet.
Bake the Flatbreads:
Bake for 15–17 minutes, or until the flatbreads are golden brown and slightly crisp on the edges.
Make the Garlic Butter:
While the flatbreads bake, heat the butter and olive oil in a small skillet over medium heat.
Add the minced garlic and cook until just golden and fragrant, about 1–2 minutes. Remove from heat.
Finish the Flatbreads:
Brush each flatbread with the garlic butter mixture.
Sprinkle with the remaining tablespoon of grated parmesan and chopped parsley.
Return to the oven and bake for an additional 1 minute to set the topping.
Serve warm.
Servings and timing
Prep Time: 10 minutes
Chill Time: 4 hours
Cook Time: 17–18 minutes
Total Time: 4 hours 30 minutes
Yield: 8 flatbreads
Variations
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Spicy Garlic Flatbread: Add a pinch of red pepper flakes to the garlic butter for a kick.
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Cheesy Herb: Mix Italian herbs and extra shredded cheese into the dough.
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Dairy-Free Option: Use dairy-free cheese alternatives, though texture and flavor may vary.
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Pesto Swirl: Brush with pesto instead of garlic butter for a basil-infused twist.
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Mini Flatbread Bites: Divide dough into smaller rounds and serve as keto appetizers or sliders.
Storage/Reheating
Storage:
Store flatbreads in an airtight container in the refrigerator for up to 4 days.
Freezing:
Place parchment between baked flatbreads and freeze in a sealed container for up to 2 months.
Reheating:
Warm in a 325°F (160°C) oven for 5–7 minutes, or toast briefly in a skillet. Avoid microwaving to maintain texture.
FAQs
Can I use coconut flour instead of almond flour?
Coconut flour is much more absorbent. If substituting, use only ¼ of the amount and adjust moisture accordingly.
Why does the dough need to chill?
Chilling firms the dough, making it easier to shape and resulting in better texture when baked.
Can I make this dough ahead of time?
Yes, the dough can be made up to 24 hours in advance and stored in the fridge.
Is this recipe gluten-free?
Yes, all ingredients listed are naturally gluten-free.
Can I skip the garlic butter?
You can, but the garlic butter adds flavor and richness that elevates the final result.
What type of mozzarella should I use?
Use low-moisture, part-skim mozzarella for best texture. Fresh mozzarella is too wet for this dough.
How thick should I roll the dough?
Aim for about ¼-inch thick to ensure even cooking and the right balance of chewiness.
Can I use this flatbread for sandwiches?
Yes, these flatbreads are sturdy enough to fold or layer like a wrap or sandwich bread.
Can I use different herbs?
Yes, try rosemary, thyme, or dill for different flavor profiles.
Do these taste like traditional flatbread?
They mimic the texture well with a distinct cheesy, garlicky flavor—perfect for keto diets.
Conclusion
Keto Garlic Flatbread is the ultimate low-carb solution for bread cravings. With its chewy texture, golden edges, and flavorful garlic butter topping, it satisfies without the carbs. Easy to customize and freezer-friendly, it’s a versatile side or base for a wide variety of keto meals. Once you try it, it’s sure to become a staple in your keto recipe rotation.
Print
Keto Garlic Flatbread
- Prep Time: 10 minutes (plus chill time)
- Cook Time: 17–18 minutes
- Total Time: 0 hours
- Yield: 8 flatbreads
- Category: Side, Appetizer, Snack
- Method: Baking
- Cuisine: Low-Carb / Keto
- Diet: Low Calorie
Description
This Keto Garlic Flatbread is soft, cheesy, and loaded with rich garlic flavor. Made with almond flour, mozzarella, and a garlic butter topping, it’s a low-carb, gluten-free alternative that’s perfect as a snack, appetizer, or side for soups and salads. Keywords: keto garlic flatbread, low carb flatbread, almond flour flatbread, keto garlic bread
Ingredients
Instructions
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Make the Dough:
In a microwave-safe bowl, melt mozzarella and cream cheese together until smooth (about 1–2 minutes, stirring halfway).
Add in eggs, almond flour, baking powder, and 1 tbsp Parmesan. Mix until a sticky dough forms. -
Chill the Dough:
Cover and refrigerate dough for at least 4 hours (or overnight) to firm up and make it easier to shape. -
Shape the Flatbread:
Preheat oven to 350°F (175°C).
Divide dough into 8 equal portions. Flatten each ball between parchment paper into thin rounds. -
Bake:
Place flattened dough rounds on a parchment-lined baking sheet.
Bake for 15–17 minutes until golden brown. -
Make Garlic Butter:
While flatbreads bake, cook minced garlic in butter and olive oil over medium heat until lightly browned. -
Finish and Serve:
Brush hot flatbreads with garlic butter, sprinkle with extra Parmesan, and return to oven for 1 more minute.
Garnish with fresh parsley and serve warm.
Notes
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For extra crispiness, bake directly on a pizza stone or flip halfway through.
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These flatbreads freeze well—store wrapped and reheat in the oven.
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