If you’re following a low carb or ketogenic lifestyle but still crave the warm, comforting taste of freshly baked bread, this Keto Garlic Bread with Asiago Cheese is about to become your new favorite side dish. With its golden crust, rich buttery flavor, and the irresistible aroma of roasted garlic, this bread delivers everything you love about traditional garlic bread without the high carbs. Each slice is perfectly tender inside, slightly crisp on the outside, and loaded with cheesy goodness.

Unlike regular bread recipes that rely heavily on wheat flour, this keto friendly version uses a blend of almond flour, coconut flour, and ground flaxseed, creating a nutrient-dense base that’s low in carbohydrates but high in fiber. The addition of psyllium husk powder helps improve the texture, making it soft yet sturdy enough to slice and enjoy with your favorite meals. The subtle nuttiness of almond flour pairs perfectly with the savory sharpness of asiago cheese, while freshly sliced garlic infuses every bite with mouthwatering flavor.

Making this bread is surprisingly simple and doesn’t require any special baking skills. The dry ingredients are whisked together for even distribution, while the wet ingredients including melted butter, eggs, and a touch of liquid stevia create a smooth batter. Apple cider vinegar adds a light tang and helps with the bread’s rise. Once the dry and wet mixtures are combined, the sliced garlic and shredded asiago are gently folded in, ensuring pockets of cheesy garlic goodness throughout.

Baking at 375°F creates a beautiful golden crust while keeping the interior moist and tender. The key to perfect doneness is the classic toothpick test when it comes out clean, your bread is ready. After baking, a short cooling period allows the bread to set, making it easier to slice without crumbling. The result? Twelve satisfying slices that are not only keto-friendly but also incredibly versatile.

This bread pairs wonderfully with soups, salads, pasta alternatives (like zucchini noodles), or as a base for sandwiches. It’s also a fantastic appetizer when served warm with a little extra melted butter or olive oil for dipping.

The best part about this keto garlic bread is that it stores beautifully. You can keep it in an airtight bag in the fridge for up to 10 days making it perfect for meal prep. Just remember, never store it on the countertop, as keto breads can spoil faster without preservatives. If you want to extend its life, you can even freeze it and reheat slices as needed.

Tips & Tricks for the Best Keto Garlic Bread

• Room temperature ingredients help your batter mix more evenly.
• Shred your own cheese for better melting pre shredded cheese often contains anti caking agents.
• For an extra garlic kick, roast the garlic before adding it to the batter.
• If you prefer a crustier exterior, bake for an extra 5 minutes, but keep an eye to avoid over-browning.
• Always let the bread cool before slicing to avoid breaking the structure.

Whether you’re on keto for weight management, health reasons, or simply love experimenting with low-carb recipes, this garlic bread is proof that you don’t have to give up comfort food. It’s flavorful, satisfying, and so good that even non keto eaters will ask for seconds.

Cheesy Keto Garlic Bread

0.0 from 0 votes

Course: Uncategorized

Servings

12

servings

Prep time

10

minutes

Cooking time

35

minutes

Total time

45

minutes

A golden, cheesy, and garlicky low carb bread made with almond and coconut flour for the perfect keto friendly side dish.

Ingredients

• 1 ¼ cups almond flour

• ¼ cup coconut flour

• 3 tbsp ground flaxseed

• 1 tsp psyllium husk powder

• ½ tsp pink salt

• ¾ tsp baking soda

• 4 tbsp butter, melted

• 3 large eggs

• ⅓ cup water

• 5 drops liquid stevia

• ¼ tsp apple cider vinegar

• 5 cloves garlic, sliced

• ½ cup asiago cheese, shredded

Directions

• Preheat oven to 375°F (190°C) and lightly grease or line an 8.5 x 4.5-inch loaf pan.
• Mix almond flour, coconut flour, flaxseed, psyllium husk, salt, and baking soda in a bowl.
• In a separate bowl, whisk melted butter, eggs, water, stevia, and apple cider vinegar until combined.
• Gradually fold dry mixture into wet mixture in two parts.
• Add sliced garlic and shredded asiago cheese, folding gently
• Transfer batter to loaf pan and bake 35 to 45 minutes, until golden and a toothpick comes out clean.
• Cool 10 minutes, then transfer to a rack to finish cooling. Slice into 12 portions.
• Store in an airtight container in the fridge for up to 10 days.

Nutrition Facts

• Calories: 164kcal
• Fat: 13g
• Carbohydrates: 6g
• Fiber: 3g
• Protein: 7g

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