Free Printable: Low Carb & Keto Food List

• Why You Need My Keto Cheese Bread Recipe
• Ingredients & Substitutions
• How To Make Keto Cheese Bread
• My Recipe Tips
• Serving Ideas
• More Keto Bread Recipes
• Keto Garlic Cheese Bread (Pull Apart) Recipe card
• Recipe Reviews

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 ).

Why You Need My 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 & Substitutions

Here I explain the best ingredients for my keto cheesy bread recipe, what each one does, and substitution options. For measurements, see the recipe card .

Fathead Dough:

• 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 and sugar substitutes 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

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. 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.
2. Start the dough. Process almond flour, baking powder, and eggs in a food processor.

1. Melt the cheeses. Melt mozzarella and cream cheese together in a microwave or double boiler.
2. 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.
3. 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.

1. Shape. Flatten the keto cheese bread dough into a disc, about 3/4 inch tall and 7 inches in diameter.
2. 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.
3. 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.

1. Stuff. Sprinkle shredded mozzarella over the cut areas (not all over) and push inside the cuts.
2. 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.

My Recipe Tips

• 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.

Serving Ideas

Serve this keto garlic cheese bread recipe with your favorite Italian dish, such as a keto soup , low carb pizza, or low carb salad , to make a complete meal:

• Soups – Try vegetable soup or creamy cauliflower soup for a vegetarian meal, or zuppa toscana for something more hearty.
• Pizza – My favorite is classic keto pizza, but lighter, veggie-filled options include zucchini pizza crust , eggplant pizza , or pizza casserole .
• Salads – Try wedge salad , Caesar salad , or antipasto salad .
• Marinara Sauce – For dipping!
• Appetizers – Make a complete appetizer spread featuring keto meatballs , low carb mozzarella sticks , and buffalo chicken wings .

More Keto Bread Recipes

If you like this recipe, try these other easy keto bread ideas:

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Fathead dough:

• 3 cups Mozzarella cheese (shredded) ▢
• 2 oz Cream cheese (cut into cubes) ▢
• 1 1/2 cups Wholesome Yum Blanched Almond Flour ▢
• 2 large Eggs ▢
• 1/2 tbsp Baking powder ▢

Optional yeast ingredients:

• 1 packet Active dry yeast (2 1/4 tsp) ▢
• 1/4 cup Water (lukewarm) ▢
• 1 tsp Inulin powder ▢

Topping:

• 2 tbsp Unsalted butter (melted) ▢
• 1/2 tsp Italian seasoning ▢
• 1/2 tsp Garlic powder ▢
• 1 1/2 cups Mozzarella cheese (shredded) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (176 degrees C). Line a baking sheet with parchment paper .
2. 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.
3. Meanwhile, process the almond flour, baking powder, and eggs in a food processor .
4. 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).
5. Immediately before the cheeses cool, add them to the food processor with the blade placed over the cheese, and process until a dough forms.
6. Once the yeast looks frothy and puffy, add it to the food processor. Pulse until just combined.
7. If the dough feels sticky to the touch, chill it for 15-30 minutes , until it feels firmer and less sticky.
8. 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.
9. 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.
10. 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).
11. Bake for 15-18 minutes , until the cheesy bread is golden and cooked through.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 4 small pieces, or 1/12 entire recipe

• Tips: Check out my recipe tips above to help you get the perfect texture—fluffy yeast, chewy dough, and melty, pull-apart cheese!
• Store: Keep leftovers in the fridge for 3-4 days.
• Reheat: Warm in the oven or microwave until hot.
• Freeze: Freeze in an airtight bag or container for 3-6 months. Thaw before reheating for best results.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Garlic Cheese Bread Recipe

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

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.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/keto-garlic-cheese-bread-recipe/

Ingredients

Fathead dough:

• 3 cups Mozzarella cheese (shredded)
• 2 oz Cream cheese (cut into cubes)
• 1 1/2 cups Wholesome Yum Blanched Almond Flour
• 2 large Eggs
• 1/2 tbsp Baking powder

Optional yeast ingredients:

• 1 packet Active dry yeast (2 1/4 tsp)
• 1/4 cup Water (lukewarm)
• 1 tsp Inulin powder

Topping:

• 2 tbsp Unsalted butter (melted)
• 1/2 tsp Italian seasoning
• 1/2 tsp Garlic powder
• 1 1/2 cups Mozzarella cheese (shredded)

Instructions

1. Preheat the oven to 350 degrees F (176 degrees C). Line a baking sheet with parchment paper .
2. 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.
3. Meanwhile, process the almond flour, baking powder, and eggs in a food processor .
4. 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).
5. Immediately before the cheeses cool, add them to the food processor with the blade placed over the cheese, and process until a dough forms.
6. Once the yeast looks frothy and puffy, add it to the food processor. Pulse until just combined.
7. If the dough feels sticky to the touch, chill it for 15-30 minutes , until it feels firmer and less sticky.
8. 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.
9. 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.
10. 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).
11. Bake for 15-18 minutes , until the cheesy bread is golden and cooked through.

Maya’s Recipe Notes

Serving size: 4 small pieces, or 1/12 entire recipe

• Tips: Check out my recipe tips above to help you get the perfect texture—fluffy yeast, chewy dough, and melty, pull-apart cheese!
• Store: Keep leftovers in the fridge for 3-4 days.
• Reheat: Warm in the oven or microwave until hot.
• Freeze: Freeze in an airtight bag or container for 3-6 months. Thaw before reheating for best results.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

Free Printable: Low Carb & Keto Food List

• Why You Need My Keto Cheese Bread Recipe
• Ingredients & Substitutions
• How To Make Keto Cheese Bread
• My Recipe Tips
• Serving Ideas
• More Keto Bread Recipes
• Keto Garlic Cheese Bread (Pull Apart) Recipe card
• Recipe Reviews

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 ).

Why You Need My 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 & Substitutions

Here I explain the best ingredients for my keto cheesy bread recipe, what each one does, and substitution options. For measurements, see the recipe card .

Fathead Dough:

• 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 and sugar substitutes 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

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. 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.
2. Start the dough. Process almond flour, baking powder, and eggs in a food processor.

1. Melt the cheeses. Melt mozzarella and cream cheese together in a microwave or double boiler.
2. 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.
3. 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.

1. Shape. Flatten the keto cheese bread dough into a disc, about 3/4 inch tall and 7 inches in diameter.
2. 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.
3. 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.

1. Stuff. Sprinkle shredded mozzarella over the cut areas (not all over) and push inside the cuts.
2. 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.

My Recipe Tips

• 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.

Serving Ideas

Serve this keto garlic cheese bread recipe with your favorite Italian dish, such as a keto soup , low carb pizza, or low carb salad , to make a complete meal:

• Soups – Try vegetable soup or creamy cauliflower soup for a vegetarian meal, or zuppa toscana for something more hearty.
• Pizza – My favorite is classic keto pizza, but lighter, veggie-filled options include zucchini pizza crust , eggplant pizza , or pizza casserole .
• Salads – Try wedge salad , Caesar salad , or antipasto salad .
• Marinara Sauce – For dipping!
• Appetizers – Make a complete appetizer spread featuring keto meatballs , low carb mozzarella sticks , and buffalo chicken wings .

More Keto Bread Recipes

If you like this recipe, try these other easy keto bread ideas:

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Fathead dough:

• 3 cups Mozzarella cheese (shredded) ▢
• 2 oz Cream cheese (cut into cubes) ▢
• 1 1/2 cups Wholesome Yum Blanched Almond Flour ▢
• 2 large Eggs ▢
• 1/2 tbsp Baking powder ▢

Optional yeast ingredients:

• 1 packet Active dry yeast (2 1/4 tsp) ▢
• 1/4 cup Water (lukewarm) ▢
• 1 tsp Inulin powder ▢

Topping:

• 2 tbsp Unsalted butter (melted) ▢
• 1/2 tsp Italian seasoning ▢
• 1/2 tsp Garlic powder ▢
• 1 1/2 cups Mozzarella cheese (shredded) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (176 degrees C). Line a baking sheet with parchment paper .
2. 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.
3. Meanwhile, process the almond flour, baking powder, and eggs in a food processor .
4. 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).
5. Immediately before the cheeses cool, add them to the food processor with the blade placed over the cheese, and process until a dough forms.
6. Once the yeast looks frothy and puffy, add it to the food processor. Pulse until just combined.
7. If the dough feels sticky to the touch, chill it for 15-30 minutes , until it feels firmer and less sticky.
8. 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.
9. 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.
10. 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).
11. Bake for 15-18 minutes , until the cheesy bread is golden and cooked through.

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Maya’s Recipe Notes

Serving size: 4 small pieces, or 1/12 entire recipe

• Tips: Check out my recipe tips above to help you get the perfect texture—fluffy yeast, chewy dough, and melty, pull-apart cheese!
• Store: Keep leftovers in the fridge for 3-4 days.
• Reheat: Warm in the oven or microwave until hot.
• Freeze: Freeze in an airtight bag or container for 3-6 months. Thaw before reheating for best results.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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Keto Garlic Cheese Bread Recipe