High-Protein Keto Cheesy Garlic Bread
Crispy edges, gooey melted cheese, and bold garlic flavor — a high-protein low-carb garlic bread ready in 30 minutes
This is the garlic bread you can actually enjoy on a high-protein, low-carb plan. A cheesy, high-protein dough base gets brushed with garlic butter, topped with more mozzarella, and baked until golden and stretchy. Every serving delivers 18 g of protein and only 5 g net carbs.
One bowl, 30 minutes, completely sugar-free, and perfect as a side, snack, or pizza alternative.
Why you’ll love this garlic bread
- 18g protein per serving — far higher than traditional garlic bread
- Only 5g net carbs and completely sugar-free
- Ready in 30 minutes start to table
- Crispy edges with stretchy, melty cheese
- Bold garlic flavor without the carb crash
- Perfect as a side or standalone snack
Health notes
- High protein: Mozzarella and optional protein powder keep the protein elevated.
- Low carb: Almond flour (or protein powder blend) replaces traditional flour.
- No sugar: Clean seasonings and zero-carb sweetener if needed.
- Satisfying: Cheese and healthy fats make this feel indulgent while staying on track.
Key element — hot cheese melt
Melt the mozzarella and cream cheese completely before mixing in the dry ingredients. This creates a smooth, workable dough that bakes into a chewy, pizza-like base instead of a dry or crumbly one.
Ingredients
Dough
- 2 cups shredded mozzarella cheese
- 2 oz (56g) cream cheese
- 1 large egg
- ¾ cup almond flour (or ½ cup almond flour + 1 scoop unflavored/vanilla protein powder)
- ½ tsp baking powder
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- Pinch of salt
Garlic topping
- 2 Tbsp butter, melted
- 2–3 garlic cloves, minced (or 1 tsp garlic powder)
- 1 Tbsp fresh parsley, chopped (or 1 tsp dried)
- ½ tsp Italian seasoning
- Pinch of red pepper flakes (optional)
Cheese finish
- 1–1½ cups shredded mozzarella
- 2–3 Tbsp grated Parmesan (optional)
Swaps
- Higher protein: Replace part of the almond flour with unflavored whey or casein protein powder.
- Dairy-free: Use dairy-free mozzarella and cream cheese alternatives.
- Extra garlic: Double the fresh garlic or add roasted garlic cloves.
- Herb change: Use oregano, basil, or a mix of Italian herbs.
Instructions
| 1 | Make the dough. Preheat oven to 400°F (200°C). In a microwave-safe bowl, melt the mozzarella and cream cheese together in 30-second bursts, stirring until smooth. Let cool slightly, then mix in the egg, almond flour (and protein powder if using), baking powder, garlic powder, Italian seasoning, and salt until a soft dough forms. |
| 2 | Shape. Place the dough between two sheets of parchment and roll or press into a circle or rectangle about ¼–⅓ inch thick. Transfer to a parchment-lined baking sheet or pizza pan. |
| 3 | Par-bake. Bake 8–10 minutes until the edges start to turn golden and the surface looks set. |
| 4 | Add garlic and cheese. Mix the melted butter with minced garlic, parsley, Italian seasoning, and red pepper flakes. Brush generously over the partially baked dough. Sprinkle the shredded mozzarella and Parmesan evenly on top. |
| 5 | Finish baking. Return to the oven for 8–12 minutes until the cheese is fully melted, bubbly, and golden in spots. Let cool 2–3 minutes, slice into wedges or sticks, and serve hot. |
Pro tips
- Work quickly once the cheese is melted — the dough is easiest to handle while still warm.
- If the dough is sticky, lightly wet your hands or chill it for 5 minutes.
- Par-baking is important so the base stays sturdy under the cheese topping.
- For extra stretch, use low-moisture mozzarella and don’t skimp on the final cheese layer.
- Serve immediately for the best cheese pull and crispy edges.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 280 |
| Protein | 18g |
| Net carbohydrates | 5g |
| Total carbohydrates | 7g |
| Fiber | 2g |
| Total fat | 20g |
| Sodium | 480mg |
Estimates based on mozzarella, almond flour, and standard cheese amounts. Exact numbers vary with cheese brand and protein powder.
Variations
Extra cheesy
Add a second layer of mozzarella or mix in a little cream cheese for an even gooier finish.
Spicy garlic
Add extra red pepper flakes or a pinch of cayenne to the garlic butter.
Herb overload
Increase the fresh parsley and add oregano or basil for a more aromatic bread.
Air-fryer
Cook smaller portions at 375°F for 8–10 minutes, watching closely for browning.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Store covered; reheat in oven or air-fryer for best texture |
| Freezer | Up to 2 months | Freeze slices in a single layer, then transfer to a bag |
| Reheating | — | Oven or air-fryer keeps the edges crisp better than the microwave |
FAQ
Test your knowledge
5 quick questions about this cheesy garlic bread
1. Protein per serving?
2. Net carbs per serving?
3. What makes the dough low-carb and high-protein?
4. About how long does this take?
5. Why par-bake the dough first?
