Description
This Garlic Butter Keto Bread features soft, cheesy rolls made with almond flour, mozzarella, and cream cheese, baked together in a skillet and brushed generously with a flavorful garlic herb butter. A delicious low-carb and keto-friendly side dish or snack.
Ingredients
Scale
For the Keto Bread Rolls:
- 2 1/2 cups shredded mozzarella cheese
- 2 oz cream cheese, softened slightly
- 3 large eggs
- 1 1/2 cups super-fine almond flour
- 1 teaspoon baking powder
- 1/3 cup cooked bacon bits
- Butter, oil, or cooking spray (for greasing skillet)
For the Parmesan Coating:
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
For the Garlic Butter Topping:
- 1/4 cup (1/2 stick, 57g) unsalted butter, browned (see notes)
- 4 cloves garlic, finely minced
- 1/2 cup fresh parsley, chopped
Instructions
- Preheat Oven and Prepare Skillet: Preheat your oven to 400°F (200°C). Generously grease a medium cast-iron skillet (or other oven-safe skillet/baking dish) with oil, butter, or cooking spray. Set aside.
- Prepare Parmesan Coating: In a shallow plate or bowl, combine the grated Parmesan cheese and Italian seasoning. Stir to mix. Set aside.
- Make Keto Dough:
- In a large microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave for 1 minute, or until the cheeses are melted and soft enough to stir together smoothly. Mix well with a spatula until smooth.
- Add the eggs, baking powder, almond flour, and cooked bacon bits to the melted cheese mixture. Mix thoroughly (using the spatula or switching to your hands if needed) until a cohesive dough forms.
- Shape and Coat Rolls: Using a large cookie scoop (about 2-3 tablespoons) or your hands, scoop portions of the dough. Roll each portion into a ball. Roll each dough ball in the Parmesan and Italian seasoning mixture until evenly coated.
- Arrange and Chill: Place the coated bread rolls into the prepared cast-iron skillet, arranging them close together. Sprinkle any remaining Parmesan coating over the top. Place the skillet in the refrigerator for 10 minutes to chill the dough slightly.
- Bake: Remove the skillet from the refrigerator. Bake in the preheated oven for 20-25 minutes, or until the rolls are puffed and golden brown.
- Make Garlic Butter Topping: While the rolls are baking, prepare the topping. Brown the 1/4 cup of butter in a small saucepan over medium heat (see notes) or melt it in the microwave. Combine the browned (or melted) butter, minced garlic, and chopped fresh parsley in a small bowl. Stir well.
- Brush with Topping and Serve: As soon as the bread rolls come out of the oven, brush them generously with the garlic butter parsley sauce. Serve warm.
Notes
- Almond Flour: Use superfine, blanched almond flour for the best texture.
- Cheese Melting: Ensure the mozzarella and cream cheese are well melted and smooth before adding other dough ingredients.
- Dough Consistency: This is a cheese-based dough, so it will be different from traditional yeast dough – expect it to be somewhat dense and sticky.
- Browning Butter (Optional but Recommended): To brown butter for the topping, melt it in a light-colored saucepan over medium heat. Continue cooking, swirling the pan, until it foams, then subsides, and develops a nutty aroma and golden-brown specks. Pour into the bowl immediately to stop cooking. Adds great flavor! If short on time, simply use melted butter.
- Chilling: Chilling the shaped rolls briefly helps them hold their shape better during baking.
- Storage: Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.