Description

This cheesy keto garlic flatbread is a quick, low-carb, gluten-free snack with crispy edges and a pillowy center, loaded with cheese and garlic flavor. Perfect for satisfying carb cravings, serving as a snack, appetizer, or even a pizza base.

Ingredients

Scale

2 cups shredded mozzarella cheese (about 8 oz)
2 oz cream cheese
3/4 cup almond flour
2 tbsp coconut flour
1 large egg
2–3 cloves fresh garlic, minced (or 1–1.5 tsp garlic powder)
1/2 tsp baking powder
1/4 tsp salt
1 tsp Italian seasoning (or dried oregano, basil, and parsley blend)
2 tbsp butter, melted (for brushing, optional)
1 tbsp fresh parsley, chopped (for garnish, optional)

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet or pizza pan with parchment paper.
In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave in 30-second bursts, stirring between each, until melted and smooth (1–2 minutes).
In a separate bowl, whisk together almond flour, coconut flour, baking powder, and salt.
Stir in minced garlic (or garlic powder) and Italian seasoning to the dry mix.
Add the large egg to the dry mixture and mix until it starts to come together.
Pour the melted cheese mixture into the bowl with dry ingredients. Mix thoroughly with a spatula; knead with hands if needed (grease hands with oil to prevent sticking).
Place dough onto parchment-lined pan. Press out with hands or roll with a rolling pin until about 1/4 inch thick and roughly 10 inches in diameter.
Brush melted butter over the top of the dough. Sprinkle with extra Italian seasoning and chopped parsley if desired.
Bake for 12–15 minutes, or until edges are golden brown and top is bubbly. If top browns too quickly, tent with foil for last 3–4 minutes.
Let flatbread rest for 5 minutes before slicing into wedges or strips.

Notes

For dairy-free, use plant-based cheese and cream cheese. For nut-free, swap almond flour for sunflower seed flour. If dough is too dry, add 1–2 tsp water; if too wet, sprinkle more almond flour. For extra crunch, broil for 1–2 minutes at the end. Let rest before slicing for best texture. Store leftovers in fridge up to 3 days or freeze up to 2 months.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Snack
Cuisine: Italian-American

Nutrition

Serving Size: 1/8 of flatbread
Calories: 145
Sugar: 1
Sodium: 250
Fat: 11
Saturated Fat: 5
Carbohydrates: 3
Fiber: 1
Protein: 7

Keywords: keto, garlic flatbread, low-carb, gluten-free, cheesy bread, keto snack, almond flour bread, easy keto recipe