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Low Carb Garlic Bread (FM)
Recipes | March 12, 2017
Ingredients for the bread
1 1/4 cup almond flour
1 tbsp coconut flour
3 egg whites, beaten until fluffy
2 tbsp olive oil
1/4 cup warm water
1 tsp. live yeast granules
1 tsp honey
1 cup shredded mozzarella cheese
1/4 tsp salt
2 tsp baking powder
1/4 tsp garlic powder
1/2 tsp xanthan gum
Topping
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
2 tbsp butter, melted
1/4 tsp garlic powder
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
2 tbsp butter, melted
1/4 tsp garlic powder
1/4 tsp salt
1 tsp fresh finely chopped rosemary
1 tsp fresh finely chopped rosemary
Instructions
- Preheat oven to 400F degrees.
- In a large bowl, combine almond flour, coconut flour, baking powder, garlic powder, xanthan gum and salt.
- In a small cup or bowl, combine warm water and honey and stir until dissolved. Add yeast and set aside for a few moments.
- To the flour mixture, add olive oil and yeast honey-water mixture and stir well with a rubber spatula. Add in beaten eggs and continue to mix until well combined.
- Add in the cup of mozzarella shreds and mix gently with your spatula until a sticky dough is formed and cheese is mixed well throughout.
- Form the dough into a rectangle on a large non-stick cookie sheet about 1/2 – 3/4 inch tall.
- Bake in the preheated oven for 15-17 minutes or until the sides of the crust turn golden brown. Then remove from the oven and cover with the topping.
- Combine butter, garlic powder and salt in a small bowl. Mix well, then brush over the top of the garlic bread base.
- Top the bread with shredded mozzarella and cheddar cheese, then sprinkle that with finely chopped rosemary.
- Put the bread back into the preheated oven for about 10 minutes or until cheese is melted.
- Remove from oven and let bread stand for 5-10 minutes before serving.
Macros for the Entire Recipe:
Calories: 2,116.5
Carbs: 56.4 g
Net Carbs: 36.1 g
Fat: 177.2 g
Protein: 91.2 g
Note: This is for the entire recipe, not individual portions, which are going to vary depending on both the size and amount you’re going to eat. Just like you wouldn’t consume an entire cake or container of ice cream, you wouldn’t be choking down this entire recipe in one go. Relax, enjoy the treat, and be mindful of your portions.
Private Member |
seattle, washington
So is this were you touched the hot oven? I would suggest real Tiger balm for a burn or an ice cube.
Private Member |
manorhamilton, leitrim, irlandia
Hi Zuza do you do only and only exercises from your daily schedule and nothing else? I do your daily schedule and every single day I do 10 pull ups and up to 18 chin ups and keep diet with low carbs and I not look so great as you
Private Member |
peoria, az, usa
Made the garlic bread to go along with sirloin dinner and it was fantastic! Easy to make and and so delicious. Plus it is gluten friendly.
Private Member |
nj
This bread was delicious! It reheated really well too. I’ve been eating it with my lunch!
Private Member |
st. peter, minnesota, usa
I used this recipe as a template for making an onion and herb version (no garlic due to allergy). It came out delicious! 🙂
Private Member |
broadlands, va, usa
Made this last night with dinner! I made our favorite parmesan chicken with zoodles, this garlic bread and spinach arugula salad. My husband and I loved it, couldn’t get the kids on board with the zoodles (well one kid ate it) or garlic bread though, but on to the next one. We need to eat low carb more often!