Description
This Keto Garlic Flatbread is a low-carb, gluten-free alternative to traditional flatbreads, perfect for those following ketogenic or low-carb diets. Made with mozzarella, cream cheese, almond flour, and infused with garlic butter, these flatbreads are crispy on the outside, chewy inside, and bursting with flavor—ideal as a side, snack, or base for keto-friendly toppings.
Ingredients
Scale
Flatbread Dough
- 2 cups shredded low moisture mozzarella cheese
- 2 tablespoons cream cheese
- 2 large eggs
- 1/2 cup almond flour
- 1 teaspoon baking powder
Garlic Butter Topping
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese (for sprinkling)
Instructions
- Melt Cheese: In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring in between, until fully melted and combined into a smooth mixture.
- Make Dough: Add the eggs, almond flour, and baking powder to the melted cheese mixture. Stir thoroughly until a sticky dough forms.
- Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 4 hours to firm up and make it easier to handle.
- Shape Flatbreads: After chilling, divide the dough into 8 equal portions. Place each ball between two sheets of parchment paper and flatten into discs about 1/4-inch thick.
- Bake Flatbreads: Preheat your oven to 350°F (175°C). Transfer the flattened dough discs on parchment paper to a baking sheet and bake for 15–17 minutes until the flatbreads are golden brown and set.
- Prepare Garlic Butter: While the flatbreads bake, in a small pan, melt butter with olive oil over medium heat. Add minced garlic and sauté briefly until fragrant but not browned, about 1-2 minutes.
- Brush and Finish: Remove baked flatbreads from the oven. Brush generously with the warm garlic butter, sprinkle with grated Parmesan cheese, then return to the oven for 2-3 minutes just to melt the cheese and infuse the flavors.
Notes
- Chilling the dough is essential to make it easier to handle and to develop the texture of the flatbread.
- Use low-moisture mozzarella for best results as it melts better and has less water content.
- Adjust garlic amount to taste depending on your preference.
- Flatbreads are best served warm and can be stored refrigerated for up to 3 days and reheated before serving.
- This recipe is naturally gluten-free and suitable for keto diet.
