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Low Carb Cheesy Garlic Bread

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Cheesy Garlic Bread 

Ingredients (for bread base):


3 egg whites, beaten until fluffy
1 ¼ c. almond flour
1 T. coconut flour
¼ t. salt
2 t. baking powder
¼ t. garlic powder
½  t. xanthan or guar gum (optional)l
¼ c. warm water
1 t. live yeast granules
1 t. coconut sugar (or honey or molasses– will be eaten by yeast)
2 T. olive oil or avocado oi
½ c. shredded mozzarella cheese


2 T. butter, melted
¼ t. garlic powder
¼ t. salt
1 c. shredded mozzarella cheese
½ t. Italian seasoning 


1. Preheat oven to 400 degrees. Beat egg white.

2. In a large bowl, combine almond and coconut flour, salt, baking powder, garlic powder and xanthan gum. Stir well.

3. In a small cup or bowl, combine warm water and sugar and stir until dissolved, then add yeast. Set aside for a few moments.

4. To the flour mixture, add olive oil and yeast-water mixture and stir well with a rubber spatula. Add in beaten eggs and continue to mix.

5. Add in the ½ c. mozzarella shreds and mix gently with your spatula until a nice dough is formed and cheese is mixed well throughout.

6. Grease a 9×9 square cake pan or large cookie sheet. Put batter into cake pan or cookie sheet. If you’re free-forming on a cookie sheet, loosely form the dough into a rectangle or square.

7. Bake at 400 degrees for approx. 15-17 minutes or until the sides of the crust turn golden brown. Remove and top.

8. In a small bowl, combine butter, garlic powder and salt. Mix well, then brush over the top of the garlic bread base. Be sure to get the butter over every inch!

9. Top the bread with shredded mozzarella cheese, and then sprinkle that with Italian seasoning.

10. Bake at 400 degrees for about 10 minutes or until cheese is melted. For final 3 minutes, turn broiler on to brown the cheese.

11. Remove from oven and let bread stand for 5-10 minutes before serving (if you can wait that long).


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Comments (3)

  • 1/26/16 - Linda (LRuthers)Dave's trying to do low carb, so I've been trying alternative bread recipes.
  • 1/23/16 - Kid (Kidmagnet)Are you baking wheat free now?
  • 1/23/16 - Kid (Kidmagnet)What is that you are serving it with?
About the Author
Linda (LRuthers)



     I'm convinced that there are many more bad recipes than there are bad cooks. The problem is that sometimes decent cooks use bad recipes and then believe that the poor results are their fault.

     When people print recipes in cookbooks, magazines, etc. or when they post them online, they seldom tell the pitfalls or the little tips needed to make the recipe turn out well. And, too, quite a few printed recipes contain typos!

     I search for recipes that are good. Dependable. I'm not a chef. I'm a mother and grandmother who's been cooking for >45 years.

     I believe that any recipe posted for the general public should be one that I can master. If not, there's something wrong with the recipe.

     I post my successes and my failures, and tell what I learned when following each new recipe. I learn more from my mistakes. I don't know what that says about me.

     The very best recipes are the ones that are inexpensive, delicious AND easy. And there are a lot of those.

     Sometimes, I spend a little more and work a little harder for a recipe that seems to be one that will make people really happy.

Thanks, Linda

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