Tomato Garlic Cheese Bread (Pull!)

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I always Very happy to share this Low Carb Keto Cheese Bread Recipe with you.this is another fat head dough recipe, but this time we’re turning it into tomato garlic cheese bread!And I have a feeling it’s going to be your favorite addition Tomato Sauce Pizza night.do not forget Italian Tomato Sauce Dipping!

I made this keto cheese bread with almond flour, similar to traditional cheese pull-apart bread.I think it’s more fun to eat, but you can also add cheese on top (like I did Cauliflower Bread) or make Tomato Sauce Garlic Bread If you prefer the baguette experience.

ingredients you need

This section explains how to choose the best ingredients for keto cheese bread, the role of each ingredient in the recipe, and substitution options. See recipe card below for measurements.

Fat Head Dough:

• mozzarella cheese – Use shredded low-moisture, part-skim mozzarella cheese. Avoid fresh mozzarella cheese (a very soft, usually spherical) that is too watery.
• cream cheese – Full-fat plain is best, but low-fat or neufchatel will also work.
• Wholesome Yum White Almond Flour – Many brands are too coarse and produce gritty bread. Wholesome Yum brand almond flour is the best and provides the best texture for your tomato cheese bread.

• baking powder – Helps the bread rise a bit, although it won’t rise by a ton. Make sure you’re using baking powder, not baking soda; the latter will cause bitterness and no rise due to the lack of acid reaction in the recipe.

Swap: For a nut-free option, use coconut flour instead of almond flour for keto cheese bread.

To do this, replace 1 1/2 cups almond flour with 1/2 cup Wholesome Yum Coconut Flour And add 2 extra eggs to the dough (4 total). Otherwise, the recipe will be the same, but you may end up with a smaller dough pan and thus may need less mozzarella to fill the inside and/or garlic butter to brush on top.

Optional yeast ingredients:

• Active dry yeast – a data packet, like this. All the ingredients in this part are optional if you want more of a boost and yeasty flavor.
• water – It needs to be lukewarm like a baby’s bath water to activate the yeast properly.
• Inulin powder – It’s a prebiotic fiber for feeding yeast, which you’ll need if you’re adding yeast to your keto cheese bread. keto sweeteners won’t work because yeast doesn’t consume them like sugar does.you can buy inulin here (and use it in other yeast recipes such as Keto Yeast Breadand used to make Keto Chocolate), but regular sugar or coconut sugar will also work. The yeast will consume most, if not all, so the final bread shouldn’t be much higher in carbs.

Garlic Butter Topping and Cheese Filling:

• butter – No salt.
• Italian seasoning – Use your favorite brand or brand Homemade Italian Seasoning for all your Healthy Italian Recipes.
• garlic powder – I use this for convenience, but you can also use 2 cloves (or more!) minced or crushed garlic instead. If you do, it’s better to stuff it into the cut with shredded cheese than to mix it with melted butter as it might burn on the bread but the inside of the cut will be fine.
• mozzarella cheese – preferably the same kind of dough as above, but other keto cheese Melts well. Harder cheeses aren’t recommended for pull-apart breads like this, but you can sprinkle a little parmesan on top if you like.

How to Make Keto Cheese Bread

This section shows how to make Tomato Garlic Cheese Bread, with step-by-step photos and details on the technique. See the recipe card below for full instructions.

1. bloom yeast. The yeast in this Tomato Cheese Garlic Bread is optional, but I highly recommend it as it adds to the classic flavor. Whisk warm water, inulin and yeast in a small bowl to bloom.
2. Start the dough. Process the almond flour, baking powder, and eggs in a food processor.

3. Melt cheese. Melt mozzarella and cream cheese together in the microwave or double boiler.
4. Add cheese to the dough. Before the cheeses have cooled (they should still be whipped, as shown above), add them to the mixture in the food processor and process until a dough forms.
5. Add yeast. When the yeast is foamy and fluffy, add it to the food processor and blend until combined. If the dough is sticky, refrigerate to make it less sticky.

6. shape. Flatten the keto cheese bread dough into a disk about 3/4″ high and about 7″ in diameter.
7. piece. Space the dough discs an inch apart, cutting almost to the bottom, but not all the way through. Then add cuts in the other direction to form the mesh, as shown in the image below.
8. brush. In a small bowl, whisk together melted butter, Italian seasoning, and garlic powder. Brush the dough so that it drips onto the cut you made.

9. thing. Sprinkle shredded mozzarella over the cut area (not all) and push into the cut.
10. bake. Place in the oven until the ketchup-friendly cheese bread is golden brown and cooked through. Not only does it need to be browned on the top, but it also needs to be cooked inside.

Tips for the Best Tomato Garlic Cheese Bread

• When the yeast blooms, it’s ready when it’s fluffy, bubbly, and bulky. It’s not very fluid anymore. This is how you know it’s working!
• For extra chewy keto cheese bread, add xanthan gum. I don’t think this is necessary, but you can add 1/4 to 1/2 tsp xanthan gum in the same steps as the almond flour to make it more chewy.
• Do not overwork the dough, but pulse until it is even. You want the same consistency throughout, but don’t let the yeast deflate too much. If needed, scrape down the sides with a spatula.
• Avoid sticky dough. This will depend on your kitchen temperature and humidity. If it is sticky, chill the dough in the refrigerator for 15-30 minutes to make it less sticky. Also, lightly oiling your hands can help when handling the dough.
• Thin dough pans work best. If it’s too thick, the top may burn before the inside is cooked through. However, if you have this problem and find that there is enough browning in the baking process before the inside is done, you can wrap the top in foil and continue baking.
• Wipe the knife between cuts When cutting the dough, don’t stick the knife too much.
• Add cheese to all cuts in one direction first, then in the opposite direction. It looks like there’s a lot of cheese to put in, but it melts when you bake it.
• Watch carefully in the oven. A good starting point to start checking is 10-12 minutes. This may take longer, but the cooking time will vary depending on the thickness of the low carb cheese bread.
• Pulled cheese works best when the tomato sauce garlic bread is hot. But it depends on the mozzarella you use – freshly shredded mozzarella pulls better than the pre-shredded stuff in the bag. Another trick for shredding cheese: Make small, short cuts perpendicular to the seam, then pull apart.

Storage Instructions

• Shop: Store leftovers in the refrigerator for 3-4 days.
• Reheat: Put the bread in the oven or microwave until warm.
• freeze: Store in an airtight freezer bag or container for up to 3-6 months. For best results, thaw before reheating.

What to Serve with Keto Cheese Bread

Serve this Tomato Garlic Cheese Bread recipe with your favorite Italian dishes like Keto Souplow-carb pizza, or low carb saladMake a complete meal:

More Keto Bread Recipes

If you like this recipe, try these other easy keto bread ideas:

Tomato Garlic Cheese Bread (Pull!)

An easy keto cheese bread recipe with gooey shredded cheese and 3 grams of net carbs! Use almond flour or coconut flour to make this low-carb keto garlic cheese bread.

Prepare: 20 minute

chef: 15 minute

All: 35 minute

Serving Size: 12 (Adjust the scale recipe)

Recipe Videos

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raw material

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Optional yeast ingredients:

instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Preheat oven to 350°F (176°C).line one bakeware and parchment.

2. If you want to add optional yeast, whisk warm water, inulin and yeast in a small bowl and set aside 10-15 minutes bloom.

3. Meanwhile, place almond flour, baking powder, and eggs in a blender food processor.

4. Melt mozzarella and cream cheese in the microwave in a bowl (90 seconds, stirring halfway and end) or double boiler on the stove (stir occasionally until smooth).

5. Before the cheeses have cooled, place them in a food processor with the blade on the cheese and process until a dough forms.

6. Once the yeast looks frothy and puffy, add it to the food processor. Pulse until just combined.

7. If the dough feels sticky, let it cool 15-30 minutesuntil it feels firmer and less sticky.

8. Using oiled hands to make dough easier to handle, form into a ball, then flatten into a disk (3/4″ high, 7″ diameter) on a parchment-lined baking sheet. If the dough becomes sticky again after forming a disk, you may need to cool it again to reduce the stickiness.

9. Use a knife to cut 1-inch rows across the dough plate, almost to the bottom, but not all the way through. Then, cut 1″ vertically to form a grid, again not cutting all the way.

10. In a small bowl, whisk together melted butter, Italian seasoning, and garlic powder. Brush the dough so that it drips onto the cut you made. Tuck the shredded mozzarella into the cut, trying to avoid a 1/2-inch border around the edges so it doesn’t ooze out during baking (it’s okay if a little goes in).

11. bake 15-18 minutesuntil the cheesy bread is golden brown and cooked.

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recipe notes

Serving Size: 4 small pieces, or 1/12 of the entire recipe

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 238

fat 18 grams

protein 15 grams

total carbohydrates 5 grams

net carbs 3g

fiber 2 grams

sugar 1 g

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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