1 cup Mozzarella Cheese (shredded)
1/2 cup finely ground Almond Flour
2 TBSP Cream Cheese
1 TBSP Granulated Garlic
1 TSP Baking Powder
Kosher Salt, to taste
1 large Free Range Egg
1 TSBP Grass-Fed Butter (melted)
1 clove Garlic (minced)
1 TBSP freshly chopped parsley
1 TBSP Parmesan Cheese (grated)
Rao’s Sensitive Marinara sauce, warmed, for serving
Preheat your oven to 400° and line a large baking sheet with Parchment Paper. (Be sure not to use wax paper or aluminum foil, because the Keto Garlic Bread will stick to those while baking)
In a medium mixing bowl add 1 Cup shredded Mozzarella Cheese, 1/2 cup ground Almond Flour, 2 TBSP Cream Cheese, 1 TBSP Granulated Garlic, 1 TSP Baking Powder, and a large pinch of Kosher Salt (or other natural salt of your choice). Microwave on high until the cheeses are melted (~1 minute).
Crack and Stir in 1 Large Free Range Egg. (You can also whisk this before hand if you want it to mix in even easier, so I’ve learned from practice)
Shape dough into a ½ inch thick oval on the parchment paper lined baking sheet.
In a small bowl, melt 1 TBSP Grass-Fed Butter in the microwave. (Be careful not to over boil)
Mix melted butter with 1 clove of minced Garlic, 1 TBPS chopped fresh parsley (if you substitute for dried parsley you will use much less), and 1 TBSP freshly grated Parmesan. Brush mixture over top of bread.
Bake until golden throughout and slightly golden brown on the edges (15 to 17 minutes). Slice into roughly 1 inch wide strips and serve with Rao’s Marinara Sauce or Rao’s Sensitive Marinara Sauce for dipping.