Low Carb Homemade Cheesy Garlic Bread
Craving a savory, low-carb snack that’s cheesy, garlicky, and downright irresistible? My Low Carb Homemade Cheesy Garlic Bread is the perfect solution. With a golden, crispy exterior and a soft, cheesy interior, it’s ideal for pairing with soups, salads, or enjoying on its own. B
Ingredients
- □ 1 cup 1 cup shredded mozzarella cheese
- □ 1 cup 1 cup shredded parmesan cheese
- □ 1 large 1 large egg
- □ 1 teaspoon 1 teaspoon garlic powder
- □ 1 Optional: fresh herbs like parsley or oregano for garnish
- □ 1 I start by combining the shredded mozzarella and parmesan in a mixing bowl. Then I add the egg and garlic powder, mixing everything thoroughly until a sticky, cohesive dough forms. The egg acts as a binder, holding all that cheesy goodness together. If you like, I sometimes fold in a pinch of chopped fresh parsley to add a hint of color and freshness.
Instructions
-
Once my dough is ready, I transfer it to a parchment-lined baking sheet. Using my hands or a spatula, I gently shape it into a flat, rectangular loaf about 1/2-inch thick. The thickness is important—it allows the center to remain soft while the edges crisp up beautifully.
-
I preheat my oven to 400°F (200°C) and bake the bread for 12–15 minutes. You want the edges to turn golden brown and the cheese to bubble slightly. For extra crispiness, I sometimes switch the oven to broil for 1–2 minutes at the end, keeping a close eye to avoid burning.
Why This Recipe Works: Craving a savory, low-carb snack that’s cheesy, garlicky, and downright irresistible? My Low Carb Homemade Cheesy Garlic Bread is the perfect solution. With a golden, crispy exterior and a soft, cheesy interior, it’s ideal for pairing with soups, salads, or enjoying on its own. Best of all, it’s super simple to make with just a few ingredients, perfect for anyone following a low-carb lifestyle or just craving a guilt-free comfort food treat.
Storage & Make-Ahead Tips: I also sometimes freeze the baked bread. I wrap slices individually in foil or plastic wrap and store them in a freezer-safe bag. They can last up to 1 month. To enjoy, I simply reheat them in a preheated oven for 5–7 minutes until warm and melty again.