Keto Zucchini Garlic Bread
A delicious low-carb alternative to traditional garlic bread, made with grated zucchini and almond flour. Perfect for keto diets and packed with garlic flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 slices
Ingredients
2 cups grated zucchini, squeezed dry
1 1/2 cups almond flour
1 large egg
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
3 cloves garlic, minced
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter, melted
1 tablespoon fresh parsley, chopped
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
In a large bowl, combine the squeezed zucchini, almond flour, egg, shredded mozzarella, grated Parmesan, minced garlic, baking powder, salt, and black pepper. Mix well until a dough forms.
Transfer the dough onto the prepared baking sheet and shape it into a rectangular loaf about 8 inches long and 4 inches wide.
Bake in the preheated oven for 20 minutes until the bread is set and lightly golden.
Remove from the oven and brush the top with melted butter. Return to the oven and bake for an additional 5 minutes.
Remove from the oven and sprinkle chopped fresh parsley over the top.
Allow the bread to cool for 10 minutes before slicing into 8 pieces.
Serve warm as a side or snack.