Italian Garlic Bread

If you’re not already following my Instagram you totally should be.  I capture all my meals on there in addition to the recipes I post here which may give you other meal ideas!  A few days ago for dinner I was craving Italian Cheese Bread from Little Caesars but, sadly, that’s not part of the low carb plan.  I asked myself if I thought I could re-create the dish using low carb ingredients and voila!  I posted this garlic bread on Instagram and there were a LOT of requests for the recipe.  I’ve always wanted to create a Restaurant Swap recipe because I think they are so creative every time I see one on Pinterest, and now I am bringing you this awesome garlic bread.

The base for this is my favorite Fathead pizza crust.  As with my other pizza recipes, I pre-heated the oven to 425°F and gathered my ingredients above.

In a large mixing bowl I added the brick of cream cheese and 3/4c of mozzarella cheese.  I put them in the microwave for about a minute until they were both soft and starting to melt.  This is crucial to making a delicious crust!  To them I added the almond flour, an egg, salt, pepper, and Italian seasoning and mixed until it formed a dough.  If you feel it is too wet, add a little more almond flour; if it’s too dry, add another egg or a splash of heavy cream.

I lined a baking sheet with parchment paper and thoroughly sprayed it with non-stick spray.  Do not use foil – your crust will stick even with non-stick spray.  I poured the dough out and formed a long rectangle, squared up the edges and then baked it for 12 minutes until golden brown.  The thinner the crust is, the better it will be for this recipe.

When the crust came out of the oven, I let it rest for 2-3 minutes to cool slightly.  In that time, I melted the butter in a small dish and stirred in the chopped garlic.  This dish is DEFINITELY garlic-y, so it may not be the best for date night, but it is so good that your partner might not mind unless they are a vampire.

I spooned the buttery garlic evenly across the crust and then sprinkled parmesan cheese on top.

Lastly I covered the crust with the remaining 1/4c of shredded mozzarella and put it back in the oven for 5 minutes, just to let the cheese melt.  When I pulled it out of the oven I sprinkled a little extra Italian seasoning on top as it really brings all the flavors together.  I recommend letting this sit 5-10 minutes before cutting as well (if it’s physically possible to restrain yourself for that long).  For proper serving sizes, the crust should be sliced into three rows, three pieces in each row – a total of 9 pieces.  It’s cheesy, it’s buttery and it’s garlic-y; what’s not to love?!  It would be great with a bowl of zoodles or chicken in alfredo sauce, but honestly it is delicious on its own.  It keeps really well overnight and re-heats great the next day, too.  I’m obsessed and I have to go hide the leftovers of this in the back of the fridge before I eat the rest.

Italian Garlic Bread

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Yield: 9 slices

Serving Size: 3 slices

Italian Garlic Bread


  • 8oz cream cheese
  • 1c shredded mozzarella, divided 3/4c and 1/4c
  • 1 egg
  • 1c almond flour
  • 2tblsp parmesan cheese
  • 2tblsp butter
  • 1tblsp garlic
  • To Taste
  • Salt
  • Pepper
  • Italian seasoning


  1. Pre-heat the oven to 425°F.
  2. Soften the cream cheese and 3/4c shredded mozzarella in the microwave until slightly melted, approximately 45-60 seconds.
  3. Add almond flour, egg, salt, pepper, and Italian seasoning to the cheeses; mix until a dough ball is formed.
  4. Line a baking sheet with parchment paper and spray with non-stick spray.
  5. Spread the dough out across the baking sheet, the thinner the better.
  6. Bake for 12 minutes until golden brown.
  7. Melt the butter in the microwave; stir in the chopped garlic.
  8. Spoon the butter mixture over the crust.
  9. Sprinkle with parmesan.
  10. Add remaining 1/4c shredded mozzarella on top and bake an additional 5 minutes until cheese is melted.
  11. If desired, add additional Italian seasoning to finish.

Nutrtional Information

Per serving: 716 calories, 13g total carbs, 9g net carbs, 63g fat, 25g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

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  1. Hazel

    Dear Alison… better and better!
    This looks scrumptious, and I have all the ingredients.
    May try this for dinner, with a salad. Mmmmmm.

  2. Solora

    Hi Alison, I just tried this last night and it was AMAZING! Even my husband, who calls himself the king of garlic bread, loved these, and he ate more then I did! It isn’t quite bread but it’s more of an biscuity cheese bread. Definitely will be saving this recipe! Thanks for it!

    • Hi Solora! So glad you, and the king of garlic bread, enjoyed it! You’re right, not quite bread, but pretty darn good for a low carb alternative! Thanks for leaving a comment!

    • You can try it, Kori, however coconut flour and almond flour are very different when baked. Coconut flour soaks up a lot more liquid than almond flour, so you may need to substitute it like 2:1 in place of the almond flour. It also may end up having a slight coconut taste, too. I really recommend purchasing almond flour, but if you play around with it you may be able to make coconut flour work. Hope you enjoy!

  3. Love your site! Thank you for all your hard work and sharing. I am new to the high fat low carb diet, mostly because I love food and this was the most satisfying.
    I am learning also how to measure carbs less fiber etc…and I am having problems with this one recipe, no matter how I calculate it I come up with 2.60 net carbs per serving if 9 servings.
    6 net carbs for 8 oz cream cheese
    2.4 net carbs for Mozzarella
    .38 net carbs for egg
    12 net carbs for 1 cup almond flour
    .34 net carbs for Parmesan
    .89 net carbs butter
    1.78 net carbs garlic
    total net carbs 23.79 divided by 9 servings is 2.64.
    I must be doing something wrong, maybe you could help me find where I am going wrong? Anyways, again love your recipes and web-site and refer you to everyone I know!

    • Hi Cindy! Thank you so much for the kind feedback, glad you are enjoying my website! I actually don’t think you are doing anything wrong, except that my recipe is for 3 servings, not 9, which is probably where the error is coming from. I calculated this as 3 pieces = 1 serving, so you just made it 1 piece = 1 serving. Divide 23.79 by 3 instead and your number will match mine. Here’s a screenshot of the recipe as I put it into My Fitness Pal to get my numbers, just in case you need it:

  4. Mara

    Have you ever tried this recipe with flax meal? I apparently keep forgetting that I already bought it and I need a recipe like this that would use it up.

    • Hi Mara, no I haven’t tried that. I’m sure you could mix some in and it wouldn’t change the texture of the bread but would, of course, change the nutritional information.

  5. Tami

    Absolutely amazing! I have been missing garlic bread and this is the best alternative I have found. thank you soooo much for sharing 🙂

  6. Cassie Barnett

    Oh my goodness gracious!! We didn’t think we would ever have garlic bread again and this just sent us over the moon!!!! This is freaking AWESOME!!! THANK YOU! It is going to be a staple at our house!!!

  7. Ellen

    This actually makes the most awesome pizza crust too with a bit less garlic butter. I mean, my husband asked when I was making it again because he likes it better than the plain fathead dough with red sauce for his pepperoni pizza. Thanks so much for an awesome recipe!!

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