This Keto Homemade Pepperoni Garlic Bread is a delightful low-carb alternative to traditional garlic bread, combining a cheesy, flavorful base with savory pepperoni and a rich marinara topping. To begin, preheat your oven to 375°F (190°C), ensuring it’s ready to bake this delicious creation to perfection.

The foundation of this keto garlic bread is a mixture of shredded mozzarella cheese, almond flour, cream cheese, baking powder, garlic powder, dried oregano, salt, and eggs. This amalgamation creates a dough that is both pliable and flavorful. The cheese mixture, after being melted and combined, forms the backbone of the dough, while the almond flour adds a nutty richness and the eggs contribute structure.

Once the dough is prepared, it’s time to shape it into a desirable form. Placing the dough on a parchment-lined baking sheet, you can use your hands or a rolling pin to create a rectangle or oval shape, ensuring it’s about half an inch thick. This ensures that the keto garlic bread bakes evenly and achieves that satisfying golden brown color.

Bake the garlic bread base in the preheated oven for 12-15 minutes or until it attains that perfect golden hue. This initial bake sets the stage for the delicious toppings to come. Once the base is ready, it’s time to layer on the flavors.

Spread a layer of low-carb marinara sauce evenly over the surface of the garlic bread. The sauce adds a tangy, tomato-based element that complements the richness of the cheese and the savory notes of the pepperoni. Next, sprinkle a generous amount of shredded mozzarella cheese over the sauce, creating a gooey and melty layer that binds everything together.

Top the cheese layer with sliced pepperoni, arranging them evenly for a balanced distribution of flavors. The pepperoni not only adds a satisfying meaty texture but also infuses the keto garlic bread with a robust, savory taste. Return the loaded bread to the oven for another 8-10 minutes, allowing the cheese to melt and bubble, creating a mouthwatering combination of textures and flavors.


As a finishing touch, garnish the keto pepperoni garlic bread with chopped fresh parsley for a burst of freshness and a hint of color. Allow the bread to cool for a few minutes before slicing and serving. This low-carb alternative offers a flavorful, satisfying experience that fits well into a ketogenic lifestyle without compromising on taste. Whether you’re following a keto diet or simply looking for a delicious twist on traditional garlic bread, this recipe is sure to be a hit.

Keto Homemade pepperoni garlic bread


For the Keto Garlic Bread Base:

  • 2 cups shredded mozzarella cheese
  • 3/4 cup almond flour
  • 2 tablespoons cream cheese
  • 1 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 2 large eggs

For the Topping:


1. Preheat the Oven:

  • Preheat your oven to 375°F (190°C).

2. Make the Keto Garlic Bread Base:

  • In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring in between, until fully melted and combined.
  • In a separate bowl, whisk together the almond flour, baking powder, garlic powder, dried oregano, and salt.
  • Add the dry ingredients and eggs to the melted cheese mixture. Mix until a dough forms.

3. Shape the Dough:

  • Place the dough on a parchment-lined baking sheet and use your hands or a rolling pin to shape it into a rectangle or oval, about 1/2 inch thick.

4. Bake the Base:

  • Bake the garlic bread base in the preheated oven for 12-15 minutes or until it becomes golden brown.

5. Add Toppings:

  • Remove the base from the oven and spread the low-carb marinara sauce evenly over the surface.
  • Sprinkle shredded mozzarella cheese on top and arrange sliced pepperoni over the cheese.

6. Bake Again:

  • Return the bread to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.

7. Garnish and Serve: