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🌶️ Keto Mexican Cheese Garlic Bread

✅ Low-carb | Gluten-free | Cheesy | Serves: 4–6

🛒 Ingredients:

For the “Bread” Base:

  • 1 ½ cups shredded mozzarella cheese
  • 2 tbsp cream cheese
  • ¾ cup almond flour
  • 1 egg
  • 1 tsp baking powder
  • Pinch of salt

For the Topping:

  • 2 tbsp butter (melted)
  • 2 cloves garlic (minced)
  • 1 tsp taco seasoning (or mix chili powder, cumin, paprika)
  • ½ cup shredded Mexican cheese blend
  • 2 tbsp chopped cilantro or green onions (optional)
  • Optional: pinch of red pepper flakes or jalapeño slices

🔪 Instructions:

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Make the Dough (Fathead style):
    • In a microwave-safe bowl, melt mozzarella and cream cheese together (about 1 min, stir halfway).
    • Mix until smooth.
    • Add almond flour, egg, baking powder, and salt. Mix until a dough forms.
  3. Shape the Dough:
    • Place dough on the baking sheet.
    • Press or roll it into a rectangle or oval, about ½ inch thick.
  4. Add Toppings:
    • Mix melted butter, minced garlic, and taco seasoning.
    • Brush over the dough.
    • Sprinkle with shredded Mexican cheese and red pepper flakes/jalapeños if using.
  5. Bake:
    • Bake for 15–18 minutes, until edges are golden and cheese is bubbling.
  6. Finish:
    • Sprinkle with chopped cilantro or green onions.
    • Let cool slightly, slice into sticks or squares, and serve warm.

🍽️ Perfect Pairings:

  • Guacamole
  • Sour cream or chipotle mayo
  • Keto chili
  • Cauliflower rice bowls

🧊 Storage:

  • Store leftovers in the fridge for up to 3 days.
  • Reheat in oven or air fryer for best texture.