Ingredients: For the Bread:

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 2 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1/4 tsp salt
  • 2 large eggs
  • 2 cups shredded mozzarella cheese
  • 2 tbsp cream cheese
  • 2 tbsp unsalted butter


For the Topping:

  • 1/2 cup low-carb marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup sliced pepperoni
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning



  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a microwave-safe bowl, add the 2 cups of shredded mozzarella cheese and 2 tablespoons of cream cheese. Microwave in 20-30 second intervals, stirring in between until it’s melted and smooth.
  3. In another bowl, combine the almond flour, coconut flour, baking powder, 1/2 tsp garlic powder, 1/2 tsp Italian seasoning, and 1/4 tsp salt.
  4. Stir the dry ingredients into the melted cheese mixture until well combined. It should form a dough-like consistency.
  5. Add 2 beaten eggs to the dough and mix until a uniform dough forms.
  6. Place the dough on the prepared baking sheet and use your hands to flatten it into a rectangular shape. Aim for a thickness of about 1/2 inch.
  7. Bake the bread for about 12-15 minutes, or until it’s just starting to turn golden.
  8. While the bread is baking, prepare the toppings. Mix 1/2 tsp garlic powder and 1/2 tsp Italian seasoning into the low-carb marinara sauce.
  9. Once the bread is out of the oven, spread the seasoned marinara sauce over the top.
  10. Sprinkle 1 cup of shredded mozzarella cheese over the sauce and add the sliced pepperoni.
  11. Place the bread back in the oven for about 5-7 minutes, or until the cheese is bubbly and slightly browned.
  12. Remove from the oven and let it cool for a few minutes before slicing it into squares or sticks.
  13. Serve your keto pepperoni garlic bread and enjoy!
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