If you’re on a keto diet and missing your favorite garlic bread, we’ve got just the recipe for you! No yeast required, this keto garlic bread is a simple and delicious addition to any meal. First, preheat your oven to 350°F.
For this recipe, you’ll need:
– 1 1/2 cups of almond flour
– 2 teaspoons of garlic powder
– 1 teaspoon of baking powder
– 1/2 teaspoon of salt
– 4 tablespoons of melted butter
– 2 large eggs
– 1/4 cup of sour cream
– 1/4 cup of grated parmesan cheese
– Chopped parsley for garnish
In a large mixing bowl, whisk together the almond flour, garlic powder, baking powder, and salt. In a separate bowl, whisk together the melted butter, eggs, sour cream, and grated parmesan cheese.
Combine the wet ingredients with the dry ingredients and mix well until a thick batter forms. Line a baking sheet with parchment paper and pour the batter onto the sheet. Spread the batter out into a rectangle shape, about 1/2 inch thick.
Bake the bread for 20-25 minutes, or until the bread is lightly browned and set. Remove it from the oven and let it cool for a few minutes before slicing into pieces.
For the perfect presentation, place each piece of garlic bread on a plate and garnish with chopped parsley. Serve alongside your favorite keto-friendly meal!
But why stop at just garlic bread? How about trying out some keto garlic braised short ribs and white cheddar grits? This recipe is perfect for a cozy night in or for impressing your dinner guests.
For the garlic braised short ribs, you’ll need:
– 3-4 pounds of beef short ribs
– Salt and pepper
– 2 tablespoons of olive oil
– 1/2 onion, diced
– 6 cloves of garlic, minced
– 1 tablespoon of tomato paste
– 2 tablespoons of Worcestershire sauce
– 1 teaspoon of dried thyme
– 2 cups of beef broth
– Chopped parsley for garnish
First, season your short ribs generously with salt and pepper. Heat a large Dutch oven over medium-high heat and add the olive oil. Brown the short ribs on all sides and remove them from the pot.
Add the diced onion and minced garlic to the pot and sauté until softened. Add in the tomato paste, Worcestershire sauce, and dried thyme, and stir until combined. Pour in the beef broth and add the short ribs back in. Bring the mixture to a simmer and cover the pot with a lid.
Transfer the Dutch oven to a preheated oven at 350°F and braise the short ribs for 2-3 hours, or until the meat is tender and falling off the bone. Remove the short ribs from the pot and skim off any excess fat.
For the white cheddar grits, you’ll need:
– 1 cup of stone-ground grits
– 4 cups of water
– 1/2 teaspoon of salt
– 1/4 cup of heavy cream
– 1/2 cup of shredded white cheddar cheese
In a medium-sized saucepan, bring the water and salt to a boil. Slowly whisk in the grits and reduce the heat to low. Cover the pot and cook the grits for about 20 minutes, or until they are tender and have absorbed most of the liquid.
Stir in the heavy cream and white cheddar cheese until the cheese has melted and the grits are smooth and creamy.
To serve, place a generous spoonful of grits on a plate and top with a short rib. Garnish with chopped parsley and enjoy!
There you have it, two delicious and keto-friendly garlic recipes that are sure to satisfy your cravings. Give them a try and let us know what you think!
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