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.
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.
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.