Mini Garlic Bread

Servings: 7
Calories: 226.7kcal/948.3kJ (per serving)
Fat: 20.2g (per serving)
Carbs: 6.0g (per serving)
Protein: 8.2g (per serving)

This keto adaptation of garlic bread makes one mini loaf, perfect for enjoying alongside your favorite low carb pasta dish.

Although this recipe has been prepared in a food processor, it will work just as well made by hand.

Preheat the oven to 300 degrees Fahrenheit and lightly grease a shallow oven tray with olive oil.
Add the ground almonds, ground flaxseed, erythritol, baking soda and salt to a food processor. Pulse to combine.
Add 1 egg, the apple cider vinegar, milk and olive oil to the food processor and blend to combine, until a dough forms.
Remove the dough from the food processor – it should be slightly tacky, and transfer to the greased tray.
Form the dough into a baguette shape with your hands. Beat the remaining egg and brush liberally all over the baguette, then score diagonal marks about 1 inch apart across the baguette.
Bake for 35 minutes until golden brown all over and cooked through.
Set the baguette aside to cool, leaving the oven on. Allow the butter to come to room temperature.
Add the softened butter to a small bowl. Mince the garlic and finely chop the chives and add to the bowl with the butter. Mash together well to combine then refrigerate to firm a little.
Once the baguette is cool, use a sharp knife to slice gently into the bread along the score marks, about ¾ of the way down. Stuff each slice with the garlic and butter mixture.
Wrap the baguette in foil and return to the oven for a further 10 minutes to warm through and melt the garlic butter. Serve warm.