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Keto Cheesy Garlic Pull-Apart Bread

4.4 stars, average of 48 ratings

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Mmmmmmmm… warm, cheesy keto bread.

I bet that got your attention, didn’t it! These Cheesy Garlic Pull Apart rolls are just divine. They’re perfect for sharing with friends or for serving as a low-carb side dish with a soup or stew.

Or, you could just eat ‘em all yourself, we won’t judge you. Using Martina’s Keto Sourdough Baguettes as the base of this recipe makes for a simple and adaptable pull apart experience.

You can switch out ingredients for those that you prefer; love it spicy? Add chilli. Don’t have fresh herbs? Use dried? Want it extra cheesy? You know what to do.

And bread that comes in at just over 4 grams of carbs for a big bun? Sold. This recipe will be on high rotation in my household over winter.

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Hands-on Overall

Serving size 1 bun

Allergy information for Keto Cheesy Garlic Pull-Apart Bread

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
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Nutritional values (per serving, 1 bun)

Net carbs4.9 grams
Protein15.7 grams
Fat24.3 grams
Calories317 kcal

Calories from carbs 6%, protein 21%, fat 73%

Total carbs13.4 gramsFiber8.6 gramsSugars2.8 gramsSaturated fat8.3 gramsSodium685 mg(30% RDA)Magnesium96 mg(24% RDA)Potassium351 mg(18% EMR)

Ingredients (makes 9 buns)

  • 1 recipe Sourdough Keto Baguettes
  • 1/4 cup butter, melted (57 g/ 2 oz)
  • 1 clove garlic, minced
  • 1/2 cup grated parmesan cheese or other Italian hard cheese (45 g/ 1.6 oz)
  • 1/2 cup shredded cheddar cheese (57 g/ 2 oz)
  • 1/2 cup shredded mozzarella cheese (57 g/ 2 oz)
  • 2 tbsp chopped fresh sage
  • 1 tsp chopped fresh thyme
  • 2 tsp dried oregano


  1. Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Make Martina’s Keto Sourdough Baguettes (I substituted almond milk and lemon juice mixed together for the buttermilk).
  2. Once you reach Step 4, instead of forming the baguettes onto a baking tray, shape them into balls instead. This dough can be a bit sticky to handler, so wet your hands to form the balls. I made 9 large balls, but you could easily double that number with smaller balls.
  3. Mix the garlic and melted butter together in one bowl and the herbs in another. Mix the cheeses together in a third bowl. Grease an oven-proof pan. Keto Cheesy Garlic Pull-Apart Bread
  4. Roll each ball first in the garlic butter mix and then in the cheese mixture until thoroughly coated.
  5. Place the balls in a circular pattern in your pan. You can sprinkle your herbs over the entire pan full, or over every second ball to create an interesting pattern. Keto Cheesy Garlic Pull-Apart Bread
  6. Bake for 10 minutes and then reduce the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional) and bake for a further 45 minutes. Keto Cheesy Garlic Pull-Apart Bread
  7. Serve warm. Keto Cheesy Garlic Pull-Apart Bread

Ingredient nutritional breakdown (per serving, 1 bun)

Net carbsProteinFatCalories
Sourdough Keto Baguettes (KetoDiet blog)
3.9 g10.8 g14.6 g206 kcal
Butter, unsalted, grass-fed
0 g0.1 g5.1 g45 kcal
Garlic, fresh
0.1 g0 g0 g0 kcal
Parmesan cheese
0.2 g1.8 g1.3 g20 kcal
Cheddar cheese
0.2 g1.4 g2.1 g25 kcal
Mozzarella cheese (low moisture, for pizza)
0.4 g1.5 g1.2 g19 kcal
Sage, fresh
0 g0 g0 g0 kcal
Thyme, fresh
0 g0 g0 g0 kcal
Oregano, dried
0.1 g0 g0 g1 kcal
Total per serving, 1 bun
4.9 g15.7 g24.3 g317 kcal

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Naomi Sherman
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Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (9)

Can you freeze the leftovers?


Yes, this bread freezes well. It's best if you let it defrost and then briefly reheat in the oven before serving.


How much almond milk and lemon juice did you use for the butter milk? I want to make these today and forgot to get butter milk


Hi Carla, you can use 165 ml almond milk plus 1 tablespoon of lemon juice. I hope this helps!


I've just made these & they are absolutely delicious but they are too soggy! I've put them back in the oven (after a taste test) to see if this will help. I was wondering if maybe reducing or eliminating the vinegar would help as I'd definately like to make them again? I haven't had any issues with your other bread recipes although I haven't made the baggette recipe before. Thanks.


I'm afraid that this is the downside of low-carb breads, especially when you make them in a skillet or a loaf pan and keep them inside it. The moisture gets trapped and the bread is not as dry as when you bake it on a baking sheet. So you could use just a baking sheet instead of the skillet.
The liquids are essential for them to work so don't recommend reducing them. If you use less, the bread would not rise or would get lumpy.
There is a way to reduce the moisture by "toasting" it/ drying out in the oven.   You can remove it from the pan after it's baked (I could easily remove it in one piece), place on a baking sheet lined with parchment paper and dry it out on low temperature setting. I hope this helps!


At what temp and for how long should you bake this garlic pull apart bread in the oven on a sheet pan to dry out the inside? Slicing a roll from this kind of recipe ruins the "drama" of a pull apart bread!


Hi Mira, to dry it out after baking, I'd use 100 C/ 210 F for 20-30 minutes. I hope this helps!


Can't wait to try this recipe!!