Keto Garlic Cheese Bread (Pull Apart!)

Preheat the oven to 350 degrees F (176 degrees C). Line a baking sheet with parchment paper.

If you want to include the optional yeast, stir the warm water, inulin, and yeast in a small bowl, and set aside for 10-15 minutes to bloom.

Meanwhile, process the almond flour, baking powder, and eggs in a food processor.

Melt the mozzarella and cream cheese together in a bowl in the microwave (90 seconds, stirring halfway through and at the end) or a double boiler on the stove (stirring occasionally until smooth).

Immediately before the cheeses cool, add them to the food processor with the blade placed over the cheese, and process until a dough forms.

Once the yeast looks frothy and puffy, add it to the food processor. Pulse until just combined.

If the dough feels sticky to the touch, chill it for 15-30 minutes, until it feels firmer and less sticky.

Using oiled hands to make the dough easier to work with, form a ball and then flatten into a disc (3/4 inch tall, 7 inch diameter) on the parchment lined baking sheet. If the dough is sticky again after forming the disc, you may need to chill it again so that it’s less sticky.

Use a knife to cut rows one inch apart in the dough disc, cutting almost to the bottom but not all the way through. Then, cut 1 inch apart in the perpendicular direction, to form a grid, again not cutting all the way through.

In a small bowl, stir together the melted butter, Italian seasoning, and garlic powder. Brush over the dough, letting it drip down into the cuts you made. Stuff shredded mozzarella inside the cuts, trying to avoid a 1/2 inch border at the edges, so that it doesn’t seep out during baking (it’s okay if a little gets in).

Bake for 15-18 minutes, until the cheesy bread is golden and cooked through.