Easy Keto Side Dishes You’ll Love: Cheesy Garlic Bread & Jicama Fries

If your dinner plate needs something crave-worthy but still low in carbs, this pair hits the spot. We’re baking gooey, cheesy keto garlic bread and crisp, seasoned jicama fries on two pans at the same oven temp for an easy win.

Both sides bring big flavor and satisfying crunch without the carb crash. The bread pulls apart like the real thing, and the fries get that salty, golden bite you miss from potatoes.

Why These Two Sides Work So Well

The secret is baking everything at 400°F (204°C), so dinner feels simple, not fussy. The garlic bread uses a mozzarella-based dough that bakes up tender and cheesy, while jicama’s natural bite turns into a fry with a crisp edge and a soft center.

They’re budget-friendly, pantry-driven, and reheat nicely. Make them together for busy nights or serve one at a time alongside your favorite low-carb mains.

Ingredients You’ll Need

Simple, low-carb staples keep this recipe fast. Almond flour, mozzarella, and eggs form the bread, and jicama plus a few spices handle the fries.

Cheesy Garlic Bread

• 1 1/2 cups blanched almond flour, fine
• 1 tsp baking powder
• 1 tsp garlic powder
• 1/4 tsp fine sea salt
• 1/4 cup grated Parmesan cheese
• 1 3/4 cups shredded low-moisture mozzarella
• 2 tbsp cream cheese, softened
• 2 large eggs, room temperature

Garlic Butter Topping

• 2 tbsp unsalted butter, melted
• 2 garlic cloves, finely minced
• 1 tbsp fresh parsley, minced

Jicama Fries

• 1.5 lb jicama, peeled and cut into 1/3-inch fries
• 2 tbsp avocado oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp grated Parmesan cheese, optional, for finishing

How to Make Cheesy Garlic Bread and Jicama Fries

Work in this order for best timing: start fries, mix bread, bake both, then finish with garlicky butter.

1. Preheat the oven to 400°F (204°C). Line two large sheet pans with parchment paper and set one oven rack in the upper third and one in the lower third.
2. Make the jicama fries: In a large bowl, toss jicama sticks with avocado oil, paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread fries in a single layer on one prepared pan, leaving space between pieces. Bake on the lower rack for 30 to 35 minutes, flipping halfway, until edges are golden and centers are tender-crisp.
4. For the garlic bread dough: In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave in 20- to 30-second bursts for 60 to 90 seconds total, stirring between bursts, until melted and smooth.
5. In a mixing bowl, whisk almond flour, baking powder, garlic powder, salt, and Parmesan. Add eggs and mix to form a thick batter.
6. Scrape the warm melted cheese into the almond flour mixture. Stir, then knead with a spatula or lightly oiled hands until a cohesive dough forms.
7. Transfer dough to the second parchment-lined pan. Press into a 9-by-6-inch rectangle about 1/2 inch thick. Lightly score the top into breadsticks for easy cutting.
8. Bake the bread on the upper rack for 12 to 14 minutes, until puffed and lightly golden around the edges.
9. Meanwhile, stir together melted butter, minced garlic, and parsley. Brush over the hot bread, then return to the oven and broil on high for 1 to 2 minutes, watching closely, until fragrant and the top has deeper golden spots.
10. Season fries to taste, sprinkle with Parmesan if using, and cut the bread into sticks. Serve hot with your favorite low-carb dip.

Storage, Make-Ahead, and Reheating

Refrigerate leftovers in airtight containers for 3 days. The garlic bread keeps best if you wait to brush on the butter until serving; rewarm at 350°F (177°C) for 5 to 8 minutes, then add the butter and parsley. Fries reheat well in an air fryer at 375°F (191°C) for 4 to 6 minutes or on a sheet pan until hot and crisp.

Make-ahead tip: bake both sides earlier in the day and cool on a rack. Right before dinner, reheat on a hot sheet pan to bring back the crunch.

Common Mistakes to Avoid

• Skipping parchment: The cheese dough can stick. Line the pan so the bread releases cleanly.
• Overcrowding fries: Packed fries steam, not crisp. Use two pans or bake in batches.
• Cold cheese clumps: Blend the melted mozzarella while warm so it mixes smoothly with the almond flour.
• Underseasoning jicama: Jicama is mild. Salt and spices are key for a true fry vibe.
• Adding butter too early: Brush the garlic butter after baking, then briefly broil so the top stays crisp, not soggy.

Easy Variations and Smart Swaps

• Herb swap: Use basil or chives instead of parsley for the bread topping.
• Spicy fries: Add 1/4 teaspoon cayenne or chipotle powder to the jicama seasoning.
• Dairy tweak: Replace Parmesan with more mozzarella if you want a milder flavor.
• Air fryer fries: Cook at 380°F (193°C) for 15 to 18 minutes, shaking halfway, until golden and crisp.
• Dipping ideas: Serve with garlicky aioli or ranch.

What to Serve With These Keto Sides

These pair wonderfully with hearty mains. Try the saucy layers in this keto lasagna or the crunchy heat of extra crispy keto bang bang chicken. For pure comfort, plate them next to creamy stovetop keto mac and cheese.

Need a quick lunch idea? Leftover fries make a tasty side for a keto taco bowl.

Reader FAQs

Can I use coconut flour instead of almond flour in the bread?

No, coconut flour is far more absorbent and will make the dough dry and crumbly. Stick to almond flour for the right texture, or use a trusted coconut flour garlic bread recipe with different ratios.

Do I need to parboil the jicama before baking?

Not required. Baking works well on its own. If you prefer a softer center, you can simmer the jicama sticks for 5 minutes, drain well, then dry thoroughly before seasoning and baking.

Can I make the dough ahead of time?

You can mix the dry ingredients ahead, but combine with melted cheese and eggs right before baking for the best rise and texture. The cheese firms up as it cools and becomes harder to spread later.

What oil is best for the fries?

Use avocado oil or light olive oil for high-heat roasting. Both help the fries crisp without smoking.

How do I keep the garlic bread from getting soggy when reheating?

Reheat on a wire rack set over a sheet pan so hot air circulates, then brush on fresh garlic butter after warming. A quick 1 to 2 minute broil helps re-crisp the edges.

Final Thoughts

Keep this duo in your rotation for nights when you want something cheesy, salty, and satisfying. It’s a no-stress way to bring back bread and fries on keto, with flavors that make the whole table happy.