Make Your Own Keto Seasonings: Roasted Garlic Recipe

Adding Umami To Many Keto Recipes

I use roasted garlic almost everyday. It packs so much flavour and is a great addition to many dishes. Roasting a large batch allows you to keep it in the freezer and always have on hand when you want to throw in some roasted garlic to any keto recipe.

Garlic is one vegetable that truly transforms when roasted and has so many uses. We love it in pizza sauce to create more depth of flavour, on our fathead dough when making garlic fingers, and we always add a couple cloves to zucchini, cabbage, and other vegetables.

Getting Started To Roast Garlic

I like to buy garlic in bulk from Costco and roast many heads at once. This saves time as opposed to roasting a head whenever I need some in a recipe.

To begin, preheat the oven to 400F. Take the loose skins off the garlic. This should easily come off by hand, without actually peeling the garlic cloves. Cut the top 1/4” off the bulb, exposing the tops of the garlic cloves.

Place as many garlic heads as you can into a baking pan.

Drizzle garlic heads with olive oil and rub with your fingertips to ensure all garlic tops are covered. Cover the pan with tinfoil and bake in oven for 50 minutes.

Your house will fill with the most wonderful smell of sweet garlic. After 50 minutes, uncover and place under the broiler to caramelize the tops. Watch the garlic under the broiler since this will only take a couple minutes and can burn quickly.

Remove from oven when the bulbs are golden brown.

Storing Roasted Garlic

The garlic will be hot, so allow it to cool. Once cool enough to handle, squeeze the bottoms of the bulbs and many of the cloves will fall out. There will be some stubborn ones that may need to be dug out with a butter knife.

There are a couple ways to store roasted garlic. I prefer to place the garlic cloves on a baking sheet lined with parchment paper and freeze them individually. Once frozen, transfer to a freezer. This way, I know exactly how many cloves I’m using. Another way is to mash the garlic (it will be quite soft) and fill ice cube trays. You will then have roasted garlic for all your favourite keto recipes.


  • Full heads of garlic

  • Olive oil

  • Salt


  1. Preheat oven to 400F.

  2. Remove outside skins from garlic bulb and cut the top 1/4” off, exposing the garlic cloves.

  3. Place garlic bulbs in baking pan lined with parchment.

  4. Drizzle with olive oil and rub into the tops of bulbs with your fingertips. sprinkle with salt. Cover pan with tinfoil

  5. Roast garlic for 50 minutes, remove tinfoil and broil until tops are golden.

  6. After garlic has cooled, remove garlic cloves from shell. Store in refrigerator for a couple days or freeze.

NUTRITION INFO (per 1 clove)

4 Calories

1g Carbs

0g Fat

0g Protein

If you've made this recipe, comment below or tag us on Instagram @redhotketo, we'd love to hear about it. If there's any recipes you'd like to see in the future, hit us up in the comment section below!


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