Place the almond flour, baking powder and sea salt inside the glass dish and whisk to combine. Shred the cheddar cheese, peel the garlic and press it through a garlic press. Add half of the garlic to the dish along with the egg, olive oil and cheddar cheese. Whisk until fully combined and then microwave for 90 seconds.
Set the dish aside to cool, melt the butter in a separate dish and then heat a skillet on medium high heat. Whisk the remaining garlic into the melted butter and set aside.
After the keto garlic bread has cooled for a minute or two, run a knife around the outer edge to make sure it is not stuck anywhere to the dish, and then flip the whole container upside down to remove the bread from the dish.
Slice the keto garlic bread in half, horizontally, so that you now have two breads. Divide half of the garlic butter between the top of both breads and spread it all around, then sprinkle 1 tsp parmesan cheese evenly over top of the bread slices.
Flip the bread onto the hot skillet so that the buttery-cheesy side is being cooked first. Fry in the hot skillet for 1-2 minutes, until the bread is golden. Divide the remaining garlic butter between the tops of the bread, sprinkle 1 tsp parmesan cheese evenly over the top of the bread slices and then flip them over. Fry until the second side is golden, about 1-2 minutes.
Serve with your favourite soup, salad or zoodle dish!