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Garlic Knots

Updated Sep 4, 2020Published Jun 28, 2018 By Julia 38 CommentsThis post may contain affiliate links.

Summary:
Cheesy and pillowy soft, these garlic knots are made with almond flour, shredded cheese, cream cheese, and eggs. After baking, they’re generously brushed with garlic butter.
baked garlic knots on parchment paper

Garlic Knots

4.8 from 21 votes
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Prep: 20 mins
Cook: 20 mins
Yield: 8 garlic knots

INGREDIENTS

  • 1.5 cups shredded mozzarella cheese (Note 1)
  • 3/4 cup almond flour (Note 2)
  • 2 ounces cream cheese (Note 3)
  • 1 large egg
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon table salt
  • oil spray or brush

Toppings:

  • 3 cloves garlic, minced
  • 1 tablespoon butter
  • 1 tablespoon finely grated parmesan cheese (Note 4)

INSTRUCTIONS

  • Prepare: Preheat oven to 375 F. Set aside baking sheet lined with parchment paper or nonstick baking mat.
  • Make Dough: Stir dry ingredients (almond flour, oregano, garlic powder, baking powder, salt) in large microwave-safe bowl until well-mixed. Add mozzarella cheese and cream cheese to same bowl. Microwave for 45 seconds, stir, and microwave for another 45 seconds or until cheese is melted. Stir until mixture forms smooth dough. Stir in egg until absorbed and well-mixed; if easier, use your hands to knead once dough is cool enough to handle.
  • Form Knots: Cut dough into 8 equal pieces. Roll each piece into 9-inch-long log, then form into knot-like shape (Note 5). Place knots at least 1 inch apart on lined baking sheet. Spray or brush tops with oil.
  • Bake: Bake at 375 F until lightly golden on top, about 15 minutes (Note 6), then remove garlic knots from oven.
  • Broil: Set broiler on high. Microwave butter and minced garlic in small heatproof bowl until melted. Brush garlic butter over tops of garlic knots. Sprinkle parmesan cheese on top. Return garlic knots to oven and broil until golden brown on top, about 1 minute; monitor carefully because they can easily burn. Serve hot (Note 7).

NUTRITION

Makes 8 Servings
Amount Per Serving (1 garlic knot):
Calories 180 (72% from fat)  
Total Fat 15g 22%
   Saturated Fat 6g 28%
Cholesterol 49mg 16%
Sodium 350mg 14%
Net Carb 3g  
Total Carb 4.5g 2%
   Dietary Fiber 1.5g 5%
   Sugars 1g  
Protein 9g  
Vitamin A 7% · Vitamin C 0% · Calcium 20% · Iron 4%

PHOTOS

baked garlic knots on parchment paper
step by step on making keto garlic knot dough
step by step on forming dough into garlic knots
garlic knots after baking
garlic knots piled up on white plate
a bite taken out of a garlic knot

NOTES & TIPS

(1) Mozzarella Cheese. About 6 ounces weight. I use a bag of pre-shredded low-moisture part-skim mozzarella, which means the cheese has been dried out for a longer shelf life and better browning.
(2) Almond Flour. About 3 ounces weight. I use almond flour that is blanched, which means the skins are taken off of the almonds, so the resulting flour looks white. I typically use Costco’s Kirkland brand, which has 2 grams of net carbs per 1/4 cup serving. Don’t substitute with coconut flour or other flours, which vary in their absorbency.
(3) Cream Cheese. Two ounces is one-quarter of a standard 8-ounce brick. I use regular, full-fat cream cheese from the brand Philadelphia, not reduced fat or light versions.
(4) Parmesan Cheese. This is finely grated parmesan that has a sandy or almost powdery texture (not shredded), available in pre-grated bags in the refrigerated section of U.S. grocery stores. This can be substituted with similar cheeses like pecorino romano or asiago.
(5) Forming Knots. I recommend rolling out the dough on a silicone baking mat so that it doesn’t slide around on the countertop. If the dough is too sticky, rub a bit of olive oil on your hands and the baking mat. Once you have 8 long logs, you can form them into whatever shape you prefer. I adopted pretzel-like shapes, which turned out great. I don’t recommend trying to tie an actual knot; the dough will probably break apart before you can do that. It’s not as elastic as wheat-based dough.
(6) Baking Time. Baking times vary from oven to oven, so don’t solely rely on the time estimates provided in the recipe. The garlic knots should be lightly golden when they’ve finished baking, and golden brown when they’ve finished broiling. Your results can also vary depending if you use a rack positioned higher or lower in the oven — I typically use a rack positioned in the center of the oven.
(7) Serving / Leftovers. These garlic knots are best served hot, alongside some keto pizza or biscuits. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the garlic knots in a single layer on a nonstick pan over medium-low heat. Cook for 5-10 minutes or until sizzling and warmed through. No need to flip or anything.

More Low Carb Copycats

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Filed Under: Appetizers, Low Carb, Low Carb Copycats, Per Serving: Under 5g Net Carbs Tagged With: 31-60min, almond flour, cream cheese, eggs, featured, garlic, gluten free, more10ingredients, mozzarella cheese, oregano, oven, parmesan cheese, vegetarian

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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newest oldest most voted
Sandi Olbrich

This was simple to make and delicious! Will definitely make again!!

Vote Up10Vote Down  Reply
3 years ago
Dominique

I made these tonight and they are pretty awesome! Picky kid approved, too. Will definitely make these again.

Vote Up6Vote Down  Reply
4 years ago
Michelle

These garlic knots are everything! Had them as a side dish with keto all-meat chili and it was a big hit. As mentioned the dough was a bit sticky, but rather than adding flour I rubbed a bit of olive oil on my hands and the board to roll them out. Worked like a dream and they didn’t stick at all.

Vote Up6Vote Down  Reply
4 years ago
Dominique Fischer

I’m so glad I read your olive oil tip, worked great!

Vote Up0Vote Down  Reply
4 years ago
Karen M.

I don’t normally write a review, but I have to on this recipe! These were absolutely delicious! Yes, they were a little work to roll them out. The dough is a little sticky, but I read a review saying to put olive oil on your hands and it was much easier. This will be a regular in our keto meals!!!!!! Thank you!

Vote Up4Vote Down  Reply
3 years ago
Kerri Troyan

I just made these and they are delicious! Half I made into knots and half into flat discs to be used as burger buns! Great w pizza burgers.

Vote Up3Vote Down  Reply
2 years ago
Janice

I’m kind of amazed right now … these are FANTABULOUS! – absolutely delicious! I will make these again, but use only half the salt. I also added onion powder, too. I’m so happy with these – Thank you so much!

Vote Up3Vote Down  Reply
3 years ago
Gloria Lee

This recipe turned out so great! I’ve been on keto for only a month and I’ve been craving bread and this satisfied my craving! My husband and I are eating it as I type! Thanks for sharing!

Vote Up3Vote Down  Reply
4 years ago
Shalika

Best. Keto. Thing. Yet.

Seriously. They are mind blowing. Thank you so much.

I did not make knots as I don’t care. Just did biscuit like shape.

Vote Up2Vote Down  Reply
3 years ago
Hakuna matata

This is a delicious recipe. They were so delicious prior to broiling. I ate one before I broiled on high for one minute, and they were SO yummy. Garlicky, buttery, YUM. I put them in my oven to broil for 1 minute like the recipe stated, and it burned them. I would lower it to low broil or just go without it. I was really disappointed that they burned. Still we’re good, but had to peel the top burnt layer off 🙁

Vote Up2Vote Down  Reply
3 years ago
Laura

Could I use this to make pizza crust instead of knots?

Vote Up2Vote Down  Reply
3 years ago
Julia

Yes. I have a pizza crust recipe that uses very similar proportions: https://www.savorytooth.com/keto-pizza/

Vote Up1Vote Down  Reply
3 years ago
Nic

With the recent trend of adding gelatin for a bit of chewiness, I’m curious–would it work to add a bit to this recipe, or build a similar recipe including gelatin? I love Fathead dough and all its possibilities as it is, but it’d be fantastic to have it that much closer to traditional dough!

Vote Up1Vote Down  Reply
3 years ago
Tonia

You can add some xantham gum for that!

Vote Up0Vote Down  Reply
1 year ago
laurie

hi, do you have to use a microwave to melt the cheese; will it work if i do a sort of double boiler effect?

Vote Up1Vote Down  Reply
4 years ago
Julia

Double boiler should work as well 🙂

Vote Up1Vote Down  Reply
4 years ago
Blanche Harmon

Made these 10/5/22 for a family lunch, they were a hit!! will definitely make them again!!
Thank you for this recipe….Blanche

Vote Up0Vote Down  Reply
4 months ago
Clyde R

Loved them, but were a bit too salty for us. We even used unsalted butter, but still. Will make them again but leave out the 1/2 tsp salt. In any case, they will be great dippers with keto marinara sauce!

Vote Up0Vote Down  Reply
1 year ago
Sherry

Made these tonight for my keto friendly chicken parm.

They were amazing 😉 I will make again

Thanks

Vote Up0Vote Down  Reply
2 years ago
Lolita

Amazingly wonderful!

Vote Up0Vote Down  Reply
2 years ago
KPax

These sound amazing… Has anyone tried adding additional condiments to them? I was thinking about adding in chopped, roasted hatch Chile’s.

Vote Up0Vote Down  Reply
2 years ago
Alisha Beam

I made these and the taste was great but they were pretty dense. I weighed everything on my scale but they were very dense and not fluffy. I wonder what I could do to make them not so thick.

Vote Up0Vote Down  Reply
2 years ago
Julia

To make them less dense, you can try increasing the baking powder and decreasing the baking time (over-baking can lead to denser, drier garlic knots).

Vote Up2Vote Down  Reply
2 years ago
Kayla Brooke

These were really good!!!! I definitely will make it again.

Vote Up0Vote Down  Reply
2 years ago
Katrina

I just made them! They are very good! My boyfriend loves them!

Vote Up0Vote Down  Reply
2 years ago
Paula Bruening

These were amazing! They disappeared in no time, next time I’ll make a double batch. Keto and non-keto eaters loved them!!

Vote Up0Vote Down  Reply
3 years ago
Karen

Made these today for the first time. OMG!! These are orgasmic!! Instead of making knots, I flattened the dough and made cheesy breadsticks! They turned out amazing! I am in love with this recipe!!

Vote Up0Vote Down  Reply
3 years ago
Trish

What can I use as a substitute for the almond flour? I’m allergic to nuts…(I’m also allergic to seeds)

Vote Up0Vote Down  Reply
4 years ago
Helene Colaizzi

This sounds awesome! Can I freeze the unbaked pretzels or is it better to freeze the finished product. I’m the only KETO person in my house.
Thanks in advance.

Vote Up0Vote Down  Reply
4 years ago
Julia

I think both the dough and finished product would refrigerate well, but I’m not sure about freezing them.

Vote Up0Vote Down  Reply
4 years ago
Kiara

I love the sound of this. Would work if I sustituted more cream cheese for the mozzarella or a lactose free shredded cheese? I need it to be lactose free as well as gluten free.

Vote Up-1Vote Down  Reply
4 years ago
Julia

I haven’t tried using lactose free shredded cheese so I don’t know how it would work with this recipe. Hoping someone else will chime in with an answer.

Vote Up0Vote Down  Reply
4 years ago
sandra

I use lactose free mozzarella all the time (however I buy a block of cheese and grate my own), these work out well

Vote Up1Vote Down  Reply
4 years ago

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