Amazing Keto Garlic Knots
- 3 cloves garlic, minced
- 1 tbsp butter
- 1 tbsp
finely grated parmesan cheese
- In a large heatproof bowl, combine all dry ingredients (almond flour, garlic, oregano, baking powder, salt) until well-mixed.
- Add mozzarella cheese and cream cheese to the same bowl. Microwave for 45 seconds, stir, and microwave for another 45 seconds or until the cheese is melted. Stir until the mixture forms a smooth dough.
- Add the egg, stirring it in until absorbed and well-mixed. If easier, use your hands to knead once the dough is cool enough to handle.
- Cut the dough into 8 equal pieces. Roll each piece into a log about 9 inches long, and form into a knot-like shape. Place the knots at least 1 inch apart on the prepared lined baking sheet. Spray the tops with vegetable oil.
- Bake at 375 F until lightly golden on top, about 15 minutes. Remove the garlic knots from the oven. Set the broiler on high.
- In a small bowl, add butter and minced garlic. Microwave until melted. Brush the garlic butter over the tops of the garlic knots. Sprinkle parmesan cheese on top.
- Return the garlic knots to the oven and broil until golden brown on top, about a minute. Monitor them while broiling because they can easily burn. Serve while hot.
|Nutrition Facts Per Serving|
|Total Fat 15g||22%|
|Saturated Fat 6g||28%|
|Trans Fat 0.2g|
|Total Carb 4.5g||2%|
|Dietary Fiber 1.5g||5%|
These garlic knots are so good that it feels like I’m cheating every time I take a bite. I almost can’t believe they’re keto and low carb.
They smell and taste amazing straight out of the oven — pillowy soft and cheesy, with strong garlic flavors. They look and taste like the real deal. The parmesan cheese and garlic butter toppings take it to the next level.
Serve them as an appetizer for low carb pizza, save them for a snack, or eat them all for dinner. Anything works. Enjoy!
Making The Dough
To develop this recipe, I used a standard “fathead” dough, similar to the dough used to make my keto pizza. I spiced it up by adding garlic and oregano, plus some baking powder to make the garlic knots more fluffy.
I recommend measuring out the dough ingredients by weight, not volume, for best results. This is especially true for shredded mozzarella cheese; the same amount by weight can vary substantially in volume depending on how it’s shredded and packed in a measuring cup.
Forming The Dough
After the dough is made, cut it into 8 even pieces. Each piece should be rolled out into a long log. This is easiest if you have a clean work surface — I use a silicone baking mat on my countertop, which doesn’t slide around.
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.
Baking times vary from oven to oven, so don’t solely rely on the time estimates provided in the recipe. This is especially true when using the broiler setting. Instead, frequently monitor the garlic knots to check their appearance.
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.
Leftovers can be stored in an airtight container in the refrigerator.
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.
It’s the same method I use for reheating keto biscuits, and they’ll taste almost as good as when they were fresh out of the oven.