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.
- 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
- 1 teaspoon
- 1 teaspoon
- 1/2 teaspoon table salt
- oil spray or brush
- 3 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon finely grated parmesan cheese (Note 4)
- 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).
|Makes 8 Servings|
|Amount Per Serving (1 garlic knot):|
|Calories 180 (72% from fat)|
|Total Fat 15g||22%|
|Saturated Fat 6g||28%|
|Net Carb 3g|
|Total Carb 4.5g||2%|
|Dietary Fiber 1.5g||5%|
This was simple to make and delicious! Will definitely make again!!
I made these tonight and they are pretty awesome! Picky kid approved, too. Will definitely make these again.
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.
I’m so glad I read your olive oil tip, worked great!
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!
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.
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!
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!
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.
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 🙁
Could I use this to make pizza crust instead of knots?
Yes. I have a pizza crust recipe that uses very similar proportions: https://www.savorytooth.com/keto-pizza/
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!
You can add some xantham gum for that!
hi, do you have to use a microwave to melt the cheese; will it work if i do a sort of double boiler effect?
Double boiler should work as well 🙂
Made these 10/5/22 for a family lunch, they were a hit!! will definitely make them again!!
Thank you for this recipe….Blanche
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!
Made these tonight for my keto friendly chicken parm.
They were amazing 😉 I will make again
These sound amazing… Has anyone tried adding additional condiments to them? I was thinking about adding in chopped, roasted hatch Chile’s.
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.
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).
These were really good!!!! I definitely will make it again.
I just made them! They are very good! My boyfriend loves them!
These were amazing! They disappeared in no time, next time I’ll make a double batch. Keto and non-keto eaters loved them!!
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!!
What can I use as a substitute for the almond flour? I’m allergic to nuts…(I’m also allergic to seeds)
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.
I think both the dough and finished product would refrigerate well, but I’m not sure about freezing them.
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.
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.
I use lactose free mozzarella all the time (however I buy a block of cheese and grate my own), these work out well