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Keto Garlic Knots Recipe

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4.2 from 12 reviews

Keto garlic knots are a delicious low-carb alternative to traditional dinner rolls, made with fathead dough combining almond and coconut flours. These soft, cheesy knots are enhanced with a flavorful garlic parmesan butter, making them the perfect accompaniment to soups, stews, or a savory snack.

  • Author: Zara
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings (16 knots)
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Ingredients

Dough

  • 1/2 cup (56 g) almond flour
  • 1/4 cup (25 g) coconut flour
  • 2 tsp baking powder
  • 1/2 tsp (0.5 tsp) garlic powder
  • 1/4 tsp (0.25 tsp) salt
  • 1 1/2 cups (168 g) shredded part skim mozzarella cheese, 6 ounces
  • 5 tbsp butter, melted
  • 1 large egg

Garlic Parmesan Butter

  • 3 tbsp butter, melted
  • 2 tbsp freshly grated parmesan
  • 2 tsp minced garlic
  • 3/4 tsp (0.75 tsp) salt
  • 1/2 tsp (0.5 tsp) dried parsley

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly sprinkle a clean counter or a large silicone baking mat with almond flour to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, combine almond flour, coconut flour, baking powder, garlic powder, and salt, mixing until well blended.
  3. Melt Cheese and Butter: In a large saucepan over low heat, melt shredded mozzarella cheese and 5 tablespoons melted butter together. Stir until fully melted and smooth.
  4. Combine and Knead Dough: Remove the saucepan from heat. Add the dry almond flour mixture and the egg to the melted cheese mixture. Stir vigorously until a cohesive dough forms. Use a rubber spatula to knead the dough inside the pan, until uniform but expect some cheese streaks.
  5. Knead on Surface: Turn the dough onto the floured surface and knead briefly until smooth. If sticky, add 1-2 tablespoons more almond flour and incorporate well.
  6. Shape Knots: Divide the dough into 16 equal portions. Roll each into approximately 7-inch logs and gently tie each into a knot. Place on a prepared baking sheet leaving space between each knot for spreading.
  7. Prepare Garlic Butter: In a small bowl, whisk together 3 tablespoons melted butter, grated parmesan, minced garlic, salt, and dried parsley.
  8. Brush and Bake: Brush half of the garlic parmesan butter evenly over the knots before placing them in the oven. Bake for 15 to 20 minutes, or until the knots are firm to the touch and golden brown.
  9. Final Finish: Remove the baked knots from the oven and brush immediately with the remaining garlic parmesan butter. Serve warm and enjoy!

Notes

  • Use almond flour to dust the surface to prevent sticking; avoid using coconut flour here as it can make dough dry.
  • If the dough is too sticky and difficult to work with, add a little more almond flour gradually.
  • Knot size can be adjusted depending on desired serving size but keep them approximately uniform for even baking.
  • These knots are best enjoyed fresh and warm but can be stored in an airtight container and reheated.
  • For a dairy-free version, substitute the mozzarella and butter with vegan alternatives, though texture may vary.

Find it online: https://zaracooking.com/keto-garlic-knots-recipe/