Keto Garlic Knots

When people switch to a low carb diet, warm bread is usually the first thing they miss. I felt the exact same way for a long time.

That is why I love making these keto garlic knots whenever I want something cozy to go with dinner.

They are completely keto friendly and low carb, so you can enjoy bread on the side without getting off track.

The dough uses simple almond flour and melted cheese, which bakes up surprisingly soft and chewy.

Brushing them with warm garlic butter and herbs right out of the oven makes them taste just like traditional pizzeria bread knots.

Why You’ll Love This Recipe

Real Bread Texture – Mozzarella and almond flour create a chewy, fluffy bite that rivals any traditional pizzeria roll.

Ready in 25 Minutes – You can whip up, shape, and bake these savory knots in less than half an hour.

Rich Garlic Butter Flavor – Fresh garlic, melted butter, and parmesan give you that classic pizzeria taste with zero guilt.

Recipe Ingredients

For the Dough

• 2 cups Shredded Low-Moisture Mozzarella
• 2 oz Cream Cheese
• 1 1/4 cups Blanched Almond Flour
• 1 tbsp Baking Powder
• 1/2 tsp Garlic Powder
• 1/4 tsp Salt
• 1 large Egg

For the Garlic Butter

• 3 tbsp Butter, Melted
• 3 cloves Garlic, Minced
• 2 tbsp Grated Parmesan
• 2 tbsp Fresh Parsley, Finely Chopped

How To Make

Step 1

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Step 2

Place the mozzarella and cream cheese in a large microwave-safe bowl. Microwave for 60-90 seconds, stirring halfway through, until fully melted and smooth.

Step 3

Add the almond flour, baking powder, garlic powder, salt and egg to the melted cheese. Mix with a spatula, then knead with your hands until a uniform dough forms. If the dough gets stiff, microwave it for 15 seconds to soften.

Step 4

Divide the dough into 10 equal pieces. Roll each piece into a rope about 7-8 inches long, tie it into a loose knot and tuck the ends underneath. Arrange the knots on the baking sheet.

Step 5

Stir the melted butter and minced garlic together in a small bowl. Brush half of the garlic butter over the knots.

Step 6

Bake for 12-15 minutes, until puffed and golden brown.

Step 7

Brush the hot knots with the remaining garlic butter and sprinkle with the parmesan and parsley. Serve warm.

Tips

Choose the Right Mozzarella

Make sure you buy low-moisture mozzarella rather than fresh mozzarella in liquid. Fresh mozzarella has way too much water and will turn your dough into a wet, runny mess.

I also recommend buying a block of mozzarella and grating it yourself if you have time. Bagged shredded cheese often has added starches to stop clumping, which adds unwanted carbs and stops the cheese from melting smoothly.

Cool the Cheese Before Adding the Egg

When you take the melted mozzarella and cream cheese out of the microwave, it will be very hot. Let it sit for about one minute before you mix in the egg.

If the melted cheese is too hot, it can quickly cook the egg and leave you with little egg pieces in your dough.

You’ll get the best results if you stir the almond flour and seasonings in first. This helps cool down the melted cheese before the egg goes in.

Reheat the Dough if It Gets Stiff

This dough is easiest to handle and roll when the melted cheese is warm and stretchy. Once it cools down, it gets firm and begins to tear.

If your dough gets too tough to roll into smooth ropes, just put the bowl back into the microwave for 10 to 15 seconds.

This gently softens the cheese again so you can shape the knots easily.

More Recipes

• Keto Cheddar Bay Biscuits
• Keto Chicken Parmesan
• Keto Cottage Cheese Breadsticks
• Keto Garlic Bread
• Keto Zucchini Lasagna

Frequently Asked Questions

Why is my dough too sticky to roll into ropes?

Fathead dough can become sticky if the melted cheese is still too warm when you mix it with the egg.

Lightly coat your hands with olive oil or place the dough in the fridge for ten minutes to make it easier to handle.