Keto garlic knots are a delicious way to serve up fathead dough! Twisted little keto dinner rolls that pair perfectly with your favorite soup or keto stew.
This is the original keto garlic knots recipe! Accept no substitutes.
These tender little twists of keto garlic taste just like the ones you used to get from your favorite pizza place. But they have less than 3g net carbs per serving.
Too good to be true?
One bit of these buttery, garlicky koto bread twists and you might just think you’re dreaming. But they’re real, I promise.
Serve them alongside keto tuscan chicken soup or keto seafood chowder for a satisfying lunch or dinner.
Fun with fathead dough
Fathead dough really is remarkable stuff. It’s amazing that melted cheese and a little almond flour can become a stretchy keto pizza dough.
I use it many quite a number of recipes, both savory and sweet. And I have developed my own versions of the original that make it sturdier and more versatile. I call this version, which contains both almond and coconut flour, Magic Mozzarella Dough.
It really is magic! I’ve used it in sweet recipes too, like keto cinnamon twists.
My keto bagel recipe, on the other hand, takes only coconut flour so it’s a completely nut-free option.
Ingredients
For the dough, you will need:
- Shredded mozzarella
- Almond flour
- Coconut flour
- Butter
- Baking powder
- Garlic powder
- Egg
- Salt
For the garlic butter, you will need:
- Butter
- Parmesan cheese
- Garlic
- Salt
- Parsley
How to make keto garlic knots
Once you’ve mastered keto fathead dough, these keto garlic bread rolls are fun to make. Here are my best tips for getting it right.
- Whisk the dry ingredients. You want to have them ready to add to the melted cheese immediately so make sure they are all set before proceeding.
- Melt the cheese and butter. Keep them over low heat, stirring frequently, until the cheese is fully melted and you can stir them together. Then remove from heat.
- Add the dry ingredients and the egg. Start mixing these ingredients in immediately with a good flexible spatula. As long as you move quickly enough, the egg won’t curdle.
- Knead the dough. Just like bread, fathead dough becomes more cohesive with a little kneading. I recommend dusting the work surface lightly with almond flour to prevent sticking.
- Divide and roll into logs. You want to do this relatively quickly, as fathead dough gets loses elasticity the longer it sits.
- Shape into knots. Gently fold one end of the log over the other and push through.
- Brush with garlic butter. Use about half of the garlic butter mixture before baking, and keep the rest for brushing on after.
- Bake until golden and enjoy warm!
Frequently Asked Questions
The conventional wisdom for fathead dough states that pre-shredded mozzarella works best. It contains a bit of starch or cellulose that helps the consistency. However, I’ve actually had some luck with grating blocks of cheese myself. Just make sure that it is part-skim, as full-fat mozzarella will make the dough very greasy.
I don’t recommend it. Fathead dough made with just almond flour is very fatty and moist, and tends to spread a lot when baking.
You are better off using another drier flour like lupin or oat fiber, but you will need more of it. I recommend starting with ⅓ cup and adding a bit more if the dough is very sticky.
Fathead dough is tricky at the best of times and I can’t quite determine why this happens for some people. It’s dependent on so many different factors.
If it happens to you, don’t panic. Simply roll the dough into 8 balls, brush with some of the garlic butter, and bake them as dinner rolls. They will still be delicious!
Keto Garlic Knots Recipe
Ingredients
Garlic Knot Dough
- ½ cup almond flour
- ¼ cup coconut flour
- 2 teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 ½ cups shredded part skim mozzarella cheese 6 ounces
- 5 tablespoon butter melted
- 1 large egg
Garlic Parmesan Butter
- 3 tablespoon butter melted
- 2 tablespoon freshly grated parmesan
- 2 teaspoon minced garlic
- ¾ teaspoon salt
- ½ teaspoon dried parsley
Instructions
Dough
- Preheat the oven to 350F and sprinkle a clean counter or a large silicone baking mat with almond flour.
- In a medium bowl, combine the almond flour, coconut flour, baking powder, garlic powder, and salt. In a large saucepan, melt the cheese and butter together over low heat until they are melted and can be stirred together.
- Remove from heat and add the almond flour mixture, then add the egg and stir everything together until a cohesive forms. Use a rubber spatula to really knead the dough together in the pan. It may still contain some streaks of cheese.
- Turn the dough out onto the prepared work surface and knead until uniform. This will only take a little kneading. If your dough is still very sticky, add a tablespoon or two more almond flour and work it in.
- Divide the dough into 16 equal portions. Roll each portion into a 7-inch log and tie gently into a knot. Place on prepared baking sheet a few inches apart (they will spread a bit).
Garlic Parmesan Butter
- In a small bowl, whisk together the butter, parmesan, garlic, salt, and parsley. Brush about half of the butter over knots before baking. Bake 15 to 20 minutes, until firm to the touch and golden brown.
- Remove and brush with remaining garlic butter. Serve warm.
Tracey M says
I am going to make these…Can I make them a couple days in advance of baking them? I want them fresh and so not sure if they would need to be frozen or just kept in the fridge or if its advisable not to make ahead? thank you very much!!
Carolyn says
I don’t recommend it… the dough won’t bake as nicely, since it becomes overly firm as it cools.
Lori Pernod says
Can you use all almond flour ?
Carolyn says
Unfortunately, it makes the dough terribly soft and they kind of melt when you bake them…
LOB says
Hi Carolyn, it is a pretty good recipe! Maybe due to the cheese the dough did not perform well for me when trying to shape it into a knot. It needs to brush up on it’s yoga perhaps? Since it fell apart trying to finish the knot I kind of made my own unique shapes and the finished product looked fine! I will definitely make them again but will back off on the salt a bit.
Shannon N. says
Made these tonight. They were easy to make and very delicious. Thanks for another great recipe!
Gerri B says
I had trouble making the knot my dough keeps breaking ? Any suggestions why my dough is falling apart? Over all they are delicious no matter what the shape!
Carolyn says
It’s usually a matter of the cheese… or you may have had a bit too much flour.
Deb says
Carolyn these look delicious. How are they reheated?
Thanks
Carolyn says
Just in a warm oven or briefly in the microwave.
Dee says
How far in advance can I make these, and how do I store them? Thanks!
Carolyn says
I wouldn’t make them more than 2 days in advance. Just store in a covered container on the counter.
Shelly Baker says
I struggled with this one, had a hard time rolling the dough long enough to make a shape. Mine turned out kind of sad looking. However, they are bursting with amazing flavor.
Pan says
I’ve made this recipe for Thanksgiving a couple times. It’s so good!
KC says
I love savory! These are SO tasty! I did things a bit differently: 1) I threw all the dough ingredients into the food processor without melting the cheese, 2) instead of making pretzel twists, I just made into flattened balls (garlic “cookies”!), 3) I baked in the InstantPot to cut down on the heat in the kitchen (I live on a boat in Türkiye).
Thank you all the time and effort you put into perfecting your recipes! ♥️
Joan says
I love this tip! Great idea.