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    Home » Keto Bread » Keto Garlic Knots

    Published: Dec 21, 2015 · Modified: Jan 7, 2022 by Carolyn

    Keto Garlic Knots

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    43.0K shares
    Jump to Recipe Print Recipe

    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.

    Keto garlic knots on a white plate with a head of garlic in the background.

    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.

    A close up shot of keto garlic knots on a white serving platter.

    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.

    Top down image of the ingredients for keto garlic knots.

    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
    A collage of 4 images showing the steps for making keto garlic knots.

    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.

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Divide and roll into logs. You want to do this relatively quickly, as fathead dough gets loses elasticity the longer it sits.
    6. Shape into knots. Gently fold one end of the log over the other and push through.
    7. Brush with garlic butter. Use about half of the garlic butter mixture before baking, and keep the rest for brushing on after.
    8. Bake until golden and enjoy warm!
    A white bowl full of keto garlic knots with crumbs strewn around.

    Frequently Asked Questions

    Do I have to use pre-shredded mozzarella?

    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 hate coconut flour, can I just use more almond flour?

    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.

    Help, my dough was too stiff to roll into twists!

    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!

    A close up shot of keto garlic knots on a white serving platter.

    Keto Garlic Knots Recipe

    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. 
    4.26 from 54 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Bread
    Keyword: keto garlic bread, keto garlic knots
    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Total Time: 45 minutes
    Servings: 8 servings
    Calories: 220kcal

    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
    US Customary – Metric

    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.
    Nutrition Facts
    Keto Garlic Knots Recipe
    Amount Per Serving (2 rolls)
    Calories 220 Calories from Fat 172
    % Daily Value*
    Fat 19.1g29%
    Carbohydrates 4.7g2%
    Fiber 2g8%
    Protein 6.8g14%
    * Percent Daily Values are based on a 2000 calorie diet.
    43.0K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Gerri B says

      February 12, 2023 at 5:31 pm

      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!

      Reply
      • Carolyn says

        February 12, 2023 at 8:19 pm

        It’s usually a matter of the cheese… or you may have had a bit too much flour.

        Reply
    2. Deb says

      November 22, 2022 at 2:29 pm

      Carolyn these look delicious. How are they reheated?
      Thanks

      Reply
      • Carolyn says

        November 23, 2022 at 8:26 am

        Just in a warm oven or briefly in the microwave.

        Reply
    3. Dee says

      November 22, 2022 at 10:39 am

      How far in advance can I make these, and how do I store them? Thanks!

      Reply
      • Carolyn says

        November 23, 2022 at 8:30 am

        I wouldn’t make them more than 2 days in advance. Just store in a covered container on the counter.

        Reply
    4. Shelly Baker says

      September 18, 2022 at 8:58 pm

      4 stars
      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.

      Reply
    5. Pan says

      September 06, 2022 at 8:27 pm

      5 stars
      I’ve made this recipe for Thanksgiving a couple times. It’s so good!

      Reply
    6. KC says

      August 07, 2022 at 2:23 am

      5 stars
      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! ♥️

      Reply
      • Joan says

        March 07, 2023 at 10:04 pm

        I love this tip! Great idea.

        Reply
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