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Garlic Parmesan Knots

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Low carb garlic parmesan rolls make the best accompaniment to your favourite healthy soup or stew. Make this easy low carb rolls recipe, then serve the garlic rolls hot out of the oven slathered with butter for the perfect keto side dish.

titled image - Grain-Free Garlic Parmesan Knots

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Keeping it short and sweet today because Christmas is almost here and I am swamped. As are all of you, I am sure. It’s a wonderful but nutty time of year. It’s supposed to be about love and family and giving and community, and it is all of that, of course. But as you get older, you are juggling kids and jobs and myriad other responsibilities, and it can often feel like a bit of a sprint to the finish. You don’t really relax and enjoy the holiday spirit until maybe the day before, if you’re lucky. Sometimes not until the day of. But I find, no matter how hectic my holiday lead-up is, I always enjoy the actual day. It’s by far my favourite holiday, and there’s nothing quite like it.

photo collage of keto mozzarella dough being formed to make low carb garlic parmesan rolls

But perhaps I should say I am keeping this post short and savoury, not short and sweet. I had the sense that readers were feeling a little burnt out on the holiday cookie recipes and other sweets. I get it, I really do.

Every year, I get going on my holiday recipes a little earlier to try to get ahead of the curve. And then I end up with a whole lot of low carb holiday recipes that I lob at you, my readers, one after the other in quick succession. It’s bound to lead to a little holiday goodie weariness. I am feeling a touch of that myself. So as I got ready to post yet another sweet treat that would just get lost in the huge holiday shuffle of sweet treats, I paused.

I decided to ask my Facebook fans what they would rather see: Sweet (low carb Pecan Toffee Bars) or Savoury (these low carb, grain-free Parmesan Garlic Knots). The answer wasn’t entirely unanimous but it was about 80/20 in favour of these low carb rolls.

Low Carb Garlic Parmesan Knots on a baking pan

Garlic Parmesan Knots and Dough Ideas

So here they are, yet another fun riff on the keto mozzarella dough, this time turned into little mini rolls you can dunk into your favourite soup or stew. They are also wonderful just eaten on their own as a little keto snack. Slathered in melted butter, garlic, and parmesan, how could you possible go wrong with these little low carb rolls?

Answer is, you really can’t go wrong. Especially with the unbaked dough. You can use it to make Brenda’s fathead pizza rolls or to transform Aubrey’s ham and cheese calzone recipe into a low carb version.

And just to give you a little soup inspiration, here are the best low carb soup recipes of 2015.

Popular Low Carb Recipe Videos

4.43 from 7 votes
Use the keto mozzarella dough to make delicious garlic parmesan knots.
Print
Garlic Parmesan Knots
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 
These little low carb garlic parmesan rolls make the best accompaniment to your favourite healthy soup or stew. Serve them hot out of the oven and slathered with butter for the perfect keto side dish.
Course: Side Dish
Cuisine: Bread
Keyword: low carb garlic bread
Servings: 8 servings
Calories: 220 kcal
Ingredients
Magic Mozzarella Dough:
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 2 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1 1/2 cups 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 kosher salt
  • 1/2 tsp dried parsley
Instructions
Dough:
  1. Preheat oven to 350F and line a large baking sheet with parchment paper or a silicone liner.
  2. In a medium bowl, combine almond flour, coconut flour, baking powder, garlic powder, and salt. In a large saucepan, melt cheese over low heat until it's melted and can be stirred together.
  3. Add butter, egg, and stir to combine. Stir in almond flour mixture until dough comes together (keep heat on low). It will still have some large streaks of cheese. Turn out dough onto a parchment-lined surface and kneed until uniform (this only takes a little kneading).
  4. Divide 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:
  1. In a small bowl, whisk together 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.
  2. Remove and brush with remaining garlic butter. Serve warm.
Recipe Notes

Serves 8 (2 rolls each). Each serving has 2.66 g NET CARBS.

Food energy: 220kcal
Total fat: 19.07g
Calories from fat: 171
Cholesterol: 46mg
Carbohydrate: 4.70g
Total dietary fiber: 2.04g
Protein: 6.79g

Nutrition Facts
Garlic Parmesan Knots
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.

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.

Reader Interactions

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Comments

  2. Thank you so much for this! My husband’s family has decided to do Italian food for our Christmas Eve family dinner this year for some reason, so now I won’t feel left out while they’re enjoying garlic bread. Even if I was willing to eat the carbs, I can’t do gluten, so these are awesome! I’m also planning to use the Fathead pizza crust to makes a grain-free, low-carb version of a ham, salami, and mozzarella roll.

    Reply

  3. Thank you for this recipe! My husband and I are huge fans of stromboli made with mozzarella. That dough is made in the microwave and baked after adding the pepperoni, though. I’m wondering if I could do the same with this recipe?

    Merry Christmas to you and your family, Carolyn! Thanks for all you do throughout the year for your readers!

    Reply

    • I know this comment is very late, but I made this by melting the cheese and all the ingredients in the microwave. I’d suggest just starting slow, and perhaps lowering the power on your microwave. From the Fathead Pizza recipe, they warn about not over cooking the dough and cooking the egg. These ended up turning out great!

      Reply

  4. First, thank you SO much for your wonderful recipes! With you conjuring up great food ideas, a low carb diet is not only bearable, but enjoyable.

    And. . . I have a question as I’m totally intrigued by your mozzerella dough. Can you please tell me what the ounce weight of 1 1/2 cups of shredded mozz is in your recipes? I usually buy a chunk and shred it, and find my cup measurements iffy at best. With no potato starch to keep it from sticking (as I’m told the shredded kind in the bag has ) its denser shredded.

    Reply

      • I just saw this post & I investigated this weekend on 1 cup grated cheese vs ounces (4oz per cup) by weight and all said the same thing as Carolyn 🙂 I used my weight scale then bagged it up by 1 ½ cups (6oz) baggies and froze for each grab. Carolyn is our hero!

        Reply

    • Hi, Ovenbird,

      I haven’t made these yet (I will very soon, though!), but I’ve made stromboli and cheese danish with the mozzarella dough and have frozen/reheated both with great success! I’ve reheated them in the microwave at 50% power starting at 20-30 seconds and adding more time if necessary.

      Reply

  6. Again you have answered my prayers. I am going to try freezing a dozen raw then add Garlic Parmesan Butter when I bake them. If I bake a whole batch at once they dissapear into MY stomach within 12-16 hours! Definitely looking forward to your Pecan Toffee Bars, but make that your kick off of 2016 🙂 You deserve a break and I want you to have the happiest of holidays in your new city! Thanks for being you Carolyn 🙂

    Reply

  10. Carolyn, I have to say that everytime I see something wonderful low carb on Facebook, it always seems to be yours. You are amazing, and I have to thank you for the work you put in to make such delicious foods for those of us who can only follow a recipe! Thank you so much!!

    Reply

  12. Oh my goodness!!! This was easy to put together and tastes GREAT! The texture was flaky, soft with crisp edges… which never happens with gluten-free low-carb (at least not in my kitchen).

    Well done! I am very excited to eat all of these tonight … for science … then making them for Christmas. 🙂

    Reply

  14. Hey Carolyn, do you think something else could be subbed for the coconut flour in this? I gotta say, I’m just not quite on the coconut flour level these days…

    As always, thank you for your lovely recipes – and do take a break! Holidays are rough without being a low carb recipe mastermind. 🙂

    Reply

  15. ooooh mama these are good! not a phrase i usual use, by the way, but that’s the first thought that popped into my head as a warm soft garlic-laden button melted in my mouth. Y.U.M.!

    Reply

  16. Oh my goodness!! These are so AWESOME!! My sister and I are doing our Christmas baking and we decided to test these out for our Christmas dinner tomorrow… wow, they are so yummy! Definitely a keeper (although we thought a little salty). We made Pumpkin Sex in a Pan for Christmas dessert, another great recipe. Thank you so much, Carolyn! We appreciate you and all your great recipes!

    Reply

  17. We just made these and they wouldn’t hold together to roll and make into knots. ??? So we shaped them the best we could into crescents. We baked them and ….delicious! They will be a regular on our table all year! Thank you for great recipes! We also enjoyed your cranberry sauce with added orange oil. Yum! Organic turkey, baked yams, and organic green beans rounded out the meal. Happy Holidays!

    Reply

          • Interesting. I think of it as fine. Of course I haven’t used Honeyville. Trader Joe’s has almond meal. Now that’s coarse. Oh well. They ended up pretty great anyway! Yum! Going to have more tonight with my chicken vegetable soup. Thank you!

          • Trust me…I love Bob’s but their grind isn’t as fine as Honeyville. It’s great in muffins but it’s too coarse for things like a fine dough…unless you can grind it up a bit more in a coffee grinder or something similar.

          • I will check out their brand. I buy Bob’s Red Mill because they are committed to providing non-GMO products.
            Thank you Carolyn for all you do. My low carb world is changed because of you!

    • I use both, but I use Honeyville when I need a really fine consistency. But I use a lot of Bob’s products in many other recipes.

      Reply

      • I’m sorry, I meant which of the Honeyville almond flours do you use? They have one listed under “fine”. Or all their flours the same grind in your experience?
        I so appreciate your time with helping me.

        Reply

        • Oh, sorry. I have used both, and they are both finer than Bob’s. I’ve used them interchangeably. But it’s the fine grind I’ve used mostly in this dough because now I can get it at Costco for a bit cheaper than Amazon.

          Reply

  19. Hmmm….. Do you think this dough would work for cinnamon rolls? If you think the mozzarella wouldn’t be the best cheese for a sweet dough, what about using havarti?

    Reply

  22. Love, love your recipes, but I failed miserably with this if you could offer guidance. Help! I used Honeyville blanched almond flour & part-skim, low moisture shredded mozzarella. My garlic knots were crumbly (dough didn’t hold together to roll into longs) & dense when cooked. Nothing like your gorgeous creation. Dying to try your Chocolate Walnut Swirls, but don’t want to end up with another heavy, crumbly dough. Thanks!

    Reply

    • I can’t say for sure…did you use a cheese with an anti-clumping agent? Most store-bought brands that aren’t organic have it and that seems to work best, according to folks who’ve made this kind of dough a number of times. Also, what brand of coconut flour? I suspect that can make a difference too. I always use Bob’s.

      Reply

      • Thanks, Carolyn. The cheese has anti-caking agents (potato starch & powdered cellulose). I use Tropical Traditions coconut flour. Is that not a good brand for this?
        Wishing you the best for the new year!

        Reply

        • I’ve never used their coconut flour so I really can’t say for sure. Could be. I can’t think of any other variable here that would cause this issue.

          Reply

          • Problem solved & wanted to pass on. I wasn’t using enough mozzarella. I first used 1 1/2 cups listed. Read your comment that it’s about 6 ounces, so I weighed out 6 oz & the knots turned out great!

  24. This is absolutely the BEST low carb bread I ever made!!!! I am thinking of trying to make hulushky dumplings (without the garlic) to use with chicken paprikash. Thank you for all of your wonderful recipes.

    Reply

  25. These turned out dense and really greasy. They didn’t hold well to roll. I used nutiva coconut flour. Is that why?????

    Reply

  26. Have recently purchased a bag of King Arthur almond flour which they started selling at Walmart. Have you tried that and how does it compare to Honeyville? I agree the BRM is rather coarse. The King Arthur looks finer but I haven’t tried it yet. Thanks.

    Reply

  27. I normally don’t post comments, but my 8 year old daughter LOVED!! them. After finishing off our last one, she said, whoever gave you the recipe tell her thank you!!!!!

    Reply

  28. Although I try hard to be low carb as I’m diabetic, I also am in kidney failure and on dialysis. When the kidneys fail, they can no longer clear phosphorus from the blood and almond flour is quite high in phosphorus and hence dangerous to me. So here’s what I’m wondering. Could I substitute arrowroot flour (I know, it’s higher carb) for some of the almond flour? Would that make any sense? It’s quite low in phosphorus and potassium, two minerals I now need to avoid or restrict. Thanks

    Reply

      • Thanks for your reply. I’ve never thought that ground pork rinds were something anyone should eat. I know they’re all the rage in the low carb community. But not with me. Are you saying that they would substitute for all the almond flour?

        Reply

        • This recipe was developed out of a recipe using pork rinds. I don’t love adding them to all my food either, so I used almond flour instead. Do seed flours have the same issues for you? You could always try sunflower seed flour.

          Reply

          • Unfortunately, seeds and nuts both have the same issues–very high in phosphorus and some also in potassium. I love both, but they no longer love me. It’s not that I can’t have them at all, but I do have to be careful and to count every mg. of both minerals and delete them elsewhere. Not a fun diet, believe me. Especially for a foodie.

          • Actually, sunflower seeds are twice as bad as almonds in this area. Of course, both phosphorus and potassium are “healthy” nutrients and desirable for normal bodies because normal kidneys are able to regulate how much of them are in the blood. Useless kidneys can’t do that so what is “healthy” for most people ends up destroying the bones of kidney patients.

          • Thank you for trying, Carolyn. I appreciate it. I might try substituting a small amount of arrowroot for the almond flour and see what happens. I will also be using “fake” cheese (Daiya mozarella) as cheese is also a restricted food. So I’m sure they won’t be as good as the originals on any score.

          • Ugh, that is tough. Tell me what you CAN eat and I will see if I can mine my blog for good recipes for you.

          • What a kind offer.
            I can eat animal protein (meat, fish, poultry, eggs–I skip most of the yolks altho they are my favorite part of the egg), some fruits (apples, grapes, clementines, lemons, berries–no bananas, oranges, avocados, restricted tomatoes), some veggies (cabbage, cucumber, zukes, peppers, lettuce, onions, garlic, cauliflower, eggplant–if it’s beige or pale green I can have it) restricted dairy (except for full cream, cream cheese, feta and brie which all still need to be in moderation). White bread, white rice and white flour are OK (I don’t eat these, but not doing so really limits my food palette). I don’t restrict any fats–but can’t really have more than a couple of nuts/day). Restricted salt. And then, of course, there are all the things that i try to restrict because of being diabetic. Aren’t I fun to cook for? I won’t hold you to come up with anything that fits all of these limits, but thank you for trying.

  29. Although I try hard to be low carb (as I’m diabetic), I also am in kidney failure and on dialysis. When the kidneys fail, they can no longer clear phosphorus from the blood and almond flour is quite high in phosphorus and hence dangerous to me. So here’s what I’m wondering. Could I substitute arrowroot flour (I know, it’s higher carb) for some of the almond flour? Would that make any sense? It’s quite low in phosphorus and potassium, two minerals I now need to avoid or restrict. Thanks

    Reply

  30. I made these this morning. We’re having spaghetti squash with pasta sauce this evening so I wanted to include some yummy garlic rolls. First off, I used my faithful hazelnut flour instead of almond. Everything else according to your easy directions.
    They turned out PERFECT!Look just like your photo. I had one hot out of the oven-soft, buttery garlic delishousness! They remind me of the crazy-good rolls you find in some small Italian restaurants. Yes, these will fit nicely in my lc recipe repertoire.
    I miss regular bread alot so these were a fantastic find!
    I’ve got to make another batch of the Coconut Chocolate Chip Cookies-we gobbled those up!
    Your blog is THE PLACE FOR LOW CARB RECIPES THAT ACTUALLY TASTE GREAT!

    Reply

  31. How would you store these, after baking? Do they need to be refrigerated, or would it be best to store them in the freezer?

    Reply

  32. So yummy! Just ate 3! I had THM baking blend, so used it. The hard part was taking the wrappers off my string cheese. Heehee! Made do with what was in the pantry. Great recipe.

    Reply

  33. I apologize if this was posted already, I didn’t see it. Could I prepare the dough for these now and then bake them this evening before dinner or would that pose a problem?

    Reply

  34. I really really want to make these, but I suspect the coconut flour I have has gone bad. Do you think it will be ok without? And I have a ball of fresh mozz – can I use that instead of the type listed?

    Reply

  36. I tried to make these for a dinner party on Saturday. The dough wouldn’t stick together to form rolls or any other shape. I used Honeyville Almond Super Fine Grind and Arrowhead Mills Coconut Flour. Any suggestions?

    Reply

    • Could easily have been the coconut flour, as I have never used that brand. What kind of mozzarella did you use?

      Reply

  37. Hi Carolyn,

    Thank you so much for this recipe, I have been graph garlic bread for some time now and I thought this would be a perfect fit for my craving. When I tried to make them I had to use full fat mozzarella then when I added the viewer and egg I could immediately tell that it was too much fat, would you have any suggestion as to how I can fix this as we don’t get part skim mozzarella here in the UK.

    Thank you
    Anthony

    Reply

    • Hmmm, not sure what do about this. Perhaps adding a little less butter (maybe cutting out 2 tbsp) would help? And then adding something to help emulsify all that fat into the mix…can you get some xanthan gum easily? Just 1/4 tsp might help.

      Reply

    • I had whole milk mozzarella too and I reduced the butter to 3 tbls and added 2 tbls of cream. Worked great. I made 4 standard size rolls and 4 small pizza crusts. Very good. Thanks much.

      Reply

  38. Hello! I just tried making a batch of these, but I seem to have made a wrong turn somewhere. My dough came out fairly oily and somehow crumbly! I was able to kneed it together but it wasn’t smooth like a dough, and it slowly started to break apart when I tried to bend it. Any idea what might have been the problem?

    Thanks!

    Reply

    • When this happens, it could be the kind of cheese (did you use store-bought part skim shredded mozz, as the recipe indicates?), or it’s the almond flour or the coconut flour. What brands did you use for those?

      Reply

      • Hi Carolyn, thanks for your help. I had a suspicion it was the cheese. I just used the block of mozzarella I had in the fridge I think.it was Kraft. I’ll have to see if I can hunt down partly skimmed mozzarella in the stores after the holiday. I used Bob’s red mill flour for both.

        Reply

    • Hi Kailey,

      This is exactly what happened to me, perfidious Carolyn’s suggestions to me may help you too?

      Regards and good luck
      Anthony

      Reply

      • Thanks Anthony! I’d appreciate any help I could get, if you have any suggestions I’d love to hear them.

        Reply

  39. Carolyn, I saw this recipe and put it away for a special day. Today, Easter Sunday was it! I can’t believe how great these turned out. Golden brown, and slathered in butter and garlic, how can you go wrong?!!! Delicious! Thank you so much for bringing these back into our lives, we missed garlic knots! This will be a staple, and I know even my Italian bread eating family will love these! Thank you,thank you, thank you! PS, I had a little trouble rolling the Joe as well as your pictures showed, but it doesn’t matter, they came out shaped good enough, and tasted great, LOL.

    Reply

  40. hello from Sydney,Carolyn
    thanks for having the best recipes!
    every thing that I made so far worked really well, but not the knots :((((
    as I live in Sydney I could not find any skim shredded mozzarella, so got the ” normal” one do you think it could be the reason? all was the same…
    thanks again for all you do in the eating dpt! :)))))))
    deborah

    Reply

    • Yes, it’s definitely the cheese. The shredded cheese around here has starch to keep it from clumping. Not a lot, so it doesn’t really add to the carb count, but it helps the consistency of this. You could try adding a teaspoon or two of corn or arrowroot starch but I honestly have no idea if that would truly help. Sorry!

      Reply

      • thanks Carolyn,
        I got a low carb baking powder from bob’s red mill, will try to add it in my next batch and let you know how it turned up! :)) my husband had them in any case. gobbled them up, and thought they were delicious:) called them salty biscuits! 🙂
        cheers,
        deborah

        Reply

  41. I just had to comment on another use for these garlic knots. I made a double batch weeks ago and stuck them in the freezer. Today, I was looking for some options for my dinner salad and was dying for croutons. I defrosted a few of the garlic knots, cut them into cubes and toasted them up in a pan on the stove with some butter. They turned out perfectly like a delicious crunchy garlic crouton.

    Reply

  42. I was so excited to try these and while the consistency was better than I hoped for, I couldn’t eat coconut flavored garlic knots. I could see this working for something sweet where a subtle coconut flavor works but garlic and coconut was not a hit (I used Bob’s Redmill, if that makes a difference). Would this recipe work with a different nut flour as opposed to coconut or maybe a reduced amount of coconut? I guess we just really aren’t fans of coconut, we’ve had the same flavor issue when we use coconut oil for frying.

    Reply

    • I don’t taste coconut at all in these! I really think you need some very dense flour to make these work. You could try oat fiber.

      Reply

  43. I made these recently and my husband and I loved them! I didn’t make knots, just pinched off dough and patted it down a bit to make little biscuits. I skipped the Parmesan and salt in the topping and we found them plenty cheesy with a nice salty tang without it.

    I made these to go along with a soup and salad dinner, but they would be great as appetizers at a party. Next time I make them I will experiment – maybe wrap the dough round an olive or brush with butter & pesto.

    Reply

  44. First I made this dough for the Jalapeno pizza and my husband just loved it. First dough he really liked! I made it again twice cause it is just that good. Today I used this dough and made thin crust pizzas using a tortilla press. I got 7 8 inch pizzas. Just fabulous thin crispy crust! I also made a wonderful crispy bread for a sandwich. Oh my my I am just loving this dough. Just spectacular! I posted pictures on ur Facebook page 😉

    Reply

  45. After reading all the comments I’m a bit confused about the amount of mozzarella cheese to use in this recipe. Is it 1-1/2 cups = 6 ounces shredded?

    Reply

  47. Is there anything else you can use this dough recipe for besides breadsticks/knots and pizza crust? Just wondering as they say it’s SO good. Also…to just make breadsticks I guess you just don’t knot it…right? Just roll out strips n bake? I’m gonna try making them for a friend that likes sticks -not the knots. Thanx in advance. LOVE your site n recipes❤️

    Reply

    • I think if you’re talking just about the garlic powder in the dough, you can skip it and just do the garlic that’s in the butter.

      Reply

  49. You are a magician!!! Carolyn, these are just divine. My husband does not like the smell of coconut flour but he loved these. I wonder if I could mask it someone. Thank you!!

    Reply

  50. What’s a good substitute for the Almond flour?
    I can’t use it, or any other tree nut flours because of an allergy.
    Coconut is still fine though.

    Reply

  52. I love these. They are amazing. Who woulda thought?

    I have made them a few times now and have been experimenting but as a slightly lazy cook I don’t bother with the garlic butter topping and instead just sprinkle on a bit of dried parsley and cheddar. It works very nicely.

    Reply

  53. I made these over the weekend to go with a broccoli chicken casserole and these roles are FANTASTICO! These are better than the Red Lobster biscuits I remember eating many years ago! Getting ready to make a double batch as we are having chili tonight and a little garlic biscuit will really make my family happy since I have eliminated starches. I too had difficulty with the knot (use all the same products you use) however I just rolled them in a ball, plopped them down and made little dimples in them that would cradle the butter sauce. It was simple and yummy! Thanks for this great recipe- doubling the batch this time so some can be frozen

    Reply

  54. I tried making these today. I followed step by step but the dough fell apart. I used bobs red mill almond and coconut flour. What could I do different?

    Reply

    • Was your almond flour the “almond meal/flour” or the Super Fine Almond Flour? If it was the first one…that’s your problem.

      Reply

  55. I tried these for the first time this afternoon. While I love the taste, the greasy nature of the dough is off putting. The dough just gets greasier the long I work with it. ICK, greasy hands from making these. Plan on cutting back on the butter next time. I am sure it will be delicious with the ciopinno (seafood stew) we are having for tonight’s dinner.

    Reply

  56. Oh my goodness!!! I just made a pizza crust with this recipe via your jalapeño popper pizza recipe. This is so good I almost ate it straight before putting on the toppings! Thank you sooooo much!

    Reply

  57. Carolyn,
    Hubby and I like this recipe a lot. YUM! SO much so that I am planning to make the knots as a sample for a low carb baking demonstration I am doing at a local library (cooking club). Do you have or do you plan on making a video of this recipe? I also sent you an email via your “contact” part of the website. Thanks for any help you can offer.

    Reply

  58. Pre-low carb, every year for Christmas I would make a bubble up casserole using canned biscuits. I’ve been looking for something that would work in substitute for the canned biscuits, that would rise. Do you think this could work?

    Reply

  59. I almost never make recipes with coconut flour in them because I usually don’t like the texture of stuff made with coconut flour. I gave this recipe a chance though because your recipes are usually works of art/magic. And wow, these are amazing. The texture is fabulous and I can see what the coconut flour offers here texture-wise. Thank you! I love them! I’m sure I’ll make them many times more!

    Reply

    • Huh. I just realized that I didn’t exactly follow the directions. I didn’t melt the cheese at all. I thought they turned out great. Also, I didn’t try to make knots, I just spooned blobs on silpat and baked. I’m about to make these again without garlic.

      Reply

    • I make these often. It takes me several days to eat them all. After the first day, I pop one in the microwave for about 15 seconds and top with butter or cream cheese. I store them sealed–they get really dry if left out in the open.

      Reply

  63. Finally got around to making these! The texture turned out fine, but man, were they salty! I figured out afterward that I had used garlic salt instead of garlic powder. That would do it! ?

    Reply

  64. I just made these. SO GOOD!!! Totally satisfied my bread craving. In fact, husband ate a few and only after that I told him it was almond-coconut flour. hee hee YUM!

    Reply

  65. Amazing! One of my favourite low-carb recipes ever. I was hoping as they were baking that they would be as good as they smelled…and they ARE! Now I just have to resist going back for thirds!!

    Reply

    • It doesn’t do very well, to be honest. It loses its elasticity. Better to make the knots and not bake them and refrigerate those.

      Reply

  68. Hi There!

    Can’t wait to try these this weekend! Just wondering if each serving is one roll or two rolls?

    Thanks! 🙂

    Reply

  69. The garlic parmesan rolls say they have 46mg carbohydrates, so how did you come to 2.66g net carbs. I am a type 1 diabetic and need to keep carbs very low. Maybe I am missing something. Help

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    • You’re looking at the number that goes with cholesterol, not the carbs. 🙂 and 46mg would only be a tiny fraction of the grams anyway. But the real carb total is 4.7g. Please read the nutritionals fully and you will see your mistake.

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  71. OMG, what the heck did I do wrong? I bake and cook all the time…hardly ever have a fail. This was an epic fail. All I had was crumbles after I mixed the dry ingredients with the melted cheese/egg/butter. HELP. The batter was delicious, though!!!!

    Reply

          • The video helped…..a few things I did differently (written recipe had a few MINOR differences, ones that I wouldn’t think would change the outcome). One, I did not melt the butter WITH the cheese, I melted the cheese first,then added the butter, waited until it was all gooey and combined, before adding dry ingredients. I did use medium heat, not low heat (again, not sure if that will make a big difference, because I was on top of it. I used arrowhead organic coconut flour, I will try this again with Bob’s. I NEED THIS BREAD IN MY LIFE, so i’m on a mission! BTW-I am in love with your recipes….presentation and your pictures are gorgeous. Made your Thai soup last night, it was AWESOME!! Soup ready in under 30 minutes…WHAT?!?!? LOVE :).

          • YOu’re right, the melting butter with cheese came afterward because a reader told me it worked for her. That has zero affect on the outcome.

            Low heat is extremely important! That would make a difference because the cheese gets a bit cooked, the higher the heat. And the coconut flour could be part of it, hard to say for sure.

  72. I love your recipes and often post on Instagram with people commenting on how great or delicious they look for low carb. This recipes haso great texture and very appealing however I noticed a very coconut flavour profile to these. Don’t get me wrong I love coconut anyway but garlic coconut was not what I was going for. In the ingredients list I actually triple checked the almond flour and coconut flour measurements because I thought it alittle peculiar to use a high amount of coconut to almond flour ratio. Have you tried this with unflavoured protein powder rather than the coconut flour? Or maybe 2 TB of each to cut back on the coconut flour? I’ve honestly never tasted the coconut flavour in of the recipes before. Other than the flavour profile these would be perfect!

    Reply

      • I use ‘Let’s Do Organic’ brand organic coconut flour. It’s odd because like I mentioned I’ve been using coconut flour for almost a year and never had this before. This is also always the brand I use. Is there another brand you recommend?

        Reply

        • I have no idea if that made the difference but I always use Bob’s Red Mill. Mine never taste coconut-like at all.

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          • Hmmm, Ill have to check out Bob’s next time since I just opened this bag. Thanks again for the delicious recipes and for your responses!

  73. Looking forward to trying these–thanks for the recipe! I have one question: does the egg (and the butter) get added to a still-pretty-hot pot of cheese? I’m worried that either I’m misunderstanding something or I’m going to have the egg starting to cook as it’s stirred in with the melty cheese. Thanks for any clarification–even just reassurance that I should add egg and butter to melty cheese and it will work, will be very helpful.

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  74. I must really have made a HUGE mistake, because my dough never got like dough, but rather grainy and i had to mold into biscuits with hands. I used Honeyville Blanched Almond flour and red Mill Coconut. I sOOOOOOOOO wanted these to work, but I watched video again and my butter never merged with the cheese totally. What would have caused that. Would Love so Feedback – Ken

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  75. I have made these before – They were awesome! Thank you for this go-to bread for all of my special occasions and maybe not so special. 😉 Question: Have you made the dough in advance? Refrigerate or freeze it before or after baking? How did it turn out?

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    • I tried freezing it. It’s okay but not nearly as pliable as when it’s warm, so I am not a fan of doing that. It rolls out for pizza crust but very hard to work into shapes.

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    • Yes but as it takes 1 whole egg, you need to break the egg and whisk it and then measure out half of it first.

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    • I don’t really have one. You can try more almond flour but I don’t know how well it will hold together.

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  78. These are amazing! The whole family loved them! I could see maybe using this dough for a low carb pita. I have yet to find a recipe that I enjoy for that application. As someone previously commented, you are the low carb wizard!

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  79. I’ve made a lot of Fat Head dough recipes, but yours is far and away the very best and easiest to work with. Instead of making the garlic knots, I divided the dough into 15 little balls, then flattened them with my tortilla press (an investment I highly recommend). Then I baked for 12 minutes, and created little slices of heaven for sandwiches and personal sized pizzas. All told, each slice equals 1.2 carbs. Winning! Thank you so much for your culinary brilliance!

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  80. I know I am a little late to the game here since you published this recipe many months ago, but I had to say THANK YOU! This is by far the best keto friendly recipe I have made. It really fills that bread void. I also feel like all my years of playing Play-Doh with my kids came in damn handy because they are super cute little knots too! I cant wait to try it as a pizza crust! Oh and your nails rock!

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  81. Thanks for this! I finally got around to making these but used just the dough recipe to make buns. Today for lunch I had a mushroom burger using one and oh my, it lived up to my dreams! The bun is substantial and delicious and held up very well. I’ll make these on a regular basis now.

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  82. I love these, so good! I’ve made them a few times but for some reason this round they flattened out like cookies. Any ideas as to why?

    Reply

      • Thanks for the quick reply, I used the same ingredients as last time. I suspect I might have mismeasured the baking powder since they expanded so much…

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        • Hi, can I use this dough to make sausage rolls with, I’ve seen it where you put cream cheese in ‘fathead dough’ but would like to use this recipe x

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        • I made these and they turnwd out delicious but they spread out like cookies. I used trader joes shredded mozzarella, almond meal from natural grocers/vitamin cottage, and trader joes coconut flour. I suspect maybe I needed to use the superfine almond flour that was mentioned. Also, could high altitude have affected how they turned out? I live in Denver.

          Reply

          • All of those could be a possibility! I’ve never used TJs coconut flour and I have no idea about the almond meal you used. The TJs mozzarella is not the issue as I’ve used it before. Could be the altitude too!

  83. These are great. Going to try this as a pizza crust. Thanks for the great recipes! You are my top two go-to sites for keto recipes.

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  84. Made mine with zero net carb oat FIBER(not bran) instead of nut flowers and they turned out great!! Thanks so much for the recipe. Will be making it again and again!!

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  85. Carolyn – Question the written recipe on your site says to heat the cheese in the saucepan and add melted butter later with the egg and flours. Here you melt the butter with the cheese. Does it matter?

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  86. OMG!!! this bread is perfect. i~ve made just half of the recipe to try, but I will have to do again tomorrow. My stepdaughter coudn´t stop eating…

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  87. Carolyn why is the sound muted now on video above.
    I had to go to your original video off FB and that one worked fine.
    Had to refresh my brain again as I am making bagels today 🙂

    Reply

  89. I made these and they were so good! But when I added my egg to the melted cheese saucepan the egg cooked really quickly before it combined… is that normal? Or was my heat up too high? Going to try making this again tonight to go with our salads!

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    • Your heat was definitely too high. Different stoves, especially electric ones, can affect this. Be sure to remove your pan from heat before adding those eggs and then return to heat only if you need to.

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  90. These taste great! But were really pieciecly? Is that a good way to describe them? They wouldn’t hold together. I used almond flour and coconut flour. Could I be doing something wrong?

    Reply

    • It’s possibly the brand of almond flour you used. If it’s not fine enough, it can definitely affect the outcome.

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  91. Though I carefully weighed and measured all of the ingredients, the dough turned out grainy and oily and delicate to handle. It still tastes amazing once baked, but do you have any thoughts on where I may have gone wrong? On another note – I purchased your cookbook last week, and am in love! The kitchen is my happy place, and making this lifestyle change to a ketogenic diet had me wondering how I was still going to bake. Your recipes are amazing, and I can’t wait for your new cookbook! Thanks ?

    Reply

    • Well there are several possible factors…your cheese and your almond or coconut flour. If you use full fat mozzarella, it can cause this. If your almond flour is too coarse or your coconut flour isn’t absorbent enough, it can also cause this.

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  92. 5 stars
    Can you give nutritional information such as carbs,calcium,fat,cholesterol,vitamin c and a, I made these to have with supper tonight. Just getting ready to eat now 5:30. They look and smell really good

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  93. 5 stars
    KUDOS! This was amazing! We just tried making it for the first time this afternoon. We were so impressed! I could still tasted the coconut, but my fiance couldn’t. Definitely quite tasty though! The texture reminded me a bit of a crescent roll as well. I bet this would be awesome for a pigs in a blanket dough too! <3 Thank you for putting this out there!

    Reply

  94. Any chance of having the ingredients weighed and / or posted in metric units? I’m sure I‘m using too much almond and/coconut flour. I used just over 6 oz (200 gr) of store bought mozzarella with some starch in it. I added a tad more butter. They still turned out crmbly and dense. I’m using the only locally available almond flour. I can’t afford to import flour from the US and the success or failure can’t rest completely on how exactly fine the flour has been milled. Something has got to give. I’d like to try again with exact measurements. This has to work somehow.

    Reply

    • Sorry but yes, the texture of the almond flour has a huge amount to do with this. It’s going to be more crumbly if they are large bits rather than small fine ones. That’s how any flour or flour alternative works. That said, 100g is about 1 cup of loosely scooped FINE almond flour.

      I am seriously doubtful that this recipe will work for you no matter how you measure it, if you only have coarsely ground almond flour.

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  95. 5 stars
    Ok, there is a slight problem with this recipe, and then a major problem. The slight problem is probably due to the brand of almond flour I used. I could not get knots due to dough breaking but got twists with no problem.

    The major problem is I CANNOT STOP EATING THEM!!! I made these today during the fourth nor’easter of this month in NJ and I started to drool at the first bite.

    Is it keto I eat NOTHING but these all day??? 🙂

    I have been keto for a little over 4 months but I have had an account on Yummly for over a year. Recently I had to add a category JUST for your blog! Your blog is the FIRST place I go whenever I am looking for a specific keto recipe! (PS: just bought your book….)

    Carolyn, you are my HERO!!!!!

    Reply

  97. 4 stars
    I tried these but replaced the almond / coconut flours with sesame seed flour. The texture turned out beautifully but the flavor was a bit strong. Will try doing an almond / sesame flour blend next time. Any suggestions?

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  98. 4 stars
    These are delicious! I made a broccoli and cheddar soup and wanted to serve something with it and found this recipe. This was my first keto “bread” recipe and first time melting cheese to make a dough. I couldn’t quite get my head around these as I was eating them, but hey what a great alternative to carby bread!

    What didn’t work for me, there was no way I was going to get 16 knots out of these. I was struggling rolling out the eat that I did make and knotting them was no easy task, the dough does want to break. Mine did not end up as fluffy as the picture, but like I said they are delicious. I will cut back or eliminate the salt to the garlic bread topping, for my taste it was simply too salty. I will be making these again and again, and again!

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  99. 3 stars
    I’m reading the comments and there are such wide variety of experiences with this recipe! I am a professional chef, and consider myself a pretty avid baker too. I’ve had great results with the fathead doughs in the past. Decided to try something new.

    I was surprised by the butter in the recipe instead of cream cheese, but went ahead with it anyways. The dough was very very soft and much more pliable than the fathead doughs I’ve made in the past. I saw you recommended subbing 1/4 cup more almond flour instead of coconut flour which I went ahead and did because my client is allergic to coconut.

    There was NO WAY I could get 16 portions from this. I made 6 portions, and the rolls came out very small and baked up flat like a pancake. I would imagine the coconut flour soaked up the extra “liquid” created by the butter in the recipe, and I wished I could’ve used that.

    While they didn’t turn out good enough for a client, the flavor of this dough is awesome, and next time I’ll try using the coconut flour.

    Reply

    • I am sorry that they didn’t turn out for you, Chef Heather, but I have NEVER recommended 1/4 cup almond flour and I just went through EVERY SINGLE comment here. In no place did i ever say you double sub with 1/4 cup almond flour. In one I said 1/2 cup, but in most I said I didn’t think it would work.

      These two flours are vastly different and any time you want to replace coconut flour, you must do so with at least 2x, if not 3x, the amount of almond flour. So…that would likely be the issue here.

      I have made this dough over and over (and over and over and over and over). Turns out for me every single time, no matter what cheese I use. I’ve used organic from Whole foods and junky cheese from regular grocery stores. AS long as it’s pre-shredded with a little bit of added starch, it works. I cannot account exactly for why it doesn’t work for some folks but I think the brands of almond and coconut flour are the likely culprits.

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  100. I love your recipe. Thank you for sharing it! I have been making your rolls and have found that when I double or triple the recipe I have a harder time melting the mozzarella and butter. Have you had any success melting the cheese and butter on a stove top? Have you made this recipe in bulk? Any tips?

    Reply

    • Actually I’ve found the same thing, I think when you have more cheese, it’s just harder to work with. Better to make one batch right after the other.

      Reply

  101. Just attempted for the first time. My dough came out very gooey, I cant even begin to roll it into logs. I have it wrapped in parchment and cooling in the fridge. Any ideas of what maybe went wrong? I used Bob’s Red Mill almond and coconut flour.

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  102. 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!

    Reply

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