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 1/3 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
- 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
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
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Hmmmm anyone try using this dough to make hot pockets??
Great idea!
If you get a chance to try it, love to hear back on how it works. Kids would love this 😉
Angela I just did. I made one huge Calzone and cut it up into pockets. It worked great!!
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?
You need to check out my sweet version of this dough… https://alldayidreamaboutfood.com/2015/12/low-carb-chocolate-walnut-swirls.html
Which of their almond flours do you use?
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.
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.
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.
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!
What kind of almond flour were you using? That may make the difference in how cohesive they are.
We used Bob’s Red Mill almond flour.
It’s much coarser than Honeyville so I can see how it would not be as cohesive in this dough.
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!
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!
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.!
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. 🙂
Replace with half a cup more almond flour.
These look amazing.
Would the recipe work for a pizza crust?
So I am told!
IMHO this would be awfully soft for pizza, you might have to make it flat, pre cook a little before spreading the toppings.
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. 🙂
Is this recipie in the app? I can’t seem to find it.
What app? I don’t have an app. But the recipe is right in this post…
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!!
Aw, thanks, Chris!
Haven’t tried anything yet, but can’t wait.. new to this site, but like that yu explain things simple, easy to understand!
Thanks, Carolyn!
If I use all almond flour, what would the amount be, and would I use less cheese? Thank you?
Oh wow, have totally been craving garlic bread!! Merry Christmas to me! Thanks!
You’re welcome!
Family wants Beef Wellington for Christmas– I wonder if this tough could substitute for the film dough. Hmmm.
Ha, I actually have that on my list to try with this dough but my recipe won’t be out until after Christmas. But I do think it really would work well.
I made a beef Wellington with a dough very similar to this! It works and is delicious!
I’ve been wondering if I could do a salmon en croutes with it…
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 🙂
Thanks so much for the lovely wishes. You too!
Would these freeze and reheat well? I’ve been missing bread with my soup and chili…these sound perfect!
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.
Thanks for the tips!
Thanks! I very much appreciate the detailed instructions for reheating.
We ate them so fast, I didn’t try freezing them…but I think they would do well.
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.
It’s about 6 ounces. I hope that works in your dough, I am not sure if it’s going to, but it’s worth a try!
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!
Aw, thanks!
Hi Caroline! Just made them but for some reason I couldn’t folder into knots. They break, any advice for next time. I baked them as nuggets still relish!
What almond flour did you use? Could be that or the coconut flour…
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!
I have not tried making this in the microwave. You mean melting the cheese in the microwave, correct?
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!
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.
Can I have your recipe for, ham, salami rolls?
You are the low carb wizard!
Already made them this morning. They’re spectacular!!! We’ll be making more for Christmas. Thank you so much!