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.
Heather Kinnaird says
these are genius! I need to cut back on carbs, but we LOVE our bread. I cannot wait to make up a batch for soup this weekend
Spaceranger says
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!
Spaceranger says
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.
Lyndsey LeBron says
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?
Carolyn says
They tend to spread more than puff up but it’s worth a try.
Carol M says
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.
Jenny says
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!
Carolyn says
Glad you liked it!
Carol M says
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.
Loretta says
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?
Carolyn says
Was your almond flour the “almond meal/flour” or the Super Fine Almond Flour? If it was the first one…that’s your problem.
Kristy says
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
Jen says
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.
carol says
Is there a substitute for the coconut flour? I’m deathly allergic.
Carolyn says
No, not in this recipe. Sorry!
Charity says
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.
Carolyn says
Try subbing crushed pork rinds for these. You may need a little more than the almond flour to make it work.
Anya says
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!!
Linda Luksha says
Love your site! I don’t have garlic powder but plenty of fresh garlic. Could I substitute fresh for powder?
Thanks!
Carolyn says
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.
Sydney says
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❤️
Carolyn says
There is a sweet version for danishes and such. Search danish on my blog and you will see.
Beverly says
Another question about the mozzarella –is it the bagged part-skim?
Carolyn says
Yep!
Beverly says
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?
Carolyn says
You got it. You can measure by cups or by ounces. Ounces is more accurate.
allison G says
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 😉
Carolyn says
Great idea, Allison!
Carmen says
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.
Amanda says
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.
Carolyn says
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.
Carol says
Like your suggestion of oat fibre. Wondering if quantity would be the same. Thank you.
Diana Donofrio says
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.
Carolyn says
Great idea!