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.
Dana says
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!
Carolyn says
Haha, the play-doh reference. Love it!
Lynn Price says
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!
Carolyn says
Thanks so much, Lynn!
Jennifer says
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!
Deborah Nisson says
Need a substitute for the coconut flour. Thank you.
Carolyn says
I don’t really have one. You can try more almond flour but I don’t know how well it will hold together.
Jim says
Could you cut this recipe in half to make one smaller pizza crust?
Carolyn says
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.
Chele Martines says
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?
Carolyn says
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.
Ken says
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
Carolyn says
I can’t be entirely sure. What kind of cheese did you use? Could have heated it too much too.
Steve H says
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.
Carolyn says
It does and what I do is put the almond flour mixture in first to buffer the heat and then I start mixing right away. That way, it does not cook the egg.
Steve H says
Thanks much! We’re going to try it tonight. Thanks for the prompt reply–that’s very helpful.
Carolyn says
You can actually watch me make the dough right here. people have found this video helpful.
https://www.facebook.com/AllDayIDreamAboutFood/videos/1552509871443063/
Courtney says
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!
Carolyn says
What brand of coconut flour are you using? Because I taste no coconut at all.
Courtney says
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?
Carolyn says
I have no idea if that made the difference but I always use Bob’s Red Mill. Mine never taste coconut-like at all.
Courtney says
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!
michelle says
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!!!!
Carolyn says
Hmm. Okay, what brand of cheese and almond flour did you use?
michelle says
Costco (Kirkland) brand cheese and Bob’s flour
Carolyn says
I am not sure either of those would be the issue. Not sure what went wrong but here is a video of me making it so maybe that will help you. https://www.facebook.com/AllDayIDreamAboutFood/videos/1552509871443063/
michelle says
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 :).
Carolyn says
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.
Noline says
They look so yummy. 🙂 I suppose they would also make delicious bread sticks if you don’t roll them up.
Carolyn says
Yup, they sure would!
Barbara says
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
Carolyn says
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.
Laura says
Hi There!
Can’t wait to try these this weekend! Just wondering if each serving is one roll or two rolls?
Thanks! 🙂
Carolyn says
It says right at the top of the recipe, 2 rolls per serving. 🙂
Esther says
I am really excited to try this recipe. Does anyone know if the coconut flour is noticeable when eating it?
Carolyn says
I don’t taste it at all in this recipe.
Esther says
Wow! Thank you, Carolyn! I can’t wait to try it!
allison Gismondi says
No. Not even a little. I have made it often and never tasted it
Jennifer says
Can the dough be made the day before and refrigerated?
Carolyn says
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.
Laura Blythe says
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!!
Carolyn says
So glad to hear it!
Silver says
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!
Rachel says
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! ?
Carolyn says
Oh that really would do it!
Donella Rideout-Martini says
Could I make these a couple days ahead or are they best eaten the day of?
Carolyn says
They’re best the day of but decent a few days in too.
Spaceranger says
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.
Valerie says
Can these be made the day before and re-heated? I love your website and all of your recipes! Happy Holidays!!
Carolyn says
They can and should be fine.