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
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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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!
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! ?
Oh that really would do it!
Could I make these a couple days ahead or are they best eaten the day of?
They’re best the day of but decent a few days in too.
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.
Can these be made the day before and re-heated? I love your website and all of your recipes! Happy Holidays!!
They can and should be fine.
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
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!
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.
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?
They tend to spread more than puff up but it’s worth a try.
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.
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!
Glad you liked it!
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.
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?
Was your almond flour the “almond meal/flour” or the Super Fine Almond Flour? If it was the first one…that’s your problem.
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
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.
Is there a substitute for the coconut flour? I’m deathly allergic.
No, not in this recipe. Sorry!
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.
Try subbing crushed pork rinds for these. You may need a little more than the almond flour to make it work.
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!!