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.
Julane Warren says
I have used almost all the bread rec I pes. All are wonderful. Please keep sending these delious recipes.
Lisa says
These were easy to make and so delicious. Even my non-keto husband enjoyed them. Thanks ????????
Kelly says
I love a chewy texture in traditional Garlic Knots, would Zanthum Gum work ?
Carolyn says
YOu’re certainly welcome to try but these already have a chewy texture.
Agnes says
These look lovely! So wonderful to have low-carb options. Thank you for sharing.
Kristyn says
I don’t feel guilty eating these!! They are so soft & delicious!! We make garlic knots a lot & this recipe is a keeper!
Katie says
I absolutely love these as a side for lots of different meals! Any reason to add parmesan cheese, I’m in!
Kristyn says
Low carb garlic knots?! I’ll be eating these with every meal & not feeling guilty about it!!
Toni says
I’d definitely make this again soon! It was so good and amazing!
katerina @ diethood.com says
WOW! These are amazing!! I can’t wait to give this a try!
Anna Wisner says
Hi,would I be able to use Vegan mozzarella for this?
Carolyn says
I’m sorry, I honestly can’t say.
Pan says
I can’t believe I haven’t left a review for these yet. I’ve made them several times and they are a huge hit every time!
Pan says
I can’t believe I haven’t left a review for these yet. I’ve made them several times and they are a huge hit every time!
Cathy says
Amazing!!!!
Suzanne Randell says
instead of almond flour would lupin flour work ?
Carolyn says
Nope, totally different consistency.
Patricia says
What can you replace almond flour with, my son has an allergy to almonds (peanuts, walnuts, hazelnut) ? Most wheat free (gluten free) recipes use almond flour.
Carolyn says
Use the search box for my bagels… that’s made with only coconut flour. You will get more knots, though. Probably 1.5 times this recipe.
Rachel says
Delicious recipe! I make them into 8 larger size rolls and just roll them into a ball and then flatten because rolling into a log then tying them into knots drives me bananas. Unless I’m trying to impress someone of course… Then they get knots. 😉
Hitesh Patel says
I am sorry if this sounds like a noob question but what is kosher salt? I never heard of it.
Carolyn says
https://www.bonappetit.com/story/what-is-kosher-salt
Averis says
What can you substitute the coconut flour with I’m allergic?
Carolyn says
You can add more almond flour in triple the amount but the dough isn’t nearly as sturdy.
Sakal Shalom says
Delish! Thanks!
Nic says
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!
Carolyn says
Possibly. I haven’t tried.
andrea says
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.
Carolyn says
I wish I could say. It works for me every time.