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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
OMG!!!!! THANK YOU, THANK YOU, THANK YOU!!! these were so AMAZING!
Ok, there is a slight problem with this recipe, and then a major problem. The slight problem is probably due to the brand of almond flour I used. I could not get knots due to dough breaking but got twists with no problem.
The major problem is I CANNOT STOP EATING THEM!!! I made these today during the fourth nor’easter of this month in NJ and I started to drool at the first bite.
Is it keto I eat NOTHING but these all day??? 🙂
I have been keto for a little over 4 months but I have had an account on Yummly for over a year. Recently I had to add a category JUST for your blog! Your blog is the FIRST place I go whenever I am looking for a specific keto recipe! (PS: just bought your book….)
Carolyn, you are my HERO!!!!!
Thanks, Marcelle!
Any chance of having the ingredients weighed and / or posted in metric units? I’m sure I‘m using too much almond and/coconut flour. I used just over 6 oz (200 gr) of store bought mozzarella with some starch in it. I added a tad more butter. They still turned out crmbly and dense. I’m using the only locally available almond flour. I can’t afford to import flour from the US and the success or failure can’t rest completely on how exactly fine the flour has been milled. Something has got to give. I’d like to try again with exact measurements. This has to work somehow.
Sorry but yes, the texture of the almond flour has a huge amount to do with this. It’s going to be more crumbly if they are large bits rather than small fine ones. That’s how any flour or flour alternative works. That said, 100g is about 1 cup of loosely scooped FINE almond flour.
I am seriously doubtful that this recipe will work for you no matter how you measure it, if you only have coarsely ground almond flour.
KUDOS! This was amazing! We just tried making it for the first time this afternoon. We were so impressed! I could still tasted the coconut, but my fiance couldn’t. Definitely quite tasty though! The texture reminded me a bit of a crescent roll as well. I bet this would be awesome for a pigs in a blanket dough too! <3 Thank you for putting this out there!
Can you give nutritional information such as carbs,calcium,fat,cholesterol,vitamin c and a, I made these to have with supper tonight. Just getting ready to eat now 5:30. They look and smell really good
I give all the nutritional info I plan to give right in the recipe! 🙂 Carbs, calories, protein, fat, and fiber.
Though I carefully weighed and measured all of the ingredients, the dough turned out grainy and oily and delicate to handle. It still tastes amazing once baked, but do you have any thoughts on where I may have gone wrong? On another note – I purchased your cookbook last week, and am in love! The kitchen is my happy place, and making this lifestyle change to a ketogenic diet had me wondering how I was still going to bake. Your recipes are amazing, and I can’t wait for your new cookbook! Thanks ?
Well there are several possible factors…your cheese and your almond or coconut flour. If you use full fat mozzarella, it can cause this. If your almond flour is too coarse or your coconut flour isn’t absorbent enough, it can also cause this.
It was the full fat mozzarella. Thanks for the quick response!
Then I think that’s the issue here. Part skim works because it doesn’t get so oily.
These taste great! But were really pieciecly? Is that a good way to describe them? They wouldn’t hold together. I used almond flour and coconut flour. Could I be doing something wrong?
It’s possibly the brand of almond flour you used. If it’s not fine enough, it can definitely affect the outcome.
I made these and they were so good! But when I added my egg to the melted cheese saucepan the egg cooked really quickly before it combined… is that normal? Or was my heat up too high? Going to try making this again tonight to go with our salads!
Your heat was definitely too high. Different stoves, especially electric ones, can affect this. Be sure to remove your pan from heat before adding those eggs and then return to heat only if you need to.
Wonderful thank you!!
CRAZY GOOD – a real find! Thank you!
Carolyn why is the sound muted now on video above.
I had to go to your original video off FB and that one worked fine.
Had to refresh my brain again as I am making bagels today 🙂
That’s a good question I don’t know!
OMG!!! this bread is perfect. i~ve made just half of the recipe to try, but I will have to do again tomorrow. My stepdaughter coudn´t stop eating…
Carolyn – Question the written recipe on your site says to heat the cheese in the saucepan and add melted butter later with the egg and flours. Here you melt the butter with the cheese. Does it matter?
in the video – sorry left that out
It doesn’t matter but I found it easier to melt them together. Less dishes!
Makes sense. Thanks
Made mine with zero net carb oat FIBER(not bran) instead of nut flowers and they turned out great!! Thanks so much for the recipe. Will be making it again and again!!
Sorry… meant FLOUR
These are great. Going to try this as a pizza crust. Thanks for the great recipes! You are my top two go-to sites for keto recipes.
I love these, so good! I’ve made them a few times but for some reason this round they flattened out like cookies. Any ideas as to why?
Did you use any different brands this time? For the flours or the cheese?
Thanks for the quick reply, I used the same ingredients as last time. I suspect I might have mismeasured the baking powder since they expanded so much…
Hi, can I use this dough to make sausage rolls with, I’ve seen it where you put cream cheese in ‘fathead dough’ but would like to use this recipe x
Yup, it should work for sausage rolls.
I made these and they turnwd out delicious but they spread out like cookies. I used trader joes shredded mozzarella, almond meal from natural grocers/vitamin cottage, and trader joes coconut flour. I suspect maybe I needed to use the superfine almond flour that was mentioned. Also, could high altitude have affected how they turned out? I live in Denver.
All of those could be a possibility! I’ve never used TJs coconut flour and I have no idea about the almond meal you used. The TJs mozzarella is not the issue as I’ve used it before. Could be the altitude too!
Thanks for this! I finally got around to making these but used just the dough recipe to make buns. Today for lunch I had a mushroom burger using one and oh my, it lived up to my dreams! The bun is substantial and delicious and held up very well. I’ll make these on a regular basis now.