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!
WOW! These are amazing!! I can’t wait to give this a try!
Hi,would I be able to use Vegan mozzarella for this?
I’m sorry, I honestly can’t say.
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!
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!
Amazing!!!!
instead of almond flour would lupin flour work ?
Nope, totally different consistency.
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.
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.
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. 😉
I am sorry if this sounds like a noob question but what is kosher salt? I never heard of it.
https://www.bonappetit.com/story/what-is-kosher-salt
What can you substitute the coconut flour with I’m allergic?
You can add more almond flour in triple the amount but the dough isn’t nearly as sturdy.
Delish! Thanks!
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!
Possibly. I haven’t tried.
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.
I wish I could say. It works for me every time.
I love your recipe. Thank you for sharing it! I have been making your rolls and have found that when I double or triple the recipe I have a harder time melting the mozzarella and butter. Have you had any success melting the cheese and butter on a stove top? Have you made this recipe in bulk? Any tips?
Actually I’ve found the same thing, I think when you have more cheese, it’s just harder to work with. Better to make one batch right after the other.
I’m reading the comments and there are such wide variety of experiences with this recipe! I am a professional chef, and consider myself a pretty avid baker too. I’ve had great results with the fathead doughs in the past. Decided to try something new.
I was surprised by the butter in the recipe instead of cream cheese, but went ahead with it anyways. The dough was very very soft and much more pliable than the fathead doughs I’ve made in the past. I saw you recommended subbing 1/4 cup more almond flour instead of coconut flour which I went ahead and did because my client is allergic to coconut.
There was NO WAY I could get 16 portions from this. I made 6 portions, and the rolls came out very small and baked up flat like a pancake. I would imagine the coconut flour soaked up the extra “liquid” created by the butter in the recipe, and I wished I could’ve used that.
While they didn’t turn out good enough for a client, the flavor of this dough is awesome, and next time I’ll try using the coconut flour.
I am sorry that they didn’t turn out for you, Chef Heather, but I have NEVER recommended 1/4 cup almond flour and I just went through EVERY SINGLE comment here. In no place did i ever say you double sub with 1/4 cup almond flour. In one I said 1/2 cup, but in most I said I didn’t think it would work.
These two flours are vastly different and any time you want to replace coconut flour, you must do so with at least 2x, if not 3x, the amount of almond flour. So…that would likely be the issue here.
I have made this dough over and over (and over and over and over and over). Turns out for me every single time, no matter what cheese I use. I’ve used organic from Whole foods and junky cheese from regular grocery stores. AS long as it’s pre-shredded with a little bit of added starch, it works. I cannot account exactly for why it doesn’t work for some folks but I think the brands of almond and coconut flour are the likely culprits.
These are delicious! I made a broccoli and cheddar soup and wanted to serve something with it and found this recipe. This was my first keto “bread” recipe and first time melting cheese to make a dough. I couldn’t quite get my head around these as I was eating them, but hey what a great alternative to carby bread!
What didn’t work for me, there was no way I was going to get 16 knots out of these. I was struggling rolling out the eat that I did make and knotting them was no easy task, the dough does want to break. Mine did not end up as fluffy as the picture, but like I said they are delicious. I will cut back or eliminate the salt to the garlic bread topping, for my taste it was simply too salty. I will be making these again and again, and again!
I tried these but replaced the almond / coconut flours with sesame seed flour. The texture turned out beautifully but the flavor was a bit strong. Will try doing an almond / sesame flour blend next time. Any suggestions?
Sorry but I cannot guarantee results unless you follow my recipe exactly.