1 1/2cupsshredded part skim mozzarella cheese6 ounces
Garlic Parmesan Butter
2tbspfreshly grated parmesan
Preheat oven to 350F and line a large baking sheet with parchment paper or a silicone liner.
In a medium bowl, combine almond flour, coconut flour, baking powder, garlic powder, and salt. In a large saucepan, melt cheese over low heat until it's melted and can be stirred together.
Add butter, egg, and stir to combine. Stir in almond flour mixture until dough comes together (keep heat on low). It will still have some large streaks of cheese. Turn out dough onto a parchment-lined surface and kneed until uniform (this only takes a little kneading).
Divide 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 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.
Serves 8 (2 rolls each). Each serving has 2.66 g NET CARBS.Food energy: 220kcal Total fat: 19.07g Calories from fat: 171 Cholesterol: 46mg Carbohydrate: 4.70g Total dietary fiber: 2.04g Protein: 6.79g