Low-Carb & Keto Garlic Knots
Naomi Sherman- Ready in 30m
- 4.7 g net carbs
- 265 kcal
- Serves 8
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Confession. I really miss garlic bread. I can live without bread in general, but there is something about that hot, buttery, garlicky bread combination that makes my heart sing. So, when I was asked to create a keto style Garlic Knots recipe I pretty much fist pumped the air.
I tweaked my fat head dough recipe to make it a bit firmer and less inclined to spread out (there were quite a few failed attempts) and the result is these delicious rolls. It's similar to our Keto Turkish Borek — a recipe that caused a bit of craze on social media — with the addition of baking powder for fluffier results.
Soft and fluffy with the flavours of garlic and parsley winding their way through, these keto garlic knots the perfect remedy to garlic bread longing.
Finally, if you love garlic bread and have time to make an almost authentic low-carb garlic bread recipe using our keto sourdough bread, give it a go, it's really worth it — Enjoy!
Step-by-step
Preheat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional).
Place the mozzarella and cream cheese in a large microwave safe bowl. Microwave on high for 1 minute and 30 seconds. (You will need to use part-skim, pizza-style, low-moisture shredded mozzarella, not fresh mozzarella.)
Stir and then heat in bursts of 30 seconds until the cheese is melted. Don’t overcook as you don’t want the oils to separate.
Add the almond flour, baking powder, eggs, garlic and parsley and mix really well until a smooth dough forms.
Note: You need to use shredded low moisture mozzarella cheese, not mozzarella cheese block, or the dough may be too moist. If it seems too moist it won't hold its shape. You could fix that by sifting in about 1 tsp of xanthan gum and kneading into the dough. This will result in thicker dough that will be easier to shape, similar to Keto Pretzels.
Divide into eight portions. Form a log out of each one and roll it until it’s thin enough to form into a knot. Form the knot and place on a lined baking tray.
Repeat until all eight are done. Bake for 12-15 minutes.
Store in an airtight container for up to 7 days.
Warm slightly before eating.
Recipe
Low-Carb & Keto Garlic Knots
★★★★★4.7These fluffy garlic bread knots are packed full of flavor and so easy to make. No flour and no grains!
- Hands on
- 15m
- Overall
- 30m
- Servings
- 8
- 4.7 g
- Net carbs
- 15.7 g
- Protein
- 21.4 g
- Fat
- 265
- kcal
Ingredients makes 8 servings
Instructions
Preheat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional).
Place the mozzarella and cream cheese in a large microwave safe bowl. Microwave on high for 1 minute and 30 seconds. (You will need to use part-skim, pizza-style, low-moisture shredded mozzarella, not fresh mozzarella.)
Stir and then heat in bursts of 30 seconds until the cheese is melted. Don’t overcook as you don’t want the oils to separate.
Add the almond flour, baking powder, eggs, garlic and parsley and mix really well until a smooth dough forms.
Note: You need to use shredded low moisture mozzarella cheese, not mozzarella cheese block, or the dough may be too moist. If it seems too moist it won't hold its shape. You could fix that by sifting in about 1 tsp of xanthan gum and kneading into the dough. This will result in thicker dough that will be easier to shape, similar to Keto Pretzels.Divide into eight portions. Form a log out of each one and roll it until it’s thin enough to form into a knot. Form the knot and place on a lined baking tray.
Repeat until all eight are done. Bake for 12-15 minutes.
Store in an airtight container for up to 7 days.
Warm slightly before eating.
Nutrition per serving, 1 garlic knot
Carbs 7%Protein 23%Fat 70% of calories
- Net carbs
- 4.7 g
- Total carbs
- 6 g
- Fiber
- 1.3 g
- Sugars
- 2 g
- Protein
- 15.7 g
- Fat
- 21.4 g
- Saturated fat
- 9.1 g
- Calories
- 265 kcal
- Sodium
- 506 mg · 22% RDA
- Magnesium
- 49 mg · 12.1% RDA
- Potassium
- 209 mg · 10.5% EMR
Nutrition by ingredient
| Per 1 garlic knot | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Mozzarella cheese (low moisture, for pizza) | 2.4 g | 10.1 g | 8.4 g | 125 |
| Cream cheese, soft (full-fat) | 0.6 g | 1.3 g | 5.3 g | 46 |
| Almond flour (blanched ground almonds, almond meal) | 1.1 g | 2.7 g | 6.6 g | 74 |
| Baking powder, gluten-free | 0.3 g | 0 g | 0 g | 1 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.1 g | 1.6 g | 1.2 g | 18 |
| Garlic, fresh | 0.2 g | 0 g | 0 g | 1 |
| Parsley, fresh (spices) | 0 g | 0 g | 0 g | 0 |
| Total | 4.7 g | 15.7 g | 21.4 g | 265 |
Serving size 1 garlic knot
- Gluten free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
Serve it with
Dishes that go well with low-carb bread.
Instant Pot Broccoli Cheese Soup
Keto Instant Pot Chicken Enchilada Soup
The Creamiest Low-Carb Vegetable Soup
Anti-Inflammatory Egg Drop Soup
Keto Ranch Chicken Salad
Authentic Greek Salad
Cheesy Low-Carb Tomato Soup
Low-Carb Instant Pot Clam Chowder
Keto Beef Stroganoff Soup
Instant Pot Mexican Chicken Fajita Soup
SuperFood Keto Soup
Low-Carb "Potato" Salad
Keto Jalapeño Popper Potato Salad
Low-Carb Thai Hot and Sour Shrimp Soup
Classic Tricolore Salad
Low-Carb Chicken Fajita Salad
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Comments & ratings (17)
How would you warm these garlic knots?
You can just pop them in the oven for a few minutes, or microwave. Or skip the heating - I personally don't think it's necessary.
RIDICULOUS! Even though my dough was still too gummy to roll into cute knots (even after following meticulously) I just made rolls instead. So good! Next time I'll have some sauce for dipping. We'll probably have these often since they were so easy to make!! YUM!
Thank you so much Pam, I'm happy you enjoyed! It could be the type of mozzarella cheese - you will need part-skim, pizza style mozzarella (less moisture). I hope this helps 😊
These turned out really good. I should have made my ropes longer, so the knot would have been more noticeable, but So good, so rich, you only need one.
Thank you Jenie! ❤️
Is there a way to make this without a microwave?
You could melt the mozzarella on the stove on a low heat (together with the cream cheese), or in the oven (add the cream cheese once melted). If you're melting it in the oven, make sure it doesn't crisp up.
And how much flax seed meal to substitute 100 g almond flour, please? Any additional amount of cream cheese to go with it? Thank you for your reply, looking forward to it.
I'd use about 1/2 packed cup (~ 75 g/2.7 oz) flax meal. You may need to add a tablespoon more of cream cheese, I'd need to try to be sure. I previously used flax in a similar recipe but it contains no eggs (5-Ingredient Keto Ham & Cheese Pockets) so I'm just guessing here. I hope this helps!
Thank you very much, I will try.
I was just wondering if coconut flour would work as well in this recipe for the garlic bread?
You could use 1/3 cup (40 g/ 1.4 oz) coconut flour instead although you may need to add ~2 tablespoons of cream cheese.
I just made these and they are the bomb! I wish I could share the photo here ❤️ ❤️ ❤️
Thank you Emily, I'm glad you enjoyed! Feel free to share on Instagram and tag us - or in our group on Facebook: facebook.com/groups/Ketodietplan
Unfortunately my dough was very watery and had to add more almond flour. Even then I could not work with it and just made random shapes. What did I do wrong? 🙈
I'm sorry to hear that, it was definitely the mozzarella. What you need is part-skim, shredded, pizza-style mozzarella. I did try using a mozzarella block for pizza that I grated but the dough was too sticky. You can see the difference here (I had to use a non-stick rolling pin and the dough was sticky): Fat Head Pizza with Pepperoni & Jalapeños as opposed to this non-sticky dough: 5-Ingredient Keto Ham & Cheese Pockets