Keto Garlic Knots
Soft, buttery, and full of garlic flavor, these keto garlic knots are made with low-carb dough and brushed with garlic butter. They are perfect as a side dish or snack while staying keto-friendly.
Servings
10–12 garlic knots
Preparation Time
15 minutes
Cooking Time
15–18 minutes
Ingredients
Keto Dough
-
1 ½ cups shredded mozzarella cheese
-
2 tablespoons cream cheese
-
¾ cup almond flour
-
1 large egg
-
½ teaspoon garlic powder
-
½ teaspoon baking powder
-
¼ teaspoon salt
Garlic Butter Topping
-
3 tablespoons butter, melted
-
3 cloves garlic, finely minced
-
1 tablespoon fresh parsley, chopped
-
¼ teaspoon salt
Optional Garnish
-
2 tablespoons grated parmesan cheese
-
Extra parsley
-
Chili flakes (optional)
Equipment
-
Microwave-safe bowl
-
Mixing bowl
-
Baking sheet
-
Parchment paper
Step-by-Step Instructions
1. Preheat the oven
Preheat oven to 200°C (400°F).
Line a baking sheet with parchment paper to prevent sticking.
2. Melt the cheese
In a microwave-safe bowl combine:
-
Mozzarella cheese
-
Cream cheese
Microwave for 45–60 seconds until melted.
Stir well until smooth.
3. Make the dough
Add to the melted cheese:
-
Almond flour
-
Egg
-
Garlic powder
-
Baking powder
-
Salt
Mix quickly with a spoon or hands until a soft dough forms.
If the dough becomes stiff, microwave it for 10–15 seconds to soften.
4. Shape the garlic knots
-
Divide dough into 10–12 equal pieces.
-
Roll each piece into a small rope about 12–15 cm long.
-
Tie the rope into a knot shape.
Place knots on the prepared baking sheet.
5. Bake
Bake for 15–18 minutes until the knots become golden brown.
6. Prepare garlic butter
While the knots bake, mix in a small bowl:
-
Melted butter
-
Minced garlic
-
Parsley
-
Salt
7. Coat the knots
Remove the garlic knots from the oven.
Brush or toss them with the garlic butter mixture while still warm.
8. Add garnish
Sprinkle with:
-
Parmesan cheese
-
Extra parsley
-
Chili flakes (optional)
Serving Suggestions
Serve warm with:
-
Low-carb marinara sauce
-
Garlic butter dip
-
Keto Alfredo sauce
Storage
-
Refrigerator: up to 4 days
-
Freezer: up to 1 month
Reheat in oven at 180°C (350°F) for about 5 minutes.
Tips for Best Texture
-
Use low-moisture mozzarella for better dough consistency.
-
Work quickly with the dough while it is warm and flexible.
-
If the dough sticks, lightly grease your hands with oil.
