In love with Italian food while eating keto? These low-carb garlic knots will satisfy your cravings! Gluten-free, grain-free, dairy-free.
Deliciously salty, garlicky and cheesy in flavor, these garlic knots will be your new favorite!
I posted a garlic knots recipe awhile back that is paleo and vegan, but it is certainly not low-carb. It’s made with tapioca starch, and totally delicious, but sometimes I don’t find it worth the extra carbs. These low-carb garlic knots make it really easy to not cheat if you’re eating low-carb like I am.
In the past, you had to make the tough decision on whether it was worth it for a totally delicious garlic butter Parmesan sauce drizzled all over the top. Now, you don’t have to worry about it!
Mozzarella cheese is definitely the star of the show in terms of making the dough here. Without it, the dough doesn’t stick together enough to mold into a knot shape. So I definitely cannot recommend a substitution here, it’s a vital ingredient!
These low-carb garlic knots are also very easy to make
They require just a few simple steps:
- In a microwave-safe bowl, add mozzarella cheese and cream cheese. Microwave in bursts of 30 seconds, stirring between bursts. You want to heat until the cheese has fully melted.
- Allow the cheese to cool for a few minutes.
- To the melted cheese, add almond flour, egg, salt and garlic powder. You want the cheese to be cooled enough that the egg does not begin to cook when you add it.
- Knead the dough until all ingredients are well-combined.
- Split the dough into 6 evenly sized balls. Roll them out to form thin strips approximately 8 inches long. Tie into a knot, and place onto a baking sheet.
- Spray with non-stick spray or coat in butter.
- Bake in a preheated oven at 350F until golden brown, approximately 12-14 minutes.
- While the knots are cooking, add butter and minced garlic to a pan over medium heat. Cook for a minute or two until the garlic is soft and fragrant. Remove from heat and add in Parmesan and parsley. Once garlic knots have finished cooking, brush with the garlic Parmesan coating.
Can I substitute the mozzarella cheese for something else?
This is one substitution I cannot recommend. The mozzarella cheese is vital to getting the stretchy, gluten-like texture of the garlic knots. Without it, these will likely just crumble and not form a workable dough that can be formed into a garlic knot.
Can I substitute the almond flour for something else?
Yes, you can. Personally, I like almond flour best out of all the low-carb flours, since it is very neutral in taste. You can substitute coconut flour though, replacing the 1 cup of almond flour for approximately 1/4 cup of coconut flour.
With that being said, these will have a slight coconut taste, so be prepared for that. You can increase the garlic, if you want, to conceal the coconut flavor a bit more.
You may also enjoy:
Low-Carb Garlic Knots
- 2 cups shredded mozzarella cheese
- 2 oz cream cheese
- 1 cup almond flour
- 1 large egg
- 1/2 teaspoon garlic powder
- pinch salt
- 1 tablespoon salted butter, melted
- 3 clove fresh garlic, finely minced
- 2 teaspoons fresh or dried parsley
- 2 tablespoons parmesan cheese
- Preheat oven to 350F.
- Add mozzarella cheese and cream cheese to a microwave-safe bowl. Microwave in bursts of 30 seconds, stirring between bursts. You want to heat until the cheese has fully melted.
- Allow the cheese to cool for a few minutes, so that it does not cook the egg when you add it.
- Add in almond flour, egg, garlic powder and salt. Knead dough until ingredients are well-combined.
- Split dough into 8 evenly-sized balls. Roll into logs, approximately 8 inches long. Tie into a knot. Place onto a baking sheet and bake until golden brown.
- While the knots are cooking, add butter and garlic to a pan over medium heat. Cook garlic for 1-2 minutes, or until fragrant and softened. Remove from heat and add in parsley and Parmesan cheese.
- Once cooked, remove from oven and coat in melted butter. Sprinkle with the garlic Parmesan coating.