Keto Garlic Knots
These Keto Garlic Knots with Rosemary are absolute perfection! Serve these in place of carb-filled garlic bread and wow your guests this holiday season. These garlic knots are keto, low-carb, grain-free, and gluten-free!
Servings: 12 Knots
Calories: 267kcal
Ingredients
- 3 cups shredded mozzarella
- 2 oz. cream cheese
- 1 1/2 cups almond flour
- 2 eggs
- 2 teaspoons xanthan gum
- 2 teaspoons active dry yeast mixed in 2 tablespoons of warm water
- 1/2 cup melted grass-fed butter divided
- 1 tablespoon coarse salt
- 1 teaspoon garlic powder
- 1 tablespoon chopped fresh rosemary
Instructions
- Heat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium sized microwave safe bowl, microwave the mozzarella and cream cheese for 1 minute. Remove and stir, then microwave again for 40 seconds. Stir again and microwave for another 30 seconds if needed or until the cheese is completely melted and there are no visible shreds.
- In a large bowl fitted to stand mixer with a hook attachment, mix together the almond flour, eggs, xanthan gum, yeast mixture, and 2 tablespoons of melted butter.
- Next add in the melted cheese mixture.
- Beat on medium speed until all the ingredients are combined, scraping the sides of the bowl to help get the dough mixed together.
- Allow the dough to cool slightly for 10 minutes so that it is easier to work with.
- Tape a large sheet of parchment to your counter.
- Portion the dough into 12 equal portions.
- Roll out the dough into roughly 12-inch ropes that are about 3/4-inches in diameter.
- Tie your dough ropes into knots and place them on the lined baking sheets.
- In a small saucepan over low heat, stir together the remaining 6 tablespoons of butter, garlic powder, and rosemary.
- Spoon or brush half of the garlic rosemary butter onto the knots.
- Sprinkle with coarse salt.
- Bake for 20-25 minutes or until they turn golden brown.
- Once out of the oven, spoon or brush on the remaining garlic rosemary butter.
Notes
- Make sure your cheeses are completely melted with no visible shreds. You can melt them in the microwave or on the stove, just stir them frequently.
- Mix your dough while the cheese is still warm, but then allow it to cool slightly before rolling it out. Allowing it to cool a little bit will make the dough less sticky and much easier to roll out.
- Tape the corners of your parchment paper down so that it doesn't slide around while you are rolling out the knots.
Nutrition
Calories: 267kcal | Carbohydrates: 5g | Protein: 11g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 887mg | Potassium: 64mg | Fiber: 2g | Sugar: 1g | Vitamin A: 636IU | Calcium: 182mg | Iron: 1mg