Love garlic knots? Don’t miss these Keto Garlic Knots! They are light, fluffy, and wickedly good. So much like the real thing that you won’t believe it.
I have been making garlic knots for the family for years.
Imagine my surprise when I tried these Keto Garlic Knots, and the kids all declared that they were better than “the real thing”.
I was shocked too.
I wasn’t sure when testing adding yeast to fathead dough how it would turn out, but I was blown away by the results.
Tender, fluffy, and so delicious. I am hooked, and I think you will be, too - these are the best keto garlic knots ever!
Ingredients for Making Garlic Knots Keto
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- Inulin Powder: Inulin powder is a dietary fiber that we use in place of sugar to feed the yeast. If you don’t have it on hand, you could use sugar. The yeast will consume the sugar, and it will not have a significant impact on the carb count.
- Yeast: I used rapid-rise yeast.
- Water: Make sure it is warm, but not above 110° F as water that is too warm can kill the yeast.
- Almond Flour: Use finely ground.
- Oat Fiber: This helps the texture; do not confuse it with oats. This is the fiber only and is keto friendly.
- Baking Powder: Read the label on the baking powder to ensure that is gluten-free. Some brands have a small amount of corn in them. It is not enough to kick you out of ketosis, but something to be mindful of if you are sensitive to corn.
- Xanthan Gum: This helps with the structure of the garlic knots.
- Seasonings: Rosemary and salt add just the right amount of flavor.
- Mozzarella: I like to buy a block and shred it myself.
- Cream Cheese: Make sure you are using full fat cream cheese.
- Eggs: I used large eggs.
- Butter: I prefer to use unsalted butter and finish the keto fathead garlic knots with flakey sea salt.
- Garlic: I strongly encourage you to use freshly minced garlic. Garlic powder can work in a pinch.
- Oregano: You could use 1 tablespoon of minced fresh oregano if you have it on hand. Italian seasoning is a great option if you prefer that.
- Salt: Maldon sea salt it my go-to brand.
Tips & Tricks
- The dough is tender and can break. Don’t stress it - this ultimately adds to the final texture. You can sprinkle the dough with a bit of almond flour to make it easier to work with but be careful not to add too much.
- Because these will expand slightly when you cook them, don’t worry if your knots aren’t perfect. Your bread rolls will still be delicious and look great once they bake.
What Do Keto-Friendly Garlic Knots Go With?
Tools Needed to Make This Keto Garlic Knots Recipe
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- Pastry Cutter or Pizza Cutter
- Large Microwave Safe Bowl or Double Boiler
- Food Processor or Stand Mixer
- Rolling Pin
- Instant Read Thermometer or Kettle that Delivers Exact Temperature Water (this is what I use.)
- Baking Sheet
Store these keto fathead garlic knots in the refrigerator for up to four days. You can freeze the cooked knots without the butter for up to three months.
How to Make Keto Garlic Knots
First, combine the water, inulin powder, and yeast in a small bowl or measuring cup.
Set it aside until it is foamy, like in the photo. This will take at least 15 minutes but may take longer depending on the temperature of the water and your home.
While the yeast is proofing, combine the almond flour, oat fiber, baking powder, xanthan gum, rosemary, and salt in the bowl of a food processor or stand mixer.
Melt the cream cheese and mozzarella cheese in a double boiler or in the microwave.
Beat 2 of the eggs, and add the eggs and cheese mixture to the almond flour mixture.
Combine and then add the yeast mixture.
Roll the dough into a square and cut it into 12 strips.
Tie each strip into a knot and transfer to a parchment-lined baking sheet.
Cover with plastic wrap and let sit in a warm place for at least 30 minutes.
Beat the remaining egg and brush on top of the garlic knots.
Bake for 10 minutes, or until golden brown.
While the garlic knots are baking, mix the butter ingredients in a small saucepan over medium-low heat.
Toss the melted butter with the garlic knots. If you like, sprinkle with a little parmesan cheese.
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Keto Garlic Knots
- 1 tablespoon inulin powder or 1 teaspoon sugar - see note
- 2 ¼ teaspoons rapid-rise yeast
- ½ cup water 105° F - 110° F
- 1 cup finely ground blanched almond flour
- ¼ cup oat fiber
- 1 tablespoon gluten-free baking powder
- 1 teaspoon xanthan gum
- 1 tablespoon dried rosemary
- 1 teaspoon salt
- 2 ½ cups shredded Mozzarella cheese divided (14 ounces)
- 2 ounces cream cheese cut into pieces
- 3 large eggs divided
- ½ cup unsalted butter
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- Flakey sea salt
- Combine the warm water, inulin powder, and yeast in a small bowl or measuring cup. Set aside for 15 minutes, or until foamy.
- Stir together the almond flour, oat fiber, baking powder, xanthan gum, rosemary, and salt in the bowl of a food processor or stand mixer.
- Place a double boiler on top of a pot of water and place the cream cheese and mozzarella cheese in the bowl. Set the heat to medium and cook until the cheese is melted, stirring often.
- Alternatively, you can microwave in 45-second intervals, stirring between intervals until the cheese is melted.
- Beat 2 of the eggs.
- Add the eggs and melted cheese mixture to the almond flour mixture and process or beat to combine. Add the yeast mixture.
- The dough will be sticky, and if you are combining by hand, you will need to knead quickly before the dough becomes hard. Make sure the mixture is thoroughly combined.
- Roll the dough out into a square and cut into 12 strips.
- Tie each strip into a knot and place on a parchment-lined baking sheet.
- Cover with plastic wrap and let rest for 30 minutes or up to 1 hour.
- Preheat oven to 400 ° F.
- Beat the remaining egg and brush the top of the garlic knots with the egg.
- Bake for 10 minutes.
- While the garlic knots bake, combine the butter, garlic, and oregano in a small saucepan over medium-low heat.
- When the garlic knots are done, transfer to a large bowl. Pour the garlic butter over the knots and gently toss to combine.
- Serve warm.