• 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.

Butter

• 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.