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.