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Keto Garlic Knots

No need to miss bread on your low-carb diet! These keto garlic knots will blow you away with how good they are!
Prep Time20 minutes
Cook Time12 minutes
Rest Time30 minutes
Total Time1 hour 2 minutes
Course: Bread, Side Dish
Cuisine: American
Keyword: keto bread
Servings: 12
Calories: 233.29kcal
Author: Wendy Polisi



  • 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.


Calories: 233.29kcal | Carbohydrates: 5.49g | Protein: 9.86g | Fat: 20.38g | Saturated Fat: 9.55g | Polyunsaturated Fat: 0.75g | Monounsaturated Fat: 4.43g | Trans Fat: 0.31g | Cholesterol: 84.89mg | Sodium: 381.89mg | Potassium: 170.73mg | Fiber: 2.71g | Sugar: 0.78g | Vitamin A: 525.05IU | Vitamin C: 0.27mg | Calcium: 200.61mg | Iron: 0.92mg