Fluffy, cheesy, and golden brown, these Keto Garlic Parmesan Knots are the low-carb answer to classic breadsticks. Made with a simple fathead dough, brushed with garlic butter, and sprinkled with Parmesan, they’re irresistible straight out of the oven.
📝 Recipe Card
Servings & Timing
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8 knots
Dietary Badges
✅ Keto-Friendly
✅ Low-Carb
✅ Gluten-Free
✅ Vegetarian
Ingredients
1 ½ cups shredded mozzarella cheese
2 oz cream cheese
1 ½ cups almond flour
1 large egg
1 tsp baking powder
½ tsp salt
For Garlic Butter Topping
3 tbsp unsalted butter, melted
2 cloves garlic, minced
2 tbsp grated Parmesan cheese
1 tbsp fresh parsley, chopped (optional)
Instructions
Preheat Oven → Set oven to 375°F (190°C). Line a baking sheet with parchment paper.
Make Dough → Microwave mozzarella and cream cheese for 1–2 minutes, stirring until melted and combined.
Add Dry Ingredients → Mix in almond flour, baking powder, salt, and egg. Knead until a smooth dough forms.
Shape Knots → Divide dough into 8 portions. Roll each into a rope and tie into a knot. Place on baking sheet.
Bake → Bake 12–15 minutes, until golden brown.
Garlic Butter → Mix melted butter with garlic. Brush over warm knots, then sprinkle with Parmesan and parsley.
Serve → Enjoy warm with marinara or ranch for dipping.
Notes
For extra chew, add ½ tsp xanthan gum to the dough.
Store leftovers in the fridge for up to 3 days and reheat in the oven or air fryer.
🌟 Introduction
Missing breadsticks on a low-carb lifestyle? These keto garlic knots give you all the buttery, garlicky goodness without the carbs. They’re perfect for pairing with keto pasta dishes, soups, or simply enjoying as a snack.
👩🍳 Step-by-Step Guide
1. Prepare the Fathead Dough
Melt mozzarella and cream cheese, then mix in almond flour and egg. This creates the stretchy, bread-like base.
2. Shape & Bake
Roll dough ropes into knots, bake until puffed and golden.
3. Add Garlic Butter
Brush warm knots with melted garlic butter, finish with Parmesan, and watch them disappear fast!
🧾 Ingredient Details & Substitutions
Almond Flour → Use superfine for best texture. Coconut flour isn’t a 1:1 swap, but ⅓ cup could work with adjustments.
Mozzarella → Low-moisture, part-skim mozzarella melts best.
Parmesan → Freshly grated has stronger flavor and melts better than pre-shredded.
🍽 Variations & Serving Ideas
Cheesy Knots → Stuff each knot with a cube of mozzarella before baking.
Spicy Knots → Add chili flakes to the garlic butter.
Italian Style → Sprinkle with Italian seasoning before baking.
Serving Suggestions
Pair with keto marinara for dipping.
Serve alongside zucchini noodles with Alfredo sauce.
Add to a low-carb charcuterie board as a savory bite.
🥡 Storage & Make-Ahead
Fridge: Keep in airtight container up to 3 days.
Reheat: 5 minutes in oven at 350°F or 2–3 minutes in air fryer.
Freeze: Freeze unbaked knots, then bake straight from frozen, adding 3–4 minutes.
⚖️ Nutrition (per knot, approx.)
Calories: 190 kcal
Protein: 9 g
Carbs: 3 g (net)
Fat: 16 g
Fiber: 1 g
❓ FAQs
Q: Can I make these dairy-free?
A: Fathead dough relies on cheese, so dairy-free isn’t ideal. You could try vegan cheese, but texture will vary.
Q: Can I use coconut flour instead of almond flour?
A: Yes, but reduce to ⅓ cup coconut flour and add 1 more egg.
Q: Can I air fry these knots?
A: Absolutely! Air fry at 350°F (175°C) for 8–10 minutes.
💬 Personal Note
These knots are always a hit at my table — soft on the inside, golden on the outside, and drenched in garlicky butter. The best part? You won’t miss the carbs at all.