Keto Garlic Parmesan Knots

Prep Time	15 minutes
Cook Time	14–16 minutes
Resting / Cooling Time	5 minutes
Total Time	~35 minutes
Yield	8 large knots
Cuisine	Italian-American / Ketogenic
Difficulty Level	Intermediate (Requires dough temperature management and gentle shaping)
Baking Heat Intensity	Moderate-High Oven Convection (190°C / 375°F)
Flavor Profile	Rich, buttery, herbaceous, sharp garlic, and aged salty cheese

Equipment Needed

2 cups (225g) shredded low-moisture part-skim mozzarella cheese (do not use fresh mozzarella in water)
2 oz (55g) full-fat brick cream cheese, softened and cubed
1 1/2 cups (150g) super-fine blanched almond flour
1 tablespoon baking powder (aluminum-free)
1/2 teaspoon xanthan gum (provides essential stretch and bread-like elasticity)
1/2 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/2 teaspoon dried Italian oregano
2 large eggs, room temperature, beaten

Position an oven rack in the center position.
Preheat your oven to 190°C (375°F) (standard bake) or 175°C (350°F) if using a fan-forced convection setting.
Line a standard rimmed baking sheet with unbleached parchment paper or a silicone baking mat. Set aside.

In a large microwave-safe glass bowl, combine the shredded low-moisture mozzarella and cubed cream cheese.
Heat in the microwave on HIGH in 30-second increments (typically taking 60 to 90 seconds total). Stir between intervals with a spatula until completely smooth, molten, and uniform.

Alternative Stovetop Method: Place the cheese in a heat-resistant bowl set over a pot of barely simmering water (double boiler) and stir constantly until smooth and thoroughly melted.

In a separate bowl, whisk together the super-fine almond flour, baking powder, xanthan gum, fine sea salt, garlic powder, and dried oregano to distribute the leavening agents evenly.
Pour the dry mixture and the beaten room-temperature eggs directly over the warm, melted cheese mixture.
Using a silicone spatula or clean hands, knead the mixture vigorously. Work swiftly while the cheese is still warm until a cohesive, smooth, and pliable dough forms with no streaks of unmixed egg or dry flour pockets.

Pro Tip: If the dough cools down and becomes stiff or difficult to incorporate, pop the entire bowl back in the microwave for 10 to 15 seconds to soften the cheese before resuming kneading.

Lightly dust a sheet of parchment paper with a tiny dusting of almond flour.
Divide the dough ball evenly into 8 equal portions (approx. 60–65 grams each).
Roll each portion between your palms or on the parchment paper into a uniform rope about 7 to 8 inches (18–20 cm) long and roughly 3/4-inch thick.
Gently tie each dough rope into a loose, simple overhand knot. Tuck the loose ends neatly underneath or around the sides to form a tight, attractive round knot.
Arrange the shaped knots onto the prepared baking sheet, leaving at least 1.5 to 2 inches of space between each piece to allow for oven rise.

Transfer the baking sheet to the center rack of your preheated oven.
Bake at 190°C (375°F) for 14 to 16 minutes.
The knots are done when they have puffed up significantly, the bottoms are firm, and the tops display a deep golden-brown hue with slightly toasted edges. Avoid opening the oven door frequently during the first 10 minutes to maintain steady oven heat.

While the knots are baking, melt the salted butter in a small skillet or saucepan over low heat. Add the minced garlic and sauté gently for 1 minute until fragrant—do not let the garlic brown or turn bitter. Remove from the heat and stir in the fresh parsley and Italian seasoning.
As soon as the knots come out of the oven, use a pastry brush to generously coat the tops and crevices with the hot garlic herb butter.
Immediately dust each knot liberally with the finely grated Parmigiano-Reggiano so the residual heat adheres the cheese to the crust. Finish with a light pinch of flaky sea salt.
Let the knots rest on the tray for 3 to 5 minutes to set before serving warm.

Controlling Temperature for Dough Elasticity: Fathead dough works best when the cheese is warm and pliable. If the melted cheese cools too rapidly, it separates from the almond flour, resulting in a dense, rubbery texture. Keep the eggs at room temperature so they don’t seize the hot cheese upon contact.
Why Low-Moisture Mozzarella Matters: Avoid fresh, ball-style mozzarella stored in brine or whey. High moisture content will make the dough sticky, watery, and incapable of holding the knot structure during baking.
Garlic Infusion Tip: For a milder, sweeter garlic note, gently simmer the minced garlic in butter on low heat for 2–3 minutes before brushing. For a sharp, pizzeria-style bite, fold the raw minced garlic directly into warm melted butter right before brushing.

Room Temperature / Refrigerator: Store fully cooled knots in an airtight glass container lined with a dry paper towel. They remain fresh at room temperature for up to 2 days or refrigerated for up to 6 days.
Freezing: Arrange baked, unglazed knots on a baking sheet and freeze for 1 hour until solid. Transfer them into a heavy-duty freezer bag and freeze for up to 3 months.
Reheating for Maximum Crispness:
- Air Fryer (Recommended): Reheat at 175°C (350°F) for 2 to 3 minutes until hot and crisp.
- Oven: Warm at 175°C (350°F) on a baking sheet for 5 to 7 minutes. Brush with a fresh touch of melted butter before serving.

Nutrition values are calculated per single finished knot (Recipe yields 8 servings).