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Low-Carb & Keto Garlic Knots

4.7 stars, average of 154 ratings

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Confession. I really miss garlic bread. I can live without bread in general, but there is something about that hot, buttery, garlicky bread combination that makes my heart sing. So, when I was asked to create a keto style Garlic Knots recipe I pretty much fist pumped the air.

I tweaked my fat head dough recipe to make it a bit firmer and less inclined to spread out (there were quite a few failed attempts) and the result is these delicious rolls. It's similar to our Keto Turkish Borek — a recipe that caused a bit of craze on social media — with the addition of baking powder for fluffier results.

Soft and fluffy with the flavours of garlic and parsley winding their way through, these keto garlic knots the perfect remedy to garlic bread longing.

Finally, if you love garlic bread and have time to make an almost authentic low-carb garlic bread recipe using our keto sourdough bread, give it a go, it's really worth it — Enjoy!

Hands-on Overall

Serving size 1 garlic knot

Allergy information for Low-Carb & Keto Garlic Knots

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1 garlic knot)

Net carbs4.7 grams
Protein15.7 grams
Fat21.4 grams
Calories265 kcal
Calories from carbs 7%, protein 23%, fat 70%
Total carbs6 gramsFiber1.3 gramsSugars2 gramsSaturated fat9.1 gramsSodium506 mg(22% RDA)Magnesium49 mg(12% RDA)Potassium209 mg(10% EMR)

Ingredients (makes 8 servings)

  • 3 cups shredded mozzarella (340 g/ 12 oz)
  • 1/2 cup + 2 tbsp full-fat cream cheese (150 g/ 5.3 oz)
  • 1 cup almond flour (100 g/ 3.5 oz)
  • 2 tsp gluten-free baking powder
  • 2 large eggs
  • 2 cloves garlic, finely minced
  • 2 tbsp fresh parsley, finely chopped


  1. Preheat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional).
    Low-Carb & Keto Garlic Knots
  2. Place the mozzarella and cream cheese in a large microwave safe bowl. Microwave on high for 1 minute and 30 seconds. (You will need to use part-skim, pizza-style, low-moisture shredded mozzarella, not fresh mozzarella.) Low-Carb & Keto Garlic Knots
  3. Stir and then heat in bursts of 30 seconds until the cheese is melted. Don’t overcook as you don’t want the oils to separate.
  4. Add the almond flour, baking powder, eggs, garlic and parsley and mix really well until a smooth dough forms.
    Note: You need to use shredded low moisture mozzarella cheese, not mozzarella cheese block, or the dough may be too moist. If it seems too moist it won't hold its shape. You could fix that by sifting in about 1 tsp of xanthan gum and kneading into the dough. This will result in thicker dough that will be easier to shape, similar to Keto Pretzels. Low-Carb & Keto Garlic Knots
  5. Divide into eight portions. Form a log out of each one and roll it until it’s thin enough to form into a knot. Form the knot and place on a lined baking tray.
  6. Repeat until all eight are done. Bake for 12-15 minutes.
    Low-Carb & Keto Garlic Knots
  7. Store in an airtight container for up to 7 days.
    Warm slightly before eating. Low-Carb & Keto Garlic Knots

Ingredient nutritional breakdown (per serving, 1 garlic knot)

Net carbsProteinFatCalories
Mozzarella cheese (low moisture, for pizza)
2.4 g10.1 g8.4 g125 kcal
Cream cheese, soft (full-fat)
0.6 g1.3 g5.3 g46 kcal
Almond flour (blanched ground almonds, almond meal)
1.1 g2.7 g6.6 g74 kcal
Baking powder, gluten-free
0.3 g0 g0 g1 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g1.6 g1.2 g18 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Parsley, fresh (spices)
0 g0 g0 g0 kcal
Total per serving, 1 garlic knot
4.7 g15.7 g21.4 g265 kcal

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Naomi Sherman
Creator of

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (17)

How would you warm these garlic knots?

You can just pop them in the oven for a few minutes, or microwave. Or skip the heating - I personally don't think it's necessary.

RIDICULOUS!  Even though my dough was still too gummy to roll into cute knots (even after following meticulously) I just made rolls instead.  So good!  Next time I'll have some sauce for dipping.  We'll probably have these often since they were so easy to make!!  YUM!

Thank you so much Pam, I'm happy you enjoyed! It could be the type of mozzarella cheese - you will need part-skim, pizza style mozzarella (less moisture). I hope this helps 😊

These turned out really good.  I should have made my ropes longer, so the knot would have been more noticeable, but So good, so rich, you only need one.

Thank you Jenie!

Is there a way to make this without a microwave?

You could melt the mozzarella on the stove on a low heat (together with the cream cheese), or in the oven (add the cream cheese once melted). If you're melting it in the oven, make sure it doesn't crisp up.

And how much flax seed meal to substitute 100 g almond flour, please? Any additional amount of cream cheese to go with it? Thank you for your reply, looking forward to it.

I'd use about 1/2 packed cup (~ 75 g/2.7 oz) flax meal. You may need to add a tablespoon more of cream cheese, I'd need to try to be sure. I previously used flax in a similar recipe but it contains no eggs (5-Ingredient Keto Ham & Cheese Pockets) so I'm just guessing here. I hope this helps!

Thank you very much, I will try.

I was just wondering if coconut flour would work as well in this recipe for the garlic bread?

You could use 1/3 cup (40 g/ 1.4 oz) coconut flour instead although you may need to add ~2 tablespoons of cream cheese.

I just made these and they are the bomb! I wish I could share the photo here

Thank you Emily, I'm glad you enjoyed! Feel free to share on Instagram and tag us - or in our group on Facebook:

Unfortunately my dough was very watery and had to add more almond flour. Even then I could not work with it and just made random shapes. What did I do wrong? 🙈

I'm sorry to hear that, it was definitely the mozzarella. What you need is part-skim, shredded, pizza-style mozzarella. I did try using a mozzarella block for pizza that I grated but the dough was too sticky. You can see the difference here (I had to use a non-stick rolling pin and the dough was sticky): Fat Head Pizza with Pepperoni & Jalapeños as opposed to this non-sticky dough: 5-Ingredient Keto Ham & Cheese Pockets