Low-Carb & Keto Garlic Knots

Step 1Preheat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional).

Step 2Place 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.)

Step 3Stir 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.

Step 4Add 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.

Step 5Divide 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.

Step 6Repeat until all eight are done. Bake for 12-15 minutes.

Step 7Store in an airtight container for up to 7 days.
Warm slightly before eating.