📝 About This Recipe
Experience the ultimate comfort of a classic Italian pizzeria side without the carb-heavy consequences. These knots utilize the magic of 'Fathead' dough—a genius blend of mozzarella and almond flour—to create a chewy, golden texture that defies keto expectations. Bathed in a rich, herbaceous garlic butter and finished with a dusting of salty parmesan, they are the perfect guilt-free accompaniment to any low-carb Italian feast.
🥗 Ingredients
The Fathead Dough
- 1 1/2 cups Shredded Mozzarella Cheese (low-moisture, part-skim preferred)
- 2 tablespoons Cream Cheese (full-fat, cubed)
- 3/4 cup Super-Fine Almond Flour (blanched for best texture)
- 1 teaspoon Baking Powder (aluminum-free)
- 1/2 teaspoon Garlic Powder (for dough seasoning)
- 1 large Egg (at room temperature, lightly beaten)
Garlic Herb Glaze
- 3 tablespoons Unsalted Butter (melted)
- 3 cloves Fresh Garlic (minced very fine)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1/4 teaspoon Dried Oregano
- 1/4 teaspoon Sea Salt (or to taste)
The Finish
- 2 tablespoons Parmesan Cheese (grated or powdered)
- 1 pinch Red Pepper Flakes (optional for heat)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
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2
In a medium microwave-safe bowl, combine the shredded mozzarella and the cubed cream cheese.
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3
Microwave the cheeses in 30-second intervals, stirring in between, until the mixture is completely melted and looks like a smooth, uniform mass (usually takes 60-90 seconds total).
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4
In a separate small bowl, whisk together the almond flour, baking powder, and 1/2 teaspoon of garlic powder to ensure even distribution of the leavening agent.
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5
Add the dry ingredients and the beaten egg to the melted cheese mixture. Use a sturdy spatula or your hands to knead the dough until all flour is incorporated and a smooth ball forms.
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6
If the dough becomes too cool and stiff to work with, pop it back in the microwave for 10-15 seconds to soften it up.
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7
Divide the dough ball into 12 equal portions. Roll each portion into a long log or 'snake' about 6 inches long.
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8
Gently tie each log into a simple knot, tucking the ends underneath. Place them on the prepared baking sheet, spaced about 2 inches apart.
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9
Bake for 12-15 minutes, or until the knots have puffed up and turned a beautiful golden brown color.
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10
While the knots are baking, prepare the glaze by whisking together the melted butter, minced garlic, parsley, oregano, and salt in a small bowl.
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11
Remove the knots from the oven and immediately brush them generously with the garlic butter mixture while they are still piping hot.
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12
Sprinkle the grated parmesan cheese and optional red pepper flakes over the top and serve immediately.
💡 Chef's Tips
If the dough is too sticky to roll, lightly oil your hands with olive oil or place the dough between two sheets of parchment paper. Do not over-microwave the cheese; if it starts to release oil (separating), it has been overheated. For a lighter texture, ensure your baking powder is fresh, as this provides the 'lift' in the absence of yeast. Using a silicone mat is highly recommended over aluminum foil, as cheese-based doughs tend to bond to foil. You can add 1/4 teaspoon of Xanthan gum to the dry ingredients for a slightly more 'bready' and elastic crumb.
🍽️ Serving Suggestions
Serve alongside a warm bowl of low-carb Marinara sauce for dipping. Pair with a crisp Caesar salad (hold the croutons) for a complete lunch. These make an excellent side for a Keto Chicken Parmesan or Zucchini Lasagna. Enjoy as an appetizer with a glass of chilled dry Prosecco or a light Pinot Grigio. Reheat leftovers in an air fryer at 350°F for 2-3 minutes to restore the exterior crunch.