Garlic-Parmasan Knots

Ingredients

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  ½ cup or 60g

• Organic Coconut Flour

  Baker Josef's

  ¼ cup or 35g

• Baking powder

  Leavening agents, low-sodium

  2 tsp or 10g

• Garlic powder

  Spices

  ½ tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Mozzarella cheese

  Part skim milk

  1 ½ cup, shredded or 168g

• Butter

  Unsalted

  8 tbsp or 114g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Parmesan cheese

  Grated

  2 tbsp or 10g

• Garlic

  Raw

  2 tsp or 6g

• Parsley

  Spices, dried

  ½ tsp or 0.3g

Directions

1. Preheat oven to 350 degrees F and line a large baking mat with parchment paper or a silicone liner.
2. Dough: In a medium bowl, combine almond flour, coconut flour, baking powder, garlic powder, and salt. In a large saucepan, melt cheese over low heat until it's melted and can be stirred together.
3. Add butter and egg, and stir to combine. Stir in almond flour mixture until dough comes together (keep heat on low). It will still have some large streaks of cheese. Turn out dough onto a parchment-lined surface and kneed until uniform (this only takes a little kneading).
4. Divide dough into 16 equal portions. Roll each portion into a 7-inch log and tie gently into a knot. Place on prepared baking sheet a few inches apart (they will spread a bit).
5. Garlic Parmesan Butter: In a small bowl, whisk together melted butter, parmesan, garlic, salt, and parsley. Brush about half of the butter over knots before baking. Bake 15 to 20 minutes, until firm to the touch and golden brown.
6. Remove and brush with remaining garlic butter. Serve warm.
7. Recipe inspired by: http://alldayidreamaboutfood.com/2015/12/low-carb-garlic-parmesan-knots.html

Similar Foods

• Garlic Knots
• Arugula and Avocado Salad With Shaved Parmesan
• Arugula Salad with Lemon and Parmesan
• Beef and Spinach Meatballs
• Healthy Beef Vegetable Quinoa Stew
• Italian Meatball Soup