Keto Rosemary Knots
Servings Prep Time
10-12pieces 15minutes
Cook Time
20minutes
Servings Prep Time
10-12pieces 15minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Heat your oven to 180°C and cover baking plates with two baking sheets
  2. In a medium-sized bowl, microwave the mozzarella and cream cheese for 50seconds. Remove and stir, then microwave again for 40 seconds. Stir again and microwave for another 30 seconds if needed or until the cheese is completely melted and there are no visible shreds.
  3. In a large bowl fitted to stand mixer with a hook attachment, mix together the almond flour, eggs, xanthan gum, yeast mixture, and 2 tablespoons of melted butter.
  4. Add in the melted cheese mixture.
  5. Mix on medium speed until all the ingredients are combined
  6. Cool the dough slightly for 10 minutes so that it is easier to work with.
  7. Tape a large sheet of parchment to your counter.
  8. Portion the dough into 10-12 equal portions.
  9. Roll out the dough into roughly 30 cm ropes that are about 10cm in diameter.
  10. Tie your dough ropes into knots and place them on the lined baking sheets.
  11. In a small saucepan over low heat, stir together the remaining butter, garlic powder, and rosemary.
  12. Brush half of the rosemary butter onto the knots.
  13. Sprinkle with Himalayan salt
  14. Bake for 20-25 minutes or until they turn golden brown.
  15. Once out of the oven, spoon or brush on the remaining rosemary butter.
Recipe Notes

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