Garlic Knots

About

Who wouldn’t enjoy a hot, steamy, buttery, garlic knot bread roll next to their main course? Enjoy 1 or 2 garlic knots as a side or a midday snack! Please note that you will need to prep your dough in advance, since it will need to be cold to work with. They are best enjoyed fresh, but they can last for 2-3 days if stored properly.

Ingredients

2 cup almond flour
¼ teaspoon salt
1 teaspoon oregano, dried
2 teaspoon baking aids xanthan gum by bob's red mill
2 large raw egg
2 ounce cream cheese
3 cup, shredded mozzarella cheese
½ tablespoon butter
¼ teaspoon, chopped garlic
3 teaspoon, shredded parmesan cheese

Instructions

In a stand mixer, combine the almond flour, salt, oregano, xanthan gum, and eggs. Mix until you have a crumbly mixture.
In a small pot over low heat, combine the cream cheese and mozzarella cheese. Continually stir the cheeses over the heat until they fully melt and combine.
Blend the melted cheeses into the almond flour mixture in your stand mixer. If you have one, you may need to use a dough hook attachment to fully incorporate the cheeses. Otherwise, you can finish kneading the dough by hand in the bowl. It will be warm and sticky.
Transfer the finished dough onto a piece of plastic wrap. Tightly wrap your dough, and form it into a square/rectangular shape. Place the dough in your refrigerator to cool for at least 6 hours. Overnight refrigeration is okay too!
When you dough is cooled and ready to form, preheat your oven to 350 degrees and spray a 12-ct muffin tin with pan spray. Prep your dough by slicing your cooled square/rectangle into 12 pieces. Form each piece into a ball.
To create a knot, gently roll and pull each dough ball into a 6-8 inch rope. If your dough is ripping, you may need to warm it in your hands slightly, and make sure to pull gently. Then, loop the ends to create a “pretzel” shape and pull the knot tight. You can see the steps in this photo.
Place all completed garlic knots in their own muffin tin. Melt your butter in a small bowl and mix in the garlic. Use a pastry/grilling brush to spread the garlic butter over each knot. Then, top each knot off with ¼ tsp parmesan cheese.
Bake the garlic knots for 35-40 minutes until the tops are golden brown. Allow to cool slightly so they finish baking through after they are pulled out of the oven. You can store the garlic knots in a ziploc bag after they have fully cooled, and you can reheat them in a microwave.