Monday, August 1, 2016

Garlic Parmesan Knots--low carb


    I found this recipe and was a bit skeptical.  I shouldn't have worried.  They are DELICIOUS!  Easy to make and tasted wonderful!
    Garlic Parmesan Knots--low carb
     

    Dough:
    1/2 cup almond flour
    1/4 cup coconut flour
    2 tsp baking powder
    1/2 tsp garlic powder
    1/4 tsp salt
    1 1/2 cups shredded part skim mozzarella cheese
    5 tbsp butter, melted
    1 large egg
    Garlic Parmesan Butter
    3 tbsp butter, melted
    2 tbsp freshly grated parmesan
    2 tsp minced garlic
    3/4 tsp kosher salt
    1/2 tsp dried parsley


    Dough:
    Preheat oven to 350F and line a large baking mat with parchment paper or a silicone liner.

    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.

    Add butter, 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).

    Divide dough into 16 equal portions. Roll each portion into a 7-inch log and tie gently into a knot.Beth just rolled between my hands. Place on prepared baking sheet a few inches apart (they will spread a bit).

    Garlic Parmesan Butter:
    In a small bowl, whisk together 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.

    Remove and brush with remaining garlic butter. Serve warm.

    Notes


    Serves 8 (2 rolls each). Each serving has 2.66 g NET CARBS.
 

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