It’s amazing how a little almond flour and mozzarella can come together to easily create a tasty, soft, bready keto pretzel-like snack. Follow the directions and you’ll have this snack from Emily Pierce’s wonderful The Frugal Keto Cookbook in no time. While our “knots” came out a bit more like blobs, they tasted great and were still cute! Author Emily Pierce says this about them: “There’s nothing better than a foil wrapper full of hot, garlicky knots pizza dough. Once I gave up traditional pizza shops, I also gave up those buttery delights. Not anymore! Add these fun little knots of dough to a dish and you’ll feel like you haven’t given anything up.”[Reprinted with permission from The Frugal Keto Cookbook by Emily Pierce, Page Street Publishing Co. 2020. Photo credit: Lisa Monahan.]Click HERE to read book review.
Ingredients List
- 3 cups shredded mozzarella
- 1 egg
- 1 cup almond flour
- 1 tsp baking powder
- ½ tsp garlic powder
- 2 tbsp (30 ml) melted butter
- salt
Instructions
- Preheat the oven to 350°F (177°C, or gas mark 4). Line a baking sheet with parchment paper.
- Place the mozzarella into a microwave-safe bowl and microwave for 1 minute. Stir the cheese to make sure that the edges aren’t cooking against the side of the bowl. If there are any shreds of cheese that aren't melted, place the bowl back in the microwave for 15 seconds at a time until thoroughly melted. Add the egg to the cheese and stir until well combined.
- In a separate bowl, combine the almond flour, baking powder and garlic powder. Whisk the dry ingredients together and then add them to the cheese mixture. Stir to combine.
- Once the dough is well mixed, knead it for several minutes until the dough ball is firm and holds together well.
- Roll the dough out into a large square. Cut the dough into 8 longstrips. Take one strip and roll it out in front of you with the palm of your hand. Tie each strip of dough into a knot and place it on the baking sheet. Repeat with each strip. Bake for 10 to 12 minutes until golden brown. Brush with melted butter and sprinkle with salt.
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Try these in the waffle iron. Much quicker, easier handling and the result is not so floppy. Just call them chaffles.
I’ve made these five times. Only the first time did I bake them as directed in the recipe. Also, I didn’t melt the cheese first.
Thanks for the good suggestion. We love when our followers adapt our recipes and make them even better.
How many ounces of cheese do I use? Is the cheese measured by volume – shredded cheese in a measuring cup. Or Three cups as in three 8 ounces by weight. Therefore 32ounces. This definition makes a huge change in the recipe. Do I shred before measuring?
Shred the cheese before measuring, you will need to make approximately 12 ounces.
I haven’t tried these yet but I will. With all fathead dough recipes, I find it easier to combine the ingredients if I mix the cheese and dry ingredients together before melting the cheese. Then stir until well mixed and add the egg.
I made today and I ate two for breakfast. I used another as a bun for my hamburger. They spread a lot during baking. The dough was so sticky I had to roll between two pieces of wax paper. Mine turned out very flat, but okay. These are oily, I am going to try to add a tablespoon of coconut flour next time to soak up some of the oily.
Wow! I just got done making these, and they are better than I thought they’d be–so good! They’re very springy, very bread-like, but at the same time moist and chewy. I’m definitely making these again.
One thing…if you’re making these and you’re worried it’s not gonna be possible to combine the powdered ingredients with the cheese, don’t worry. Just keep mixing them with your hands. After they were partly mixed I took the ball and stretched it then folded it over itself over and over. It turned out pretty nice and smooth. It stays warm and pliable for a while, but I did put it back in the microwave for 10 seconds a few times.
Anyway, this is a keeper.