Garlic Parmesan Knots...

Anyone else have any of these?

This week has been one recipe fail after another. It started with Bacon Wrapped Chicken topped with Cheddar Jalepeno Sauce that had no flavor but sure had a kick.

The Lemon Pound Cake that was to be for dessert tasted more like a bad cornbread with bitter cream cheese frosting. Not sure where I went wrong there.

There was even the Coconut Snowball Cookies...but I threw them away right after they had rested 30 minutes in the fridge. They completely fell apart and had no taste.

The Fathead Sugar Cookies had real potential but ended up more like this cookie fail...

...too wet and didn't mix well with the mozzarella/cream cheese base.

*sigh* I've thrown away so many recipes this week.

But here's one that did make the cut. Garlic Parmesan Knots have a "fathead dough" type base where instead of microwaving the shredded mozzarella and cream cheese together, you melt them in a saucepan. This recipe is definitely a keeper. Ready to try one? Here you go...

Garlic Parmesan Knots

What You Will Need:

    Mozzarella 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 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 salt
• 1/2 tsp dried parsley

What You Will Do:

  Dough--

• Preheat oven to 350 degrees and line a large baking sheet with parchment paper or a silicon 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 1 7-inch log and tie gently into a knot. 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.

*NOTE: Next time I will only brush the butter on before baking and skip the second brushing once they come out of the oven. Doing it twice made them extra salty.

Net carbs are only 2.66 g! Head on over to All Day I Dream About Food for printable recipe and more detailed nutritional info. Enjoy!!

Simply Savoring,