Low Carb Italian Parmesan Garlic Knots. I now have quite a collection of Carbalose Flour Recipes and Low Carb Italian Parmesan Garlic Knots is now the newest addition to that list. There are recipes out there using Pillsbury bread sticks (that come out of a can no less) but I have never tried them. Their label says 26g carbohydrates per/2 sticks. If you were to eat two knots it would be about 7g carbs or about 20% of the Pillsbury stuff. It’s what I’m going to do and anyway these are very easy to make. I know the recipe looks intimidating but really, all it is, is a list of ingredients…that will make your kitchen smell heavenly.
We will be taking a combination of two recipes Carbalose Flour Bread & Italian Dipping Oil, tweaking them a bit, and adding Parmesan cheese and yes, more garlic, for our knots. The dry dipping oil ingredients can be made ahead and just left alone until ready for use. The recipe is for many times what we will need now. The dry dipping ingredients are quite versatile and can be used for the base of a tasty salad dressing by adding vinegar & olive oil, or sprinkling on any number of vegetables or sauces. I think once you have it, you will find many used for it. The dough, all by itself, makes a great pizza base and if rolled thinly makes six large pieces.
All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.
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- 1 C Carbalose Flour
- 2 T Wheat Gluten
- 2 T Coconut Flour
- 2 T Golden Flaxseed Meal
- ½ t Salt
- ⅛ t Guar Gum
- ⅛ t Xanthan Gum
- ½ t Dry Italian Dipping Ingredients
- ½ C +2 T Warm Water
- 1 T Yeast
- ½ t Sugar
- 2 T Olive Oil
- 3 Drops Liquid Sucralose
- 1 T Dried Basil
- 1 T Garlic Powder
- 1 T Dried Thyme
- 1 T Dried Oregano
- 1 T Dried Rosemary
- 1 T Dried Marjoram
- 1½ t Black Pepper
- 1½ t Salt
- ½ t Red Pepper Flakes
- 3 T Olive Oil
- ½ T Parmesan Cheese
- 1 t Dry Dipping Ingredients
- 1 t Garlic Paste***
- Mix all dry dipping ingredients.
- Add 2 T hot tap water to flaxseed meal. Set aside 10 minutes to let it thicken.
- Bloom yeast & sugar in remaining ½ C warm water for 10 minutes or until foamy.
- Put first 8 ingredients in processor and pulse to blend.
- Add flaxseed and pulse to blend in.
- Add liquid Sucralose & olive oil to top of bloomed yeast and with machine running add to processor.
- Run processor for at least a minute and probably a little longer adding any additional water as needed a little at a time.
- You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
- Form into a small ball, put into a small un-greased container, and cover with film for about 30 minutes.
- Divide dough into 8 1½ oz. pieces and make individual balls.
- Preheat oven to 400°.
- Take each ball and roll into a 6" rope. (See Picture) By the time they are finished (resting) begin again and roll into 9" ropes and tie into knots.
- Cover and allow to rise about 20 minutes and pop them into the oven for 20 minutes.
- Cool just slightly.
- Mix dry 1 t dry dipping ingredients with olive oil cheese, and garlic mixing well.
- Toss each warm knot into mixture. I actually used my fingers and did they ever smell good.
- 8 Servings
- 153 Calories, 6.0g Protein, 12.8g Fat, 8.5g Carbs, 5.0g Fiber, 3.5g Net Carbs
- These go well as a side to many salads.
- Sadly, you may have a bit of the olive oil mixture left and if you do my suggestion is to add a little more oil and it on some other vegetable like...broccoli and since I was having pork tenderloin for dinner, I used it to drizzle on that. Waste not-want not.