Cheesy Cottage Cheese Garlic Knots (Fluffy, High-Protein & Irresistibly Low-Carb)

Oh my friend… if you love garlic bread but want something lighter, higher in protein, and secretly low-carb — these Cheesy Cottage Cheese Garlic Knots are about to become your new obsession.

They’re soft, fluffy, and golden on the outside, tender on the inside, and brushed with buttery garlic goodness. The cottage cheese keeps them moist and adds protein without that heavy bread feeling. Honestly? I was shocked the first time I made them — they taste indulgent but feel nourishing.

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Overview of Cheesy Cottage Cheese Garlic Knots

These garlic knots are:

• High in protein
• Low-carb & gluten-friendly
• Soft and fluffy
• Ready in under 30 minutes
• Perfect as snack, appetizer, or dinner side

What They Taste Like

Imagine warm garlic bread meets cheesy biscuit. The almond flour keeps them tender, the cottage cheese adds richness, and the garlic butter coating? Pure magic.

They’re savory, cheesy, slightly crisp on the outside, and incredibly soft inside.

Nutritional Highlights

• Almond flour = healthy fats
• Cottage cheese = high protein
• Naturally low in carbs
• Gluten-free friendly

Ingredients (Full & Complete)

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Dough Ingredients

• 1 cup full-fat cottage cheese
• 1 large egg
• 1 cup finely ground almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt (pinch)
• 1 teaspoon garlic powder

Garlic Butter Topping

• 2 tablespoons unsalted butter, melted
• 1 tablespoon fresh chopped parsley (optional)
• 2 tablespoons shredded mozzarella or Parmesan cheese (optional topping)

Optional Flavor Boosters

• 1/4 teaspoon Italian seasoning
• 1 tablespoon grated Parmesan inside dough
• Pinch red pepper flakes

Tools Needed

• Mixing bowl
• Fork or blender (for smoothing cottage cheese)
• Baking sheet
• Parchment paper
• Pastry brush

How to Make Cheesy Cottage Cheese Garlic Knots

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Step 1: Preheat

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2: Blend Cottage Cheese

For smoother texture, blend cottage cheese until creamy. This makes the knots fluffier.

Step 3: Mix Wet Ingredients

In a bowl, whisk blended cottage cheese and egg until smooth.

Step 4: Add Dry Ingredients

Add almond flour, baking powder, salt, and garlic powder. Mix until dough forms.

The dough will be soft but moldable.

Step 5: Shape Knots

Divide dough into 6–8 portions. Roll each piece into a rope and gently tie into a knot shape. Place on baking sheet.

Step 6: Bake

Bake for 15–18 minutes until golden on top.

Step 7: Garlic Butter Finish

Mix melted butter with chopped parsley. Brush generously over warm knots. Sprinkle with mozzarella or Parmesan if desired.

What to Serve with Garlic Knots

• Marinara sauce for dipping
• Alongside soup
• With grilled chicken or steak
• As a keto-friendly side
• As a protein snack

Tips for Perfect Garlic Knots

• Blend cottage cheese for best texture.
• Do not overbake — they dry quickly.
• Brush butter while warm for best absorption.
• Add cheese on top in last 2 minutes if melting.

Storage Instructions

• Store in airtight container in fridge up to 4 days.
• Reheat in oven at 300°F for 5–7 minutes.
• Freeze up to 1 month.

General Information

This recipe is perfect for:

• Low-carb diets
• Keto-friendly meals
• High-protein snacking
• Gluten-free baking

It’s a modern twist on classic garlic knots — lighter but still deeply satisfying.

Frequently Asked Questions

Can I make them dairy-free?

Cottage cheese is essential here, but you can experiment with dairy-free alternatives.

Can I use coconut flour?

No — texture will change dramatically.

Are they keto-friendly?

Yes, they are low-carb and keto-appropriate.

Can I double the recipe?

Absolutely — perfect for gatherings.

Nutritional Information (Per Knot – 8 servings)

Nutrient	Amount
Calories	140 kcal
Carbohydrates	4g
Protein	8g
Fat	11g
Saturated Fat	4g
Fiber	2g
Sugar	1g
Sodium	190mg

Interactive Moment

If you make these Cheesy Cottage Cheese Garlic Knots, tag me on Pinterest:
https://www.pinterest.com/poulefrecipe/

Leave a comment and tell me — did you dip them in marinara or eat them straight off the pan?

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