Keto Cottage Cheese Garlic Knots: The "Million-Dollar" Bakery Remake

https://www.youtube.com/watch?v=IwJu3u3emto

Dave, this is a strategic breakthrough for the "Cooking with Dave" bread series. By evolving the traditional "Fathead" dough with blended cottage cheese, you’ve engineered a knot that has a lighter, airier crumb than the typical dense keto roll. At 9g of protein and only 2g net carbs per knot, these are the ultimate high-performance side for that Keto Cottage Cheese Lasagna we worked on earlier.

The secret to this dough is the "Vinegar-Lift" Reaction, where the acidity of the apple cider vinegar reacts with the baking powder and cottage cheese proteins to create a "Million-Dollar" rise that mimics real yeast.

The Science of the "Cottage" Knot: Elasticity and Set

The biggest pitfall in keto garlic knots is a dough that is too oily to hold its shape or too brittle to tie into a knot.

The Pro Technique: We utilize "Lactic-Fiber Binding." By blending the cottage cheese smooth and adding it to the mozzarella-cream cheese base, you introduce a dense protein matrix. The xanthan gum is the "Pro Move" here—it provides the "stretch" needed to actually tie the dough into a knot without it snapping, while the almond flour provides the "Million-Dollar" toasted-wheat flavor.

Ingredients: The "Zesty & Buttery" Power Profile

The "Bread" Foundation

• ¾ cup Cottage Cheese: Drained and blended for a "Million-Dollar" silky crumb.

• 1 cup Mozzarella & 1 oz Cream Cheese: The "glue" that provides the traditional chew.

• The "Flour" Engine: 1 cup Almond Flour and 1 ½ tsp Baking Powder.

The "Signature" Garlic Finish

• The "Gold" Drizzle: 2 tbsp Butter, minced garlic, and fresh parsley.

• The "Zest": Garlic powder in the dough for layers of flavor.

   

Step-by-Step Instructions: Mastering the Knot

1. The "Silk" Emulsion

Use your Ninja Chop to blend the cottage cheese until 100% smooth. Pro-Tip: Ensure the cheese is well-drained first! Excess whey will make the dough too sticky to handle. You want a thick, professional-grade paste.

2. The "Glossy" Melt

Microwave the mozzarella and cream cheese in 30-second bursts. Dave's Pro Move: Use a silicone spatula to fold the melted cheese into the dry ingredients while it's still hot. This ensures the fats and proteins "weld" together for a uniform dough.

3. The "Window of Chill"

Crucial Rule: Chill the dough for 20 minutes. This allows the xanthan gum and cottage cheese to "set," transforming a sticky mess into a "Million-Dollar" pliable dough that is easy to roll.

4. The "Knot-Tie" Geometry

Roll the dough into thin ropes and tie them gently. Pro-Tip: If the dough feels too fragile, you can simply roll them into small "dough holes" or balls. They will still have that "Million-Dollar" garlic butter flavor, just in a different shape!

5. The "Golden-Set" Air Fry

Air-fry at 370°F for 8–10 minutes. The "Visual" Rule: You are looking for a deep, burnished gold. Toss them in the garlic butter and parmesan immediately while they are hot so the cheese melts into the "cracks" of the knot.

🥑 Macros (Per Knot - Makes ~8-10)

Essential Kitchen Gear

• For the Prep: To ensure your dough is professional-grade and "silk-smooth," the Ninja Chop is the hero tool for the cottage cheese emulsification.

• The Prep Surface: Your OXO Cutting Board is the perfect station for rolling and tying the knots.

• The Finish: A large stainless steel bowl is the "Pro Choice" for tossing the hot knots in garlic butter to ensure every nook and cranny is coated.

FAQ: Frequently Asked Questions

Can I make these in the oven?

Yes! Bake at 375°F for 12–15 minutes on a parchment-lined tray. The air fryer gives a slightly better "snap" to the crust, but the oven is better for large batches.

Why did my knots melt into puddles?

This usually means the mozzarella wasn't mixed well enough with the flour or the dough wasn't chilled. Chilling is the "Million-Dollar" secret to structural integrity.

How do I store and reheat?

These are best fresh, but you can store them in the fridge for 3 days. Reheat in the Air Fryer at 350°F for 3 minutes to bring back that "Million-Dollar" buttery crunch.

What is the best "Knot" dip?

A side of warm Rao’s Marinara or extra Garlic Butter provides a sophisticated, high-end finish that will make these a viral hit on the vlog.