Hands On:

15 minutes

Total Time:

65 minutes

Serves:

Ingredients

2 cups Hy-Vee shredded mozzarella cheese
2 oz Hy-Vee cream cheese, softened
2 cups Full Circle Market almond flour
2 Hy-Vee large eggs, lightly beaten
1 tsp Hy-Vee baking soda
2 tbsp Hy-Vee unsalted butter, melted
2 tbsp bottled minced garlic
1 tsp Hy-Vee grated Parmesan cheese
½ tsp fresh thyme, finely chopped
¼ tsp Hy-Vee salt

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Preparation

Combine mozzarella cheese and cream cheese in a medium microwave-safe bowl. Microwave on HIGH at 30-second intervals until melted, stirring each time. Let cool slightly. Stir in almond flour, eggs, and baking soda using a wooden spoon. Cover; chill 30 minutes.

Preheat oven to 350°. Line a baking sheet with parchment paper; set aside.

Roll ¼ cup dough into a 6-inch-long rope to form each knot. Tie dough into a loose knot tucking in ends; place on prepared baking sheet. Repeat with remaining dough, placing knots 2-inches apart. Bake for 12 to 16 minutes or until golden brown.

Stir together melted butter, garlic, Parmesan cheese, thyme, and salt in a small bowl. Generously brush over hot baked knots. Serve warm.

Nutrition Facts

Serving Size: 1 knot

Serves: 12

Amount Per Serving
Calories:		180
% Daily Value*
Total Fat: 16g		21%
	Saturated Fat: 5g
	Trans Fat: 0g
Cholesterol: 25mg		8%
Sodium: 290mg		13%
Total Carbohydrate: 5g		2%
	Dietary Fiber: 2g	7%
	Sugars: 2g	4%
Protein: 8g		16%