⭐ 2–3 WW Points per knot (makes 12 knots)
(Most points come from cheese + butter.)
These came out soft and warm, and brushing them with garlic butter made the whole kitchen smell like a bakery. Honestly felt like a little treat without blowing the points.
🧀 Ingredients (WW-Friendly)
For the Dough
- 1 cup reduced-fat shredded mozzarella (8 points total)
- 2 tablespoons light cream cheese (2 points)
- 1 cup almond flour (18 points)
- 1 teaspoon baking powder (0)
- ½ teaspoon garlic powder (0)
- ½ teaspoon salt (0)
- 2 large eggs (0)
For the Garlic “Butter” Sauce
To keep points low but keep flavor strong:
- 1 tablespoon light butter (2 points)
- 3 cloves garlic, minced (0)
- Fresh parsley, chopped (optional) (0)
- Salt to taste (0)
Total recipe points: ~30
Per knot (12 servings): ~2–3 points each
🔧 Instructions
1. Make the Dough
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
- Microwave mozzarella + light cream cheese in 30-second bursts until melted and smooth.
- In a bowl, mix almond flour, baking powder, garlic powder, and salt.
- Add melted cheese mixture and stir into a dough.
- Beat eggs separately, then mix them into the dough until combined.
2. Shape the Knots
- Divide dough into 12 pieces.
- Roll each into a rope (6–8 inches) and tie into a knot.
- Place on baking sheet.
- Bake 12–15 minutes, until golden.
3. Make the Low-Point Garlic Glaze
- Melt 1 tbsp light butter.
- Add minced garlic and gently warm 1–2 minutes.
- Stir in parsley + a pinch of salt.
4. Finish
Brush the hot knots with the garlic glaze immediately.
Serve warm for maximum softness!
