Garlic Parmesan Bacon Knots

close-up photo of Garlic Parmesan Bacon Knots on a baking sheet
Garlic Parmesan Bacon Knots are an easy, fun and low-carb appetizer. Bacon strips are tied into knots and sprinkled with garlic, Parmesan cheese and parsley.

The house smelled amazing when I was making these.
top-down photo of Garlic Parmesan Bacon Knots lined up on a baking sheet
Have you ever had garlic bacon bread knots before? This is a bit like the bread rolls except without the bread. It’s just pure bacon bliss.
process photo showing raw Garlic Parmesan Bacon Knots on parchment paper
To prevent the knots from getting too small while cooking, I actually did two knots per strip and kept the knots slightly loose. As a result, the knots didn’t shrink too much, making for a nice presentation.

Most of my friends are bacon-lovers so I am excited to have this easy appetizer to make next time I have a house party.
close-up photo of Garlic Parmesan Bacon Knots

Garlic Parmesan Bacon Knots

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Appetizer
Cuisine: American
Servings: 16 knots
Garlic Parmesan Bacon Knots are a fun and easy recipe. Bacon is knotted and cooked in the oven with garlic and Parmesan cheese.

Ingredients:

  • 16 slices raw bacon
  • 4 cloves garlic finely minced
  • 1/4 cup shredded Parmesan cheese
  • 1/2 tbsp finely chopped parsley

Directions:

  1. Preheat oven to 400°F. Line a large baking sheet with foil and then parchment paper.
  2. Slightly stretch out one slice of bacon and tie into a loose knot. Then tie another knot on top. This double knot should prevent your bacon knots from shrinking too much. Place onto baking sheet and repeat with remaining bacon, spacing about 1/2 inch apart.
  3. Evenly sprinkle bacon knots with between 1/16- 1/8 tsp minced garlic. Place the baking sheet in the oven and cook 10-15 minutes until bacon is cooked.

  4. Sprinkle bacon evenly with cheese and then parsley. Place back into the oven and cook an additional 5-10 minutes until bacon has reached your desired doneness.
Nutrition Facts
Garlic Parmesan Bacon Knots
Amount Per Serving (1 knot)
Calories 51 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 10mg3%
Sodium 161mg7%
Potassium 48mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 24IU0%
Vitamin C 1mg1%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

 

10 comments on “Garlic Parmesan Bacon Knots”

  1. what a great idea!  looks fab. 

  2. These look so delicious. I was thinking about slightly steaming asparagus and knot the bacon around that. Not sure if the asparagus needs to be cooked a little first or not? Any ideas anyone? We like our bacon crisp but not hard.

    • Hmm, I think it’ll work but I’m not sure if you’ll need to pre-cook the asparagus. I think for extra thick stalks you’ll need to steam a little first, but for regular or slim stalks, they’ll be tender by the time the bacon is done.

  3. Do you think I could make these ahead of time and just reheat them when needed?

  4. Are these to be served right out of the oven or does room temp work ? I would like to make them earlier in the day before everyone is here. Thanks

    • I think they are best served warm because you don’t want the bacon grease to solidify, but you can always make them earlier in the day and reheat them

  5. 4 stars
    I made these last night for New Years.  I prepared them in the morning up until the point where you add the Parmesan. I cooled them, covered them and put them in the fridge. When I was ready to serve them, I added the Parmesan and baked them the last 10 minutes. My company liked them!  I have to say they taste better when they cool off a bit- for some reason they are less chewy when they cool off. I did find I needed to cook them a bit longer than the instructions but I am sure that is personal preference. These were easy and different. I recommend them!

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