Preheat the oven to 350F and sprinkle a clean counter or a large silicone baking mat with almond flour.

In a medium bowl, combine the almond flour, coconut flour, baking powder, garlic powder, and salt. In a large saucepan, melt the cheese and butter together over low heat until they are melted and can be stirred together.

Remove from heat and add the almond flour mixture, then add the egg and stir everything together until a cohesive forms. Use a rubber spatula to really knead the dough together in the pan. It may still contain some streaks of cheese.

Turn the dough out onto the prepared work surface and knead until uniform. This will only take a little kneading. If your dough is still very sticky, add a tablespoon or two more almond flour and work it in.

Divide the dough into 16 equal portions. Roll each portion into a 7-inch log and tie gently into a knot. Place on prepared baking sheet a few inches apart (they will spread a bit).

In a small bowl, whisk together the butter, parmesan, garlic, salt, and parsley. Brush about half of the butter over knots before baking. Bake 15 to 20 minutes, until firm to the touch and golden brown.

Remove and brush with remaining garlic butter. Serve warm