Need a quick keto friendly snack for tonight? You probably already have the ingredients in your home. Give em a try-they’re great dipped in cheese 😍.
Start by preheating oven to 400 F and gather the following ingredients. Oh, and you will need to use a food processor.
1/4 cup lukewarm water (to activate yeast)
1 pkg dry yeast
1/2 tsp coconut sugar
1.5 cups almond flour
1 Tbsp baking soda
1/2 tsp xantham gum (optional makes chewier pretzels tho)
3 cups shredded mozzarella cheese
2 oz cream cheese
Combine yeast, water, and coconut sugar in a measuring cup with room for it to expand to 1/2 cup as the yeast proofs and puffs up. Set aside for 15 mins to let it proof.
Next add almond flour, baking soda, (xantham gum if using) and eggs in a food processor and pulse until combined.
Once yeast mixture reaches 1/2 cup, add to food processor and pulse to combine.
In a microwave safe bowl, add cheeses and microwave until smooth and melted. (Let it go for 45 seconds, stir and repeat until smooth). Mix together.
Add cheeses to food processor and mix until it combines into a dough. You may have to stop and scrape it down to combine.
Dough will be sticky. Dont freak out! Scrape from food processor onto parchment, form into a disc and refrigerate for at least 30 minutes (patience=yum). Use this opportunity to get a baking sheet ready by lining it with parchment. Is your oven preheated??
Divide chilled dough into six pieces. Roll each out with oiled hands into a long piece and form into a pretzel. Place on baking sheet. Repeat five times. The dough may break a bit; just press back together if it does.
Bake for 15-20 mins in 400 degree F oven. Watch em! They turn golden quick. Mine almost got away from me!
If not eating right away (I ate mine throughout the week), allow to cool and keep in a baggie in fridge. I recommend warming them a bit in microwave, oven or even the toaster if chilled. Enjoy!!!