#KETO #SOFT #PRETZELS
LOW CARB GLUTEN-FREE KETO SOFT PRETZELS RECIPE
KETO SOFT PRETZELS
All of the delicious chewiness of a real soft pretzel, but low carb and keto friendly. The keto soft pretzels are sure to impress.
INGREDIENTS
2 cups blanched almond flour (get it here)
1 tablespoon baking powder
1 teaspoon garlic powder (I use this brand)
1 teaspoon onion powder
3 large eggs, divided
3 cups shredded low moisture mozzarella cheese
5 tablespoons cream cheese
Coarse sea salt, for topping
Instructions
Preheat oven to 200C/390F.
In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
Split the dough into 12 balls. The dough is easiest to work with while it is warm.
Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
Bake in the oven for 12-15 minutes.
When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.
KETO SOFT PRETZELS
All of the delicious chewiness of a real soft pretzel, but low carb and keto friendly. The keto soft pretzels are sure to impress.
INGREDIENTS
2 cups blanched almond flour (get it here)
1 tablespoon baking powder
1 teaspoon garlic powder (I use this brand)
1 teaspoon onion powder
3 large eggs, divided
3 cups shredded low moisture mozzarella cheese
5 tablespoons cream cheese
Coarse sea salt, for topping
Instructions
Preheat oven to 200C/390F.
In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
Split the dough into 12 balls. The dough is easiest to work with while it is warm.
Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
Bake in the oven for 12-15 minutes.
When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.
