LOW CARB GLUTEN-FREE KETO SOFT PRETZELS RECIPE
- 1 packet Active dry yeast (2 1/4 tsp)
- 1/4 cup Water (lukewarm)
- 1/2 tsp Coconut sugar (this will be consumed by the yeast and is required!)
- 1 1/2 cups Blanched almond flour
- 1 tbsp Gluten-free baking powder
- 1/4 tsp Xanthan gum (optional, for more chewy pretzels)
- 2 large Eggs (beaten)
- 3 cups Mozzarella cheese (shredded)
- 2 oz Cream cheese (cubed)
Instructions
- a medium bowl, stir together the warm water and coconut sugar. Stir in the yeast and set aside for 10 minutes.
- Meanwhile, place the almond flour, baking powder, xanthan gum (if using), and eggs into a food processor. When the yeast is done proofing and has increased in volume to 1/2 cup (118 mL), add it to the food processor and pulse until uniform.
- In a 3rd medium bowl, combine the shredded mozzarella and cream cheese. Heat in the microwave, or in a double boiler on the stove, until melted. Stir until smooth and uniform.
- Add the cheeses to the food processor, positioning the cheese over the blade. Process until a uniform dough forms, scraping the sides with a spatula if necessary.
- Chill the dough in the fridge for 15-20 minutes, until it's not too sticky to work with.
- Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.
- Using oiled hands, form a ball with the dough. Cut it into 6 sections, like a pie. Roll each section into a long, skinny log, about 18 inches (46 cm) long. Twist into a pretzel by taking one en
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