Ingredients

The following ingredients have 4 Servings
  • 1½ cups super fine blanched almond flour
  • ½ tablespoon baking powder
  • 1 packet instant or quick rise yeast (2¼ teaspoons)
  • 1 teaspoon inulin powder
  • ¼ teaspoon xanthan gum
  • 2 large eggs
  • 3 cups shredded mozzarella cheese
  • 1 ounce cream cheese (cubed)
  • Avocado oil cooking spray
  • 2 teaspoons coarse pretzel salt

Instruction

  • Place the almond flour, baking powder, instant yeast, inulin powder, xanthan gum, and eggs into a food processor. Pulse until uniform.
  • In a medium bowl, combine the mozzarella and cream cheese. Heat in the microwave for about 90 seconds, or in a double boiler on the stove, until melted. Stir until smooth and uniform.
  • Add the cheese mixture to the food processor, positioning the cheese so that the blades are sticking into it. Process until a uniform dough forms, scraping the sides with a spatula, if necessary.
  • Form the dough into a ball, cover, and place in a warm place (like a turned off oven with the light on) for 1 hour. After that, if the dough is sticky, cover with plastic and refrigerate for 30 minutes.
  • Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
  • Cut the ball of dough into 6 sections, like a pie. Using oiled hands, roll each section into a long, skinny log, about 18 inches long. Twist into a pretzel shape by taking one end of the dough and looping it around and down across the bottom, then repeat with the other end, crossing over the first. Place onto the baking sheet. Repeat with the remaining dough sections.
  • Spray the pretzels lightly with avocado oil spray. Sprinkle coarse salt over them and press gently.
  • Bake for 10 to 12 minutes, until golden.