Keto Soft Pretzels

1 cup Mozzarella, shredded low moisture part-skim
4 tbsp Cream Cheese
1.5 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)
2 tsp Xanthum Gum
2 large Egg, fresh, whole, raw
2 tsp. Yeast Dried
2 Tbsp warm water
2 Tbsp Butter, unsalted
1 tbsp Salt

The dough will keep in your refrigerator for about 10 days.

Preheat oven 350 degrees

In a micro-safe dish place mozzarella and cream cheese. Melt start at 1 minute and stir then do smaller increments for cheese doesn't burn.

Dissolve yeast in a small glass bowl with 2 Tablespoons of warm water. Allow to activate for 2 minutes.

With your stand mixer and the dough hook attachment place almond flour and xanthum gum--mix well.

Add the eggs, yeast mixture and melted butter and mix well.

Add the hot mleted cheese to the mixture and allow to knewd the dough until all the ingredients are fully blended. Around 10 minutes.

Split the dough into 12 balls. I like to line a rectangle freezer bowl with parchment and divide the balls. I usually do 6 add a piece of parchment and add the remaining 6 balls.

BAKING: Take 1 of the balls and roll between your palms until it forms a "snake or long coil", add to your lined baking pan and put into a pretzel shape. Add a tiny it of salt and bake at 400 degrees for about 15-20 minutes.

One of the things I like to do is after let the pretzel bake for about 10 minutes and flip them over and bake anohter 5-10 minutes until a nice golden brown.

Serving Size: Makes 12 pretzels.

Number of Servings: 12

Recipe submitted by SparkPeople user KETOMJ1958.