These delicious little twisted sisters will definitely impress, with both their shape and their taste. As a LCHF snack for home or out an about, these keto pretzels will be the perfect addition to your LCHF baking repertoire.
Cook time 15 minutes
- Carbs 3.2 g
- Protein 24.3 g
- Fat 37.2 g
- Energy 450 Cal (1882 kJ)
- 1. cups grated mozzarella cheese
- 1 tbsp cream cheese
- 1. cups almond meal
- 2 tsp baking powder
- 2 tsp xanthan gum (buy online or from a health food store)
- 1 tsp salt
- 1 egg
- 2 tbsp butter, melted
- flaky salt or cracked rock salt, for sprinkling
Pre-heat the oven to 200ÅãC. Line an oven tray with baking paper.
Place the mozzarella and cream cheese in a microwave-safe bowl and heat on high for 1 minute. Stir, then heat in 30-second bursts until the cheese is melted and smooth, stirring between each burst. You can do this step in a heat-proof bowl set on top of a pot of simmering water if you don’t have a microwave, or carefully heat the cheeses in a pot over a low heat – just be careful to not let it burn.
Add the remaining ingredients to the mozzarella mixture and mix well until it forms a smooth, fairly stiff dough.
Cut into 12 evenly sized pieces. Roll them into slender cylinders, then cross the ends one over the other to form a pretzel shape, and press together to fix in place. Place on the oven tray.
Brush the tops of each pretzel with melted butter and sprinkle with coarse salt. Bake for 15 minutes.
Serve with dips (see pg. 156–9 of What The Face!) or with some mustard.