Yields: 6-8 pretzels
Prep time: 10 minutes
Cook time: 10-12 minutes
Dough Ingredients:
- Shredded mozzarella cheese – 1 ½ cups
- Cream cheese – 2 tbsp
- Almond flour – ¾ cup
- Coconut flour – ¼ cup
Topping Ingredients:
- For the “Egg Wash”: 1 large egg, beaten (optional, for browning)
-
Cinnamon Sugar Coating:
- 2-3 tbsp powdered erythritol or monk fruit sweetener
- 1 tbsp ground cinnamon
- A pinch of salt (enhances the flavor)
-
Optional Glaze:
- 2 tbsp powdered erythritol
- 1-2 tsp almond milk or heavy cream
- ¼ tsp vanilla extract
Instructions:
1. Melt the Cheeses:
- In a medium, microwave-safe bowl, combine the shredded mozzarella and cream cheese.
- Microwave on high for 60-90 seconds, stopping to stir every 30 seconds, until the cheeses are completely melted and can be stirred together into a smooth, stringy mass.
2. Form the Dough:
- Immediately add the almond flour and coconut flour to the hot cheese mixture.
- Important: Stir vigorously with a spatula until a ball of dough forms. It will be very sticky at first. As it cools slightly, it will become easier to handle.
- Once it’s cool enough to touch, knead the dough with your hands for a few minutes until it is completely uniform, smooth, and no longer sticky. If it remains sticky, you can add a tiny bit more almond flour (a teaspoon at a time).
3. Shape the Pretzels:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Divide the dough into 6-8 equal pieces.
- Roll each piece into a long, thin rope (about 12-14 inches long). If the dough breaks, just press it back together.
- Form each rope into a classic pretzel shape: make a U-shape, cross the ends over each other twice, and then fold them down to meet the bottom of the U. Press gently to seal.
- Place the shaped pretzels on the prepared baking sheet.
4. Bake:
- For a deeper golden brown color, brush the tops of the pretzels with the beaten egg.
- Bake for 10-12 minutes, or until the pretzels are firm and deeply golden brown.
5. Coat & Serve:
- While the pretzels bake, mix the powdered sweetener, cinnamon, and pinch of salt for the coating in a shallow bowl or plate.
- As soon as the pretzels come out of the oven, let them cool for just a minute or two (so they’re firm but still warm).
- Carefully roll each warm pretzel in the cinnamon sugar mixture until fully coated.
- For an extra treat, whisk the optional glaze ingredients together and drizzle over the top.
Pro Tip: The coconut flour makes this dough less elastic than a classic fathead dough, so be gentle when rolling. If a rope breaks, just press it back together—it’s very forgiving!
Enjoy your amazing keto-friendly treat! They are best served warm.
