LOW CARB GLUTEN-FREE KETO SOFT PRETZELS RECIPE #diet #healthy

Figure out how to make keto pretzels with this EASY without gluten delicate pretzels formula. These chewy low carb pretzels are made with fathead mixture and yeast.

Breads and heated merchandise are consistently the nourishments that I missed when going low carb. They are additionally the nourishments that are the most hard to reproduce in a low carb/keto way. Be that as it may, this gluten free delicate pretzel formula? You'll overlook you had anything to miss.

The incredible thing about fathead batter (which is the thing that these low carb pretzels are made of) is that it has the bite of a flour-based mixture. It's additionally inconceivably simple to combine, which implies keto delicate pretzels are in your close, not so distant future and that is something to be thankful for.

Also Try Our Recipe : BANG BANG SALMON CAKES – KETO/LOW CARB/GLUTEN FREE

INGREDIENTS

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)
Wholesome Yum Keto Sweeteners

INSTRUCTIONS

In 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 end of the pretzel and looping it around and down across the bottom, then repeat with the other end, crossing over the first one. Place onto the baking sheet. Repeat with the remaining dough sections.
Sprinkle coarse sea salt over the pretzels and press down lightly.
Bake for 10-12 minutes, until golden.