Ingredients:
2 cups blanched almond flour
1 tablespoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
2 large eggs,
3 cups shredded low moisture mozzarella cheese
5 tablespoons cream cheese
2 tablespoons of butter
Coarse sea salt, for topping
Coarse sea salt, for topping
Instructions:
Preheat oven to 425°. Line a baking sheet with parchment paper.
In a medium mixing bowl, combine the almond flour, baking powder, garlic powder, and onion powder. Mix until well combined.
In a microwave safe bowl, melt 2 tablespoons of butter in the microwave until melted. Set aside as this will be your wash for the top of the pretzels so the salt will stick to them.
In a large microwave safe mixing bowl, combine the mozzarella cheese and cream cheese. Microwave for 1 minute and 30 seconds. Remove from microwave and stir to combine. Return to microwave for 1 additional minute. Mix until well combined.
To the mixing bowl, add the remaining 2 eggs and the almond flour mixture. Mix until all ingredients are well incorporated. If the dough gets too stringy and unworkable, simply put it back in the microwave for 30 seconds to soften and continue mixing.
Divide the dough into 6 equal portions. Roll each portion into a long, thin piece, resembling a breadstick. Fold each one into the shape of a pretzel.
Brush the top of each pretzel with the egg wash.
Sprinkle coarse sea salt over top.
Bake on the middle rack for 12-14 minutes or until golden brown.
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