In a large mixing bowl, add the almond flour and xanthan gum. Mix well and set aside
5.5 ounces Almond Flour, 2 teaspoons Xanthan Gum
Place a nonstick saucepan over medium-low heat and add the mozzarella and cream cheese. Keep a close eye on it as it melt, stirring frequently to prevent browning. Heat until the cheese is thick and pourable.
Add the proofed yeast and melted cheese to the almond flour, mix for 1 minute before adding the eggs.
2 large Eggs
Mix until a smooth and sticky dough has formed. I recommend putting on food-safe gloves and mixing by hand. Leave to sit for 5 minutes to rest.
Split the dough into quarters, and each quarter into 3 pieces, so that you have 12 balls. The dough is easiest to work with while it is warm and whilst wearing food-safe gloves.
Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
Brush the pretzels with the butter and sprinkle with pretzel salt.
2 tablespoons Salted Butter, 1 tablespoon Pretzel Salt
Bake in the oven for 12-15 minutes.
When the pretzels are golden brown, remove them from the oven. Don’t burn your fingers trying to eat them immediately.
Leave them to cool for 5 minutes before enjoying.
Video
Easy Keto Soft Pretzels Recipe - Low Carb German Bread with a Delicious Yeasty Aroma (2g Net Carbs)
Notes
[nutrition-label]TIPS: The keto soft pretzel dough is very sticky. It is easiest to roll the dough out on a plastic cutting board wearing food-safe gloves to prevent it from sticking to your hands.