Low Carb Glazed Easter Pretzels

Low Carb Glazed Easter Pretzels

Ingredients

• 11 oz shredded mozzarella cheese
• 4 tbsp cream cheese
• 2 tbsp unsalted butter
• 2 tsp dry yeast
• 2 tbsp warm water
• 5 1/2 oz almond flour
• 3 oz stevia ((natvia))
• 2 tsp xanthum gum
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 3 tbsp hot water

Instructions

1. Preheat oven to 180C/355F.
2. Place the mozzarella, cream cheese and butter into a heatproof bowl, or a small saucepan, and microwave or heat on the stove until completely melted.
3. While the cheese is melting, add the yeast to a mixing bowl and sprinkle over the warm water.
4. Allow to sit for a minute.
5. In your stand mixer bowl, add the almond flour, Natvia, xanthum gum and spices, and mix with the paddle attachment.
6. Add the yeast and eggs to the dry ingredients and mix.
7. Carefully pour the molten cheese into the other ingredients and mix well, pausing the scrape down any almond mixture that has stuck to the sides.
8. Continue to mix the dough until all the ingredients are really well combined.
9. Split the dough into 12 balls and leave to rest for 2 minutes.
10. Roll each ball into a long thin “sausage”, then twist into a pretzel shape.
11. The dough is quite sticky and won’t roll out well on some surfaces, I found that a plastic cutting board like this worked well, but my granite bench tops did not.
12. Place the pretzels onto a lined cookie sheet, allowing space for them to rise and spread.
13. Bake in the oven for 12-20 minutes.
14. Check after 12 minutes, pretzels are cooked when they are golden brown on both the tops and bottoms.
15. Set aside to cool for at least 15 minutes before glazing.
16. Glaze In a mixing bowl, place the Natvia Icing Mix.
17. Add the butter and whisk well.
18. Add the water a little bit at a time until the glaze has reached a pourable consistency.
19. Drizzle the glaze over the cooling pretzels.
20. Enjoy immediately or wait for the glaze to set.