35 min 1
One thing I’ve learned for sure is that keto cakes can be made from eggs and keto breads can be made from cheese. There’s really nothing you can’t do with eggs or cheese plus a little almond or coconut flour if you’re craving a bread-like treat. Huge props to UpLateAnyway.com, who inspired the dough for this recipe with her famous low-carb stromboli recipe, which, to me, makes her a ketogenic hero.
FOR THE TOPPING: 1 teaspoon pretzel salt or sea salt
½ teaspoon poppy seeds
½ teaspoon sesame seeds
½ teaspoon onion flakes
½ teaspoon garlic flakes
FOR THE PRETZELS: 1 tablespoon Golden Ghee), melted, plus additional for brushing
½ cup shredded low-moisture organic mozzarella cheese
3 tablespoons almond flour
½ teaspoon sea salt
¼ teaspoon garlic powder
1 large free-range egg, lightly beaten
Mustard, for dipping (optional)
Directions Preparing:20 minCooking:15 min
Step 1TO MAKE THE TOPPING: In a small bowl, mix the salt, poppy seeds, sesame seeds, onion flakes, and garlic flakes. Set aside.
Step 2TO MAKE THE PRETZELS: Preheat the oven to 400°F.
Step 3In a small microwave-safe bowl, combine the ghee and mozzarella. Microwave on high in 30-second intervals until the mozzarella is melted and you can easily handle it with your hands and roll it into a ball.
Step 4Add the almond flour, salt, and garlic powder to the mozzarella and stir to combine, and then mix in the egg. If the mixture won’t combine like a dough, microwave it in 10-second intervals until it does.
Step 5Lay out a sheet of parchment paper. Use your hands to roll the dough on the parchment into a long rope about ½ inch in diameter.
Step 6Cut the dough rope into 6 pieces and form each into a pretzel. Transfer the parchment with the pretzels to a rimmed baking sheet.
Step 7Brush each pretzel with melted ghee, and then sprinkle each with the topping.
Step 8Bake for 15 minutes. Serve with a small cup of mustard for dipping (if using).
Nutrition Facts (per serving of 1)