Keto Cinnamon Pretzels

1.Preheat & Prepare Equipment:Set oven to 400°F (200°C).

Line a large rimmed baking sheet with a piece of high-quality parchment paper or a silicone baking mat. Set aside.

2.Melt the Cheese Base:Microwave or double-boiler method.

In a medium heat-safe bowl, combine the shredded mozzarella and softened cream cheese. Microwave on HIGH in 30-second intervals (usually 60 to 90 seconds total), stirring between each round, until the cheeses are completely melted, uniform, and smooth.

3.Combine Dry Ingredients:Whisk thoroughly to avoid clumps.

In a separate bowl, whisk together the almond flour, coconut flour, xanthan gum, baking powder, and 1 tablespoon of granulated sweetener until evenly distributed.

4.Form the Dough:Knead quickly while warm.

Pour the dry flour mixture, the egg, and vanilla extract into the bowl with the melted cheese mixture. Mix vigorously with a spatula. Once cool enough to touch, use clean hands to knead the dough until it becomes a cohesive, smooth mass with no streaks of cheese.

Note: If the cheese cools down and becomes too firm to integrate, microwave the whole mixture for 10-15 seconds to soften.

5.Divide & Roll into Ropes:Divide into 6 equal portions.

Divide the dough evenly into 6 equal balls. Roll each portion out on a piece of parchment paper into a long, thin log/rope approximately 18 to 20 inches long and ½-inch thick. If the dough sticks to your hands, lightly oil your palms with avocado oil.

6.Shape into Pretzels:Classic pretzel knot pattern.

Form a “U” shape with a dough rope. Take the two ends, cross them over each other twice to form a twist, and then fold the ends down to stick onto the bottom loop of the “U” shape. Press gently to seal the ends so they don’t detach during baking. Transfer to the prepared baking sheet. Repeat for remaining dough.

7.Egg Wash & Bake:Bake for 12-15 minutes.

Whisk the egg yolk and heavy cream together in a small bowl. Gently brush the top of each pretzel with the egg wash to encourage deep golden-brown browning. Bake at 400°F (200°C) for 12 to 15 minutes, or until the pretzels are puffed and golden brown.

8.Apply the Cinnamon Coating:Coat immediately while warm.

While the pretzels bake, mix the granulated sweetener and ground cinnamon in a shallow dish. Once the pretzels come out of the oven, allow them to cool for 3 to 5 minutes so they firm up. Brush generously with melted unsalted butter, then dip or sprinkle with the cinnamon-sugar coating until fully covered.