Keto Cinnamon Pretzels
Ingredients
1 1/2 cup shredded mozzarella cheese
3/4 cup almond flour
1/4 cup coconut flour
1 egg, beaten 1 egg, beaten
Cinnamon-Sugar Coating
3 tbs coconut oil, melted
1 tsp butter, melted
1/2 cup Lakanto monk fruit, or sweetener of choice
2 tbs ground cinnamon
Instructions
Preheat oven to 350F. With parchment paper, line baking sheet and put it aside.
Microwave the cream cheese and mozzarella for ONE minute in a glass or microwave safe bowl.
Stir the mixture half way through.
Add in beaten egg, coconut flour, and almond flour, stir.
Into 5 sections, divide your dough and place on baking sheet after forming each one into a pretzel shape. Wet your hands if you find your dough too sticky.
Until it gets lightly browned, bake for FIFTEEN minutes.
For the Cinnamon-Sugar Coating
Melt the butter and coconut oil in a small bowl in microwave (About FIFTEEN seconds).
Whisk together the cinnamon and sweetener in a separate small dish.
With the butter and coconut oil mixture, brush the pretzels, then to coat, immediately toss into the cinnamon-sugar mixture.
Notes
Best served warm.
In an airtight container, I stored the remainder in the fridge.
Nutrition Information:
YIELD: 5 PretzelsSERVING SIZE: 5 PretzelsAmount Per Serving:CALORIES: 170.6TOTAL FAT: 14.4gCARBOHYDRATES: Net Carbs: 2.6gFIBER: 1.8gPROTEIN: 8g
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