SIGNATURE KETO SOFT PRETZELS WITH CREAMY CHEESE DIP & MUSTARD BUTTER #lowcarb #healthysnack

Our Keto Soft Pretzels rival any standard carb-filled pretzel as far as delicateness and chewiness. Pair these with your decision of Creamy Cheese Dip or Mustard Butter or both! These keto delicate pretzels are keto, low-carb, sans grain, and sans gluten!

Our Keto Soft Pretzels are the keto starter or bite that you are going to need to make right away! You've tasted nothing like these. They are delicate and chewy. They fresh up impeccably. Also, the huge salt precious stones satisfy any salty-nibble needing you have.

These will turn into your preferred natively constructed low-carb pretzels. Make them once, and you'll be snared. We guarantee! Each and every nibble poses a flavor like carb-filled goodness. Be that as it may, there are just 3.6 grams of net carbs in every pretzel! It resembles keto enchantment.

Also Try Our Recipe : Rich 3 Ingredient Chocolate Keto Fudge (Paleo & Vegan)

INGREDIENTS
For the Pretzels

• 3 cups shredded mozzarella
• 2 tablespoons cream cheese
• 1 1/2 cups almond flour
• 2 teaspoons xanthan gum
• 2 teaspoons active dry yeast, mixed with 2 tablespoons warm water
• 2 eggs
• 3 tablespoons melted butter, divided
• 1 tablespoon coarse salt

For the Cheese Dip (optional)

• 1 tablespoon butter
• 1 cup heavy whipping cream
• 1/8 teaspoon xanthan gum
• 1 cup shredded cheddar cheese
• 1 tablespoon whole-grain mustard

For the Mustard Butter (optional)

• 4 tablespoons room-temperature butter
• 1 teaspoon whole-grain mustard
• 1/4 teaspoon raw honey (provides a touch of sweetness and adds only 1.5 net carbs)

INSTRUCTIONS
For the Pretzels

1. Heat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium sized microwave safe bowl, microwave the mozzarella and cream cheese for 1 minute.  Remove and stir, then microwave again for 40 seconds.  Stir again and microwave for another 30 seconds if needed or until the cheese is completely melted and there are no visible shreds.
3. In a large bowl fitted to stand mixer with a hook attachment, mix together the almond flour, xanthan gum, yeast mixture, eggs, and 1 tablespoon melted butter.
4. Next add in the melted cheese mixture.
5. Beat on medium speed until all the ingredients are combined, scraping the sides of the bowl to help get the dough mixed together.
6. Allow the dough to cool slightly for 10 minutes so that it is easier to work with.
7. Tape a large sheet of parchment to your counter.
8. Portion the dough into equal portions (12 portions for small pretzels, 9 portions for medium pretzel, 4 portions for giant pretzels).
9. Roll each dough portion into a rope shape that is no thicker than 3/4 of an inch.
10. Form pretzel shapes with the dough (see the pictures above for our technique) and place them on the lined baking sheets.
11. Space them at least 1.5 inches apart from one another.
12. Brush on the remaining 2 tablespoons melted butter to the tops of the pretzels and sprinkle with coarse salt.
13. Bake for 25-30 minutes or until golden brown.

For the Cheese Dip (optional)

1. In a saucepan over medium heat, melt the butter.
2. Slowly stir in the heavy cream continuing to stir until the mixture comes to a low boil.
3. Stir in the xanthan gum.
4. Add the cheddar cheese and stir until the cheese is fully incorporated.
5. Stir in the mustard.
6. Let the cheese mixture simmer over low heat for 5-10 minutes or until it's reached your desired thickness.

For the Mustard Butter (optional)

1. In small bowl, mix all the ingredients together.

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