Homemade Soft Pretzel - Low Carb & Gluten Free #keto #healthy
Our Keto Pretzels are delicate and chewy with a lovely yeasty fragrance of newly heated bread. Our Gerri is a real, true blue, culinary specialist and spends significant time in streamlining recipes for "everybody". These keto pretzels aren't her solitary unique manifestations either.
The low carb delicate pretzel batter is clingy. I have thought that it was least demanding to roll the mixture out on a smooth, clean seat top. Or on the other hand plastic cutting board and wearing sustenance safe gloves will keep the mixture from adhering to your hands.
Also try our recipe 2-Ingredient Cream Cheese Pancakes
What might a ball game be without a chewy pretzel, you don't need to pass up a major opportunity any longer with our Keto Delicate Pretzels. They are delicate and chewy with that excellent yeasty smell.
Ingredients
- 3 cups mozzarella cheese shredded
- 4 tablespoons Cream Cheese
- 1 1/2 cups almond flour
- 2 teaspoons xanthum gum
- 2 eggs room temperature
- 2 teaspoons dried yeast approxiamtely 1 sachet
- 2 tablespoons warm water
- 2 tablespoon Butter melted
- 1 tablespoon pretzel salt
Instructions
- Preheat oven to 200C/390F.
- In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
- Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
- In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
- Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
- Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
- Split the dough into 12 balls. The dough is easiest to work with while it is warm.
- Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
- Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
- Bake in the oven for 12-15 minutes.
- When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.
Read more our recipe : Gluten-Free Pumpkin Zucchini Bread
For more detail : https://bit.ly/2ADL9TK
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