Instructions
- Preheat oven to 425 degrees F / 218 degrees C. Line a rimmed baking sheet with parchment.
- In a medium mixing bowl, combine the 2 cups almond flour, 1 tablespoon baking powder, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Mix until well combined. It helps to put the mixture through a flour sifter to ensure that all the baking powder gets mixed in with the rest of the ingredients.2 cups almond flour, 1 tablespoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder
- Crack one of the eggs into a small bowl and whisk with a fork. This will be the egg wash for the top of the pretzels.
- In a large heat-safe mixing bowl, combine 3 cups low-moisture mozzarella cheese and 5 tablespoons cream cheese. Place the bowl over a pot of gently simmering water (double boiler method). Stir continuously until both cheeses are melted and fully combined into a smooth mixture.3 cups low-moisture mozzarella cheese, 5 tablespoons cream cheese
- To the mixing bowl, add the remaining 2 eggs and the almond flour mixture. Mix until all ingredients are well incorporated.
- Divide the dough into 7 equal portions. Roll each portion into a long, thin piece, resembling a breadstick. Fold each one into the shape of a pretzel.
- Brush the top of each pretzel with the egg wash.
- Bake on the middle rack for 12 to 14 minutes or until golden brown.
