KETO CINNAMON PRETZELS
1 1/2 cup shredded mozzarella cheese
2 tbsp cream cheese
3/4 cup almond flour
1/4 cup coconut flour
1 egg, beaten
3 tbs coconut oil, melted
1 tsp butter, melted
1/2 cup Lakanto monk fruit, or sweetener of choice
2 tbs ground cinnamon
1-Preheat oven to 350F. Line baking sheet with parchment paper and set aside.
2-In a glass or microwave-safe bowl, microwave the mozzarella and cream cheese for 1 minute. Half way through stir the mixture.
3-Add in almond flour, coconut flour, and beaten egg, stir.
4-Divide your dough into 5 sections and form each one into a pretzel shape and place on baking sheet. If you find your dough too sticky, wet your hands.
5-Bake for 15 minutes or until lightly browned
6-In a small bowl, melt the coconut oil and butter in microwave (About 15 seconds).
7-In a separate small dish, whisk together the sweetener and cinnamon.
8-Brush the pretzels with the coconut oil and butter mixture, then immediately toss into the cinnamon-sugar mixture to coat.
Best served warm
I stored the remainder in an airtight container in the fridge.