Servings: 6

2 cups almond flour 2 cups almond flour
1 tablespoon baking powder 1 tablespoon baking powder
1 teaspoon garlic powder 1 teaspoon garlic powder
1 teaspoon onion powder 1 teaspoon onion powder
3 large eggs 3 large eggs
3 cups shredded mozzarella cheese 3 cups shredded mozzarella cheese
5 tablespoons cream cheese (optional) 5 tablespoons cream cheese (optional)
Sea salt for pretzel topping/or everything bagel seasoning Sea salt for pretzel topping/or everything bagel seasoning

Preheat oven to 425 degrees F.
Line a baking sheet with parchment paper.
In a medium bowl, combine the almond flour, baking powder, and garlic and onion powder. Mix these ingredients well.
Crack one egg into a small bowl and whisk. This egg will be used for the keto soft pretzel's egg wash.
In a large bowl, combine mozzarella and cream cheese if you choose to use it. Microwave for 1 to 1.5 minutes and mix until well combined. If needed, microwave for an extra minute. (I do not have a microwave so I softened the cream cheese while I was preheating the oven and then melted the cream cheese and mozzarella together in a medium saucepan. Keep stirring until combined).
Add your almond flour mixture to the large bowl along with the two remaining eggs. Mix well. Tip: If you're having trouble with the dough, you can microwave it to soften the mixture or even add another pinch of almond flour.
Split the dough into 6 pieces. Then, roll each piece until they are in a thin breadstick-style shape.
Once they’re thin enough, you can now fold each piece into a pretzel shape.
Brush each pretzel with the egg wash and sprinkle with sea salt.
Bake your keto soft pretzel for 12 to 14 minutes (until golden brown).