Reviews
Appetizers & Sides
Ingredients
| 2 C. Shredded mozzarella cheese divided | |
| 2 oz. Cream Cheese | |
| ¼ tsp. Xanthan gum | |
| 1 tsp. Baking powder | |
| 1 Large egg | |
| 1 C. Almond flour | |
| ¼ tsp. Garlic powder | |
| ¼ tsp. Italian seasoning | |
| Salt to taste | |
| 8 Pepperoni slices cut in half | |
| Low carb marinara sauce for dipping |
Nutritional Information
415
Calories
35g
Total Fat
4.5g
Net Carbs
23.5g
Protein
Directions
1
Place the cream cheese and 1 ½ cups of the mozzarella cheese into a microwave safe bowl.
2
Heat the bowl at 30 second intervals in the microwave until the cheeses are combined and completely melted.
3
Place the cheese into a mixing bowl, and blend in the egg, almond flour, baking powder, xanthan gum, garlic powder, Italian seasoning and salt to taste until a well formed dough has been created.
4
Place the dough in the fridge to chill for 30 minutes.
5
Preheat the oven to 350 degrees.
6
Separate the dough into 4 equal portions.
7
Wet your hands slightly, and roll each portion of dough into a log shape about 8 inches long on a piece of parchment paper.
8
Place another piece of parchment paper on top of the log of dough, and roll it out into a flat rectangle about ⅛ to ¼ of an inch thick.
9
Put a small layer of mozzarella cheese down one end of the rectangle of dough.
10
Gently roll the dough over the cheese, and pinch the seams closed at the end.
11
Grab the end of each filled log of dough, and form it into a “U” shape. Twist the dough twice at the top, and fold back down to form a pretzel shape.
12
Repeat the process until you have made 4 pretzels.
13
Top each pretzel with four pieces of the pepperoni slices each and sprinkle the remaining cheese on top.
14