Saturday or “Caturday” as we call it in our house is a good chance to decompress, spend some time with the kitties, do a little prep and get ready for the week ahead with a new keto recipe. We tend to do a meal we are familiar with that is quick and easy so we have more time to do the fun stuff. If you do the same the “Caturday Recipe” series is for you. No videos, no pop ups, no explanation of the mountain we hiked to pick the lettuce… just a plain ole’ fashioned pretzel bite recipe.
Pretzel Bite
Ingredients
- 3 cups Shredded Mozzarella Cheese
- 2 oz. Cream Cheese
- 2 Large Eggs
- 2 cups Almond Flour
- 1 Tbsp. Baking Powder
- 1 Tbsp. Pink Himalayan Salt
Directions
- Preheat the oven to 400 F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together the almond flour and baking powder.
- In a large, microwave-safe bowl, mix together the mozzarella cheese and cream cheese. Melt the cheese in 20 second intervals, stirring between each time.
- Add the cheese and eggs to the almond flour mixture. Mix until fully combined. The dough will be quite sticky.
- Oil your hands with olive oil or butter and divide the dough into 8 equal parts. Roll each piece of dough into long cylinder shapes. Shape the long “ropes” into a pretzel shape. You can also cut the “ropes” into ¾ inch wide pieces if you’d rather have pretzel bites.
- Place onto baking sheet with parchment paper.
- Put an egg into a bowl and whisk. Brush the top of the pretzel (or bites) with the egg. Top them with the salt.
- Bake for 12 minutes. Put on a low broil for 2 minutes to create a crispier coating. Watch carefully to ensure they do not burn. The finished pretzels should be a dark, golden brown.
Makes 8 Servings
based on brands and ingredients we use
Per Serving = 81% Fat, 4% Carbs, 15% Protein
