Step 1

Preheat oven to 200C/390F.

Step 2

Place the yeast, inulin and warm water in a bowl. Mix well and set aside to proof for 5 minutes.

Step 3

In a large mixing bowl, add the almond flour and xanthan gum. Mix well and set aside

Step 4

Place a nonstick saucepan over medium-low heat and add the mozzarella and cream cheese. Keep a close eye on it as it melt, stirring frequently to prevent browning. Heat until the cheese is thick and pourable.

Step 5

Add the proofed yeast and melted cheese to the almond flour, mix for 1 minute before adding the eggs.

Step 6

Mix until a smooth and sticky dough has formed. I recommend putting on food-safe gloves and mixing by hand. Leave to sit for 5 minutes to rest.

Step 7

Split the dough into quarters, and each quarter into 3 pieces, so that you have 12 balls. The dough is easiest to work with while it is warm and whilst wearing food-safe gloves.

Step 8

Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.

Step 9

Brush the pretzels with the butter and sprinkle with pretzel salt.

Step 10

Bake in the oven for 12-15 minutes.

Step 11

When the pretzels are golden brown, remove them from the oven. Don’t burn your fingers trying to eat them immediately.

Step 12

Leave them to cool for 5 minutes before enjoying.