2 teaspoons dried yeast, mixed in 2 tablespoons warm water and set aside for a few minutes
4 tablespoons melted butter
Pretzel salt for sprinkling (or coarse sea salt)
Heat oven to 350. Put mozzarella and cream cheese in microwave safe bowl and microwave for about 2 minutes at 30 second intervals, until cheese is melted. Ensure that no more cheese shreds are visible.
Put your dough hook on your stand mixer. Mix almond flour and xanthan gum. Add in eggs, yeast mix, and 2 tablespoons of your melted butter. Then add your cheese mix. Allow the mixer to knead the dough for about 10 minutes, scraping down the sides of the bowl if necessary.
Divide the dough into 12 pieces. Roll each out into a long rope on parchment so that it ends up being about 12-13 inches long and tapered at the end. Twist two ropes around each other and form into horn shape. Transfer the parchment to a cookie sheet and brush with melted butter. Sprinkle with salt. Bake for about 15 minutes or until they are golden brown. Enjoy.
Here are some tips:
1. Microwave the cheeses until no shreds are visible. You can get away with having visible shreds with a fat head pizza dough or a biscuit dough, but not here.
2. The dough gets easier to work with and roll out as it cools. If you find your dough to be a sticky mess, let it cool a few minutes longer.
3. Cover the thin tips with foil to prevent them from over browning. I didn’t do this because I actually was going for a gradient look. But if you want a more even bake, cover the ends.
9.71 grams of carbs per horn