Low Carb Cheddar Pretzel Sourdough 
crusty on the outside, cheesy and soft on the inside with that salty pretzel top… this bread is going to blow your mind and you won’t believe it’s low carb
Ingredients:2 cups shredded mozzarella
1 cup almond flour
1 cup shredded sharp cheddar
2 oz cream cheese, softened
2 large eggs
1 tbsp apple cider vinegar
1 tsp baking powder
1 tbsp butter, melted
Coarse pretzel salt for topping
Instructions:
Preheat oven to 375°F, line a baking sheet with parchment paper
Melt mozzarella and cream cheese together in microwave 90 seconds, stir until completely smooth
Mix in eggs and apple cider vinegar quickly — the vinegar gives that sourdough tang
Add almond flour, baking powder and shredded cheddar — mix until a soft dough forms
Shape into a round loaf, brush top with melted butter and sprinkle coarse pretzel salt generously
Bake 22–25 min until deep golden brown on top — cool 10 min before slicing
Quick Tips:Work the dough fast while it’s still warm — it gets stiff as it cools
Apple cider vinegar is the secret to that sourdough flavor, don’t skip it
Keeps in the fridge 4 days, toast slices in air fryer 2 min for best texture
Nutrition per serving (serves 8):Calories: 278
Total Fat: 22g
Protein: 16g
Total Carbs: 4g
Fiber: 2g
Net Carbs: 2g
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