Activate the yeast. Add 2 tbsp warm water in a bowl with coconut sugar and mix with the yeast. Let it sit for 10 minutes until it’s doubled its volume.

Mix ground almonds with baking powder. Add in one egg and whisk with an electric mixer. Whisk until everything is well combined.

Transfer the activated yeast in almond mixture.

Melt mozzarella cheese in a double boiler and wait for the mozzarella to fully melted.

Put everything (almond mixture and melted mozzarella) in a food processor for the final dough or make the dough with your hands. Make sure that everything is well mixed. Put the dough in the refrigerator for 20 minutes.

Preheat the oven to 400 degrees. Line a baking tray with parchment paper.

The dough shouldn’t be sticky. If it’s still sticky, add more grind almonds for easier rolling.

Cut the dough into 5 pieces. Roll one piece in a U-shape. Make the shape of the pretzel.

Put them on a parchment paper. Bake for 10 minutes or until they are golden.