Keto Pastry Snakes

Step 1Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).

Step 2Place the mozzarella and cream cheese in a microwave safe bowl and heat on high for 1 minute. Remove and stir and then heat in 30 second bursts until the cheese is melted and smooth.

Step 3Place the melted cheese, egg, almond flour, baking flour, xanthan gum and salt into a food processor.

Step 4Process until thick dough forms. This will take just a few seconds. Alternatively, you can place the ingredients in a bowl and use a spatula to mix until well combined and thick dough forms.

Step 5Divide the dough in two parts. Roll the first part of the dough out between 2 sheets of parchment paper until very thin (or use a silicon mat and silicon rolling pin like I did).

Step 6Using a pizza cutter or a sharp knife, slice into 6 wide ribbons.

Step 7Twist each one of them by grabbing on the opposite ends and then shape into a small snake, or make any shapes you like. Repeat for the remaining ribbons, and then repeat for the remaining half of the dough until you create a total of 12 snakes. Place them on a lined baking tray.

Step 8Brush each one with melted butter and sprinkle with sesame seeds. Use 2 peppercorns per each snake to create eyes. Place in the oven and bake for 15 to 20 minutes, rotating the tray halfway to ensure even browning.

Step 9Remove from the oven. Eat warm or cold, dipped in mustard (you can make your own mustard), sugar-free ketchup (you can make your own ketchup).

Step 10Store, in an airtight container, in the pantry for up to five days. For longer storage, freeze for up to 3 months.