Tagline: Soft, chewy, and dusted with cinnamon sweetness — these low-carb pretzels taste like the real deal but with a keto-friendly twist!
Recipe Card (At a Glance)
Servings: 8 mini pretzels (or 4 large)
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: 30 minutes
Dietary: Keto • Low-Carb • Gluten-Free
Ingredients
- 1 ½ cups shredded mozzarella cheese
- 2 tbsp cream cheese
- ¾ cup almond flour
- ¼ cup coconut flour
- 1 large egg (for binding)
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp vanilla extract (optional)
For Coating (after baking):
- 2 tbsp melted butter
- 1–2 tbsp granulated keto sweetener (monk fruit, erythritol, or allulose)
- ½ tsp ground cinnamon
Instructions
- Preheat Oven – Set oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Melt Cheese – In a microwave-safe bowl, heat mozzarella and cream cheese together (about 1–2 minutes, stirring halfway) until melted and smooth.
- Mix Dough – Stir in almond flour, coconut flour, baking powder, cinnamon, vanilla, and egg. Mix until a dough forms (knead with your hands if needed).
- Shape Pretzels – Divide dough into equal pieces. Roll each into a rope and twist into a classic pretzel shape. Place on baking sheet.
- Bake – Bake for 12–15 minutes, or until golden brown.
- Cinnamon Coating – Brush warm pretzels with melted butter, then sprinkle with cinnamon-sweetener mixture.
- Serve – Enjoy warm for the best texture!
Tips & Variations
- 🍫 Sweet Tooth? Drizzle with sugar-free chocolate for a dessert pretzel.
- 🧂 Savory Option: Skip the cinnamon-sweetener and top with coarse salt before baking for a classic soft pretzel.
- ❄️ Storage: Keep in an airtight container up to 3 days, or freeze and reheat in oven/air fryer.
Nutrition (per pretzel, approx.)
170 kcal | 11g fat | 4g net carbs | 10g protein
