Quick Description
These Low-Carb Keto Soft Pretzels are a perfect keto-friendly snack or side dish. Made with almond flour, mozzarella cheese, and cream cheese, they’re chewy on the inside with a golden-brown crust on the outside. Enjoy them fresh out of the oven with your favorite dipping sauce, guilt-free!
Servings & Timing
- Servings: 6 pretzels
- Prep Time: 10 minutes
- Bake Time: 15–18 minutes
- Total Time: 25–30 minutes
Ingredients List
- 2 cups almond flour
- 1 tablespoon baking powder
- 3 cups mozzarella cheese
- 2 oz cream cheese
- 3 large eggs, divided
- Coarse salt for sprinkling (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Prepare the Dough
In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave for 30–45 seconds, or until the cheeses are melted. Stir the mixture until smooth.
Step 3: Add the Dry Ingredients
In a separate bowl, whisk together the almond flour and baking powder. Add the dry ingredients to the melted cheese mixture, stirring until well combined.
Step 4: Add the Eggs
Crack 2 of the eggs into the dough mixture and stir until fully incorporated. The dough will be slightly sticky, but that’s normal.
Step 5: Shape the Pretzels
Lightly grease your hands with oil or use parchment paper to handle the dough. Divide the dough into 6 equal portions. Roll each portion into a long rope and shape it into a pretzel shape by twisting the ends together and folding them down into a loop.
Step 6: Brush with Egg Wash
In a small bowl, beat the remaining egg. Brush the egg wash over each pretzel to help achieve a golden-brown crust. Sprinkle with coarse salt, if desired.
Step 7: Bake
Place the pretzels on the prepared baking sheet and bake for 15–18 minutes, or until golden brown and firm to the touch.
Step 8: Cool and Serve
Allow the pretzels to cool slightly before serving. Enjoy warm with mustard, cheese dip, or your favorite keto-friendly dip.
Additional Notes
- Make It Cheesy: Add 1/4 cup of grated Parmesan cheese to the dough mixture for an extra cheesy flavor.
- Texture Tip: If the dough is too sticky to handle, you can refrigerate it for about 10 minutes to make it easier to shape.
- Flavors: Feel free to add garlic powder, onion powder, or dried herbs to the dough for a flavor boost.
Dietary Info
- Low-Carb & Keto-Friendly: These pretzels are made with almond flour, making them low in carbs and perfect for a keto diet.
- Gluten-Free: These pretzels are naturally gluten-free due to the use of almond flour.
- High in Protein: With the combination of eggs and cheese, these pretzels are a good source of protein.
Recipe Variations & Serving Suggestions
- Add Toppings: For a variation, sprinkle the pretzels with sesame seeds, poppy seeds, or grated Parmesan before baking.
- Serve with Dips: These pretzels are great with mustard, low-carb marinara sauce, or even a creamy cheese dip.
Storage & Make-Ahead
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Freezing: Freeze the baked pretzels in a freezer-safe bag for up to 1 month. Reheat in the oven for a few minutes to restore their chewy texture.
