All of the delicious chewiness of a real soft pretzel, but low carb and keto friendly. The keto soft pretzels are sure to impress.
Keto Soft Pretzels
Is there anything that can't be made low carb? To that, my answer is no! With a little patience and creativity, the sky's the limit. These low carb soft pretzels taste so close to the real deal. It really is quite amazing what you can make with different variations of fathead cheese dough. This infamous dough is amazing for sweet and savory recipes. For more ideas, check out this recipe round-up of 30 Fathead Cheese Dough Recipes.
Low Carb Dipping Sauces
Soft pretzels reminding me of walking into the mall as a teenager and passing the pretzel stand in the food court. It was like the aroma followed me all through the mall, calling to me. Well now I can have my low carb and gluten free soft pretzel and eat it too! I love to dip these in spicy brown mustard or cheese sauce. They are also really great dipped in my Three Cheese Garlic Marinara sauce or served with my Smoked Sausage and Cheese Soup
More keto appetizer recipes
Keto Soft Pretzels
- Total Time: 29 minutes
- Yield: Makes 6 pretzels 1x
- Diet: Diabetic
Ingredients
- 2 cups blanched almond flour (I use this brand)
- 1 tablespoon baking powder
- 1 teaspoon garlic powder (I use this brand)
- 1 teaspoon onion powder
- 3 large eggs, divided
- 3 cups shredded low moisture mozzarella cheese
- 5 tablespoons cream cheese
- Coarse sea salt, for topping
Instructions
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, combine the almond flour, baking powder, garlic powder, and onion powder. Mix until well combined. I like to put the mixture through a flour sifter to ensure that all the baking powder gets mixed in with the rest of the ingredients.
- Crack one of the eggs into a small bowl and fork whisk. This will be the egg wash for the top of the pretzels. The other two eggs will go in the dough.
- In a large microwave safe mixing bowl, combine the mozzarella cheese and cream cheese. Microwave for 1 minute and 30 seconds. Remove from microwave and stir to combine. Return to microwave for 1 additional minute. Mix until well combined.
- To the mixing bowl, add the remaining 2 eggs and the almond flour mixture. Mix until all ingredients are well incorporated. If the dough gets too stringy and unworkable, simply put it back in the microwave for 30 seconds to soften and continue mixing.
- Divide the dough into 6 equal portions. Roll each portion into a long, thin piece, resembling a breadstick. Fold each one into the shape of a pretzel.
- Brush the top of each pretzel with the egg wash.
- Sprinkle coarse sea salt over top.
- Bake on the middle rack for 12-14 minutes or until golden brown.
Notes
- 6g net carbs per serving
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Appetizer Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 449
- Fat: 35.5g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 27.8g
Christina says
I write this as I STUFF MY FACE!!! WOW! These are incredibly delicious!!!! As a type 1 Diabetic, I have to be so careful with carb intake... these hit the spot! Thank you Kyndra!!! Happy New Year!
Constance Miller says
I substituted cheddar cheese and only had all purpose flour. They tasted like a large fluffy version
of goldfish. This recipe was so much easier than my recipe for goldfish. I will be using this
version more often. Thanks!!
Tracey Stone says
Thanks!
karen says
I don't even know how many recipes i've made off of this blog but I made these today and FANTASTIC. mine came out super fat haha i halved the recipe so i still only made 3 but in hindsight probably could have made 6 skinny ones. thank you! keep doing what you're doing, you're great and help out my meal planning so much!
Kay says
I just wanted to share that after I requested my local library buy Craveable Keto they ordered 4 copies! When I first started eating low carb 4 years ago, the library had 1 keto cookbook that was for the parents of epileptic children. Now they have lots, including both of yours. Can't wait to try the recipes!
Peace Love and Low Carb says
That is SO awesome. Thanks so much.
Lauri says
Oh, man! I used to have a fantastic recipe for big soft pretzels, but then life happened and I had to GF. I have sooo missed them!
Curses to you, though. I had planned on being totally lazy this weekend-it's the first weekend in a very long time that I actually have no plans or obligations. Now that I've stumbled across your website I'm going to be busy in the kitchen instead of lounging on the couch with the kittens...
Pat says
These look great, thank you for the recipe.
LaWanda says
Is it a must to use blanched almond flour? I currently have Bob's Red Mill almond flour, and I would rather use what I have on hand. Many thanks.
Kerri says
I have the same question.
Lauren says
These look amazing! Can't wait to try them.
Amy says
This looks amazing! I'm allergic to almonds. Think I could sub coconut flour? Suggestion on how much?
Peace Love and Low Carb says
Almond four and coconut flour are not a 1 for 1 substitution. There are some great conversion guides online
Janess says
I made these 2 nights ago and they are gone already! They were so delicious!! My microwave must be a bit stronger as I only needed to cook the mozza/cream cheese for the first 90 seconds not the second 60. This is definitely a keeper recipe. Thank you!
Matt says
Wow, the inventor, Gerri at My Keto Kitchen would be proud.
So many using her recipe, so little credit.
Kudos where kudos is due.
Peace Love and Low Carb says
That is not a recipe I have ever seen or a site I have ever visited. I made this pretzel recipe from my own bagel recipe, which you can find here - https://peaceloveandlowcarb.com/low-carb-keto-everything-bagels/ and my bagel recipe was a version of prior pizza dough recipes on my site dating back to 2015. But since you have said this, I went and looked at her recipe and they aren't even the same. I assure you that I have artistic integrity and have never copied the recipes of others. In fact, even if I post a recipe that was inspired by another bloggers recipe and still very different, I mention that blogger in my post. Not that I even need to prove that, but you can see an example of that here - https://peaceloveandlowcarb.com/peanut-butter-berry-breakfast-loaf-low-carb-gluten-free/ I have been blogging full time for 7 years now. I know full well how it feels to have my work stolen and would NEVER do that to another blogger.
LaKeshia Filip says
Well said 🙂 we who follow you here and on IG know you rock and would never "steal" a recipe without giving credit..."steal" a recipe lol, just sounds funny...
Angela says
Bad form, Matt. Bad form