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
- 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
Janis Garland says
I must say., i cant wait to try them. Everything i made by you has been fantastic. On fb pages when people ask for recipes sites..yours is the 1st i type and 1 only suggest 3. Most of my recipes in my binder are from here! If you all are new and reading comments tonsee if its worth it. Im here to tell you she is fantastic and i used to bake "bad" high carb foods that people loved. So i am very picky. Her meal plans are so worth subscribing to as well. When i was new to lc it helped me a lot! PS she doesnt know me and this is just my opinion and im not getting anything in return for this review. I just know its hard to find yummy sites that u can trust. I even bought her cookbook and i dont buy cookbooks lol.
Gabriella says
This looks amazing. Any advice for a "no microwave" chef?
Kristen says
Made these tonight and they were AMAZING!!!!! Do you keep them refrigerated? Love your book- every recipe I have made is the BOMB!
Monica says
I just made this recipe but did not shape them into a pretzel. Made it into a bun shape for burgers. Wow, it help up beautifully with a wet, juicy, burger and all the fixings!!
Michele Cammarata says
Can this recipe be made into pretzel nuggets??
Rinacres says
I made them into nuggets and they are great.
Lexie says
Oh my I never thought of nuggets!! Awesome! LOVE this recipe btw thank you!!
OnlyWantRecipe says
Put the recipe at the beginning of the page. No one cares about your book, the fact that you use cookies, how many times you've cooked this for your family, or any of the other garbage that takes up space on this and every other recipe website.
Peace Love and Low Carb says
I'll just go ahead and say it, you are a terrible human being.
Amy Nakos says
Wow! That person was a real “jerk”. I have your cookbooks and LOVE them! So far everything I’ve made from your cookbooks have been amazing not to mention the look great on my counter. I cannot wait to try this recipe! Keep on sharing, I love your blog! Keto for life!
Decent human says
But that's how blogs work, dude. And why would anyone be so rude when they're using someone's hard work for their own pleasure? Just be mildly annoyed, say thanks, and move on.
Monica says
Or, just scroll to the bottom of the blog for the recipe...it is that easy and no need to be nasty.
ally says
yikes. can't you just scroll like the rest of us??
Crystal Rediske says
These were amazing. I followed exactly as written without issue and they turned out to be just like the real thing. I am eternally grateful to you, Kyndra!
Mira says
Hi Kynda: I made these pretzels earlier this week and they were really good. They just hit the "salty" spot! Next time, I may omit some of the spices to see how they taste plain. Someone said the texture reminded him of fried dough when they came out of the oven. The only question I have concerns rolling the dough. It was impossible to roll and kept sticking to my parchment and the counter. So, I ended up making pretzel rods and half pretzels. Do you have any suggestions to make rolling easier? Would refrigerating the dough help?
Terry says
I refrigerator for tail end it did help. I rolled it out on a plastic cutting board. T
Mike says
I skipped step four -- not due to choice -- I simply forgot. I didn't make pretzel shapes -- I just made rods and topped with jalapenos, peperoni or mushrooms and added extra cheese on top before baking.
I made a sweet set at the same time. I placed raspberries on some and cinnamon on just one (mistake).
This exceeded my expectation big time. I have been craving a soft pretzel for weeks.
The only changes I would make is prepping the toppings. -- I would chop them more to help with the cooking process and make more of the cinnamon type. The sweet flavors are awesome with additional cream cheese topped after baking.
Thanks for the inspiration!
Michelle H says
Made this tonight. Were super easy to make, and we really liked them. Next time I'll have some cheese dip standing by to dip them in since that would just make them that much better.
Rebecca says
These Soft Pretzels are fantastic.
The cheeses melted easily & mixed with dry ingredients successfully. Love the texture & spices. Next time I make them i’ll make 1/2 the recipe. Makes a lot for 1 person..
Yum! A definite winner....????