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
Bee says
Very yummy!
Glenn Lock says
OK - here is a question - I typically make traditional pretzels. When you do, you drop them in boiling water with some baking soda prior to baking to create that special crust pretzels have. Curious if anyone has tried. If not - I'm goin in, and will let you know.
Sami says
I’m curious to know what your results were because that’s how I have always made pretzels as well. I wasn’t sure if that dough would hold up to it or not.
Cookiemomma says
Everything I have read and tried regarding low carb baking, seems to imply the almond flour won’t hold up to the boil. Method to give it that bagel/pretzel crust. The nut flours just don’t behave and interact the same way
Kyndra Holley says
It worked for this recipe. Let us know if you try it.
Shelby Meade says
I did the baking soda boil for small pretzels, larger ones and pretzel braids. All worked great and the dough held up fine. I think they really give the pretzels a more authentic taste. Remember not to boil for more than 20-30 secs or they taste metallic. Next I plan to make them without the savory spices and add a LC sweetener and some cinnamon for cinnamon sugar pretzels! Love love love all of the recipes I’ve tried here from PLLC!
Tiffany L Carey says
Do these need to be refrigerated after baking them. Just made my first batch and LOVE THIS RECIPE!!! Thanks for sharing!!
Michie says
Not sure what others do but I usually refrigerate leftovers in an airtight container then when I want to eat them, I'll heat them up in the microwave for about 20 or 30 seconds.
Amy Polzella says
Best fathead dough recipe!!! I share it all the time!
I make all my fathead dough items with it. Pizza, calzones, bagels, etc.
Allie says
Has anyone tried freezing either the unbaked dough, or the baked pretzels? I am planning to make ther ahead of time for my German Christmas dinner!
Roo says
Super delicious!! But I had a hard time working with the dough. Tips on turning it into a noodle so you can wrap it into a pretzel? I had to hold it up and keep squeezing it. It sticks to everything so I couldn't roll it. I ended up just making balls of it and put the "everything but the bagel " seasoning on there. Yummm
Barb Everett says
I made these exactly as written tonight. I am soooo impressed! I haven't had bread in almost three years! One was definitely enough to fill me up after working out. I made a keto version of beer dip and I was in heaven. One question, how do I store the remaining 5 pretzels to keep and how do I prepare them after storing?
Robyn Smith says
I made pretzels the first time, YUM! This time, I wrapped the dough around some little smokies. It’s in the oven now! I’m so looking forward to this. Thank you for this recipe!
Kellie says
Great recipe! My picky son like it, too! Question. How should I store leftovers? Do these freeze and reheat nicely?
Susan says
My son is dairy free so I am wondering if I am brave enough to use vegan cream cheese and vegan mozzarella or whatever flavor I want and have these pretzels maintain their shape, etc....I am working on recipe to try. Thanks for the inspiration. I wanted to use almond flour to make more healthy than wheat flour.