Keto Soft Pretzels
Servings: 6
Calories: 390
These keto pretzels remind me of trips to the mall as a teenager, where I'd always get a soft pretzel with cheese dipping sauce from the soft pretzel shop. In this recipe, you'll find the same chewy texture, irresistible yeast flavor, and even the coarse salt topping of a classic mall pretzel.
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Ingredients
- 1½ cups super fine blanched almond flour
- ½ tablespoon baking powder
- 1 packet instant or quick rise yeast 2¼ teaspoons
- 1 teaspoon inulin powder
- ¼ teaspoon xanthan gum
- 2 large eggs
- 3 cups shredded mozzarella cheese
- 1 ounce cream cheese cubed
- Avocado oil cooking spray
- 2 teaspoons coarse pretzel salt
Instructions
- Place the almond flour, baking powder, instant yeast, inulin powder, xanthan gum, and eggs into a food processor. Pulse until uniform.
- In a medium bowl, combine the mozzarella and cream cheese. Heat in the microwave for about 90 seconds, or in a double boiler on the stove, until melted. Stir until smooth and uniform.
- Add the cheese mixture to the food processor, positioning the cheese so that the blades are sticking into it. Process until a uniform dough forms, scraping the sides with a spatula, if necessary.
- Form the dough into a ball, cover, and place in a warm place (like a turned off oven with the light on) for 1 hour. After that, if the dough is sticky, cover with plastic and refrigerate for 30 minutes.
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Cut the ball of dough into 6 sections, like a pie. Using oiled hands, roll each section into a long, skinny log, about 18 inches long. Twist into a pretzel shape by taking one end of the dough and looping it around and down across the bottom, then repeat with the other end, crossing over the first. Place onto the baking sheet. Repeat with the remaining dough sections.
- Spray the pretzels lightly with avocado oil spray. Sprinkle coarse salt over them and press gently.
- Bake for 10 to 12 minutes, until golden.
Video
Notes
Recipe from The Wholesome Yum Easy Keto Carboholics' Cookbook
Change up the flavor. You can adjust the saltiness of the pretzels with any of your favorite seasonings and toppings.
Make them smaller. There's plenty of dough to make 8-10 low carb pretzels. you can even make small keto pretzel bites!
Add butter. I like to brush on melted butter on top after baking. It gives each pretzel a nice buttery flavor!
Use an egg wash. The pretzels will turn a shiny golden brown if you brush on beaten egg before baking.
Storage: Refrigerate for up to 5 days or freeze for up to 6 months.
Nutrition
Serving: 1pretzel | Calories: 390 | Carbohydrates: 9g | Protein: 21g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1167mg | Potassium: 182mg | Fiber: 3g | Sugar: 2g | Vitamin A: 521IU | Vitamin C: 1mg | Calcium: 399mg | Iron: 2mg
Additional Info
Net Carbs:
6
g
|
% Carbs:
6.1
%
|
% Protein:
21.2
%
|
% Fat:
72.7
%
|
SmartPoints:
13