Love low-carb salty snacks? Try my cheese chips, keto pasta chips, and keto crackers next. I used to get discouraged right before going on a keto diet because it meant giving up my favorite food group…bread. Thankfully, I devised some workarounds and am now able to create my own low-carb pretzels! Made with a shortlist of keto baking staples, they’re oven-baked until the exterior is firm, but the center remains light and fluffy, and a little flaky sea salt ties it all together.
Why I love this recipe
No boiling or frying needed. Instead, they’re baked in the oven to cut down on time, hassle, and added calories. Easy to customize. I included the base recipe plus a handful of flavor swaps so you can discover your favorite. They taste even better than Auntie Anne’s. I used to run to Auntie Anne’s when my friends and I would go to the mall. That is, until I learned how many carbs they have. Never. Again. And they’re naturally gluten-free! So no one has to miss out on the joys of pretzels!
Ingredients needed
Almond flour. Use blanched almond flour, not almond meal. The latter will make the pretzels crumbly. Baking powder. Gives the pretzels rise. Mozzarella cheese. Usually, I prefer full-fat cheese, but in this case, I suggest using part-skim, low-moisture shredded mozzarella. Cream cheese. Full-fat and softened to room temperature. Eggs. Two are used in the pretzel dough, and the third will be used as an egg wash. Salt. Coarse and flaky salt to top the pretzels.
How to make keto soft pretzels
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep work. Line a baking sheet with parchment paper and preheat the oven. Step 2- Mix the dough. Add the almond flour to a bowl. In a separate microwave-safe bowl, microwave both cheeses until smooth. Stir to combine. Step 3- Blend. Pour the cheese mixture into a food processor along with the flour and two eggs. Pulse to a thick dough. Step 4- Shape. Place the dough ball on a kitchen surface and divide it into 8. Roll each into a hot dog shape, then cross to form a pretzel. Place them on the baking sheet. Step 5- Bake. Brush the third egg over the pretzels, sprinkle with salt, and bake until golden brown.
Arman’s recipe tips
If you’re making sweet pretzels, add 2 tablespoons of granulated sweetener (you can always sprinkle more on top). Work quickly with the melted cheese. The more time the cheese has to firm up, the harder it’ll be to mix into the dough. If the dough seizes, warm it back up. Pop it in the microwave in 20-second intervals until it’s soft enough to mix. Lightly oil your fingers as you shape the dough. Make keto pretzel bites! This is my go-to party appetizer. Simply omit the folding step and cut the logs into bite-sized pieces of dough. Serve them with sauces, like my keto cheese sauce or keto frosting.
Storage instructions
To store: Leftover pretzels can be stored in an airtight container in the refrigerator for up to 2 weeks.
Cinnamon sugar. Brush the pretzels with melted butter, then sprinkle cinnamon and keto brown sugar. Jalapeno. Whisk in ½ cup of sliced jalapenos to the batter and top the pre-baked pretzels with a few more. Roasted garlic and parmesan. Add melted butter, minced garlic, and parmesan to the pretzel before baking them. Pepperoni. Top the pretzel with pepperoni and mozzarella cheese. Raisin. Add 2 tablespoons of sugar free confectioners’ sugar to the dough and 1/4 cup of raisins.
To freeze: Place the pretzels in a ziplock bag and freeze for 6 months. Thaw overnight in the fridge. Reheating: Microwave individual pretzels for 30 seconds or in a toaster oven for 5-6 minutes.
Frequently asked questions
More recipes using fathead dough
Keto cinnamon rolls Keto bagels Fathead pizza crust Keto garlic bread
