Keto Pretzels with Almond Flour and Parmesan

Name: Keto Pretzels with Almond Flour and Parmesan
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 large pretzels
Ingredients: 1 ¼ cups almond flour; 2 tablespoons parmesan; 1 tablespoon baking powder; 1 teaspoon garlic powder; 1 teaspoon onion powder; ¼ teaspoon cayenne pepper; 1½ cups mozzarella; 1 ounce cream cheese; 1 egg; 1 egg yolk; ¼ teaspoon coarse salt

User Reviews

4.9

33 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
4 large pretzels
Calories
378 kcal
Course
Snacks
Cuisine
American

Keto Pretzels with Almond Flour and Parmesan

Winston Campbell

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These amazing keto pretzels make a great low-carb snack, but they're also perfect as part of a meal.

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Ingredients

Servings

1 ¼ cups almond flour superfine; 5 ounces
2 tablespoons parmesan grated; not shredded
1 tablespoon baking powder fresh; gluten-free if needed
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon cayenne pepper
1½ cups mozzarella shredded, part-skim; 6 ounces
1 ounce cream cheese cubed
1 egg large, lightly beaten
1 egg yolk
¼ teaspoon coarse salt

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Instructions

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
In a medium bowl, whisk together the almond flour, parmesan, baking powder, garlic powder, onion powder, and cayenne.
In a large microwave-safe bowl, combine the mozzarella and cream cheese. Microwave for 30 seconds. Stir, microwave until completely melted (30-40 more seconds), and stir again.
Quickly add the almond flour mixture and the beaten egg. Mix to incorporate, then knead until smooth.
Divide the dough into 4 equal portions. Roll each portion into a thin 18-inch rope, then shape the rope into a pretzel.
Beat the egg yolk with a teaspoon of water to make an egg wash. Brush the tops of the pretzels with the egg wash and sprinkle them with coarse salt.
Bake the pretzels until golden brown, 15-18 minutes. Serve immediately.

Notes

It's best to measure almond flour by weight. If you measure it by volume, make sure not to pack it into the measuring cups. It should be loosely packed.
I make these pretzels using modified Fathead Dough. I add a bit more almond flour than the original recipe calls for. Otherwise, the dough is too sticky to handle. I don't recommend trying to make these pretzels with classic Fathead Dough.
If you have leftovers, it's best to freeze them in freezer bags and gently thaw them in the microwave. They don't keep very well in the fridge, but they do keep well in the freezer.

Nutrition Information

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Serving 1pretzel Calories 378kcal (19%) Carbohydrates 11g (4%) Protein 21g (42%) Fat 29g (45%) Saturated Fat 8g (40%) Sodium 753mg (31%) Fiber 4g (16%) Sugar 2g (4%)