Soft And Chewy Keto Pretzels

Name: Soft And Chewy Keto Pretzels
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 serving
Ingredients: 1 ½ cups pre-shredded mozzarella; 2 tablespoon full fat cream cheese; 1 egg; ¾ cup almond flour; ½ teaspoon baking powder; pinch of coarse sea salt

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5.0

240 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
10
Calories
113 kcal
Course
Snacks
Cuisine
British

Soft And Chewy Keto Pretzels

Raiden Walker

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Chewy, soft Keto pretzels that taste just as good as the real thing - only without the carb load! These pretzels are made with mozzarella dough, which is an absolute game-changer in low carb baking.

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Ingredients

Servings

1 ½ cups pre-shredded mozzarella 175g
2 tablespoon full fat cream cheese
1 egg
¾ cup almond flour 80g. Add 2 additional tablespoons if using ground almonds/almond meal
½ teaspoon baking powder
pinch of coarse sea salt

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Instructions

Heat the oven to 180 degrees Celsius / 356 Fahrenheit (electric) or 160C / 320F fan-assisted. Line a baking sheet with parchment paper.
Melt the mozzarella and the cream cheese. I did this in a pan over very low heat, stirring constantly once the melting process starts. Or, heat in the microwave for 1 minute.
If you do this on the stove, turn off the heat once the cheese is fully melted. Add the egg to the warm dough and stir until combined. If your egg is straight from the fridge, you might have to heat the mixture gently.
Add the ground almonds/almond flour and baking powder and stir until combined. You should end up with a big mozzarella ball that looks just like dough.
Pinch off a piece of dough (around 30g) and stretch/roll it in your hands until it is about 20 cm long. If the dough is too sticky, oil your hands lightly.
Form it into a pretzel shape and place it on the lined baking sheet. My dough made 10 pretzels.
Sprinkle with sea salt and bake for 17 minutes or until nicely browned. Rotate the baking sheet halfway through in case the pretzels at the back of the oven brown more quickly.

Notes

6g net carbs per pretzel. Makes 10 pretzels.
This recipe works with almond flour just as well as with ground almonds. The choice is yours!
The dough needs to be warm when you handle it. The mozzarella should not be bubbling - you need to be able to touch it with your hands without burning yourself.
When it's too cold to work with, just heat it gently.
The pretzels taste best straight out of the oven. If you have leftovers, store them in an airtight container in the fridge for up to 1 week. Reheat in the microwave or in the oven.

Nutrition Information

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Calories 113kcal (6%) Total Carbohydrates 2.4g Protein 8.5g (17%) Fat 8.4g (13%) Cholesterol 28mg (9%) Sodium 119mg (5%) Potassium 10mg (0%) Fiber 0.8g (3%) Sugar 0.4g (1%)