Soft And Chewy Keto Pretzels
User Reviews
5
Soft And Chewy Keto Pretzels
Description
The recipe blends melted mozzarella and cream cheese as the primary dough base, which is combined with almond flour and baking powder to form a soft, slightly sticky dough. Keeping the dough warm while handling is key to pliability, enabling it to be stretched and rolled into pretzel shapes. The pretzels are then baked at moderate heat until the surface is golden and slightly firm to the touch.
The resulting pretzels offer a mild, cheesy flavor with a soft and chewy bite rather than a traditional firm crust, distinguished by the use of dairy and nut flour instead of wheat. Coarse sea salt applied on top provides a classic savory finish that contrasts nicely with the mild bread.
Best enjoyed fresh from the oven, these pretzels make a snack or accompaniment suitable for low-carb or ketogenic diets. Leftovers store well refrigerated and can be reheated in a microwave or oven to revive softness.
The recipe makes approximately 10 pretzels, each containing about 6 grams of net carbs. Using either almond flour or ground almonds is acceptable, with slight adjustments in quantity if necessary. Avoid overheating the cheese during melting to maintain workable dough consistency.
Ingredients
- 1 ½ cups mozzarella cheese 175g, pre-shredded
- 2 tablespoon cream cheese full fat
- 1 egg
- ¾ cup almond flour 80g. Add 2 additional tablespoons if using ground almonds/almond meal
- ½ teaspoon baking powder
- pinch sea salt coarse
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
- Each pretzel contains approximately 6 grams of net carbohydrates; makes 10 pretzels total.
- The recipe works with either almond flour or ground almonds; adjust flour quantity slightly if using ground almonds.
- Dough must be warm for easy handling; if too cool, gently reheat to restore pliability.
- Do not overheat the cheese; it should be melted but not bubbling to avoid burns.
- Store leftover pretzels in an airtight container in the fridge for up to one week and reheat before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Total Carbohydrates | 2.4g | 1% |
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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