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Soft And Chewy Keto Pretzels
5 from 240 votes

Soft And Chewy Keto Pretzels

These Soft And Chewy Keto Pretzels use a dough based on melted mozzarella and cream cheese combined with almond flour and baking powder. Warm dough is shaped into classic pretzel forms, baked until golden, and finished with coarse sea salt. The pretzels have a tender, chewy texture and low net carbs, fitting ketogenic dietary preferences.

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

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

    Cup of Yum
  1. Heat the oven to 180 degrees Celsius / 356 Fahrenheit (electric) or 160C / 320F fan-assisted. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Form it into a pretzel shape and place it on the lined baking sheet. My dough made 10 pretzels.
  7. 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

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%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 113

% 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.