Delicious, Easy Low Carb Pretzels
Looking for a fun cooking project? You have found it! Making keto pretzels is not only fun but the end result is incredibly delicious. They may be one of the best soft pretzels you have ever had. Hopefully, you are already convinced that you need to make keto pretzels right now. If not, let me tell you a little more to get you excited about this baking venture.
The whole recipe begins with the yeast. Dry yeast is actually alive (pretty crazy, right?!) but you need to activate it. In order to activate the yeast, place it in a bowl with water and let it sit. When you see bubbles on the surface of the water and the yeast looks foamy, it is alive!! This is also a great way to tell if your yeast is fresh and good. Older yeast will not bubble and that also means it will not work well in your recipe. Those bubbles are good!
Next comes the flour. Since these pretzels are keto, we use almond flour. Almond flour is nice and fluffy but also has a great nutty taste and healthy fats. It is way better for you than all-purpose flour and, it's low carb! However, almond flour doesn’t have the gluten that you find in all-purpose flour. The gluten is what holds the dough together so we need to also add xanthan gum to prevent the dough from crumbling apart. Xanthan gum is a natural binding agent that is basically flavorless. It won’t mess with that perfect pretzel taste! But it will make sure you have a nice, cohesive dough.
This next step is where our keto pretzels vary from traditional soft pretzel recipes. We add cheese. So much cheese. Melted mozzarella and cream cheese are blended into the dough to not only give it flavor but also to make the dough have an incredible texture. The cheese also helps to hold the pretzel dough together and make it nice and soft. Add the eggs and your pretzels are ready to be shaped!
You can shape your keto pretzel dough into any shape you’d like. The traditional pretzel twist is always a good idea but you can also get creative. Make a few hearts for Valentine’s day or a pretzel egg for Easter. You can even shape the dough to spell your name! Baking should be fun and here is a perfect time to go a little crazy.
You can also have a little fun with the toppings. Sprinkle some salt on the pretzels or try a little erythritol, cinnamon mix. You can even add dried herbs to the top of the pretzels. Switching up the toppings is a great way to keep this recipe fresh and exciting! You never know what will taste best to you until you try.
The pretzels only take about 12 minutes to turn a perfect, golden brown color. They are ready to eat right out of the oven and I know you will have to eat at least one- they are impossible to resist. So all you keto following, pretzel lovers, I implore you to make this recipe. Not only is it enjoyable to work with the soft dough, making it into anything you want, but it is also a delicious, low carb recipe. Everyone loves a good soft pretzel! Let us know what you think and enjoy!
| Servings: pretzels |
- 2 tsp dry active yeast
- 2 Tbsp water
- 1/2 tsp So Nourished granular erythritol
- 1 1/3 cup almond flour
- 2 tsp xanthan gum
- 12 oz shredded mozzarella cheese
- 4 tsp cream cheese
- 2 eggs
- 2 tbsp melted butter
- 1 Tbsp sea salt
- Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
- Place the yeast, water and erythritol in a small bowl and mix. Let the mixture sit for 5 minutes to activate the yeast.
- Mix the almond flour and xanthan gum in a separate bowl and set aside.
- Place the mozzarella and cream cheese in a small pot and heat over medium low heat. Stir frequently and heat until it is melted and pourable.
- Add the yeast, almond flour mix and melted cheese together and stir into a thick dough.
- Add the eggs to the dough and mix until a sticky dough forms. You may want to use your hands to mix the dough together well.
- Divide the dough into 12 balls and roll each ball into a long, skinny log. The dough is easiest to work with while it is warm so work quickly! Sprinkle the work surface with some extra almond flour to prevent it from sticking.
- Twist the logs into pretzel shapes and place them on the prepared sheet tray.
- Brush each pretzel with the melted butter and then sprinkle with the salt.
- Bake for about 12 minutes or until the edges begin to brown. Remove the tray from the oven and cool for a few minutes before enjoying warm!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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