These keto pretzels were created as a happy accident. I was working on making bagels and playing around with different recipes. When my kids bit into this batch they said "Add salt and you have amazing pretzels!".
So, keto pretzels were born...
Shaping The Pretzels
The hardest part of this recipe is shaping the pretzels. You'll see in the video that the dough likes to break apart as you're rolling it into a thin length of rope to shape into a pretzel.
All you need to do is smush it back together and continue. Your finished rope doesn't need to be perfectly smooth as the dough will rise as it bakes.
Just do your best, the finished results will be delicious either way!
Ingredients for Keto Pretzels
- Shredded whole milk mozzarella
- Cream cheese
- Almond flour
- Coconut flour
- Baking powder
Tutorial Video: Keto Pretzels
- 2 cups whole milk mozzarella, shredded 224 grams
- 2 ounces cream cheese 54 grams
- 3 eggs large
- 1 Tablespoon gelatin
- 1 ¼ cups almond flour 140 grams
- 2 Tablespoons coconut flour 14 grams
- 1 ½ Tablespoons baking powder
- ½ Tablespoon pretzel salt
- 1 Tablespoon butter
- Preheat oven to 325 degrees.
- Prepare a baking sheet by covering in parchment paper or use a non-stick baking sheet.
- In a large microwave safe bowl, microwave mozzarella and cream cheese on power level 5 for 2-3 minutes until melted. Stir to combine.
- In a small mixing bowl, whisk together the gelatin with two whole eggs plus one egg yolk. Reserve the one egg white in a small bowl to use later.
- Mix the egg mixture into the cheese mixture. Then mix in almond flour, coconut flour and baking powder and blend until completely combined.
- Separate your dough into 6 equal sized portions. You can eyeball this or weigh out the portions.
- Using your hands and a clean surface, roll out the pretzel dough into a long, skinny rope. The dough may break at times, simply mold it back together. Shape each rope into a pretzel on your baking sheet. Squeezing any breakage back together with your fingertips. Repeat to make all 6 pretzels.
- Baste on the reserved egg white mixture and then sprinkle with pretzel salt.
- Place pretzels into preheated oven and bake 10-12 minutes until browned on top and bottom.
- Remove from oven and allow to cool for 10 minutes.
- Melt butter and baste on finished pretzels. Sprinkle with additional pretzel salt or other toppings as desired.
I hope you've enjoyed this keto pretzel recipe and the shortness of this post. There's nothing more annoying than 20 pages worth of text before you get to the recipe that you're looking for.
However, the internet doesn't rank recipes well unless the blog posts are longer. What I'm trying here is to move the text to the bottom of the recipe card so you can get what you need faster.
There are a few finishing touches that really make these keto pretzels stand out and look beautiful.
Now, you can use regular salt... but it just isn't going to taste like a real pretzel. I bought pretzel salt about 5 years ago and am still using it today.
I mean, have you ever made real pretzels? They are a TON of work. We did it one time. They were amazing. But, too much work. Fortunately, this keto version is easier and just as delicious.
Basting the egg white on top of the pretzels serves two purposes. First, it gives the salt something to stick to. Second, it creates a glossier finish when you bake 'em up.
Finish With Butter
We love to eat these fresh out of the oven. Let them set for about 5 minutes and then brush them with melted butter and let your tastebuds sing!
You can also make all kinds of dips to dunk the pretzels in. Though, we don't think they need it.
Tom Michalowsky says
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We made the pretzels but they didn’t brown. Oven was set to 325 so I have a question. We actually left them in for 18 minutes so do I bring the heat up to 350 or 375 to get them perfect?
Tara Wright, CHC, MBA says
That's strange they didn't brown. Have you ever tested your oven temperature? It could be low. When we tested ours we were 25 degrees too hot.
Anyhow, yes -- increase your oven temperature and they'll brown. Usually they brown too fast because of the cheese and almond flour 🙂
SEO Referral Program says
Awesome post! Keep up the great work! 🙂
Hi, this looks amazing. Are the carbs in the nutrition section per pretzel or per the whole recipe? Thanks.
Tara Wright, CHC, MBA says
The recipe is 6 servings. It's for 1 of these. You can make 12 pretzels instead. 🙂