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These Low Carb Pretzels are mouthwateringly delicious and very, very hard to resist coated in a sweet glaze. You don’t have to glaze these low carb pretzels if you don’t wish.

Despite the savory ingredients, there is not even a hint of cheese taste in the baked Glazed Pretzels. They are a whole new take on our original Keto Soft Pretzels Recipe.

Note: The xanthan gum is an essential ingredient to this recipe. I did attempt a batch without it (I admit, I forgot to add it) and the pretzels turned into flat discs with hard edges that were not enjoyable at all.

This recipe makes 12 low carb pretzels. 1 serving is 1 pretzel and has 2g net carbs.

Store leftover Keto Sweet Pretzels in the fridge for up to 1 week or freeze for up to 3 months.

Keto Glazed Pretzels Ingredients

Sweet Pretzel Ingredients:

11 ounces (3 cups) of Mozzarella Cheese, shredded

4 tablespoons of Cream Cheese

2 tablespoons of Unsalted Butter

2 teaspoons of Dried Yeast

2 tablespoons of Warm Water

5.5 ounces (1 ½ cups) of Almond Flour

3 ounces (⅓ cup) of Natvia

2 teaspoons of Xanthum Gum

½ teaspoon of Cinnamon, ground

½ teaspoon of Allspice, ground

¼ teaspoon of Nutmeg, ground

2 Eggs

Keto Glaze Ingredients:

½ cup of Natvia Icing Mix 1 tablespoon of Unsalted Butter, melted

2-3 tablespoons of Hot Water

How to Make Keto Glazed Pretzels

Preheat oven to 180C/355F. Place the mozzarella, cream cheese and butter into a heatproof bowl, or a small saucepan, and microwave or heat on the stove until completely melted. While the cheese is melting, add the yeast to a mixing bowl and sprinkle over the warm water. Allow to sit for a minute. In your stand mixer bowl, add the almond flour, Natvia, xanthan gum and spices, and mix with the paddle attachment. Add the yeast and eggs to the dry ingredients and mix. Carefully pour the molten cheese into the other ingredients and mix well, pausing the scrape down any almond mixture that has stuck to the sides. Continue to mix the dough until all the ingredients are really well combined. Split the dough into 12 balls and leave to rest for 2 minutes. Roll each ball into a long thin “sausage”, then twist into a pretzel shape. The dough is quite sticky and won’t roll out well on some surfaces, I found that a plastic cutting board like this worked well, but my granite benchtops did not. Place the pretzels onto a lined cookie sheet, allowing space for them to rise and spread. Bake in the oven for 12-20 minutes. Check after 12 minutes, pretzels are cooked when they are golden brown on both the tops and bottoms. Set aside to cool for at least 15 minutes before glazing.

How to Make the Keto Glaze

In a mixing bowl, place the Natvia Icing Mix. Add the butter and whisk well. Add the water a little bit at a time until the glaze has reached a pourable consistency. Drizzle the glaze over the cooling pretzels. Enjoy immediately or wait for the glaze to set. Beware – they are addictive!

Keto Glazed Cinnamon Pretzels These Low Carb Pretzels are mouthwateringly delicious and very, very hard to resist coated in a sweet glaze that is sugar-free. 4.92 from 12 votes Print Pin Prep Time: 20 minutes Cook Time: 15 minutes Cooling: 15 minutes Total Time: 50 minutes Servings: 12 serves Calories: 211 kcal Author: Gerri Ingredients Pretzels 11 ounces Mozzarella Cheese shredded

4 tablespoons Cream Cheese

2 tablespoons Unsalted Butter

2 teaspoons Dried Yeast

2 tablespoons Warm Water

5.5 ounces Almond Flour

3 ounces Erythritol

2 teaspoons Xanthan Gum

1/2 teaspoon Cinnamon ground

1/2 teaspoon Allspice ground

1/4 teaspoon Nutmeg ground

2 large Eggs Glaze 1/2 cup Powdered Erythritol

1 tablespoon Unsalted Butter melted

2-3 tablespoons Hot Water Instructions Pretzels Preheat oven to 180C/355F.

Place the mozzarella, cream cheese and butter into a heatproof bowl, or a small saucepan, and microwave or heat on the stove until completely melted.

While the cheese is melting, add the yeast to a mixing bowl and sprinkle over the warm water. Allow to sit for a minute.

In your stand mixer bowl, add the almond flour, erythritol, xanthum gum and spices, and mix with the paddle attachment.

Add the yeast and eggs to the dry ingredients and mix.

Carefully pour the molten cheese into the other ingredients and mix well, pausing the scrape down any almond mixture that has stuck to the sides.

Continue to mix the dough until all the ingredients are really well combined.

Split the dough into 12 balls and leave to rest for 2 minutes.

Roll each ball into a long thin “sausage”, then twist into a pretzel shape. The dough is quite sticky and won’t roll out well on some surfaces, I found that a plastic cutting board like this worked well, but my granite bench tops did not.

Place the pretzels onto a lined cookie sheet, allowing space for them to rise and spread.

Bake in the oven for 12-20 minutes. Check after 12 minutes, pretzels are cooked when they are golden brown on both the tops and bottoms.

Set aside to cool for at least 15 minutes before glazing. Glaze In a mixing bowl, place the powdered erythritol.

Add the butter and whisk well.

Add the water a little bit at a time until the glaze has reached a pourable consistency.

Drizzle the glaze over the cooling pretzels.

Enjoy immediately or wait for the glaze to set. Beware - they are addictive! Notes Nutrition Serving: 1 pretzel | Calories: 211 kcal | Carbohydrates: 4 g | Protein: 11 g | Fat: 18 g | Saturated Fat: 7 g | Cholesterol: 64 mg | Sodium: 192 mg | Potassium: 57 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 373 IU | Calcium: 168 mg | Iron: 1 mg

Try more of our Low Carb Baking Recipes:

To make this Low Carb Glazed Pretzels recipe in a larger batch adjust the serving amounts in the card above.

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