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We created these Keto Soft Pretzels in 2012 when we first began dabbling in creating low-carb versions of traditional recipes. Then we shared them here. They’ve been one of our most cooked dishes since.

Our Keto Pretzels are soft and chewy with a beautiful yeasty aroma of freshly baked bread.

NOTE: The low carb soft pretzel dough is very sticky. It is easiest to roll the dough out on a smooth, clean matte benchtop (shiny stone surfaces can cause sticking). Or a plastic cutting board and wearing food-safe gloves will prevent the dough from sticking to your hands.

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

Our keto low-carb soft pretzels are best eaten on the day of cooking. If there are any pretzels leftover, store them in the fridge for 5 days or freeze for up to 3 months.

Your keto soft pretzels can easily be refreshed just heat them in the oven for 5 minutes. Put the pretzels in a 170C/340F oven to crisp up the outside and soften the inside. Alternatively, 30 seconds in the microwave if you like them soft.

Keto Pretzels Ingredients

The ingredients for Keto Soft Pretzels are readily available at most supermarkets, health food stores, or Amazon.

2 teaspoons of Dried Yeast, approximately 1 sachet

1 teaspoon of Inulin

2 tablespoons of Warm Water

5.5 ounces (1 ½ cups) of Almond Flour

2 teaspoons of Xanthum Gum

11 ounces (3 cups) Mozzarella Cheese, shredded

4 tablespoons of Cream Cheese

2 Eggs, at room temperature

2 tablespoons of Salted Butter, melted

1 tablespoon of Pretzel Salt – if you cannot find pretzel salt, flaked sea salt can be substituted

How To Make Keto Soft Pretzels

The best bit about making these soft pretzels is the aroma as they bake in the oven.

Preheat oven to 200C/390F. Place the yeast, inulin and warm water in a bowl. Mix well and set aside to proof for 5 minutes. In a large mixing bowl, add the almond flour and xanthan gum. Mix well and set aside Place a nonstick saucepan over medium-low heat and add the mozzarella and cream cheese. Keep a close eye on it as it melt, stirring frequently to prevent browning. Heat until the cheese is thick and pourable. Add the proofed yeast and melted cheese to the almond flour, mix for 1 minute before adding the eggs. Mix until a smooth and sticky dough has formed. I recommend putting on food-safe gloves and mixing by hand. Leave to sit for 5 minutes to rest. Split the dough into quarters, and each quarter into 3 pieces, so that you have 12 balls. The dough is easiest to work with while it is warm and whilst wearing food-safe gloves. Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise. Brush the pretzels with the butter and sprinkle with pretzel salt. Bake in the oven for 12-15 minutes. When the pretzels are golden brown, remove them from the oven. Don’t burn your fingers trying to eat them immediately. Leave them to cool for 5 minutes before enjoying.

Keto Soft Pretzels - Delicious & Chewy What would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Keto Soft Pretzels. They are soft and chewy with that beautiful yeasty aroma. 5 from 478 votes Print Pin Prep Time: 20 minutes Cook Time: 15 minutes Cooling: 5 minutes Total Time: 40 minutes Servings: 12 serves Calories: 205 kcal Author: Gerri Ingredients 2 teaspoons Dried Yeast

1 teaspoon Inulin

2 tablespoons Warm Water

5.5 ounces Almond Flour

2 teaspoons Xanthan Gum

11 ounces Mozzarella Cheese shredded

4 tablespoons Cream Cheese

2 large Eggs at room temperature

2 tablespoons Salted Butter melted

1 tablespoon Pretzel Salt flaked sea salt can be substituted Instructions Preheat oven to 200C/390F.

Place the yeast, inulin and warm water in a bowl. Mix well and set aside to proof for 5 minutes.

In a large mixing bowl, add the almond flour and xanthan gum. Mix well and set aside

Place a nonstick saucepan over medium-low heat and add the mozzarella and cream cheese. Keep a close eye on it as it melt, stirring frequently to prevent browning. Heat until the cheese is thick and pourable.

Add the proofed yeast and melted cheese to the almond flour, mix for 1 minute before adding the eggs.

Mix until a smooth and sticky dough has formed. I recommend putting on food-safe gloves and mixing by hand. Leave to sit for 5 minutes to rest.

Split the dough into quarters, and each quarter into 3 pieces, so that you have 12 balls. The dough is easiest to work with while it is warm and whilst wearing food-safe gloves.

Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.

Brush the pretzels with the butter and sprinkle with pretzel salt.

Bake in the oven for 12-15 minutes.

When the pretzels are golden brown, remove them from the oven. Don’t burn your fingers trying to eat them immediately.

Leave them to cool for 5 minutes before enjoying. Video Easy Keto Soft Pretzels Recipe - Low Carb German Bread with a Delicious Yeasty Aroma (2g Net Carbs)

Watch this video on YouTube Notes Nutrition Serving: 1 pretzel | Calories: 205 kcal | Carbohydrates: 4 g | Protein: 11 g | Fat: 17 g | Saturated Fat: 6 g | Cholesterol: 62 mg | Sodium: 804 mg | Potassium: 57 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 344 IU | Calcium: 168 mg | Iron: 1 mg

Our Keto Soft Pretzel recipe was updated in July 2020 and includes the addition of inulin to help the yeast rise as the original recipe only included the yeast for flavor only and not as a rising agent.

If you’re looking for a sweet version of these keto pretzels try our glazed pretzels. Our glazed pretzels taste like a low-carb donut.

Try these Low Carb Baked Recipes:

To make a larger batch of this Keto Pretzels recipe adjust the serving amounts above.

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