Our Keto Soft Pretzels rival any standard carb-filled pretzel in terms of softness and chewiness. They are a great option to serve on game day or anytime you are feeding a crowd! These keto soft pretzels are low-carb, grain-free, and gluten-free!
Course: Appetizer
Cuisine: American
Diet: Gluten Free
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 9 Servings
Calories:487kcal
Ingredients
For the Pretzels
- ▢3 cups shredded mozzarella
- ▢2 tablespoons cream cheese
- ▢1 1/2 cups almond flour
- ▢2 teaspoons xanthan gum
- ▢2 teaspoons active dry yeast mixed with 2 tablespoons warm water
- ▢2 eggs
- ▢3 tablespoons melted butter divided
- ▢1 tablespoon coarse salt
For the Cheese Dip (optional)
- ▢1 tablespoon butter
- ▢1 cup heavy whipping cream
- ▢1/8 teaspoon xanthan gum
- ▢1 cup shredded cheddar cheese
For the Mustard Butter (optional)
- ▢4 tablespoons room-temperature butter
- ▢1 teaspoon whole-grain mustard
- ▢1/4 teaspoon raw honey provides a touch of sweetness and adds only 1.5 net carbs
Instructions
For the Pretzels
- Heat your oven to 350°F and line two baking sheets with parchment paper.
- In a microwave safe bowl, microwave the mozzarella and cream cheese for a total of 90 seconds in 30-second intervals, stirring between each interval until the cheese is completely melted and there are no visible shreds.
- In a large bowl fitted to a stand mixer with a hook attachment, mix together the almond flour, xanthan gum, yeast mixture, eggs, and 1 tablespoon melted butter.
- Next add in the melted cheese mixture.
- Beat on medium speed until all the ingredients are combined, scraping down the sides of the bowl to help get the dough mixed together.
- Allow the dough to cool slightly for 10 minutes so that it is easier to work with.
- Tape a large sheet of parchment to your counter.
- Portion the dough into equal portions (12 portions for small pretzels, 9 portions for medium pretzel, 4 portions for giant pretzels).
- Roll each dough portion into a rope shape that is no thicker than 3/4 of an inch.
- Form pretzel shapes with the dough (see the pictures above for our technique) and place them on the lined baking sheets.
- Space them at least 1.5 inches apart from one another.
- Brush on the remaining 2 tablespoons melted butter to the tops of the pretzels and sprinkle with coarse salt.
- Bake for 25-30 minutes or until golden brown.
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