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.