Ah, the humble pretzel—a classic snack that’s been twisted and turned into so many delightful variations over the years. Who would’ve thought that going keto could mean indulging in these soft, chewy delights without a hint of guilt? I remember the first time I tried a keto soft pretzel; it was like biting into a cloud made of delicious, buttery goodness—perfect for those cozy nights on the couch binge-watching the latest season of Stranger Things.
Steps
- Preheat your oven to 200C/400F and line a large baking sheet with parchment paper. Set this aside while you prepare the dough.
- In a large bowl, place the almond flour and set it aside. In a separate microwave-safe bowl, melt the shredded mozzarella and cream cheese together until smooth, then whisk them until well combined.
- Transfer the melted cheese mixture into a food processor. Add the almond flour, baking powder, and two eggs, then pulse until a thick dough forms.
- Lightly oil your hands and divide the dough into 8 equal portions on a kitchen surface. Roll each portion into a 10-inch long shape, then cross the ends to form a pretzel shape and place them on the prepared baking sheet.
- Beat the remaining egg and brush it over the tops of each pretzel. Sprinkle them with coarse salt and bake for 10-12 minutes until they turn golden brown. Remove from the oven and serve immediately.
Ingredients
- 1 1/2 cups blanched almond flour
- 1 tablespoon baking powder
- 2 cups part-skim, low-moisture shredded mozzarella cheese
- 2 ounces full-fat cream cheese, softened to room temperature
- 3 large eggs (2 for the dough, 1 for egg wash)
- Coarse flaky salt, for topping
Nutritional Values
Calories: 1432kcal | Carbohydrates: 32g | Protein: 80g | Fat: 112g | Sodium: 1520mg | Potassium: 344mg | Fiber: 16g | Vitamin A: 1872IU | Calcium: 1472mg | Iron: 8mg | NET CARBS: 16g
FAQ
- Do these keto pretzels require boiling before baking?
- No, there’s no need to boil these pretzels. They are baked directly in the oven, which saves time and reduces additional steps.
- Can I substitute coconut flour for almond flour in this recipe?
- It is not recommended to use coconut flour as a substitute because it has a different absorbency, which can affect the texture of the pretzels.
- How should I store leftover keto pretzels?
- Leftover pretzels can be kept in an airtight container in the refrigerator for up to two weeks to maintain freshness.
- Is it possible to freeze these pretzels for later use?
- Yes, you can freeze the pretzels by placing them in a ziplock bag. They can be stored in the freezer for up to six months. Remember to thaw them overnight in the fridge before reheating.
- What are some variations I can try with this keto pretzel recipe?
- You can try different flavors such as cinnamon sugar by brushing the pretzels with melted butter and sprinkling with cinnamon and keto brown sugar. Other options include jalapeno, roasted garlic and parmesan, pepperoni, or even adding raisins with sugar-free confectioners’ sugar.
Tips
- Work quickly with the melted cheese to prevent it from firming up, making it easier to mix into the dough.
- If the dough becomes too firm, warm it up in the microwave in 20-second intervals until it softens enough to handle.
- Lightly oil your fingers when shaping the dough to prevent sticking and help form the pretzels more easily.
- For a simple twist, try making keto pretzel bites by skipping the folding step and cutting the dough into bite-sized pieces, perfect for appetizers.
Equipment
- Food Processor – Used to blend the dough ingredients together.
- Microwave-Safe Bowl – Needed to melt the cheese and cream cheese together.
- Baking Sheet – To bake the pretzels in the oven.
- Parchment Paper – For lining the baking sheet.
