Keto Pretzels Recipe – Low Carb & Gluten Free! With Great Nutrition

What would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Keto Pretzels. They are soft and chewy with that beautiful yeasty aroma. Keto Pretzels Recipe – Low Carb & Gluten Free – You must try this recipe.


  • 3 cups mozzarella cheese shredded
  • 4 tablespoons Cream Cheese
  • 1 1/2 cups almond flour
  • 2 teaspoons xanthum gum
  • 2 eggs room temperature
  • 2 teaspoons dried yeast approxiamtely 1 sachet
  • 2 tablespoons warm water
  • 2 tablespoon Butter melted
  • 1 tablespoon pretzel salt


  • Preheat oven to 200C/390F.
  • In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
  • Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
  • In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
  • Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
  • Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
  • Split the dough into 12 balls. The dough is easiest to work with while it is warm.
  • 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 remaining 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, and don’t burn your fingers trying to eat them immediately.


Serving: 1pretzel | Calories: 217kcal | Carbohydrates: 3g | Protein: 11g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 43mg | Sodium: 615mg | Potassium: 70mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3% | 

nutrition-label-text-nutrition-container”>Calcium: 4%
 | Iron: 4%
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