Whenever I visit a theme park or fair, I can never resist a big, warm pretzel: hot, salty, and perfectly chewy. Re-creating that classic texture at home isn’t easy, but the fun is in the challenge, so I started experimenting with low-carb, keto-friendly ingredients to capture all the nostalgic flavors of an old-fashioned amusement-park pretzel. While yeast isn’t typically considered keto or low-carb, using just a small amount here helps develop that signature pretzel aroma without adding significant carbs, and I have to say…I think I got pretty close!
Ingredients
1 packet active dry yeast
1/4 cup lukewarm water
1/2 tsp coconut sugar
1 1/2 cups almond flour
1 Tbsp. baking powder
1 1/2 tsp. xanthum gum
3 eggs, beaten
3 cups mozzarella cheese, shredded
2 oz. cream cheese
3 Tbsp. butter, melted
1 Tbsp. salt
Sea salt for sprinkling
Instructions
In a bowl, sprinkle the yeast on the surface of warm water. I used Fleischmann’s because that is what I had on hand, but you can use any other brand of yeast that you ike. Set aside.
In a mixing bowl, combine the coconut flour, almond flour baking powder and xanthum gum. Stir to combine.
In a microwave-safe bowl, heat the mozzarella and cream cheese in the microwave, stirring after each 15-second interval until melted and smooth.
Add dry items to the cheese mixture. Add the egg and yeast water and mix until dry ingredients and cheese form a dough.
Divide the dough into small balls.
Roll the balls into ropes. Fashion the ropes into pretzel shapes.
Brush the tops with melted butter and sprinkle with coarse salt.
Bake at 350 degrees for 15 minutes or until the tops are browned. Serve with mustard or eat plain.
If you like this recipe, you may also like the following recipes:
Low-Carb Cheesy Pretzels
Equipment
- 1 measuring cup
- Measuring spoons
- 2 Small bowls
- Electric mixer
- 1 large microwave-safe bowl
- 1 Large spoon
- 1 cunary brush
- baking sheets
- Parchment paper or silpat mat
Ingredients
- 1 packet active dry yeast
- 1/4 cup lukewarm water
- 1/2 tsp coconut sugar
- 1 1/2 cups almond flour
- 1 Tbsp. baking powder
- 1 1/2 tsp. xanthum gum
- 3 eggs beaten
- 3 cups mozzarella cheese shredded
- 2 oz. cream cheese
- 3 Tbsp. butter melted
- 1 Tbsp. salt
- Sea salt for sprinkling
Instructions
- In a bowl, sprinkle the yeast on the surface of warm water. I used Fleischmann's because that is what I had on hand, but you can use any other brand of yeast that you like.
- Set aside.
- In a mixing bowl, combine the coconut flour, almond flour, baking powder, and xanthan gum.
- Stir to combine.
- In a microwave-safe bowl, heat the mozzarella and cream cheese in the microwave, stirring after each 15-second interval until melted and smooth.
- Add dry items to the cheese mixture.
- Add the egg and yeast water and mix until the dry ingredients and cheese form a dough.
- Divide the dough into small balls.
- Roll the balls into ropes.
- Fashion the ropes into pretzel shapes.
- Brush the tops with melted butter and sprinkle with coarse salt.
- Bake at 350 degrees for 15 minutes or until the tops are browned.
- Serve with mustard or eat plain.
