Low-Carb Cheesy Pretzels
Use low-carb, keto-friendly ingredients to capture all the nostalgic flavors of an old-fashioned baked 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
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.