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I didn’t think that I was going to be able to pull this keto recipe off.
I mean, a pretzel has to be crispy on the outside and soft and chewy in the middle, right? How was that going to work for low-carb?
With patience and persistence, my friends… I’ll tell you that when I finally nailed this recipe, I nearly ate the whole tray, they awe THAT good!
It's made with a similar grain-free dough that we used for our keto Panini with the addition of xanthan gum. A note, so that you don’t get as frustrated as I did; the addition of xanthan gum makes this fat head dough feel completely different when you are working it.
Don’t panic! This grain-free and keto dough is supposed to feel firmer and almost crumblier. Just keep shaping them the best you can. If you need to, warm them for 5 seconds in the microwave to make them a bit more pliable. Enjoy!
Hands-on Overall
Serving size 1 pretzel
Nutritional values (per serving, 1 pretzel)
Net carbs2.3 grams
Protein7.3 grams
Fat12.8 grams
Calories154 kcal
Calories from carbs 6%, protein 19%, fat 75%
Total carbs3.9 gramsFiber1.6 gramsSugars1 gramsSaturated fat4.1 gramsSodium418 mg(18% RDA)Magnesium39 mg(10% RDA)Potassium123 mg(6% EMR)
Ingredients (makes 12 pretzels)
- 1 3/4 cups shredded low-moisture mozzarella cheese (200 g/ 7 oz)
- 1 1/2 cups almond flour (150 g/ 5.3 oz)
- 1 heaped tbsp cream cheese (30 g/ 1.1 oz)
- 2 tsp gluten-free baking powder
- 1 large egg
- 2 tsp xanthan gum
- 1 tsp salt
- 2 tbsp unsalted butter (28 g/ 1 oz)
- additional coarse salt
Instructions
- Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
- Place the mozzarella and cram cheese in a microwave safe bowl and heat on high for 1 minute.
- Remove and stir and then heat in 30 second bursts until the cheese is melted and smooth.
- Place the dry ingredients in a bowl and stir to combine. Add the egg and the dry ingredients into the mixing bowl and mix with the mozzarella mixture until a smooth dough forms.
- Cut into 12 even pieces (about 32 g/ 1.1 oz each).
- Roll them into a rope shape, then overlap the ends to form a pretzel. Continue until they’re all done.
- Melt the butter and brush the tops of each pretzel. Sprinkle with coarse salt.
- Bake for 15 to 20 minutes until golden brown. Eat while warm, dipped in mustard (you can even make your own mustard — it's delicious!
- Store, in an airtight container, in the pantry for up to five days.
Ingredient nutritional breakdown (per serving, 1 pretzel)
| Net carbs | Protein | Fat | Calories |
|---|
| Mozzarella cheese (low moisture, for pizza) |
| 0.9 g | 3.9 g | 3.3 g | 49 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.1 g | 2.7 g | 6.6 g | 74 kcal |
| Cream cheese, soft (full-fat) |
| 0.1 g | 0.2 g | 0.7 g | 6 kcal |
| Baking powder, gluten-free |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.5 g | 0.4 g | 6 kcal |
| Xanthan gum, thickening agent |
| 0 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 1.9 g | 17 kcal |
| Total per serving, 1 pretzel |
| 2.3 g | 7.3 g | 12.8 g | 154 kcal |
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