Low-Carb & Keto Pretzels

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Low-Carb & Keto PretzelsPin recipeFollow us 130.3k

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!

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Hands-on Overall

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


  1. Preheat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional).
    Low-Carb & Keto Pretzels
  2. Place the mozzarella and cram cheese in a microwave safe bowl and heat on high for 1 minute.
  3. Remove and stir and then heat in 30 second bursts until the cheese is melted and smooth.
    Low-Carb & Keto Pretzels
  4. 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.
  5. Cut into 12 even pieces (about 32 g/ 1.1 oz each).
    Low-Carb & Keto Pretzels
  6. Roll them into a rope shape, then overlap the ends to form a pretzel. Continue until they’re all done.
  7. Melt the butter and brush the tops of each pretzel. Sprinkle with coarse salt.
    Low-Carb & Keto Pretzels
  8. Bake for 15 minutes. Eat while warm, dipped in mustard (you can even make your own mustard — it's delicious! Low-Carb & Keto Pretzels
  9. Store, in an airtight container, in the pantry for up to five days.
    Low-Carb & Keto Pretzels

Ingredient nutritional breakdown (per serving, 1 pretzel)

Net carbsProteinFatCalories
Mozzarella cheese (low moisture, for pizza)
0.9 g3.9 g3.3 g49 kcal
Almond flour (blanched ground almonds, almond meal)
1.1 g2.7 g6.6 g74 kcal
Cream cheese, soft (full-fat)
0.1 g0.2 g0.7 g6 kcal
Baking powder, gluten-free
0.2 g0 g0 g1 kcal
Eggs, free-range or organic
0 g0.5 g0.4 g6 kcal
Xanthan gum, thickening agent
0 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Butter, unsalted, grass-fed
0 g0 g1.9 g17 kcal
Total per serving, 1 pretzel
2.3 g7.3 g12.8 g154 kcal
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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (2)

Du Québec, Canada
Puis je l'utiliser comme un bagel ?


I guess you could use the dough to make bagels 😊