Keto Bavarian Pretzel
Indulge in the irresistible charm of a freshly baked Keto Bavarian Pretzel, a low-carb twist on a beloved classic snack that’s perfect for keto enthusiasts and pretzel fans alike! Crafted with almond flour, mozzarella cheese, and cream cheese, this recipe delivers the chewy texture and golden-brown delight you crave—without the carbs. A clever boiling step using baking soda ensures the authentic Bavarian-style pretzel flavor, while a sprinkling of coarse salt adds the ultimate finishing touch. Ideal for dipping into your favorite low-carb mustard or enjoying as a hearty appetizer, these pretzels come together in just 35 minutes and are sure to become your new go-to treat. Perfect for movie nights, game day, or anytime you're craving comforting keto-friendly baking!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 2 cups mozzarella cheese, shredded
- 2 tablespoons cream cheese, softened
- 1 unit large egg
- 1 teaspoon baking powder
- 0.5 teaspoon xanthan gum
- 1 teaspoon sea salt
- 2 tablespoons butter, melted
- 1 teaspoon coarse salt
- 1 tablespoon baking soda
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave on high for 1 minute, stir, then continue to microwave for additional 30-second intervals until the cheese is fully melted and the mixture is smooth.
In a large mixing bowl, combine almond flour, baking powder, xanthan gum, and sea salt. Mix well with a spoon or whisk.
Add the melted cheese mixture and the egg to the dry ingredients. Knead with your hands until a dough forms. This may take a few minutes to fully incorporate the cheese with the flour.
Divide the dough into 6 equal parts. Roll each piece into a 14-inch (35 cm) rope, then form into a pretzel shape by creating a circle with the dough and twisting the ends over each other.
In a small pot, bring 4 cups of water to a boil. Once boiling, add the baking soda and stir until dissolved.
Carefully lower each pretzel into the water, 1-2 at a time, for 30 seconds. Remove with a slotted spatula and place on the prepared baking sheet.
Brush each pretzel with melted butter and sprinkle with coarse salt.
Bake the pretzels in the preheated oven for 12-15 minutes, or until they are golden brown and firm.
Allow the pretzels to cool for a few minutes before serving. Enjoy as a keto-friendly snack or appetizer!
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.0 g | 203% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 10349 mg | 450% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 10.6 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1972 mg | 152% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 264 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
