Keto Laugenbrezel
Indulge in the irresistible charm of **Keto Laugenbrezel**, a low-carb twist on the classic German pretzel that's perfect for those on a ketogenic diet. Crafted with a combination of almond flour, coconut flour, and xanthan gum, these pretzels boast a fluffy texture while staying gluten-free. Mozzarella and cream cheese elevate the dough with richness, while a quick dip in baking soda water delivers the signature chewy bite and golden crust. Topped with coarse sea salt and brushed with melted butter, these pretzels bake to perfection in just 15 minutes. Whether served warm with your favorite dipping sauce or enjoyed as a standalone snack, this keto-friendly recipe offers all the authentic pretzel flavor without the carbs. Perfect for snack enthusiasts seeking a healthy, guilt-free treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 3 tablespoons Coconut flour
- 2 teaspoons Baking powder
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 2 cups Mozzarella cheese, shredded
- 2 ounces Cream cheese
- 2 Eggs, large
- 1 tablespoon Baking soda
- 2 cups Water
- 2 teaspoons Coarse sea salt
- 2 tablespoons Butter, melted
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, combine almond flour, coconut flour, baking powder, xanthan gum, and salt. Mix well and set aside.
In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Heat in the microwave on high for about 1-2 minutes, stirring halfway through, until the cheese is fully melted and well combined.
Add the melted cheese mixture to the dry ingredients along with the eggs. Mix thoroughly until a dough forms. Knead by hand to ensure a uniform texture.
Divide the dough into 8 equal portions. Roll each portion into a long rope, approximately 18 inches in length, and form each into a pretzel shape.
In a pot, bring 2 cups of water to a boil and add the baking soda. Stir until dissolved.
Using a slotted spoon, gently dip each pretzel into the baking soda water for 15-20 seconds, then place them on the prepared baking sheet.
Brush the pretzels with melted butter and sprinkle with coarse sea salt.
Bake in the preheated oven for about 12-15 minutes or until golden brown.
Allow the pretzels to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.9 g | 226% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 11531 mg | 501% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 13.2 g | ||
| Protein | 99.1 g | 198% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 2059 mg | 158% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 523 mg | 11% | |
*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.
