Keto Pfefferbrezel
Transport your taste buds to a German-inspired keto delight with this Keto Pfefferbrezel recipe! These low-carb pretzels boast a perfectly chewy texture with a hint of peppery spice, thanks to freshly ground black pepper blended into a mix of almond and coconut flours. The dough—enriched with melty mozzarella and cream cheese—comes together effortlessly for a classic pretzel shape that's both fun to create and satisfying to eat. Brushed with melted butter and topped with coarse sea salt, these golden-brown keto-friendly pretzels are a delicious snack or appetizer idea. Ready in just 30 minutes, they are perfect for your low-carb diet while offering an indulgent crunch with every bite. Serve these keto soft pretzels warm with your favorite mustard or cheese dip for a homemade treat that’s both irresistible and guilt-free!
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.25 cup coconut flour
- 1 teaspoon baking powder
- 0.5 teaspoon xanthan gum
- 1 teaspoon freshly ground black pepper
- 1.5 cups mozzarella cheese, shredded
- 2 tablespoons cream cheese
- 1 large egg
- 1 tablespoon unsalted butter, melted
- 1 teaspoon Coarse sea salt
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium bowl, mix the almond flour, coconut flour, baking powder, xanthan gum, and black pepper. Set aside.
In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave on high for about 1 minute, or until the cheeses melt and mix together when stirred. Stir them to form a smooth mixture.
Add the cheese mixture to the dry ingredients and mix well. Crack the egg into the bowl and continue to mix until a dough forms. Knead the dough lightly with your hands to ensure all ingredients are well incorporated.
Divide the dough into 6 equal parts. Roll each part into a long rope about 10 inches in length. Shape each rope into a pretzel shape by forming a loop with ends that cross over, then tuck the ends under the loop.
Place the pretzels on the prepared baking sheet.
Brush the tops of each pretzel with melted butter and sprinkle with coarse sea salt.
Bake in the preheated oven for 12-15 minutes, or until they are golden brown.
Remove from the oven and let cool slightly before serving. Enjoy your Keto Pfefferbrezel warm!
Nutrition Facts
Calories |
1481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 3658 mg | 159% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 10.5 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1484 mg | 114% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 451 mg | 10% | |
*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.
