Keto Pretzel Bread
Discover the ultimate low-carb twist on a classic with this Keto Pretzel Bread recipe! Made with almond flour, gooey mozzarella cheese, and a touch of xanthan gum for structure, this recipe strikes the perfect balance between authentic flavor and keto-friendly ingredients. The dough is shaped into traditional pretzel shapes or buns, boiled in a baking soda solution for that signature soft-but-chewy texture, then baked to golden perfection with a buttery coating and coarse salt sprinkled on top. Ready in under an hour, this gluten-free pretzel bread is perfect as a savory snack, a unique side dish, or paired with your favorite keto dips. If you're craving a guilt-free indulgence, this keto-approved recipe is the answer!
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Recipe Information
Ingredients
- 2 cups almond flour
- 2 cups shredded mozzarella cheese
- 2 ounces cream cheese
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon coarse salt
- 2 tablespoons baking soda
- 2 cups warm water
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
In a large microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave on high for about 1 minute, stir, then continue melting in 20-second intervals, stirring in between, until the mixture is completely melted and smooth.
Quickly add almond flour, baking powder, xanthan gum, and eggs to the melted cheese mixture. Mix well until a dough forms. It helps to knead by hand to fully incorporate the ingredients.
Divide the dough into 8 equal portions. Roll each portion into a ball and then into a log that resembles a traditional pretzel shape or simply form balls for pretzel buns.
In a large saucepan, bring 2 cups of water to a boil and add the baking soda. Stir to dissolve.
Using a slotted spoon, dip each shaped dough piece into the boiling baking soda water for about 30 seconds. This step gives the bread its pretzel-like crust.
Place each piece of dough on the prepared baking sheet. Once all pieces are boiled, brush them with melted butter and sprinkle coarse salt generously on top.
Bake in the preheated oven for 12-15 minutes or until the tops are golden brown and they have a pretzel-like appearance.
Allow the pretzel bread to cool slightly on a wire rack before serving. Enjoy your keto pretzel bread fresh, or store them in an airtight container for up to 2 days.
Nutrition Facts
Calories |
2387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.9 g | 252% | |
| Saturated Fat | 64.1 g | 320% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 17408 mg | 757% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 9.0 g | ||
| Protein | 113.5 g | 227% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2143 mg | 165% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 219 mg | 5% | |
*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.
