Keto Soft Pretzel Knots
Indulge in the irresistible comfort of Keto Soft Pretzel Knots, a low-carb twist on a classic favorite that’s perfect for satisfying your bread cravings without breaking your ketogenic lifestyle. These golden, buttery knots are made with almond flour, mozzarella cheese, and cream cheese to create a delightfully soft and chewy texture. The dough is transformed into perfect knot shapes, then boiled in a baking soda water bath for that signature chewy pretzel exterior. Finished with a brush of melted butter and a sprinkle of coarse sea salt, they’re baked to golden perfection in just 12 minutes. Easy to prepare in under 40 minutes, these keto pretzel knots make a fantastic snack, appetizer, or side dish, especially when served warm with your favorite low-carb dipping sauce. Whether you’re planning a movie night, hosting guests, or simply craving a guilt-free treat, these savory delights are sure to become a household favorite!
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Recipe Information
Ingredients
- 2 cups almond flour
- 2 cups shredded mozzarella cheese
- 2 tablespoons cream cheese
- 1 teaspoon baking powder
- 2 pieces large eggs
- 2 tablespoons unsalted butter
- 0.5 teaspoon kosher salt
- 1 teaspoon coarse sea salt
- 2 tablespoons baking soda
- 4 cups water
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 in 30-second intervals, stirring in between, until the cheese is completely melted and smooth.
In a separate bowl, mix together almond flour, baking powder, and kosher salt.
Add the eggs to the dry ingredients and mix until combined. Then, fold in the melted cheese mixture. It might seem sticky or hard to combine at first—knead the mixture with your hands if necessary until a smooth dough forms.
Divide the dough into eight equal portions. Roll each portion into a long rope, about 12 inches in length, then shape into knots.
In a large saucepan, bring water and baking soda to a boil. Once boiling, reduce to a simmer. Carefully dip each pretzel knot into the pot for about 20 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
Brush each knot with melted butter and sprinkle with coarse sea salt.
Bake in the preheated oven for 12-14 minutes or until golden brown. Allow the knots to cool slightly before serving.
Enjoy warm with your favorite keto-friendly dipping sauce.
Nutrition Facts
Calories |
2276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.7 g | 242% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 12038 mg | 523% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 8.0 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2174 mg | 167% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 184 mg | 4% | |
*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.
