Low Carb Authentic German Pretzels
Indulge in the warm, chewy goodness of these *Low Carb Authentic German Pretzels*, a keto-friendly twist on the traditional Bavarian treat. Crafted with almond and coconut flours, this recipe delivers the signature flavor and texture of classic pretzels while keeping carbs to a minimum. The dough comes together with melted mozzarella and cream cheese, creating an irresistibly pliable texture perfect for shaping into that iconic pretzel silhouette. A quick baking soda bath gives these pretzels their traditional golden crust and a hint of authentic flavor, while a sprinkle of coarse sea salt adds the finishing touch. Ready in just 35 minutes, these guilt-free pretzels are perfect for serving as a savory snack, appetizer, or even alongside mustard or cheese dips. Enjoy the taste of Oktoberfest anytime with this low-carb, gluten-free treat!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cups coconut flour
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 0.5 teaspoon Himalayan pink salt
- 3 cups shredded mozzarella cheese
- 4 tablespoons cream cheese
- 2 large eggs
- 2 tablespoons baking soda
- 4 cups water
- 1 tablespoon coarse sea salt
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine almond flour, coconut flour, baking powder, xanthan gum, and Himalayan pink salt. Mix thoroughly.
In a microwave-safe bowl, add the shredded mozzarella cheese and cream cheese. Microwave for 1 minute, stir, then microwave for additional 30-second intervals until melted and combined.
Add the melted cheese mixture to the dry ingredients. Add the eggs. Using a spatula, fold together until a dough forms. Knead with your hands if necessary to thoroughly mix the ingredients.
Divide the dough into 8 equal parts. Roll each piece into a long rope, approximately 20 inches in length. Form ropes into pretzel shapes by creating a U-shape and crossing the ends over each other twice, then folding down to touch the bottom of the U.
In a large pot, bring 4 cups of water to a boil. Slowly add the baking soda (caution: it will bubble up).
Carefully dip each pretzel into the boiling baking soda solution using a spatula, and boil for about 1 minute each, then transfer back to the lined baking sheet.
Sprinkle each pretzel with coarse sea salt.
Bake in the preheated oven for 15-20 minutes or until they are golden brown and firm to the touch.
Allow to cool slightly before serving. Enjoy your low carb pretzels warm for the best texture!
Nutrition Facts
Calories |
2676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.6 g | 261% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 674 mg | 224% | |
| Sodium | 17646 mg | 767% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 11.7 g | ||
| Protein | 147.5 g | 295% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 3011 mg | 232% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 410 mg | 9% | |
*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.
