Low Carb Laugenstange
Satisfy your pretzel cravings with this irresistible Low Carb Laugenstange, a keto-friendly twist on the classic German treat! Made with almond and coconut flour, this recipe delivers the signature chewy texture and golden crust without the carb overload. A unique combination of melted mozzarella and cream cheese creates a stretchy, pliable dough, while a baking soda bath ensures the authentic pretzel flavor you love. Perfectly seasoned with coarse salt and brushed with butter, these low-carb soft pretzel sticks are ready in under an hour, making them an ideal snack or bread substitute for any occasion. Indulge guilt-free and enjoy the taste of Germany on a low-carb diet!
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon xanthan gum
- 2 cups shredded mozzarella cheese
- 2 tablespoons cream cheese
- 1 large egg
- 2 tablespoons unsalted butter
- 2 tablespoons baking soda
- 4 cups water
- 1 tablespoon pretzel salt or coarse sea salt
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and xanthan gum.
In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Heat in the microwave at 30-second intervals, stirring in between, until completely melted and combined into a smooth mixture.
Quickly add the melted cheese mixture to the dry ingredients along with the egg. Mix until a dough forms. You can use your hands to knead it for better incorporation.
Divide the dough into 6 equal portions. Roll each portion into a log shape of about 6 inches in length, resembling a traditional Laugenstange.
In a large pot, bring 4 cups of water to a boil and add the baking soda carefully. Reduce to a simmer.
Using a slotted spoon, gently submerge each dough stick into the simmering water for about 30 seconds, making sure it is fully covered. Remove and place it on the prepared baking sheet.
Brush the tops of each low-carb Laugenstange with melted butter and sprinkle generously with coarse salt.
Bake in the preheated oven for 18-20 minutes, or until golden brown.
Allow the Laugenstange to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.5 g | 237% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 17568 mg | 764% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 9.0 g | ||
| Protein | 107.6 g | 215% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2148 mg | 165% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 164 mg | 3% | |
*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.
