Low Carb Peanut Butter Stuffed Pretzels
Indulge in the perfect blend of salty and sweet with these Low Carb Peanut Butter Stuffed Pretzels—a guilt-free snack that’s as fun to make as it is to eat! Made with almond flour, a touch of xanthan gum for structure, and erythritol for a keto-friendly sweetness, these pretzels are a wholesome twist on a classic favorite. Each soft, golden pretzel is stuffed with a rich, creamy unsweetened peanut butter filling, creating a satisfyingly gooey center. Boiled briefly for that authentic pretzel texture and topped with a sprinkle of coarse sea salt, these low-carb treats are baked to perfection in under 20 minutes. Whether you're craving a mid-day snack or need a crowd-pleaser for a party, these keto-friendly peanut butter stuffed pretzels are sure to impress without breaking your diet!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 1 large Egg, beaten
- 2 tablespoons Butter, melted
- 0.5 cup Unsweetened peanut butter
- 2 tablespoons Erythritol
- 1 tablespoon Almond milk
- 1 teaspoon Baking soda
- 1 cup Water
- 1 tablespoon Coarse sea salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mix almond flour, baking powder, xanthan gum, and salt until well combined.
Add the beaten egg and melted butter to the dry ingredients and stir until a dough forms.
In another bowl, mix unsweetened peanut butter and erythritol until smooth, then set aside.
Divide the dough into 12 equal parts. Roll each part into a small ball.
Take each dough ball and flatten it into a circle about 3 inches wide.
Place a small spoonful of the peanut butter mixture into the center of each dough circle.
Gently fold the edges of the dough over the peanut butter, sealing it completely to form a ball.
In a saucepan, bring the water to a boil and add the baking soda.
Carefully drop each dough ball into the boiling water, boil for 30 seconds, then remove with a slotted spoon.
Place the boiled dough balls onto the prepared baking sheet.
Sprinkle the coarse sea salt over each dough ball.
Bake in the preheated oven for 15-20 minutes or until the pretzels are golden brown.
Allow them to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
1488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 9105 mg | 396% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 12.2 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 422 mg | 32% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 496 mg | 11% | |
*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.
