Low Carb Pretzel Bread
Discover the joy of homemade comfort food with this Low Carb Pretzel Bread recipe—perfect for those craving the classic taste of soft pretzels without the carb overload! Made with a blend of almond and coconut flours, xanthan gum, and Greek yogurt, this gluten-free recipe delivers a chewy, golden-brown crust and a soft, pillowy center. The key step of boiling the pretzel-shaped dough in a baking soda bath guarantees the signature deep color and texture you love, all while keeping it low-carb and nutritious. Topped with coarse sea salt for that authentic pretzel finish, these are ideal for guilt-free snacking or as a creative side to your favorite dishes. Ready in under an hour, this easy-to-make recipe proves you can have the best of both worlds—bold flavor and healthy ingredients!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 tablespoon Coconut flour
- 1 teaspoon Baking powder
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 2 pieces Eggs, large
- 1 piece Egg white, large
- 2 tablespoons Unsalted butter, melted
- 1 cup Greek yogurt
- 2 cups Warm water
- 0.333 cup Baking soda
- 1 tablespoon Coarse sea salt
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, xanthan gum, and salt. Mix well to ensure there are no lumps.
In a separate mixing bowl, whisk together the eggs, egg white, and melted butter. Add Greek yogurt and mix until smooth.
Combine the wet and dry ingredients, mixing until a dough forms. The dough should be slightly sticky yet moldable.
Divide the dough into 8 equal portions. Roll each portion into a ball and then shape into a pretzel by creating a rope and twisting into a pretzel shape.
In a large pot, bring warm water to a boil. Carefully add the baking soda. This helps to achieve the signature brown crust.
Using a slotted spoon, gently lower each pretzel into the boiling water. Boil for about 30 seconds on each side. Remove and place on the prepared baking sheet.
Sprinkle the pretzels with coarse sea salt while they are still moist from boiling.
Bake for 20-25 minutes or until the pretzels are golden brown and firm to the touch.
Allow to cool slightly on a wire rack. Serve warm, or store in an airtight container for a few days.
Nutrition Facts
Calories |
1661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 29067 mg | 1264% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 14.0 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 650 mg | 50% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 483 mg | 10% | |
*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.
