Low Carb Traditional German Brezel
Craving the authentic flavor of a German brezel without the carbs? This Low Carb Traditional German Brezel recipe is the perfect guilt-free alternative, offering all the chewy goodness and rich, buttery taste of the original while staying keto-friendly. Made with almond and coconut flours, xanthan gum, and a cheesy dough base, these pretzels are both gluten-free and low in carbohydrates. They’re boiled in baking soda for that signature golden crust and topped with melted butter and kosher salt to add irresistible savoriness. Perfect for satisfying snack cravings or as a party appetizer, these low-carb pretzels bake up soft and warm in just minutes. Whether you’re following a keto diet or simply exploring healthier options, this recipe delivers traditional flavors with a modern twist.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1.5 teaspoons Baking powder
- 2 teaspoons Xanthan gum
- 2 cups Shredded mozzarella cheese
- 2 tablespoons Cream cheese
- 2 large Eggs
- 1 tablespoon Baking soda
- 3 cups Water
- 1 tablespoon Kosher salt
- 2 tablespoons Butter, melted
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, and xanthan gum. Mix well and set aside.
In a microwave-safe bowl, combine shredded mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring each time, until completely melted and smooth.
Quickly stir the melted cheese mixture into the dry ingredients. Add the eggs and knead the mixture with your hands or a sturdy spatula until a smooth dough forms.
Divide the dough into six equal portions. Roll each portion into a long rope (about 18 inches) and shape it into a traditional pretzel shape by forming a U, crossing the ends, and folding them down onto the bottom loop.
Bring the water to a boil in a large pot, then stir in the baking soda. Reduce the heat to a simmer and gently lower each pretzel into the water for 30 seconds. Remove with a slotted spoon and arrange on the prepared baking sheet.
Brush each pretzel with melted butter and sprinkle generously with kosher salt.
Bake the pretzels in the preheated oven for 12-15 minutes, or until golden brown.
Remove from the oven and let cool slightly before serving. Enjoy your low-carb German brezel fresh or store in an airtight container for up to 2 days.
Nutrition Facts
Calories |
2532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.9 g | 263% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 8189 mg | 356% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 10.7 g | ||
| Protein | 122.4 g | 245% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2274 mg | 175% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1861 mg | 40% | |
*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.
