These amazing keto pretzels are chewy, flavorful, and very close to the real thing! They obviously make the perfect low-carb snack, but they're also great for a meal.
These keto pretzels are wonderfully chewy and fragrant. They are surprisingly easy to make, and I enjoy them for snacks, lunch, and even for breakfast with my coffee! I make them with a modified version of the miraculous Fathead Dough - a low-carb dough made of cream cheese, mozzarella, and almond flour that bakes almost like real dough - soft, fragrant, and delicious. I also use it in these keto empanadas and in these keto bagels.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Almond flour: I use superfine almond flour. I don't recommend using a coarse almond meal in this recipe.
- Grated parmesan: Finely grated, not coarsely shredded.
- Spices: I use garlic powder, onion powder, and cayenne pepper.
- Eggs: I use them in the dough and also for an egg wash that I brush on top of the pretzels.
- Coarse salt: For sprinkling on top of the pretzels. You can also use sesame seeds, bagel seasoning, poppy seeds, or za'atar spice.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine the almond flour, parmesan, baking powder, and spices. Microwave the mozzarella and cream cheese until melted. Add the almond flour mixture and an egg, and knead into a smooth dough.
Divide the dough into portions and shape them into pretzels.
Brush the pretzels with an egg wash and sprinkle them with coarse salt, then bake them in a 350°F oven for about 15 minutes. Serve immediately.
Recipe Tips
- As mentioned above, I make these pretzels using modified Fathead Dough. I add a bit more almond flour than the original recipe calls for. Otherwise, the dough is too sticky to handle. I don't recommend trying to make these pretzels with classic Fathead Dough.
- It's best to measure almond flour by weight. If you measure it by volume, make sure not to pack it into the measuring cups. It should be loosely packed.
Recipe FAQs
No. It's amazing to see how this dough bakes, golden and puffy and beautiful. But these are by no means true pretzels. They can't be without gluten, yeast, and boiling before baking.
However, despite their limitations, they do give you the experience of a crusty exterior, a chewy interior, and an intense flavor profile. Even my two teenage testers, who frequently eat regular pretzels, loved them. The photo below shows their wonderfully doughy texture. 
No, unfortunately, you can't. Almond flour and coconut flour are very different and behave differently when baked. They are not interchangeable.
You can skip it, but it doesn't make the pretzels spicy. It merely adds an additional layer of flavor.
It's best to freeze them in freezer bags and gently thaw them in the microwave. They don't keep well in the fridge, but they do keep well in the freezer.
Serving Suggestions
These pretzels are perfect just as they are! But you can also dip them into various dips and sauces, including any of the following:
You can also serve them for lunch alongside soups like broccoli soup, mushroom soup, or cauliflower soup.
Recipe Card
Keto Pretzels Recipe
Video
Ingredients
- 1 ¼ cups almond flour - superfine; 5 ounces
- 2 tablespoons parmesan - grated, not shredded
- 1 tablespoon baking powder - fresh, gluten-free if needed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 1½ cups mozzarella - shredded, part-skim; 6 ounces
- 1 ounce cream cheese - cubed
- 1 egg - large, lightly beaten
- 1 egg yolk
- ¼ teaspoon coarse salt
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, parmesan, baking powder, garlic powder, onion powder, and cayenne.
- In a large microwave-safe bowl, combine the mozzarella and cream cheese. Microwave for 30 seconds. Stir, microwave until completely melted (30-40 more seconds), and stir again.
- Quickly add the almond flour mixture and the beaten egg to the melted cheeses. Mix to incorporate, then knead until smooth.
- Divide the dough into 4 equal portions. Roll each portion into a thin 18-inch rope, then shape the rope into a pretzel.
- Beat the egg yolk with a teaspoon of water to make an egg wash. Brush the tops of the pretzels with the egg wash and sprinkle them with coarse salt.
- Bake the pretzels until golden brown, 15-18 minutes. Serve immediately.
Notes
- It's best to measure almond flour by weight. If you measure it by volume, make sure not to pack it into the measuring cups. It should be loosely packed.
- If you have leftovers, it's best to freeze them in freezer bags and gently thaw them in the microwave. They don't keep very well in the fridge, but they do keep well in the freezer.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Collette says
Step #4 says Quickly add the almond flour mixture and the beaten egg. I think you mean add it to the cheese mixture?
Vered DeLeeuw says
Exactly, Collette! I edited the instruction to make it clearer. Thank you.
Hanna says
is the cheese mixture a dipping sauce or it it incorporated into the dough?
Vered DeLeeuw says
Hi Hanna,
It's part of the dough.
Marsha Strauss says
would halloumi cheese work in place of the mozzarella? I just happen to have a lb of it, and only a small chunk of mozzarella on hand. thanks for your guidance!
Vered DeLeeuw says
Hi Marsha,
sadly, it won't. It needs to be mozzarella. Have you tried my halloumi recipe?