Keto Pretzels Recipe

These amazing keto pretzels make a great low-carb snack, but they're also perfect as part of a meal.

Course Snack

Cuisine American

Diet Gluten Free

Prep Time 30

Cook Time 15

Total Time 45

Servings large pretzels

Calories 378kcal

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.
1 ¼ cups superfine almond flour, 2 tablespoons Parmesan, 1 tablespoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon cayenne pepper
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.
1½ cups mozzarella, 1 ounce cream cheese
Quickly add the almond flour mixture and the beaten egg to the melted cheeses. Mix to incorporate, then knead until smooth.
1 egg
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.
1 egg yolk, ¼ teaspoon coarse salt
Bake the pretzels until golden brown, 15-18 minutes. Serve immediately.

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.
Seasonings, especially salt, are guidelines. Adjust to taste.
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.