Enjoy all the delicious chewiness of a classic soft pretzel with a low-carb, keto-friendly twist. These keto soft pretzels are guaranteed to impress!
INGREDIENTS
- 2 cups blanched almond flour (I use this brand)
- 1 tablespoon baking powder
- 1 teaspoon garlic powder (I use this brand)
- 1 teaspoon onion powder
- 3 large eggs, divided
- 3 cups shredded low-moisture mozzarella cheese
- 5 tablespoons cream cheese
- Coarse sea salt, for topping
INSTRUCTIONS
- Preheat Oven: Preheat your oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients: In a medium mixing bowl, combine the almond flour, baking powder, garlic powder, and onion powder. Mix well. For an even consistency, sift the mixture to fully incorporate the baking powder.
- Prepare Egg Wash: Crack one egg into a small bowl and whisk with a fork. Reserve this egg wash for brushing the pretzels.
- Melt Cheeses: In a large microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave for 1 minute and 30 seconds. Stir to combine, then microwave for an additional 1 minute. Mix thoroughly until smooth.
- Combine Ingredients: Add the remaining 2 eggs and the almond flour mixture to the melted cheese. Mix until the dough is fully combined. If the dough becomes too stringy or hard to work with, microwave for an additional 30 seconds to soften.
- Shape Pretzels: Divide the dough into 6 equal portions. Roll each portion into a long, thin rope, then fold into a pretzel shape.
- Brush and Sprinkle: Brush the tops of the pretzels with the egg wash and sprinkle generously with coarse sea salt.
- Bake: Place the pretzels on the prepared baking sheet and bake on the middle rack for 12-14 minutes, or until golden brown.
NOTES
- Nutritional Information: 6g net carbs per serving.
- Cook Mode: Prevent your screen from going dark while making this recipe.
Enjoy your soft, chewy, and keto-friendly pretzels!
