They obviously make the perfect low-carb snack, but they’re also great for a meal. I love having them for breakfast or lunch! 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.
Storing Leftovers
If you have leftovers, 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.
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. Baking powder: Make sure it’s fresh. And if you need it to be gluten-free, please verify that as well. Spices: I use garlic powder, onion powder, and cayenne pepper. Cheeses: Shredded mozzarella and cream cheese. 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 different toppings instead of coarse salt, such as sesame seeds, bagel seasoning, poppy seeds, or za’atar spice. You start by whisking together the almond flour, parmesan, baking powder, garlic powder, onion powder, and cayenne. Next, microwave the mozzarella and cream cheese until melted. Add the almond flour mixture and an egg and knead into a smooth dough. Brush the pretzels with an egg wash (made from an egg yolk and water) and sprinkle them with coarse salt, then bake them in a 350°F oven for about 15 minutes. Serve immediately. You can also serve them for lunch alongside soups like broccoli soup or cauliflower soup. As mentioned above, I sometimes have one for breakfast with my coffee.
Recipe Card
