Easy & Delicious Low Carb Pretzels

Keto Friendly Pretzel Recipe By So Nourished


Delicious, Easy Low Carb Pretzels


Looking for a fun cooking project? You have found it! Making keto pretzels is not only fun but the end result is incredibly delicious. They might even be one of the best soft pretzels you have ever had.


The whole key to this recipe begins with the yeast. Dry yeast is actually alive (pretty crazy, right?!) but you need to activate it. In order to activate the yeast, place it in a bowl with water and let it sit. When you see bubbles on the surface of the water and the yeast looks foamy, it is alive!! This is also a great way to tell if your yeast is fresh and good. Older yeast will not bubble and that also means it will not work well in your recipe. Those bubbles are good!

Next comes the flour. Since these pretzels are keto, you should use almond flour. Almond flour is nice and fluffy but also has a great nutty taste and healthy fats. It is way better for you than all-purpose flour and, it's low carb! However, almond flour doesn’t have the gluten that you find in all-purpose flour. The gluten is what holds the dough together so we need to also add xanthan gum to prevent the dough from crumbling apart. Xanthan gum is a natural binding agent that is basically flavorless. It won’t mess with that perfect pretzel taste! But it will make sure you have a nice, cohesive dough.


This next step is where our keto pretzels vary from traditional soft

pretzel recipes. We add cheese. So much cheese. Melted mozzarella and cream cheese are blended into the dough to not only give it flavor but also to make the dough have an incredible texture. The cheese also helps to hold the pretzel dough together and make it nice and soft. Add the eggs and your pretzels are ready to be shaped!


Keto Pretzels

MACROS PER SERVING: • 199 Calories • 16g of Fat • 10g of Protein • 2g of Net Carbs


Ingredients


Instructions

  1. Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.

  2. Place the yeast, water and erythritol in a small bowl and mix. Let the mixture sit for 5 minutes to activate the yeast.

  3. Mix the almond flour and xanthan gum in a separate bowl and set aside.

  4. Place the mozzarella and cream cheese in a small pot and heat over medium low heat. Stir frequently and heat until it is melted and pourable.

  5. Add the yeast, almond flour mix and melted cheese together and stir into a thick dough.

  6. Add the eggs to the dough and mix until a sticky dough forms. You may want to use your hands to mix the dough together well.

  7. Divide the dough into 12 balls and roll each ball into a long, skinny log. The dough is easiest to work with while it is warm so work quickly! Sprinkle the work surface with some extra almond flour to prevent it from sticking.

  8. Twist the logs into pretzel shapes and place them on the prepared sheet tray.

  9. Brush each pretzel with the melted butter and then sprinkle with the salt.

  10. Bake for about 12 minutes or until the edges begin to brown. Remove the tray from the oven and cool for a few minutes before enjoying warm!


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