Crunchy Keto Soft Pretzels

The Crunchy Keto Soft Pretzels are a keto-friendly take on the classic pretzel, offering a crisp golden exterior with a soft, chewy inside and a satisfying salty flavor. Using almond flour, psyllium husk powder, mozzarella, cream cheese, egg, baking powder, and coarse sea salt, these pretzels achieve a savory, slightly cheesy taste with a hint of almond. The baking soda bath contributes to the signature crispness of the crust, creating an authentic pretzel experience without the high carb content. Enjoy these pretzels as a snack, paired with dips, as a side to keto dishes, or as party food, knowing they are higher in fat, filling, and perfect for curbing cravings while staying within your keto goals.

Course Side Dish, Snack

Cuisine American, Keto

Keyword almond flour, fathead dough, gluten free, keto pretzels, low carb snack

Prep Time 20

Cook Time 20

Total Time 40

Servings pretzels

Calories 210kcal

Equipment

Mixing bowl
microwave-safe bowl
Wooden Spoon
baking sheet
Parchment Paper
Small Saucepan
slotted spoon
Oven
pastry brush

Ingredients

For the keto pretzel dough

1 1/2 cups blanched almond flour fine texture
2 tablespoons psyllium husk powder not whole husks
2 teaspoons baking powder aluminum free
1/2 teaspoon fine sea salt
1 3/4 cups shredded low-moisture part-skim mozzarella cheese pre-shredded or freshly shredded
3 tablespoons cream cheese softened
1 large egg room temperature, lightly beaten
1 tablespoon unsalted butter melted, plus more for greasing hands if needed

For the baking soda bath

4 cups water
2 tablespoons baking soda

For finishing

1 large egg beaten with 1 tablespoon water for egg wash
2 tablespoons unsalted butter melted for brushing after baking
1 teaspoon coarse sea salt or pretzel salt, for topping

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a mixing bowl whisk together the almond flour, psyllium husk powder, baking powder, and fine sea salt until well combined.
Add the shredded mozzarella and cream cheese to a microwave-safe bowl and microwave in short bursts of 20 to 30 seconds, stirring between each burst, until the cheeses are fully melted and can be stirred into a smooth mixture.
Stir the melted cheese mixture into the dry ingredients, then add the beaten egg and melted butter and mix with a wooden spoon or your hands until a uniform, pliable dough forms with no visible streaks of cheese.
If the dough feels sticky, lightly grease your hands with a little butter, then divide the dough into 8 equal portions.
Roll each portion into a rope about 12 to 14 inches long, then shape into a classic pretzel by forming a U, crossing the ends twice, and pressing them down onto the bottom of the U to seal.
In a small saucepan bring the water and baking soda to a gentle simmer, stirring until the baking soda is dissolved.
Using a slotted spoon, carefully lower one or two pretzels at a time into the baking soda bath and simmer for about 20 seconds, then lift out, let excess liquid drip off, and place the pretzels on the prepared baking sheet.
Brush the tops of the pretzels with the egg wash and sprinkle them evenly with coarse sea salt.
Bake the pretzels for 16 to 20 minutes, rotating the pan halfway through, until they are deep golden brown with a crisp exterior.
Immediately after baking brush the hot pretzels with melted butter, then let them cool for at least 5 minutes before serving to allow the interior to set and become pleasantly chewy.
Serve warm on their own or with your favorite keto-friendly mustard or cheese dip, and store any leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Notes

For the best texture, knead the dough thoroughly until completely uniform and work quickly while the cheese is still warm and pliable. If the dough cools and becomes difficult to shape, briefly warm it in the microwave for a few seconds to soften it again. To reheat, bake in a 350°F oven or toaster oven for 5 to 7 minutes to restore the crunchy crust and chewy center, avoiding the microwave when possible to prevent a rubbery texture. These pretzels pair well with sugar-free mustard, keto cheese sauce, or a side of cured meats and pickles for a satisfying low carb snack plate.

Nutrition