Soft Keto Pretzel Bites

Soft Keto Pretzel Bites are a chewy, salty snack crafted from almond flour, mozzarella cheese, cream cheese, eggs, baking powder, and coarse salt for a perfectly golden, low-carb bite. With a melty, creamy interior and a nutty almond undertone, these pretzel bites mimic the doughy satisfaction of classic pretzels while keeping your macros keto-friendly. They are ideal for game days, parties, and anytime snacking, especially when served with sugar-free mustard or a low-carb dipping sauce.

Course Appetizer, Snack

Cuisine American, Keto, Low Carb

Keyword almond flour recipe, fathead dough, keto pretzel bites, low carb snack, soft pretzels

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 210kcal

Equipment

Mixing bowl
microwave-safe bowl
baking sheet
Parchment Paper
Rubber spatula
Whisk
pastry brush
sharp knife or bench scraper
Oven

Ingredients

For the keto pretzel dough

2 cups shredded low-moisture part-skim mozzarella cheese
2 ounces cream cheese, softened
1 1/2 cups blanched finely ground almond flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
2 large eggs, divided 1 egg for the dough, 1 egg for egg wash
1 tablespoon unsalted butter, melted for enriching the dough

For brushing and topping

1 large egg for egg wash
1 tablespoon water to thin the egg wash
1 tablespoon coarse kosher salt or pretzel salt for sprinkling on top
1 tablespoon melted butter optional, for brushing on baked pretzel bites

Instructions

Preheat the oven to 375°F and line a baking sheet with parchment paper.
Add the shredded mozzarella and cream cheese to a microwave-safe bowl and microwave in short bursts, stirring between each, until fully melted and smooth.
In a separate mixing bowl whisk together the almond flour, baking powder, and fine sea salt until no lumps remain.
Add one of the eggs and the melted unsalted butter to the dry ingredients and stir until a thick paste begins to form.
Scrape the melted cheese mixture into the bowl with the almond flour mixture and use a rubber spatula or lightly oiled hands to work the dough together until completely uniform with no visible streaks of cheese.
If the dough feels very sticky, chill it in the refrigerator for about 10 minutes until firm enough to handle easily.
Divide the dough into two portions, roll each portion into a rope about 1 inch thick, then cut the ropes into bite-size pieces about 1 inch long and place them on the prepared baking sheet.
In a small bowl whisk the remaining egg with the water to make an egg wash until fully combined and slightly frothy.
Brush the tops and sides of the dough pieces lightly with the egg wash and sprinkle generously with coarse salt or pretzel salt.
Bake the pretzel bites for 12 to 15 minutes until puffed and a deep golden brown, rotating the pan if needed for even browning.
If desired, brush the hot pretzel bites with melted butter immediately after baking for extra flavor and shine.
Let the pretzel bites cool for a few minutes before serving and enjoy warm with your favorite keto-friendly dipping sauce.

Notes

For the best chewy texture, use finely ground blanched almond flour and low-moisture part-skim mozzarella rather than fresh mozzarella. If the dough is difficult to combine, briefly warm it again for a few seconds in the microwave, then continue kneading until smooth and stretchy. These pretzel bites can be frozen unbaked on a parchment-lined tray, then transferred to a freezer bag and baked from frozen at 350°F until golden. Serve with sugar-free mustard, keto cheese sauce, or a low-carb marinara for dipping, and consider topping some with everything bagel seasoning for variety.

Nutrition