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Soft, chewy, and perfectly salted, my oven-baked keto pretzels recipe is easy to make, and there’s no boiling or yeast needed! 3 grams net carbs.
Love low-carb salty snacks? Try my cheese chips, keto pasta chips, and keto crackers next.
I used to get discouraged right before going on a keto diet because it meant giving up my favorite food group…bread. Thankfully, I devised some workarounds and am now able to create my own low-carb pretzels!
Made with a shortlist of keto baking staples, they’re oven-baked until the exterior is firm, but the center remains light and fluffy, and a little flaky sea salt ties it all together.
Table of Contents
Why I love this recipe
- No boiling or frying needed. Instead, they’re baked in the oven to cut down on time, hassle, and added calories.
- Easy to customize. I included the base recipe plus a handful of flavor swaps so you can discover your favorite.
- They taste even better than Auntie Anne’s. I used to run to Auntie Anne’s when my friends and I would go to the mall. That is, until I learned how many carbs they have. Never. Again.
- And they’re naturally gluten-free! So no one has to miss out on the joys of pretzels!
Ingredients needed
- Almond flour. Use blanched almond flour, not almond meal. The latter will make the pretzels crumbly.
- Baking powder. Gives the pretzels rise.
- Mozzarella cheese. Usually, I prefer full-fat cheese, but in this case, I suggest using part-skim, low-moisture shredded mozzarella.
- Cream cheese. Full-fat and softened to room temperature.
- Eggs. Two are used in the pretzel dough, and the third will be used as an egg wash.
- Salt. Coarse and flaky salt to top the pretzels.
How to make keto soft pretzels
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep work. Line a baking sheet with parchment paper and preheat the oven.
Step 2- Mix the dough. Add the almond flour to a bowl. In a separate microwave-safe bowl, microwave both cheeses until smooth. Stir to combine.
Step 3- Blend. Pour the cheese mixture into a food processor along with the flour and two eggs. Pulse to a thick dough.
Step 4- Shape. Place the dough ball on a kitchen surface and divide it into 8. Roll each into a hot dog shape, then cross to form a pretzel. Place them on the baking sheet.
Step 5- Bake. Brush the third egg over the pretzels, sprinkle with salt, and bake until golden brown.
Arman’s recipe tips
- If you’re making sweet pretzels, add 2 tablespoons of granulated sweetener (you can always sprinkle more on top).
- Work quickly with the melted cheese. The more time the cheese has to firm up, the harder it’ll be to mix into the dough.
- If the dough seizes, warm it back up. Pop it in the microwave in 20-second intervals until it’s soft enough to mix.
- Lightly oil your fingers as you shape the dough.
- Make keto pretzel bites! This is my go-to party appetizer. Simply omit the folding step and cut the logs into bite-sized pieces of dough.
- Serve them with sauces, like my keto cheese sauce or keto frosting.
Variations
- Cinnamon sugar. Brush the pretzels with melted butter, then sprinkle cinnamon and keto brown sugar.
- Jalapeno. Whisk in ½ cup of sliced jalapenos to the batter and top the pre-baked pretzels with a few more.
- Roasted garlic and parmesan. Add melted butter, minced garlic, and parmesan to the pretzel before baking them.
- Pepperoni. Top the pretzel with pepperoni and mozzarella cheese.
- Raisin. Add 2 tablespoons of sugar free confectioners’ sugar to the dough and 1/4 cup of raisins.
Storage instructions
To store: Leftover pretzels can be stored in an airtight container in the refrigerator for up to 2 weeks.
To freeze: Place the pretzels in a ziplock bag and freeze for 6 months. Thaw overnight in the fridge.
Reheating: Microwave individual pretzels for 30 seconds or in a toaster oven for 5-6 minutes.
Frequently asked questions
There is no need to boil these pretzels before baking them.
I don’t recommend using coconut flour as it has a different absorbency and won’t yield the best texture.
More recipes using fathead dough
5-Ingredient Keto Pretzels
Video
Ingredients
- 2 cups almond flour
- 1 tablespoon baking powder
- 3 cups mozzarella cheese low moisture and part skim
- 2 oz cream cheese
- 3 large eggs divided
- 1 tablespoon salt
Instructions
- Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, add the almond flour and set aside. In a microwave safe bowl, add the shredded cheese with cream cheese and microwave until the cheese has melted. Whisk together.
- Transfer the cheese mixture into a food processor. Add the dry ingredients and two of the eggs and pulse until combined and a thick dough remains.
- Lightly oil your fingers then transfer the ball of dough onto a kitchen surface. Divide the dough into 8 portions. Roll out each one into a 10-inch hot dog shape. Cross each one into a pretzel shape and place on the lined tray.
- Whisk the remaining egg and brush it over the top of each pretzel. Sprinkle with the salt.
- Bake the pretzels for 10-12 minutes, or until golden brown. Remove the pretzels from the oven and serve immediately.
I made these. They are great as pretzel bites. My only issue is that I can’t figure out how your calculations show 2 net carbs and when I calculate them it is 5 net carbs.
Just made these and they are awesome!!! Leave off the cinnamon and sweetener and dipped them in nacho cheese sauce. Grand kids loved them, just wish the recipe made more!!
Love that! 🙂
Would it work with coconut flour as well?
Is there a specific yogurt you recommend or is plain Greek yogurt ok?
Greek is great 🙂
What is 1.5 cups of shredded mozzarella by weight? And low moisture or regular? Thanks!
You’ll need to google the weight conversion, regular works fine.
Wondering if you can get close to that real pretzel flavor with the boiling process/baking soda (and then mustard of course). Will this dough stay together for a quick boil?
I haven’t tried 🙂
Followed the recipe but rather than make whole pretzels I made pretzel bites. When cooled, sprinkled them with cinnamon/sugar. Outstanding!
Thanks for the feedback, Maryanne!