5-Ingredient Keto Pretzels

My keto pretzels are soft, chewy, and need just 5 ingredients to make! No yeast and no flour needed, they come together in less than 15 minutes. Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 179kcal

Author Arman Liew

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 teaspoon salt to sprinkle on top

Instructions

Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, combine the almond flour and baking powder 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 bowl of dry ingredients and two of the eggs, and pulse until combined and a thick dough remains. The dough should feel soft and slightly tacky, but not sticky.
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. If the dough cracks while shaping, gently press it back together.
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 around the edges. Remove the pretzels from the oven and serve immediately.

Video

Notes

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.

TO REHEAT: Microwave individual pretzels for 30 seconds or in a toaster oven for 5-6 minutes.

Nutrition