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 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.

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