Keto Cinnamon Pretzels

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These keto cinnamon pretzels are soft, chewy, and sweet. They taste a lot like a cinnamon donut, just be sure to make plenty as they won’t last for long.

Keto Glazed Pretzels on a board
Keto Glazed Pretzels

Despite the savory ingredients, there is not even a hint of cheese taste in these baked prtezels. They are a whole new take on our original Keto Soft Pretzels Recipe.

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Note: The xanthan gum is an essential ingredient to this recipe. I did attempt a batch without it (I admit, I forgot to add it) and the pretzels turned into flat discs with hard edges that were not enjoyable at all.

Keto Cinnamon Pretzels Ingredients

  • Sweet Pretzel Ingredients:
  • 11 ounces (3 cups) of Mozzarella Cheese, shredded
  • 4 tablespoons of Cream Cheese
  • 2 tablespoons of Unsalted Butter
  • 2 teaspoons of Dried Yeast
  • 2 tablespoons of Warm Water
  • 5.5 ounces (1 ½ cups) of Almond Flour
  • 3 ounces (⅓ cup) of Natvia
  • 2 teaspoons of Xanthum Gum
  • ½ teaspoon of Cinnamon, ground
  • ½ teaspoon of Allspice, ground
  • ¼ teaspoon of Nutmeg, ground
  • 2 Eggs
  • Keto Glaze Ingredients:
  • ½ cup of Natvia Icing Mix 1 tablespoon of Unsalted Butter, melted
  • 2-3 tablespoons of Hot Water

How to Make Keto Cinnamon Pretzels

How to make Keto Glazed Pretzels
How to make Keto Glazed Pretzels
  1. Preheat oven to 180C/355F.
  2. Place the mozzarella, cream cheese and butter into a heatproof bowl, or a small saucepan, and microwave or heat on the stove until completely melted.
  3. While the cheese is melting, add the yeast to a mixing bowl and sprinkle over the warm water. Allow to sit for a minute.
  4. In your stand mixer bowl, add the almond flour, Natvia, xanthan gum and spices, and mix with the paddle attachment.
  5. Add the yeast and eggs to the dry ingredients and mix.
  6. Carefully pour the molten cheese into the other ingredients and mix well, pausing the scrape down any almond mixture that has stuck to the sides.
  7. Continue to mix the dough until all the ingredients are really well combined.
  8. Split the dough into 12 balls and leave to rest for 2 minutes.
  9. Roll each ball into a long thin “sausage”, then twist into a pretzel shape. The dough is quite sticky and won’t roll out well on some surfaces, I found that a plastic cutting board like this worked well, but my granite benchtops did not.
  10. Place the pretzels onto a lined cookie sheet, allowing space for them to rise and spread.
  11. Bake in the oven for 12-20 minutes. Check after 12 minutes, pretzels are cooked when they are golden brown on both the tops and bottoms.
  12. Set aside to cool for at least 15 minutes before glazing.

How to Make the Keto Glaze

  1. In a mixing bowl, place the Natvia Icing Mix.
  2. Add the butter and whisk well.
  3. Add the water a little bit at a time until the glaze has reached a pourable consistency.
  4. Drizzle the glaze over the cooling pretzels.
  5. Enjoy immediately or wait for the glaze to set. Beware – they are addictive!
Keto Cinnamon Pretzels

Keto Cinnamon Pretzels

These Low Carb Pretzels are mouthwateringly delicious and very, very hard to resist coated in a sweet glaze that is sugar-free.
4.93 from 13 votes
Print Pin
Course: Appetizer, Dessert, Snacks
Cuisine: German
Cook Time: 15 mins
Total Time: 15 mins
Servings: 12 serves
Calories: 211kcal
Author: Gerri

Ingredients

Pretzels

  • 11 ounces Mozzarella Cheese shredded
  • 4 tablespoons Cream Cheese
  • 2 tablespoons Unsalted Butter
  • 2 teaspoons Dried Yeast
  • 2 tablespoons Warm Water
  • 5.5 ounces Almond Flour
  • 3 ounces Erythritol
  • 2 teaspoons Xanthan Gum
  • 1/2 teaspoon Cinnamon ground
  • 1/2 teaspoon Allspice ground
  • 1/4 teaspoon Nutmeg ground
  • 2 large Eggs

Glaze

Instructions

Pretzels

  • Preheat oven to 180C/355F.
  • Place the mozzarella, cream cheese and butter into a heatproof bowl, or a small saucepan, and microwave or heat on the stove until completely melted.
  • While the cheese is melting, add the yeast to a mixing bowl and sprinkle over the warm water. Allow to sit for a minute.
  • In your stand mixer bowl, add the almond flour, erythritol, xanthum gum and spices, and mix with the paddle attachment.
  • Add the yeast and eggs to the dry ingredients and mix.
  • Carefully pour the molten cheese into the other ingredients and mix well, pausing the scrape down any almond mixture that has stuck to the sides.
  • Continue to mix the dough until all the ingredients are really well combined.
  • Split the dough into 12 balls and leave to rest for 2 minutes.
  • Roll each ball into a long thin “sausage”, then twist into a pretzel shape. The dough is quite sticky and won’t roll out well on some surfaces, I found that a plastic cutting board like this worked well, but my granite bench tops did not.
  • Place the pretzels onto a lined cookie sheet, allowing space for them to rise and spread.
  • Bake in the oven for 12-20 minutes. Check after 12 minutes, pretzels are cooked when they are golden brown on both the tops and bottoms.
  • Set aside to cool for at least 15 minutes before glazing.

Glaze

  • In a mixing bowl, place the powdered erythritol.
  • Add the butter and whisk well.
  • Add the water a little bit at a time until the glaze has reached a pourable consistency.
  • Drizzle the glaze over the cooling pretzels.
  • Enjoy immediately or wait for the glaze to set. Beware - they are addictive!

Notes

Nutrition

Serving: 1pretzel | Calories: 211kcal | Carbohydrates: 4g | Protein: 11g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 192mg | Potassium: 57mg | Fiber: 2g | Sugar: 1g | Vitamin A: 373IU | Calcium: 168mg | Iron: 1mg

How To Store Keto Cinnamon Pretzels

Store keto cinnamon pretzels in the fridge for up to 1 week or freeze for up to 3 months.

This recipe makes 12 low carb pretzels. 1 serving is 1 pretzel and has 2g net carbs.

Keto Sweet Glazed Pretzels
Keto Sweet Glazed Pretzels

Try more of our Low Carb Baking Recipes:

To make this keto cinnamon pretzels recipe in a larger batch adjust the serving amounts in the card above.

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12 thoughts on “Keto Cinnamon Pretzels”

  1. Best Recipe Ever, Seriously a game changer for me. I use the plain pretzel recipe version for bread rolls, which turn out perfect and stay fresh all week on the counter, in winter.
    The sweet version i use for donuts and eclairs and anything else i want to create with a bready texture. I really cant thank you enough for sharing this, its the ultimate recipe.
    BTW, i add half a strawberry to my yeast mixture, gets really frothy that way.
    🙂

    Reply

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