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.
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.
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
- 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, Natvia, xanthan 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 benchtops 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.
How to Make the Keto Glaze
- In a mixing bowl, place the Natvia Icing Mix.
- 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!
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.
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Print Pin Share EmailServings: 12 serves
12Calories: 211kcal
Unit Conversion
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
- 1/2 cup Powdered Erythritol
- 1 tablespoon Unsalted Butter melted
- 2-3 tablespoons Hot Water
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
Made this recipe?Tag me at @myketokitchen
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.
Try more of our Low Carb Baking Recipes:
- Low Carb Chocolate Peanut Butter Cupcakes
- Low Carb Lemon and Poppy Seed Cupcakes
- Low Carb & Dairy Free Vanilla Coconut Friands
- Low Carb Chocolate Cream Cupcakes
- Low Carb Chocolate Chip Muffins
To make this keto cinnamon pretzels recipe in a larger batch adjust the serving amounts in the card above.
