Ketogenic Soft PretzelsWhat would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Ketogenic Soft Pretzels.

Our low carb Pretzels are soft and chewy with a beautiful yeasty aroma of freshly baked bread.

Note: The yeast in this keto pretzel recipe is purely for the “aroma” no other reason after all smell is a sense imperative to taste!

Oktoberfest is underway in Germany, the festival celebrating beer is the world’s largest and a very important piece of Bavarian culture.

Millions of people attend the festival every year and soak in the wheat-filled, high-carb atmosphere.

We’re doing our bit to keep the celebrations healthy and low-carb –  with Ketogenic Soft Pretzels.

Our recipe makes 12 pretzels, a serve is one pretzel as reflected in the nutritional information.

Ketogenic Soft Pretzels

These Ketogenic Soft Pretzels do not need yeast to rise when cooking but we add it for the aroma. The sense of smell is very large part of how our brains perceive flavor. You know that smell when you walk past a bakery that has freshly baked bread that you just have to have some.

These low-carb soft pretzels are best eaten on the day of cooking, if there are any left over, store them in the fridge.

They can easily be refreshed, by quickly baking them in the oven for 5 minutes in a 170C/340F oven to crisp up the outside and soften the inside – or 30 seconds in the microwave if you like them soft.

NOTE: The dough is very sticky, I have found it easiest to roll out on a smooth, clean bench top or plastic cutting board and wearing food safe gloves will prevent the dough from sticking to your hands.

Ingredients for Making Your Low Carb Ketogenic Soft Pretzels:

Instructions for Making Your Low Carb Ketogenic Soft Pretzel:

  1. Preheat oven to 200C/390F.
  2. In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
  3. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
  4. In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
  5. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
  6. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
  7. Split the dough into 12 balls. The dough is easiest to work with while it is warm.
  8. Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
  9. Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
  10. Bake in the oven for 12-15 minutes.
  11. When the pretzels are golden brown, remove them from the oven. Don’t burn your fingers trying to eat them immediately.

If you’re looking for a sweet version of these low-carb pretzels try these glazed pretzels they’re like a low-carb donut.

Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.

If you want to make a larger batch of Low Carb Ketogenic Soft Pretzels, simply adjust the serving amounts in our easy to use recipe card below. 

The measurements and ingredients for the batch size of your ketogenic soft pretzels will adjust themselves then all you have to do is follow the method.

Low Carb Ketogenic Soft Pretzel
Ketogenic Soft Pretzel
Low Carb Ketogenic Soft Pretzels
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What would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Ketogenic Soft Pretzels. They are soft and chewy with that beautiful yeasty aroma.
Servings Prep Time Cook Time Passive Time
12serves 15minutes 15minutes 2minutes
Servings Prep Time
12serves 15minutes
Cook Time Passive Time
15minutes 2minutes
Ingredients
Servings: serves
Units:
Ingredients
Servings: serves
Units:
Instructions
  1. Preheat oven to 200C/390F.
  2. In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
  3. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
  4. In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
  5. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
  6. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
  7. Split the dough into 12 balls. The dough is easiest to work with while it is warm.
  8. Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
  9. Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
  10. Bake in the oven for 12-15 minutes.
  11. When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.
  1. Preheat oven to 200C/390F.
  2. In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
  3. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
  4. In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
  5. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
  6. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
  7. Split the dough into 12 balls. The dough is easiest to work with while it is warm.
  8. Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
  9. Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
  10. Bake in the oven for 12-15 minutes.
  11. When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.
Recipe Notes

Nutrition Facts
Low Carb Ketogenic Soft Pretzels
Amount Per Serving
Calories 217 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 43mg 14%
Sodium 615mg 26%
Potassium 70mg 2%
Total Carbohydrates 3g 1%
Dietary Fiber 2g 8%
Sugars 1g
Protein 11g 22%
Vitamin A 3%
Calcium 4%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.