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Soft and Chewy Keto Pretzels 


Serving: 100g | Calories: 205kcal | Carbohydrates: 4g | Protein: 11g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 62mg | Sodium: 804mg | Potassium: 57mg | Fiber: 2g | Sugar: 1g | Vitamin A: 344IU | Calcium: 168mg | Iron: 1mg


  • 2 teaspoons Dried Yeast

  • 1 teaspoon Inulin

  • 2 tablespoons Warm Water

  • 5.5 ounces Almond Flour

  • 2 teaspoons Xanthan Gum

  • 11 ounces Mozzarella Cheese shredded

  • 4 tablespoons Cream Cheese

  • 2 large Eggs at room temperature

  • 2 tablespoons Salted Butter melted

  • 1 tablespoon Pretzel Salt flaked sea salt can be substituted


  1. Preheat oven to 200C/390F.

  2. Place the yeast, inulin and warm water in a bowl. Mix well and set aside to proof for 5 minutes.

  3. In a large mixing bowl, add the almond flour and xanthan gum. Mix well and set aside

  4. Place a nonstick saucepan over medium-low heat and add the mozzarella and cream cheese. Keep a close eye on it as it melt, stirring frequently to prevent browning. Heat until the cheese is thick and pourable.

  5. Add the proofed yeast and melted cheese to the almond flour, mix for 1 minute before adding the eggs.

  6. Mix until a smooth and sticky dough has formed. I recommend putting on food-safe gloves and mixing by hand. Leave to sit for 5 minutes to rest.

  7. Split the dough into quarters, and each quarter into 3 pieces, so that you have 12 balls. The dough is easiest to work with while it is warm and whilst wearing food-safe gloves.

  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 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.

  12. Leave them to cool for 5 minutes before enjoying.

Original Recipe: My Keto Kitchen

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