Chewy, soft Keto pretzels that taste just as good as the real thing – only without the carb load! These pretzels are made with mozzarella dough, which is an absolute game-changer in low carb baking.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Course
Snack
Cuisine
British
Servings
10
Calories
113 kcal
INGREDIENTS
1x
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3x
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1 1/2 cups pre-shredded mozzarella
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2 tbsp full fat cream cheese
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1 egg
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3/4 cup / 80g almond flour add 2 extra 2tbsp if using ground almonds/almond meal
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1/2 tsp baking powder
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INSTRUCTIONS
Heat the oven to 180 degrees Celsius / 356 Fahrenheit.
Melt the mozzarella and the cream cheese. I did this in a pan on a very low heat, stirring constantly once the melting process starts. If you have a microwave, 1 minute should do the trick.
If you do this on the stove, turn off the heat once the cheese is fully melted. Add the egg to the warm dough and stir until combined. If your egg is straight from the fridge, you might have to heat the mixture gently.
Add the ground almonds/almond flour and baking powder and stir until combined. You should end up with a big mozzarella ball that looks just like dough.
Form it into a pretzel shape and place on a baking sheet. My dough made 10 pretzels.
Sprinkle with sea salt and bake for circa 17 minutes or until nicely browned. You might want to rotate the baking sheet half way through.
VIDEO
This recipe works with almond flour just as well as with ground almonds. The choice is yours!
The dough needs to be warm when you handle it. The mozzarella should not be bubbling – you need to be able to touch it with your hands without burning yourself.
When it”s too cold to work with, just heat it gently.
The pretzels taste best straight out of the oven. If you have leftovers, store them in an airtight container.
NUTRITION
Calories: 113kcal
Protein: 8.5g
Fat: 8.4g
Cholesterol: 28mg
Sodium: 119mg
Potassium: 10mg
Fiber: 0.8g
Sugar: 0.4g