Learn how to make keto pretzels with this EASY gluten-free soft pretzel recipe. This chewy low-carb pretzel is made with fathead and yeast mixture.

I feel that this gluten-free, low-carbohydrate-free pretzel soft recipe will be your new favorite.

Bread and baked goods have always been the foods I miss when I lack carbohydrates. They are also the most difficult foods to be recreated in a low carbohydrate/keto manner. But is this gluten-free soft pretzel recipe? You will forget that you have something to miss.

The great thing about fathead dough (which is made from what these low-carb pretzels are) is that it has a flour-based dough chew. It's also very easy to put together, which means the soft pretzel keto is near you, in the future and that is a good thing.

Ready to learn how to make the best gluten-free pretzels ever? Tips & Warnings are also low in carbohydrates. 😉

Let's start the yeast. Now, I don't want you to be afraid of yeast. (Full disclosure, I'm here!)

Stir in a little coconut sugar and warm water, then stir in the yeast and let stand for 10 minutes. Don't be afraid of sugar - it won't be the final product. (More about that below!)

TIP: Make sure not to use boiling water. It should be warm, but it doesn't have to be HOT.

Yeast is ready when foaming and at least double its volume:

This step might be a little strange if you've never worked with the mozzarella mixture before.

Microwave or use a double boiler to heat mozzarella and cream cheese together, until you can stir it very smoothly:

Meanwhile, take your food processor and mix it with almond flour, xanthan gum, baking powder, and eggs.

TIP: Xanthan candy is optional, but it is highly recommended for chewy pretzels. If you eliminate them, they will be more like ordinary bread texture.


  • 1 package of active dry yeast (2 1/4 tsp)
  • 1/4 cup of water (lukewarm)
  • 1/2 teaspoon coconut sugar (this will be consumed by yeast and needed!)
  • 1 1/2 cups of pale almond flour
  • 1 tbsp gluten-free baking powder
  • 1/4 teaspoon Xanthan gum (optional, for chewier pretzels)
  • 2 large eggs (beaten)
  • 3 cups of grated Mozzarella (grated)
  • 2 ounces Cream cheese (diced)


  1. In a medium bowl, stir warm water and coconut sugar. Stir in the yeast and set aside for 10 minutes.
  2. Meanwhile, add almond flour, baking powder, xanthan gum (if using), and eggs into the food processor. When the yeast is proofed and the volume is increased to 1/2 cup (118 mL), add it to the food processor and pulse evenly.
  3. In a 3rd medium bowl, mix the grated mozzarella and cream cheese. Heat it in the microwave, or in a double boiler on the stove, until it melts. Stir until even and evenly distributed.
  4. Add cheese to the food processor, position the cheese on the blade. Process until a uniform mixture is formed, rub the sides with a spatula if necessary.
  5. Cool the mixture in the refrigerator for 15-20 minutes, until it is not too sticky to use.
  6. Preheat the oven to 400 degrees F (204 degrees C). Cover a large baking sheet with baking paper.
  7. Using oiled hands, form a ball with the mixture. Cut it into 6 pieces, like a cake. Roll each section into a long, thin stem, about 46 cm. Rotate it into the pretzel by taking one end of the pretzel and wrap it down and down at the bottom, then repeat with the other end, then across the first end. Place it on a baking sheet. Repeat with the remaining batter.
  8. Sprinkle coarse sea salt on top of the pretzel and press slightly.
  9. Bake for 10-12 minutes, until golden.
This recipe is inspired by wholesomeyum


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