Soft and simply irresistible: these Keto pretzels take snacking to the next level. They are made with the famous Fathead dough – their secret ingredient is mozzarella!
I am German, and therefore hardwired to like pretzels. Everybody knows that in Bavaria babies are basically born with a pretzel in their hand. But even up north, where I come from, they are one of the highlights in any bakery. You can always find them on the top of the counter, dangling seductively on their little wooden stand, just out of reach for little hands.
Pretzel benefits: They are easy to hold. The perfect mixture of chewy and crunchy. Kind of fun because of their shape and just a great snack.
But. Not low carb, friends!
My low carb grain free pretzel mission started about a year ago when I attempted to make a low carb version with almond and coconut flour. The result looked quite cute and tasted nice and crumbly, but…well, it was just not the soft, chewy taste experience I was after. It was simply a cookie in pretzel form.
Now, it’s time to throw pizza crust into the mix. The pizza problem – how to replace the doughy, crunchy wheat crust with something low carb – has been solved successfully with fat head pizza. I have traced the recipe as far back as I could. The first mention I found is here on cookyscreations, in June 2012.
The idea was then re-named and made famous by the guys from the Fat Head Movie – see here. Fat head pizza dough tastes deliciously doughy and is a more than decent alternative to pizza. The only drawback is perhaps that it is incredibly filling. It is therefore almost impossible to eat a whole pizza.
Fathead dough makes the most delicious Keto pretzels!
This post is a revamp of an older recipe – I decided to improve on the recipe and take new pictures at the same time.
In my original version I used only very little almond flour and also added flaxseed (I had a serious flaxseed phase then and felt the need to add it to almost anything).
This time I decided to go back to the roots. Since my first round of grain free pretzels I have made the most delicious keto cinnamon rolls using the original Fat Head dough. They are the BOMB – chewy, tasty and just the right side of sweet, topped with a cream cheese frosting. Inspired by them, I knew I had to go back and tinker with this pretzel recipe.
This time I used ground almonds (this is what we call coarser almond flour or almond meal in the UK) instead of super-fine almond flour. It works just as well – just add 2 extra tbsp to make sure your Keto pretzels don’t flatten out in the oven.
I really hope you try these low carb pretzels with my adapted Fat Head dough! The dough is just as tasty and fluffy as the one I made for my cinnamon rolls.
Just check out the picture above. Doesn’t it look so good you want to take another bite?
Let me tell you. We did. Until they were all gone 🙂
Note to self: Make a double portion next time.
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Soft And Chewy Keto Pretzels
Ingredients
- 1 1/2 cups pre-shredded mozzarella
- 2 tbsp full fat cream cheese
- 1 egg
- 3/4 cup / 80g almond flour add 2 extra 2tbsp if using ground almonds/almond meal
- 1/2 tsp baking powder
- pinch of coarse sea salt
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.
- Pinch off a piece of dough (ca 30g) and stretch/roll it in your hands until it is about 20 cm long. If the dough is too sticky, you can try oiling your hands.
- 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
Notes
Nutrition
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Tamara A Chipman says
Could you use coconut flour instead! Have a sensitivity to almonds
Katrin Nürnberger says
Yes, but you´d have to use less – only half the amount. Coconut flour absorbs more liquid than almond flour.