Soft And Chewy Keto Pretzels
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.
- 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
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.
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.
Calories: 113kcal | Carbohydrates: 2.4g | Protein: 8.5g | Fat: 8.4g | Cholesterol: 28mg | Sodium: 119mg | Potassium: 10mg | Fiber: 0.8g | Sugar: 0.4g