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Keto Pretzels

Giant (And Chewy) Keto Soft Pretzels with Cheese Dipping Sauce

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For the pretzels:


For brushing: 


For the sauce: 


  1. In a small glass or bowl combine the warm water and dry yeast. Set aside. 
  2. Place the mozzarella and cream cheese in a microwave safe bowl and microwave on high. 
  3. Stir every 30 seconds until the mixture is completely smooth. 
  4. Add the eggs and mix to combine. 
  5. Add in the almond flour, xanthan gum, yeast mixture and salt to taste and mix to combine.
  6. Cover with plastic wrap.
  7. Refrigerate the dough for 15-20 minutes or until it’s not too sticky to work with.
  8. Preheat oven to 350°F. 
  9. In a small saucepan add the ½ cup of water and baking soda. 
  10. Cook over medium heat until the baking soda has dissolved. 
  11. Divide the dough into 11 balls. 
  12. Roll each ball into a long skinny log and twist into a pretzel shape.
  13. Place them on a baking sheet lined with parchment paper. 
  14. Brush the pretzels with baking soda mixture. 
  15. Let the pretzels rest for 30 minutes.
  16. Brush the pretzels with the melted butter and sprinkle with pretzel salt.
  17. Bake in preheated oven for 15-20 minutes or until golden. 
  18. To make the sauce, add the heavy cream, butter and cream cheese to a small saucepan.
  19. Heat over medium heat until melted. 
  20. Remove from the heat.
  21. Add the Cheddar cheese and stir until melted.  
  22. Season to taste with salt and black pepper. 
  23. Serve immediately with pretzels. 


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