Keto Dessert Recipes KETO DIET

Keto Pretzel Bites

Keto Pretzel Bites

With your preferred cheese sauce or some yellow mustard, these Keto Soft Pretzel Bites are the ideal snack.
I like to eat soft pretzels with cheese sauce at sporting events. If you ask me, they are the ideal salty snack.

A soft pretzel should, in my opinion, be chewy, have a delightful yeasty flavor, and have the ideal ratio of salt to dough sweetness.

Although they are all fine, the other keto soft pretzels I’ve tried didn’t quite reach the mark for me.

To create the finest keto soft pretzel nibbles you’ve ever tasted, I combined all the best elements of the recipes I’ve tested.


Although this recipe is rather simple, there are a few considerations to make when creating these pretzel nibbles.

First, be sure to use part-skim, low-moisture mozzarella. The majority of pre-shredded mozzarella cheese packets will work, but make sure to verify. These pretzels will lose their chewy quality if there is too much moisture or fat in the dough.

Yeast is solely used for flavor. You don’t need to bother about letting the dough rise, and it doesn’t matter if the yeast is quick-rising or ordinary.

Lakanto Golden, which has a pleasant caramel-like flavour, is what I used. The sweetness is quite mild, but it definitely affect how the pretzels taste.


The kind of salt you use has a MASSIVE impact on how well these pretzels turn out.
The salt used in pretzels is essentially normal salt that has been crushed into big granules. The grains break up and spread out evenly in your mouth as you chew.

If you want to make these pretzels without having to wait for an Amazon order, just use any coarse salt since pretzel salt can be difficult to acquire in most conventional grocery stores. The next time, just make sure to order the pretzel salt.

Topping Options

Here are some suggestions if you want to branch out a bit or don’t like salted pretzels:

Bake cinnamon sugar as suggested (minus the salt). After the pretzels have finished baking, spread them with melted butter and top them with a cinnamon-sugar mixture. You can dip them in some keto cream cheese icing for a nice treat!

Garlic Parmesan: After the pretzels have finished baking, brush them with melted butter and garlic powder. Add grated parmesan cheese on the top after that.
Everything Pretzels: Instead of salt, add a sprinkle of everything but the bagel spice.


I do not advise forming these pretzel nibbles into conventional pretzel shapes. The overlapped dough won’t be able to bake completely before the rest of the pretzels burn because the overlapped dough is too dense.

Sticking with pretzel sticks is preferable if you want to produce larger pretzels.

More Delicious Desserts:

SERIES 10 portions
READY TIME 15 minutes
TIME TO COOK 12 min.


Pastry Brush, Parchment Paper, and Electric Mixer


  • Low Moisture, Part-Skim Mozzarella, 2 cups shreds of cheese
  • Cream cheese, 1 ounce
  • 2 Eggs Split
  • 1 ½ cups Almond Meal
  • 1 teaspoon Yeast
  • 2 tablespoons of low-carb sugar
  • ONE teaspoon baking soda
  • Pretzel Salt (garnish)



  1. A baking sheet should be lined with parchment paper or a silicone baking mat and the oven should be preheated to 400 degrees F.
  2. The mozzarella cheese and the cream cheese should be combined in a big basin. Stirring after each one, heat cheeses in the microwave in THIRTY-second intervals(melted and easily combine).
  3. Add yeast, almond flour, sweetener, baking powder, and 1 egg (save the other for later). Combine each component thoroughly in the mixture. With an electric mixer, I find mixing to be the easiest.
  4. Four equal pieces of dough should be created. Roll each amount of dough into 13–14 equal pieces “broad parts Roll out the piece and cut it into 1-1 1/2 “portions.
  5. Onto the prepared baking sheet, arrange the cut parts, spacing them apart by about 1″. The remaining dough should be used again.
  6. In a small bowl, beat the remaining egg. The beaten egg should be applied to the pretzel pieces’ tops using a pastry brush before being dusted with pretzel salt.
  7. Bake(golden brown) in the preheated oven for TEN to TWELVE mins. Before servingTake them out of the oven. Let them to cool(three to five minutes).



NOTE: The dough should not at anyway be sticky. After combining everything, if the dough is still extremely soft and sticky, add a small amount (1-2 tablespoons) of additional almond flour and knead until the dough is firm.


Calories: 188kcal
Carbohydrates: 5g
Protein: 11g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 48mg
Sodium: 170mg
Potassium: 163mg
Fiber: 2g
Sugar: 1g
Serving: FIVE bites

Another Variation Of The Recipe


These grain-free, gluten-free, low-carb soft pretzels are keto-friendly!


The pretzels

  • Three cups of shredded mozzarella,
  • two tablespoons of cream cheese,
  • one and a half cups of almond flour,
  • two teaspoons of xanthan gum,
  • two teaspoons of active dry yeast combined with two tablespoons of warm water,
  • two eggs,
  • three tablespoons of divided melted butter, and one tablespoon of coarse salt.

Regarding the Cheese Dip (optional)

  • 1 teaspoon xanthan gum,
  • 1 cup heavy whipping cream,
  • 1 tablespoon butter, and 1 cup shredded cheddar cheese

The Mustard Butter for (optional)

  • 1 teaspoon whole-grain mustard,
  • 1/4 teaspoon raw honey, and 4 tablespoons room-temperature butter.


The pretzels

  1. Set 350°F oven. Set baking sheets(two) with parchment paper .
  2. Microwave the mozzarella and cream cheese in a microwave-safe bowl in 30-second intervals for a total of 90 seconds, stirring after each one to ensure that the cheese is totally melted and free of shreds.
  3. Combine the almond flour, xanthan gum, yeast mixture, eggs, and 1 tablespoon melted butter in a sizable bowl that is attached to a stand mixer with a hook attachment.
  4. Add the cheese mixture that has melted next.
  5. Stirring the dough together by scraping down the bowl’s sides as you beat on medium speed to combine all the ingredients.
  6. 10 minutes of slight cooling will make the dough simpler to handle.
  7. Tape a sizable parchment sheet on your counter.
  8. Divide dough into equal amounts (FOUR portions for giant pretzels, NINE portions for medium pretzel, TWELVE portions for small pretzels).
  9. The dough should be shaped into pretzel shapes; for an example of how to achieve this, see the images above.
  10. At least 1.5 inches should separate them from one another.
  11. The remaining 2 tablespoons of melted butter should be applied to the pretzels’ tops, then coarse salt should be added.
  12. Bake for TWENTY FIVE to THIRTY minutes.

Cheese Dip (optional)

  1. Over medium heat, melt butter in a saucepan .
  2. Add the heavy cream gradually and whisk continuously as the mixture slowly begins to boil.
  3. Add the xanthan gum and stir.
  4. Cheddar cheese should be added and then thoroughly mixed up.
  5. The cheese mixture should simmer for 5 to 10 minutes on low heat, or until it reaches the appropriate thickness.

The Mustard Butter for (optional)

  1. Combine all the ingredients in a small bowl.




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