Whoo boy, I am so excited to share this low carb pretzels recipe with you!!!
Sometimes, it can seem like eating low carb recipes means missing out, but that’s just not true! No, no, now we can make versions of our favorite low carb snacks or loaves of low carb bread that are every bit as delicious as traditional recipes!
That’s why I can’t wait for you to try these chewy, soft keto pretzels! This almond flour recipes perfect for making a savory afternoon snack or a fun, sweet dessert.
Let’s get cookin’!
Looking for more keto snacks? Check out my keto banana bread, keto blueberry muffins, or my jalapeno parmesan crisps.
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What I Love About This Low Carb Pretzels Recipe
These are everything you expect out of a soft pretzel, plus:
- No need for expensive ingredients – this is made with easy, accessible low carb staples.
- Versatile and delicious as a savory or sweet treat!
- Mix, twist, and bake and in less than 30 minutes, it’s time to snack!
Keto Pretzels Recipe Notes
I know they’re a baked snack, but soft, chewy keto pretzels are way easier than you think and only 30 minutes away!!
Ingredient Notes
Basic low carb baking ingredients. If you haven’t used them before, get ready! You’re gonna be using them all the time!
Almond flour – I love this keto flour — it’s one of the best for baking because it can make nice, fluffy baked goods! Make sure you get a fine or very fine grind.
Psyllium husk – this powder is almost pure fiber, which helps supports digestion, is a prebiotic, and helps make our bread, well, bready!
Kosher salt – this style of salt has larger crystals which we want as a topping on our keto pretzels.
Tools To Make
Pretzels seem like such a special occasion dish, but they are super easy for anyone who’s craving them to make!
- Baking sheet – You need a plain old baking sheet for this keto pretzels recipe. A rimless pan would be the easiest so you can lay your twisted pretzels flat.
- Parchment paper – Alert: this is not wax paper. This is silicone coated paper that will let your pretzels bake without sticking.
Now, I know traditional pretzels are dipped in boiling water before baking. This DOESN’T work with almond flour! This is why my almond flour pasta is pan-fried instead of boiled — Almond flour soaks up the water and falls apart.
Can You Freeze Them?
Yes! This dough is really soft, so I recommend baking them first, then freezing them in a single layer in an airtight container. Thaw in the fridge, and warm in the microwave or oven!
Serving Recommendations
If you can keep yourself from ripping into the pillowy, soft-baked dough, I urge you to whip up one of these easy sauces. Slather them in keto honey mustard (may be served with brats!) or dip them in low carb cheese sauce or some spicy keto queso for a decadent snack!
Recipe Variations
- The original recipe has an egg wash and big crystal salt, but if you want, you can make a version to satisfy your sweet tooth! Try adding shavings of keto chocolate or make a sugar free chocolate syrup for dipping!! Yummmmmm!
- This low carb pretzel dough is perfect for stuffing. Fill them with whatever fixins you can dream up before baking, or roll them out as crust for keto pizza.
- This yummy, flavorful dough is good with literally any toppings. Sprinkle with keto cheese, add sundried tomatoes, mix in rosemary and garlic and brush with butter. There’s really no wrong way to dress these up!
More Savory Bread Recipes
Now you have your keto pretzels, ready for some more savory bread recipes?? These should keep you busy!
Keto Pretzel
Print Recipe Pin RecipeIngredients
- 2 3/4 Cups Almond Flour
- 6 Tablespoons NOW Powdered Psyllium Husk
- 1 Tablespoon Baking Powder
- 1 Teaspoon Kosher Salt
- 1 Cup Water warm
- 3 Eggs
- 1 Egg whisked
- Cooking Spray or Oil
Serve with:
- Keto Queso
- Mustard
Instructions
- Preheat oven the 375 F and line a baking sheet with parchment paper.
- Combine dry ingredients, in a large bowl.
- Add warm water (1 cup) and eggs (3). Stir until thoroughly combined.
- Use damp hands to divide the dough into 8 balls.
- Roll each ball between parchment paper and your hands into 10-13" long rope, making sure the rope is even in diameter.
- Twist each rope into a pretzel shape -- to do this, point the ends away from you to form a "U" shape. Then twist them, flip the twist and press the ends into the bottom of the "U".
- Place the pretzels on prepared baking sheet, and brush them with the whisked egg (1).
- Bake in preheated oven for 24-26 minutes. You'll know they're done once the tops are golden.
- Once slightly cooled, spray pretzels with cooking spray, or brush with oil. Sprinkle with kosher salt, and enjoy!
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Lindsey's Tips
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Psyllium Husk. This recipe has ONLY been tested with NOW Psyllium Husk Powder. Some psyllium husk powders can turn baked goods into a blue-ish purple color, and they absorb liquids in varying amounts.
- Boiling the pretzels. Traditional pretzels are dipped in boiling water before baking. This DOESN'T work with almond flour and the pretzels will fall apart in the water.
- Nutritional information is for 1 pretzel if you make 12 pretzels using this recipe:
Tastes so good! Thank you so much for the recipe!
Hello Tina! I’m so glad you enjoyed!?
I wouldn’t use ANY of your suggested almond flours as they are all from pasteurized almonds. So either make your own almond flour from organic, raw (from a raw food website) dehydrated California almonds (soak for 8 hours in pure water and then toast in the lowest temp of your oven for eight hours — makes the nuts more digestible), by organic Italian or Spanish almonds (don’t have to be pasteurized), or by organic almond flour. Both the Italian almonds and almond flour are available at FoodtoLive.com for GREAT prices!!!! It sounds a bit complicated but I soak all of my nuts during the day and then toast them in the oven while I sleep.
Thanks for the tips Suzanne!
Can we substitute something for the Psyllium Husk? It’s not something I want to buy for just one recipe, but I don’t want to mess with the texture, either. Thank you!
Hi Lyn! Yes, you can use whey protein isolate instead — either of these ingredients are necessary to add “fluff”. Enjoy!
I have trouble with the blanched almond flour looking like chocolate rather than the lighter color pictured. I followed the recipe but they never got golden brown, even with heavy egg wash, just dark chocolate colored. Also had trouble making the pretzel without it cracking. The had a cake texture. Tasted good with Swerve and Cinnamon, but would use stronger dips next time.
What did I do wrong?
Hi Cindy! I’ve never heard of blanched almond flour looking dark brown, I can see this happening with almond meal (as the almond skins are still on). That said, psyllium husk can make baked goods look dark brown (I typically hear of a blue-ish purple color). What brand did you use? For this reason, I ONLY recommend using powdered NOW psyllium husk.
The cracking could also be a psyllium husk problem — each brand absorbs a different amount of liquid (again, this is why I only rec NOW brand). If you want to stick with the brand you have, you could add more liquid (1 tablespoon at a time), to get the dough to a point where it doesn’t crack.
Hope this helps! I’m happy to continue troubleshooting with you!
Thanks for this recipe! So excited to try it 😋 2 questions: 1.) do you happen to have the ingredient measurements in metric / weight? I’ve found that recipes with almond flour and psyllium turn out best when going by weight as opposed volume.
2.) do you use blanched or natural/ not blanched almond flour?
Thank you!
Hey Sal! Can’t wait to hear what you think! Yes, you can click “metric” right under the ingredient list, and the ingredients will automatically convert. I use blanched almond flour here, primarily because it’s a finer grain flour, which will give you more “flour-like” results. Enjoy!
I love these, forgot to put baking powder in by mistake, but they were still super soft. Didn’t use any your recommendations used the husk powder and almond flour I usually use. No problems with either texture or taste. Thanks for the recipe.
Glad you liked it Linda🤗