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Low carb pretzels on a parchment paper with a bowl of dipping sauce

Keto Pretzel

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 Pretzels
Calories 182kcal

Ingredients

Serve with:

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!

Notes

  • 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:

Nutrition

Calories: 182kcal | Total Carbohydrates: 10g | Protein: 7g | Fat: 14g | Sodium: 217mg | Fiber: 6g | Sugar: 1g | Net Carbs: 4g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com