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Keto Soft Pretzels with Cheese Dip & Mustard Butter

Our Keto Soft Pretzels rival any standard carb-filled pretzel in terms of softness and chewiness. They are a great option to serve on game day or anytime you are feeding a crowd! These keto soft pretzels are low-carb, grain-free, and gluten-free!

Course: Appetizer

Cuisine: American

Diet: Gluten Free

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Servings: 9 Servings




For the Pretzels

  • ▢3 cups shredded mozzarella
  • ▢2 tablespoons cream cheese
  • ▢1 1/2 cups almond flour
  • ▢2 teaspoons xanthan gum
  • ▢2 teaspoons active dry yeast mixed with 2 tablespoons warm water
  • ▢2 eggs
  • ▢3 tablespoons melted butter divided
  • ▢1 tablespoon coarse salt

For the Cheese Dip (optional)

  • ▢1 tablespoon butter
  • ▢1 cup heavy whipping cream
  • ▢1/8 teaspoon xanthan gum
  • ▢1 cup shredded cheddar cheese

For the Mustard Butter (optional)

  • ▢4 tablespoons room-temperature butter
  • ▢1 teaspoon whole-grain mustard
  • ▢1/4 teaspoon raw honey provides a touch of sweetness and adds only 1.5 net carbs


For the Pretzels

  • Heat your oven to 350°F and line two baking sheets with parchment paper.
  • In a microwave safe bowl, microwave the mozzarella and cream cheese for a total of 90 seconds in 30-second intervals, stirring between each interval until the cheese is completely melted and there are no visible shreds.
  • In a large bowl fitted to a stand mixer with a hook attachment, mix together the almond flour, xanthan gum, yeast mixture, eggs, and 1 tablespoon melted butter.
  • Next add in the melted cheese mixture.
  • Beat on medium speed until all the ingredients are combined, scraping down the sides of the bowl to help get the dough mixed together.
  • Allow the dough to cool slightly for 10 minutes so that it is easier to work with.
  • Tape a large sheet of parchment to your counter.
  • Portion the dough into equal portions (12 portions for small pretzels, 9 portions for medium pretzel, 4 portions for giant pretzels).
  • Roll each dough portion into a rope shape that is no thicker than 3/4 of an inch.
  • Form pretzel shapes with the dough (see the pictures above for our technique) and place them on the lined baking sheets.
  • Space them at least 1.5 inches apart from one another.
  • Brush on the remaining 2 tablespoons melted butter to the tops of the pretzels and sprinkle with coarse salt.
  • Bake for 25-30 minutes or until golden brown.


For the Cheese Dip (optional)

  • In a saucepan over medium heat, melt the butter.
  • Slowly stir in the heavy cream continuing to stir until the mixture comes to a low boil.
  • Stir in the xanthan gum.
  • Add the cheddar cheese and stir until the cheese is fully incorporated.
  • Let the cheese mixture simmer over low heat for 5-10 minutes or until it’s reached your desired thickness.

For the Mustard Butter (optional)

  • In small bowl, mix all the ingredients together.


  • Keep the pretzel dough thin. Since the pretzels rise in the oven, roll the pretzel dough out into ropes that are no thicker than 3/4 inch thick. In other words, you want them to look like thin snakes.
  • Don’t use an electric handheld mixer. This dough is really sticky because of the cheeses, so the dough will stick to the beaters and it will be a mess. Instead use a stand mixer with the hook attachment or roll up your sleeves and combine the dough by hand.
  • Let your dough cool before shaping it. The dough is a lot easier to work with if you let it cool off completely after combing all the ingredients. It usually takes about 10 minutes to cool down enough.
  • Any kind of coarse salt works. Or you can even use pink Himalayan salt. We think this sea salt looks and tastes amazing on the pretzels. Make sure to sprinkle the salt on before baking, otherwise, it won’t stick to the pretzels.
  • After one day, store in the fridge. The pretzels can be stored in a sealed container at room temperature for one day. Store in refrigerator after that.


Calories: 487kcal | Carbohydrates: 8g | Protein: 19g | Fat: 44g | Saturated Fat: 19g | Cholesterol: 132mg | Sodium: 1272mg | Potassium: 104mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1241IU | Vitamin C: 1mg | Calcium: 347mg | Iron: 1mg

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