These Cinnamon Sugar Keto Pretzels are the perfect low carb snack when your craving something naughty but don’t want to fall out of ketosis.
They bake up just like their carb-laden counterparts, chewy on the inside and nice and crisp on the outside. They taste so good, you won’t feel like you’ve sacrificed anything by going keto.
Keto-Friendly Sugar Substitute
It’s a bit of an oxymoron to have sugar and keto in a recipe name. After all, regular sugar is a big no-no on the keto diet.
We didn’t mean to be misleading. It’s just that Cinnamon Erythritol Pretzels didn’t have the same ring.
Erythritol is a sugar alcohol that is unique because it doesn’t contain calories and does not cause the same degree of digestive difficulties common in other sugar alcohols.
Because erythritol looks and tastes so much like sugar, it is the perfect sugar substitute for these cinnamon “sugar” keto pretzels.
How to Make Cinnamon Sugar Keto Pretzels
If you’ve ever made homemade pretzels before, throw out everything you think you know about making pretzels. Keto pretzels are completely different!
We won’t be using yeast, or waiting for dough to rise. To get a flavor that mimics yeast, we’re using cream cheese.
We also have to swap in a keto-friendly flour so we’ll be using almond flour in lieu of all-purpose flour. To get it to hold together, we add some mozzarella cheese to the dough.
It sounds strange, we know. But you are going to love the result!
- 1 cup mozzarella cheese, shredded
- 1 ounce cream cheese
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups almond flour
- 2 teaspoons baking powder
- 3 tablespoons erythritol
- 1 tablespoon cinnamon
- 2 tablespoons unsalted butter. melted
Step 1: Melt Cheese
In a medium microwave-safe bowl, combine the cream cheese and shredded mozzarella.
Microwave on high for one minute, then stir. Continue microwaving in 30 second intervals, stirring after each one, until the cheese is completely melted and looks like this:
Step 2: Add Wet Ingredients
Next, add two eggs and a teaspoon of vanilla extract to the cheese mixture.
Use a beater or stand mixer to beat the dough and incorporate the wet ingredients. This should only take one or two minutes.
Step 3: Add Dry Ingredients
Now it’s time to add the flour and baking powder. If you are using a stand mixer, the bread hook attachment works great for mixing the dry ingredients into the dough here.
The dough will be very wet and sticky and look something like this:
Step 4: Form Pretzels
It’s time to shape the pretzels! Because this dough is REALLY sticky, make sure to wet your hands thoroughly before working with the dough. Keep a large bowl of warm water nearby to rewet your hands as needed.
First, grab one-sixth of the dough and shape it into a footlong long snake. Curve the snake into a U.
Next, take the two ends of the U and twist them together to form this shape:
Fold down the ends over the rounded part and attach them to create the pretzel shape. Set it on a parchment paper-lined baking sheet.
Repeat the process with the remaining dough until you’ve formed six pretzels.
Step 5: Bake
Place the baking sheet in the preheated oven and bake for 15 minutes. As soon as the cook time is up, brush each pretzel with melted butter.
In a small bowl, combine the cinnamon and erythritol.
Sprinkle the cinnamon “sugar” on the pretzels.
Your keto cinnamon sugar pretzels are ready to eat! They are especially good when warm so feel free to dig in right away.
Serve with some extra cinnamon sugar for dipping.
- 1 c Mozzarella cheese shredded
- 1 oz Cream cheese
- 2 Eggs
- 1 tsp Vanilla extract
- 1 ½ c Almond flour
- 2 tsp Baking powder
- 3 tbsp Erythritol
- 1 tbsp Cinnamon
- 2 tbsp Melted butter unsalted
- Preheat the oven to 350 degrees.
- Place the cream cheese and mozzarella cheese into a microwave safe bowl.
- Microwave for 1 minute, stir, and microwave again at 30 second intervals until completely melted and combined well.
- Add the eggs and vanilla extract into the cheese mixture, and beat on high for 1-2 minutes.
- Mix in the almond flour and baking powder, and beat until combined into a slightly wet sticky dough. A bread hook attachment works great for this if you have one.
- Wet your hands thoroughly with water, and take one sixth of the dough into your hands. Flatten it into a long snake shape, rewet your hands as you work if the dough begins to stick to them. Once you have a long thin strand of dough at least 12 inches long, form it into a “U” shape.
- Take the two tails of the “U” shape, and join them together, twisting them around each other one time as shown in the photo.
- Fold down the ends of the dough pieces to the bottom of the “U” shape to form the shape of a pretzel.
- Repeat steps 6-8 with the remaining dough until you have 6 pretzels on a parchment lined sheet pan.
- Bake for 15 minutes.
- While still warm, brush the melted butter onto the tops of the pretzels.
- Mix together the erythritol and cinnamon in a bowl, and sprinkle the mixture on top of the butter coated pretzels.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 301 Total Fat: 25g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 92mg Sodium: 323mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 4g Sugar: 2g Sugar Alcohols: 0g Protein: 13g
Frequently Asked Questions
How do I store keto pretzels?
While keto pretzels are best fresh, you probably won’t eat all six in one sitting so place the remaining pretzels in an airtight container and store them in the refrigerator.
How do I reheat keto pretzels?
You can easily reheat your pretzels one of two ways. You can either put them in a toaster oven for five minutes at 325°F or wrap them in a paper towel and warm them in the microwave for 30 seconds.
Doesn’t the cheese taste strange in a sweet pretzel?
We know that mozzarella doesn’t seem to make sense in a sweet snack, but you really won’t taste it. It has such a mild flavor on its own, it gets lost in the other flavors of the pretzel and simply works to help the pretzels’ texture and form.
Not ready to bake yet? Pin the recipe so you can find it later!