I love soft pretzel bread and I want it to fit my low carb life. So I baked a tender loaf that uses mozzarella and almond flour. Keto Recipes guide the swaps and the flavor stays cozy. We mix and knead and we laugh a little at the stretchy cheese. I first tested this on a quiet Sunday. The house smelled warm. The crumb came out soft and the crust had a light shine. Almond Flour Bagels taught me that almond flour can rise with help. Baking With Almond Flour needs a gentle hand and a calm oven. I use a cast iron pan for steady heat. Cast Iron Bread Recipes do that well. You get a Low Carb Bread Recipe that slices for soup and for sliders. This works as Keto Snacks for busy days. It also fits Carb Free Recipes goals. We spread mustard and we share a slice and we feel good about it.
Table of Contents
- 1 Key Takeaways
- 2 Easy Keto Soft Pretzel Bread Recipe
- 3 Ingredients for Keto Soft Pretzel Bread
- 4 How to Make Keto Soft Pretzel Bread
- 5 Tips for Making Keto Soft Pretzel Bread
- 6 Making Keto Soft Pretzel Bread Ahead of Time
- 7 Storing Leftover Keto Soft Pretzel Bread
- 8 Try these Bread next
- 9 Keto Soft Pretzel Bread
- 10 Nutrition
1) Key Takeaways
Keto Recipes fit a cozy kitchen and a simple loaf. The dough uses almond flour and stretchy cheese. The crumb stays soft and the crust shines.
Nancy bakes and tests and writes for Nancy Cooks at www.nancycooks.com. I share clear steps and warm notes for home bakers who like calm ease.
The method borrows from Almond Flour Bagels and from Cast Iron Bread Recipes. The flavor meets a Low Carb Bread Recipe goal and lands in Keto Snacks territory.
2) Easy Keto Soft Pretzel Bread Recipe
I make this on a quiet day and I smile as the kitchen warms. Keto Recipes guide my swaps and my pace. Keto Recipes keep me steady with clear targets. The dough builds fast and the rise comes from heat and from a gentle hand.
I reach for a cast iron pan. The heat stays even and the crust turns deep gold. Friends grab small slices and pass mustard. We talk and we laugh and we tear off more. The bread feels tender and bouncy. It holds up to soup and to sliders and to eggs at brunch.
You can call this a Low Carb Bread Recipe with charm. You can pack it for Keto Snacks on a busy day. If you track Carb Free Recipes goals this loaf sits close. Nancy at Nancy Cooks keeps the steps short and the tone friendly for new bakers and for veterans too.
3) Ingredients for Keto Soft Pretzel Bread
Almond flour I use a fine grind for a smooth crumb. The nut base tastes mild and plays well with pretzel notes that come later in the wash.
Baking powder The lift helps a tight dough open a bit in the oven. Small bubbles give a tender bite and make neat slices.
Fine sea salt A pinch seasons the dough from the start. Another pinch on top brings the classic pretzel bite.
Low moisture mozzarella The cheese melts and binds. The dough turns stretchy and easy to shape. The crumb stays soft after it cools.
Cream cheese Small cubes melt into the mix and add a rich feel. The dough kneads with less stick and the slices taste full.
Large eggs Eggs bring structure and color. The loaf bakes up with a glossy look and a springy chew.
Apple cider vinegar A splash helps the rise and keeps the crumb tender. The flavor stays in the background.
Keto sweetener A touch rounds the pretzel flavor. I like erythritol though monk fruit works one to one.
Water and baking soda This hot bath gives the classic pretzel taste. It sets the surface so the crust bakes with shine.
Egg wash and coarse salt A brush of egg and a light shower of salt finish the look. The top crackles and snaps under the knife.
4) How to Make Keto Soft Pretzel Bread
Step one Heat the oven to three seven five F. Line a sheet or warm a nine inch cast iron skillet. Set out a slotted spoon for the soda bath.
Step two Whisk almond flour with baking powder and fine sea salt. Keep the bowl close to the stove so the next mix stays quick.
Step three Melt mozzarella with cream cheese over low heat. Stir until smooth and stretchy. Work with a sturdy spatula.
Step four Scrape the warm cheese into the dry mix. Add eggs and a small splash of apple cider vinegar with the sweetener. Mix then knead until the dough turns even and cohesive.
Step five Let the dough rest for five minutes so it hydrates. Shape a tight round. Score the top with a sharp knife.
Step six Simmer water and add baking soda. Dip the round for about twenty seconds. Lift with the spoon and drain. Set on the pan.
Step seven Brush with egg wash. Sprinkle coarse salt. Bake until deep gold and about two hundred F inside. Cool on a rack and slice warm.
5) Tips for Making Keto Soft Pretzel Bread
Knead with wet hands if the dough clings. A brief chill can help too. Keep movements short and firm. The texture turns smooth fast.
Use a cast iron pan for steadier heat. It fits the spirit of Cast Iron Bread Recipes and it rewards you with even color and a neat crust.
Want a bagel style vibe. Sprinkle everything seasoning right after the egg wash. Fans of Almond Flour Bagels will grin at that first bite.
6) Making Keto Soft Pretzel Bread Ahead of Time
Mix the dry parts a day ahead and store in a jar. Grate the cheese and cube the cream cheese then chill. On bake day you move fast and keep the kitchen clean.
Shape a round and wrap it snug. Chill for twelve hours. Bake straight from the fridge and add two minutes to the time. The crust browns well and the crumb stays tender.
For game day or meal prep slice the loaf and pack small bags. This fits Keto Snacks plans and helps with Carb Free Recipes goals on busy weeks.
7) Storing Leftover Keto Soft Pretzel Bread
Cool the loaf to room temp. Wrap slices and keep in a sealed box for three days in the fridge. The crumb stays soft and the crust stays pleasant.
Reheat on a warm skillet or in a toaster oven. A light brush of water freshens the surface. The aroma returns and the edges turn crisp again.
For longer storage freeze slices flat. They thaw fast on the counter. This small habit keeps waste low and keeps snacks ready.
8) Try these Bread next
9) Keto Soft Pretzel Bread
Keto Soft Pretzel Bread Keto Recipes
Ingredients
For the Dough
- 2 cups finely ground almond flour
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 2 cups shredded low moisture mozzarella cheese
- 2 ounces cream cheese cut in small cubes
- 2 large eggs lightly beaten
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated erythritol or preferred keto sweetener
For the Pretzel Finish
- 6 cups water
- 2 tablespoons baking soda
- 1 egg beaten for wash
- Coarse salt for topping
Instructions
Make the Dough
- Heat oven to 375 F. Line a baking sheet or warm a 9 inch cast iron skillet.
- In a bowl whisk almond flour baking powder and sea salt.
- In a saucepan over low heat melt mozzarella with cream cheese and stir until smooth.
- Scrape the warm cheese into the dry mix. Add eggs vinegar and sweetener. Mix with a spatula then knead by hand until cohesive.
- Rest the dough 5 minutes so it hydrates.
Shape and Pretzel Wash
- Bring water to a simmer and stir in baking soda.
- Shape the dough into a tight round loaf or two small rounds.
- Using a slotted spoon dip each round into the hot soda water for 20 to 30 seconds and lift out to drain.
- Set on the pan. Brush with egg wash and sprinkle coarse salt. Slash the top with a sharp knife.
Bake
- Bake 22 to 28 minutes until deep golden and set. Internal temp should reach about 200 F.
- Cool 15 minutes before slicing. Serve warm with mustard or butter.
10) Nutrition
Serving size one slice. About ten slices per loaf. Calories two one five. Net carbs three g. Fat sixteen g. Protein twelve g. Sodium three four zero mg. Figures reflect typical ingredients from this method at Nancy Cooks and can vary by brand and by oven. Readers can find more ideas from Nancy at www.nancycooks.com. Baking With Almond Flour can shift numbers so check your labels. This recipe sits well inside a Low Carb Bread Recipe plan and aligns with many Keto Recipes routines.
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