These keto soft pretzel bites are everything you’ve been missing on a low carb diet. They’re warm, buttery, salty, and honestly taste like the real thing.
The base of this recipe is a simple fathead-style dough. If you’ve never worked with it before, don’t worry. It comes together in just a few minutes and is really easy to shape.
Once baked, you brush them with melted butter and sprinkle coarse salt on top. That salty, buttery combo is what makes these so good.
Each batch makes a solid amount of pretzel bites, so they’re great for snacking, game day, or just when you want something warm and doughy without all the carbs.
They pair perfectly with mustard or a low carb cheese dip. Let me show you how to make them.
Why You’ll Love This Recipe
Tastes Like Real Pretzels – These golden bites have that classic salty and buttery pretzel flavor you have been missing on keto.
Soft and Chewy Texture – The melted mozzarella dough creates a perfectly soft and chewy bite that rivals any traditional pretzel.
Ready in Under 25 Minutes – From mixing the dough to pulling them out of the oven you only need about 20 minutes total.
Recipe Ingredients
- 2 cups Shredded Low-Moisture Mozzarella Cheese
- 3/4 cup Almond Flour
- 2 oz Cream Cheese
- 1 large Egg
- 1 tsp Baking Powder
- 2 tbsp Butter, melted
- 1 tbsp Coarse Sea Salt
- 1/2 tsp Garlic Powder (optional)
How To Make
Step 1
Preheat your oven to 400F and line a baking sheet with parchment paper.
Step 2
In a large microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring between each, until fully melted and smooth, about 1 to 2 minutes total.
Step 3
Add the almond flour, egg, and baking powder to the melted cheese mixture. Stir vigorously with a spatula or knead with your hands until a uniform dough forms. If the dough gets sticky, wet your hands slightly.
Step 4
Divide the dough into small pieces and roll each into a ball about 1 inch in diameter. Place them on the prepared baking sheet about 1 inch apart.
Step 5
Bake for 12 to 14 minutes until the pretzel bites are golden brown on top and feel firm when lightly pressed.
Step 6
Remove from the oven and immediately brush the tops with melted butter. Sprinkle generously with coarse sea salt and garlic powder if desired.
Step 7
Let cool for 5 minutes before serving. These are best enjoyed warm with mustard or a low-carb cheese dip.
Tips
Work the Dough While It’s Warm
Once you melt the mozzarella and cream cheese together, you need to add the almond flour, egg, and baking powder right away while the cheese is still hot. If the cheese cools down, it turns into a stiff clump that’s almost impossible to mix evenly.
If that happens, just pop it back in the microwave for 15-20 seconds to soften it up again. You might need to do this a couple times while you’re kneading and that’s totally fine.
Wet Your Hands Before Rolling
This dough is sticky. Really sticky. If you try to roll the balls with dry hands, the dough will stick to your fingers and you’ll end up frustrated with a mess instead of nice round bites.
Keep a small bowl of water nearby and wet your hands before rolling each piece. You don’t need them dripping wet, just damp enough so the dough doesn’t cling to your skin.
Re-wet your hands every few pieces because they dry out fast. This one step makes the whole shaping process so much easier.
Don’t Skip the Parchment Paper
Melted mozzarella cheese is basically glue when it bakes. If you put the bites directly on a bare baking sheet, they will stick and you’ll lose the bottoms trying to peel them off.
Parchment paper is the way to go here. Silicone baking mats work too, but avoid aluminum foil even if you grease it. The cheese still tends to bond to foil and it’s not worth the risk.
More Recipes
- Keto Garlic Bread Bites
- Keto Churro Chaffles
- Low Carb Cinnamon Sugar Donut Holes
- Keto Cottage Cheese Breadsticks
- Keto Everything Bagel Cheese Crisps
Frequently Asked Questions
Can I use coconut flour instead of almond flour?
You can, but coconut flour absorbs way more moisture than almond flour, so you will need to use much less – roughly 3 to 4 tablespoons instead of the full 3/4 cup. You may also need to add an extra egg to keep the dough workable.
That said, almond flour gives these pretzel bites the best texture and chewiness, so it is the recommended choice if you have it on hand.
Keto Soft Pretzel Bites
Ingredients
Method
- Preheat your oven to 400F and line a baking sheet with parchment paper.
- In a large microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring between each, until fully melted and smooth, about 1 to 2 minutes total.
- Add the almond flour, egg, and baking powder to the melted cheese mixture. Stir vigorously with a spatula or knead with your hands until a uniform dough forms. If the dough gets sticky, wet your hands slightly.
- Divide the dough into small pieces and roll each into a ball about 1 inch in diameter. Place them on the prepared baking sheet about 1 inch apart.
- Bake for 12 to 14 minutes until the pretzel bites are golden brown on top and feel firm when lightly pressed.
- Remove from the oven and immediately brush the tops with melted butter. Sprinkle generously with coarse sea salt and garlic powder if desired.
- Let cool for 5 minutes before serving. These are best enjoyed warm with mustard or a low-carb cheese dip.