Keto Peanut Butter Pretzel Bites

These keto peanut butter pretzel bites are one of the best snacks I’ve made in a while. They’re soft, chewy, and have a warm peanut butter center that makes them seriously addictive.

If you miss soft pretzels on a low carb diet, this recipe is going to make your day. They taste like the real deal but without all the carbs from regular pretzel dough.

The dough is made with mozzarella cheese and almond flour, so it’s completely keto friendly. It comes together fast and is really easy to work with.

Each bite gets brushed with butter and sprinkled with coarse sea salt. You can also add a little powdered sweetener on top if you want that sweet and salty combo.

They take about 20 minutes from start to finish, and they’re perfect for snacking, meal prep, or sharing with friends and family.

Why You’ll Love This Recipe

Gooey Peanut Butter Center – Each bite has a warm melty peanut butter surprise inside that tastes absolutely incredible.

Sweet and Salty Perfection – The coarse sea salt with the optional erythritol dusting creates a flavor combo you will not stop eating.

Satisfies Snack Cravings on Keto – These taste like a real pretzel bite so you will never feel like you are missing out on anything.

Recipe Ingredients

For the Pretzel Dough

• 2 cups Shredded Low-Moisture Mozzarella Cheese
• 3/4 cup Almond Flour
• 2 oz Cream Cheese
• 1 large Egg
• 1 tsp Baking Powder

For the Filling & Topping

• 1/3 cup Creamy Peanut Butter
• 2 tbsp Butter, melted
• 1 tbsp Coarse Sea Salt
• 2 tbsp Powdered Erythritol (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 melted and smooth. Add the almond flour, egg, and baking powder, then mix until a smooth dough forms.

Step 3

Divide the dough into 20 equal pieces. Flatten each piece into a small disc in the palm of your hand.

Step 4

Place about 1/2 teaspoon of peanut butter in the center of each disc. Fold the dough up around the peanut butter and roll into a smooth ball, sealing the filling inside.

Step 5

Arrange the stuffed balls on the prepared baking sheet, spacing them about 1 inch apart. Bake for 12 to 14 minutes until golden brown.

Step 6

Remove from the oven and brush each bite with melted butter. Sprinkle with coarse sea salt and a dusting of powdered erythritol if you want a sweet-salty finish.

Step 7

Let cool for 5 minutes before serving. These are best enjoyed warm when the peanut butter center is soft and melty.

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 and mix fast. As the cheese cools down it gets stiff and rubbery, and at that point it’s almost impossible to mix everything into a smooth dough.

If it does start to stiffen up on you, just pop it back in the microwave for 15 seconds to soften it again. You might need to do this a couple of times while you’re working with it, and that’s totally normal.

Wetting your hands slightly with water also helps a lot when you’re handling the dough. It keeps it from sticking to your fingers like crazy.

Freeze the Peanut Butter First

Scoop small dots of peanut butter (about 1/2 teaspoon each) onto a plate or small tray lined with parchment paper, then stick it in the freezer for about 15-20 minutes before you start assembling.

Frozen peanut butter is so much easier to wrap dough around. If it’s soft and room temperature, it squishes out the sides when you try to seal the dough and makes a sticky mess.

It also helps the peanut butter stay inside the bites while they bake instead of leaking out through any small gaps in the dough.

Seal Them Well or They’ll Burst Open

After you place the peanut butter in the center of each dough disc, pinch the edges together firmly before rolling it into a ball. If there’s even a small gap, the peanut butter will leak out during baking and burn on the pan.

A good way to check is to look at each ball after you roll it. If you can see any peanut butter peeking through, pinch that spot closed and re-roll it. Taking a few extra seconds here saves you from losing the filling.

More Recipes

• Keto Peanut Butter Buckeyes
• Keto Peanut Butter Cups
• Keto Peanut Butter Fudge
• Low Carb No-Bake Peanut Butter Chocolate Bars

Frequently Asked Questions

Can I use crunchy peanut butter instead of creamy?

You can, but creamy peanut butter works much better here. It stays soft and melty inside the bites, which is the whole appeal of this recipe.

Crunchy peanut butter can make the filling harder to seal inside the dough, and the nut pieces may poke through. If you really prefer crunchy, just use a small amount and make sure to pinch the dough closed tightly.