Yes! I’ve finally got a replacement for pretzels! Not soft doughy pretzels, but hard crunchy ones! Woo! How awesome would these be with your favorite keto dip?
Please leave some love if you try these!

Keto Pretzels

Finally! This is something I've been craving lately and have been really trying to be good! Now, I don't have to worry that I'll give in. These are so good! Perfect replacement for me! 

Course bread, cracker, Snack
Cuisine American, Keto, ketogenic, Low Carb
Keyword keto, keto foods, keto hard pretzel, keto pretzel, keto recipe, ketogenic lifestyle, ketolifestyle
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Calories 109 kcal
Author SandiKeto


  • 1 packet yeast
  • 2 TBSP water
  • 1 1/2 cups Almond Flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp xanthan gum
  • 1/4 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 1 large egg
  • 1/4 tsp baking soda
  • 1 egg white
  • Kosher Salt


  1. Preheat oven to 350.

  2. Add yeast to warm water and allow it to activate.

  3. In another bowl, mix almond flour, baking powder, salt, xanthan gum, red and black pepper. Combine well with a fork. 

  4. Stir the beaten whole egg into the yeast mixture and then add it to the flour. Mix well with fork or pastry blender. 

  5. Coat hands with oil (olive or coconut) and divide dough into 8 equal portions. 

  6. Roll each portion into a long rope and twist into pretzel shape (I've also chopped these ropes into 1 inch pieces to make nuggets).

  7. Set each pretzel onto a silpat or greased parchment paper.

  8. Stir the egg white with the baking soda and brush it over each pretzel

  9. Sprinkle with kosher salt

  10. Bake for 15 minutes. Rotate tray. Bake another 15 minutes or until desired doneness. 

Recipe Notes

Nutritional facts are dependent on serving size. I portion it out into 10 baggies.

Nutrition Facts
Keto Pretzels
Amount Per Serving
Calories 109 Calories from Fat 59
% Daily Value*
Fat 6.5g10%
Saturated Fat 0.2g1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Cholesterol 18.6mg6%
Sodium 39.7mg2%
Potassium 128.5mg4%
Carbohydrates 6.8g2%
Fiber 1.8g8%
Protein 6.1g12%
Vitamin A 30IU1%
Calcium 30mg3%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Yum! I made these the other day to eat with cheese and they were delish and as close to a pretzel flavor as I think is possible in keeping it keto. I had a friend also doing keto visit this weekend and she went nuts for them – she said they really scratched a bread craving itch she has been having lately. So thank you!!

      1. These turned out wonderful, thank you! I kept mine as long ropes and rolled them in sesame seeds and salt then put them in a food dehydrator for two hours after baking them to help them dry out a bit more. I wasn’t sure if they yeast needed to be fed since it was just being used for flavor, but I added 1/4 tsp of inulin (I just happened to have it on hand) to the yeast and water. I’m already planning on adding some malt extract in my next batch.

    1. Sorry. I didn’t see this comment until now. I usually just start rolling them out and they kind of break off as I’m rolling out the ropes. Maybe 50 pieces? I like to make them as sticks so I can dip. You can definitely make them fatter and twist them like soft pretzels also. In that case, I’d probably do 6 per the recipe.

  2. Yummo!!!! These are as close to real pretzels as possible on Keto! Definitely “Pretzel Taste” and the crunch is almost hard (but, alas, not pretzel hard!)

    Things I did differently:
    1. 1/2 tsp Yeast. To “activate” yeast, it MUST have sugar! So I added 1/2 tsp organic sugar (adds 2.5 grams of Carbs to the whole batch – unnoticeable!)
    mix together in a small bowl with the warm water and it FIZZES UP and SMELLS like YEAST. If you don’t do this, it will NOT smell or taste like yeast as
    what you are smelling/tasting is the GAS chemical reaction of the yeast and sugar.

    2. I rolled each pretzel into a 1/4″ by 2.75″ Pretzel stick (the length of my finger)

    3. Followed ALL the same directions except that after cooking for 10 minutes, the tiny sticks started to turn brown already. So, I turned the pan, and cooked them for an additional 5 minutes at 350 and then turned the heat down to 230 and let them cook an additional 20 min. They got nice and dark and almost pretzel crunchy!

    4. The AROMA was tantalizing! And then we tasted them….. FABULOUS!! So much like a pretzel!!

    FINALLY! A “real” pretzel on KETO!!

    Carol Davey
    1. yes. I’ve debated on whether or not to add a pinch of sugar to activate the yeast. In the end, I decided not to. But I may try them again with it. We do like them. A little too much I think. haha They usually don’t last too long!

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