These keto cinnamon pretzels are soft, chewy, and sweet. They taste a lot like a cinnamon donut, just be sure to make plenty as they won’t last for long.
Despite the savory ingredients, there is not even a hint of cheese taste in these baked prtezels. They are a whole new take on our original Keto Soft Pretzels Recipe.
Note: The xanthan gum is an essential ingredient to this recipe. I did attempt a batch without it (I admit, I forgot to add it) and the pretzels turned into flat discs with hard edges that were not enjoyable at all.
Keto Cinnamon Pretzels Ingredients
- Sweet Pretzel Ingredients:
- 11 ounces (3 cups) of Mozzarella Cheese, shredded
- 4 tablespoons of Cream Cheese
- 2 tablespoons of Unsalted Butter
- 2 teaspoons of Dried Yeast
- 2 tablespoons of Warm Water
- 5.5 ounces (1 ½ cups) of Almond Flour
- 3 ounces (⅓ cup) of Natvia
- 2 teaspoons of Xanthum Gum
- ½ teaspoon of Cinnamon, ground
- ½ teaspoon of Allspice, ground
- ¼ teaspoon of Nutmeg, ground
- 2 Eggs
- Keto Glaze Ingredients:
- ½ cup of Natvia Icing Mix 1 tablespoon of Unsalted Butter, melted
- 2-3 tablespoons of Hot Water
How to Make Keto Cinnamon Pretzels
- Preheat oven to 180C/355F.
- Place the mozzarella, cream cheese and butter into a heatproof bowl, or a small saucepan, and microwave or heat on the stove until completely melted.
- While the cheese is melting, add the yeast to a mixing bowl and sprinkle over the warm water. Allow to sit for a minute.
- In your stand mixer bowl, add the almond flour, Natvia, xanthan gum and spices, and mix with the paddle attachment.
- Add the yeast and eggs to the dry ingredients and mix.
- Carefully pour the molten cheese into the other ingredients and mix well, pausing the scrape down any almond mixture that has stuck to the sides.
- Continue to mix the dough until all the ingredients are really well combined.
- Split the dough into 12 balls and leave to rest for 2 minutes.
- Roll each ball into a long thin “sausage”, then twist into a pretzel shape. The dough is quite sticky and won’t roll out well on some surfaces, I found that a plastic cutting board like this worked well, but my granite benchtops did not.
- Place the pretzels onto a lined cookie sheet, allowing space for them to rise and spread.
- Bake in the oven for 12-20 minutes. Check after 12 minutes, pretzels are cooked when they are golden brown on both the tops and bottoms.
- Set aside to cool for at least 15 minutes before glazing.
How to Make the Keto Glaze
- In a mixing bowl, place the Natvia Icing Mix.
- Add the butter and whisk well.
- Add the water a little bit at a time until the glaze has reached a pourable consistency.
- Drizzle the glaze over the cooling pretzels.
- Enjoy immediately or wait for the glaze to set. Beware – they are addictive!
Keto Cinnamon Pretzels
These Low Carb Pretzels are mouthwateringly delicious and very, very hard to resist coated in a sweet glaze that is sugar-free.
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Print Pin Share EmailServings: 12 serves
Calories: 211kcal
Unit Conversion
Ingredients
Pretzels
- 11 ounces Mozzarella Cheese shredded
- 4 tablespoons Cream Cheese
- 2 tablespoons Unsalted Butter
- 2 teaspoons Dried Yeast
- 2 tablespoons Warm Water
- 5.5 ounces Almond Flour
- 3 ounces Erythritol
- 2 teaspoons Xanthan Gum
- 1/2 teaspoon Cinnamon ground
- 1/2 teaspoon Allspice ground
- 1/4 teaspoon Nutmeg ground
- 2 large Eggs
Glaze
- 1/2 cup Powdered Erythritol
- 1 tablespoon Unsalted Butter melted
- 2-3 tablespoons Hot Water
Instructions
Pretzels
- Preheat oven to 180C/355F.
- Place the mozzarella, cream cheese and butter into a heatproof bowl, or a small saucepan, and microwave or heat on the stove until completely melted.
- While the cheese is melting, add the yeast to a mixing bowl and sprinkle over the warm water. Allow to sit for a minute.
- In your stand mixer bowl, add the almond flour, erythritol, xanthum gum and spices, and mix with the paddle attachment.
- Add the yeast and eggs to the dry ingredients and mix.
- Carefully pour the molten cheese into the other ingredients and mix well, pausing the scrape down any almond mixture that has stuck to the sides.
- Continue to mix the dough until all the ingredients are really well combined.
- Split the dough into 12 balls and leave to rest for 2 minutes.
- Roll each ball into a long thin “sausage”, then twist into a pretzel shape. The dough is quite sticky and won’t roll out well on some surfaces, I found that a plastic cutting board like this worked well, but my granite bench tops did not.
- Place the pretzels onto a lined cookie sheet, allowing space for them to rise and spread.
- Bake in the oven for 12-20 minutes. Check after 12 minutes, pretzels are cooked when they are golden brown on both the tops and bottoms.
- Set aside to cool for at least 15 minutes before glazing.
Glaze
- In a mixing bowl, place the powdered erythritol.
- Add the butter and whisk well.
- Add the water a little bit at a time until the glaze has reached a pourable consistency.
- Drizzle the glaze over the cooling pretzels.
- Enjoy immediately or wait for the glaze to set. Beware - they are addictive!
Notes
Nutrition
Serving: 1pretzel | Calories: 211kcal | Carbohydrates: 4g | Protein: 11g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 192mg | Potassium: 57mg | Fiber: 2g | Sugar: 1g | Vitamin A: 373IU | Calcium: 168mg | Iron: 1mg
Made this recipe?Tag me at @myketokitchen
How To Store Keto Cinnamon Pretzels
Store keto cinnamon pretzels in the fridge for up to 1 week or freeze for up to 3 months.
This recipe makes 12 low carb pretzels. 1 serving is 1 pretzel and has 2g net carbs.
Try more of our Low Carb Baking Recipes:
- Low Carb Chocolate Peanut Butter Cupcakes
- Low Carb Lemon and Poppy Seed Cupcakes
- Low Carb & Dairy Free Vanilla Coconut Friands
- Low Carb Chocolate Cream Cupcakes
- Low Carb Chocolate Chip Muffins
To make this keto cinnamon pretzels recipe in a larger batch adjust the serving amounts in the card above.
Best Recipe Ever, Seriously a game changer for me. I use the plain pretzel recipe version for bread rolls, which turn out perfect and stay fresh all week on the counter, in winter.
The sweet version i use for donuts and eclairs and anything else i want to create with a bready texture. I really cant thank you enough for sharing this, its the ultimate recipe.
BTW, i add half a strawberry to my yeast mixture, gets really frothy that way.
🙂
Thank you for your kind words Kel! I’m so glad that you have found so many uses for the recipe 🙂
Good morning, Gerri. I just wanted to say that I am definitely looking forward to making this deliciously-looking recipe tonight for dessert. as part of Christmas Eve. I am so curious to see how the yeast works with this recipe as this will be the first keto recipe that I have used yeast in.
One Question: What type of yeast should I use? Active Dry Yeast…Rapid Rise…?
Also, when I switch from Imperial to Metric, the Glaze section does not convert. The measurements under the Pretzel section convert without a problem.
Thank you for providing such thorough recipes and an easy way to convert from one measurement system to another. I look forward to exploring more of your blog!
Merry Christmas Rachel!
The yeast needs food (sugars or inulin) to react and rise, we add it just to get that “bread” flavor and smell, you can use any dry yeast that you have on hand.
As the glaze section is in cups and spoons measurements, it doesn’t matter whether American or Australia cups are used as the ratios will stay the same. Thanks for pointing it out though 🙂
Thank you for your kind words and we hope you have a great Christmas.
Gerri
Swerve worked fine. This is second time i made them (delish)! Both times, however, they de-puffed or wrinkled after taking out of oven. What could I be doing wrong? Thanks so much for great recipe though.
Hi Donna,
I had the same thing happen when I turned half a batch of pretzels into donut balls. The preztels came out perfect and the donut balls became wrinkly. It could be that they have overcooked, due to different ovens having slight differences in temperature. Try reducing the cooking time by a few minutes and see if that helps.
Gerri
Hi Gerri,
These were absolutely delicious. The best mozzarella pastry yet! It was hard to eat just one. Thank you so much for sharing the recipe.
Hi Amanda,
Thank you for your kind words 🙂
Gerri
Can I use Swerve Granular and Powdered (for icing) for this recipe instead of Natvia?
Hi Donna,
I haven’t used Swerve, but I’m sure they will work fine 🙂
Gerri
This is fantastic. I was going to try adapting the pretzel recipe for Easter Buns. I might add a few currants, cos I do like them with fruit. I know they won’t be keto, but still grain free which is most important for hubs, who loves his hottie buns.
Hi Sandie,
That is a great idea for anyone who is grain free, but not keto. I would suggest dropping the oven temperature and increasing the baking time if you are keeping to the 12 bun servings, it will make sure the inside is cooked before the outside gets too brown. I hope he enjoys them!
Gerri