Go Back
These homemade soft pretzels are INCREDIBLE! So delicious and flavorful, they're perfect for anyone folloing a paleo, low-carb, ketogenic, dairy-free, gluten-free or grain-free way of eating. 
Print Recipe

Homemade Soft Pretzels (Paleo, Low-Carb)

These homemade soft pretzels are INCREDIBLE! So delicious and flavorful, they're perfect for anyone folloing a paleo, low-carb, ketogenic, dairy-free, gluten-free or grain-free way of eating.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Cuisine: American
Keyword: paleo, soft pretzel
Servings: 8 pretzels

Ingredients

Pretzel Dough

  • 1-1/4 cups blanched almond flour (140 g) I used the Natures Eats brand
  • 3/4 cup tapioca flour or starch (90 g) I used the Bob's Red Mill brand
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1 teaspoon apple cider vinegar

Toppings

  • 1 large egg for egg wash
  • 1/2 teaspoon Salt

Instructions

Pretzel Dough:

  • Preheat oven to 350F. Mix almond flour, tapioca flour and baking soda in a bowl. Crack two eggs and add in apple cider vinegar. Mix again.

To Make Pretzels:

  • Roll dough out on parchment paper and split into 8 equally-sized balls. Roll into long tubes, approximately 12-14 inches long. Twist into pretzel shapes.

To Finish:

  • Crack egg in a bowl and whisk. Dip each pretzel in the egg and place on baking sheet covered in parchment paper. Repeat for all pretzels. Sprinkle salt over top of pretzels. Bake 10-15 minutes, or until pretzels begin to brown on top. Best enjoyed fresh, but can be stored for 4-5 days at room temperature in an air-tight container.

Notes

Nutrition Facts (per pretzel, recipe makes 8 pretzels): 136 calories, 11 g fat, 6 g total carbs, 2 g fiber (4 g net carbs), 6 g protein