With Super Bowl happening this weekend, I’ve been busy planning my menu. I’ve already bought a ton of chips and will also be making my 2 ingredient soft pretzels. This then made me want to create a low carb keto version.
WHAT IS FATHEAD DOUGH?
Fathead dough is a low carb/keto dough that is made out of cream cheese, mozzarella cheese, eggs and a flour substitute like almond flour. It started out as a pizza crust recipe published by Tom Naughton while he was creating the movie Fat Head. The recipe became an internet viral sensation and has since been adapted and modified for recipes beyond pizza crust. So far I’ve used it to make breadsticks, bread rolls, bagels, and crackers.
Is there anything that can’t be made low carb? To that, my answer is no! With a little patience and creativity, the sky’s the limit. These low carb soft pretzels taste so close to the real deal. It really is quite amazing what you can make with different variations of fathead cheese dough. This infamous dough is amazing for sweet and savory recipes. For more ideas, check out this recipe round-up of 24 Fathead Cheese Dough Recipes.
Soft pretzels reminding me of walking into the mall as a teenager and passing the pretzel stand in the food court. It was like the aroma followed me all through the mall, calling to me. Well now I can have my low carb and gluten free soft pretzel and eat it too! I love to dip these in spicy brown mustard or nacho cheese sauce. They are also really great dipped in my Three Cheese Garlic Marinara sauce. I also think these would be amazing dipped in my Cheddar Beer Soup.
I recommend storing any leftovers in the refrigerator and then reheating before you eat.
- 1 teaspoon instant yeast
- 2 tablespoons warm water
- 1 cup almond flour
- 1 teaspoon psyllium husk powder
- 1 teaspoon baking powder
- 1 1/2 cups shredded part-skim mozzarella cheese
- 1 oz cream cheese
- 1 large egg beaten
- 1 tablespoon unsalted butter melted
- 1/2 teaspoon coarse kosher salt
- Preheat the oven to 425F; line a large baking sheet with parchment paper or a silpat liner.
- Add the yeast and warm water to a small bowl and stir with a fork to combine; let it sit for 5 to 10 minutes.
- Meanwhile, whisk together the almond flour, psyllium husk powder, and baking powder in a medium bowl and set aside.
- Melt the mozzarella and cream cheese together in a double boiler or microwave. If using the microwave, start out with 1 minute and then stir the cheese with a fork; continue heating it in 15-second intervals until it’s melted.
- Stir the dissolved yeast into the cheese mixture, and then stir in the egg, and finally the almond flour mixture. It’s easiest to do this with your hands; to help prevent the dough from sticking, lightly spray your hands with a little avocado or olive oil before kneading the ingredients together until they form a dough.
- Divide the dough into 4 equal pieces; roll each into a log about 4 inches long and cut each log into 4 bites (so you end up with 16 bites total).
- Arrange the bites on the prepared baking sheet and bake until golden, about 10 minutes.
- As soon as they’re out of the oven, carefully brush the top of each pretzel bite with butter and sprinkle on a little salt.
- Cool slightly before serving.