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Halloween Keto Soft Pretzels

These Fire and Brimstone Keto Soft Pretzels will be the star of your Halloween party! They rival any standard carb-filled pretzel in terms of softness and chewiness, plus they look amazing as flames coming from a cauldron. These keto soft pretzels are keto, low-carb, grain-free, and gluten-free!
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Appetizer
Cuisine: American
Servings: 8 Servings
Calories: 667kcal

Ingredients

For the Pretzels

  • 3 cups shredded mozzarella
  • 2 ounces cream cheese
  • 1 1/2 cups almond flour
  • 2 teaspoons xanthan gum
  • 2 teaspoons active dry yeast mixed in 2 tablespoons warm water
  • 2 eggs
  • 3 tablespoons melted butter divided
  • 1 tablespoon coarse salt
  • Sriracha sauce or Homemade Old Bay Seasoning optional

For the Spicy Queso

  • 1 tablespoon butter
  • 2 cups heavy whipping cream
  • 1/4 teaspoon xanthan gum
  • 2 cups shredded Wisconsin cheddar cheese the orange kind
  • 1 10 oz. can Rotel, drained

Instructions

For the Pretzels

  • Heat your oven to 350°F and line two baking sheets with parchment paper.
  • In a medium sized microwave safe bowl, microwave the mozzarella and cream cheese for 1 minute. Remove and stir, then microwave again for 40 seconds. Stir again and microwave for another 30 seconds if needed or until the cheese is completely melted and there are no visible shreds.
  • In a large bowl fitted to stand mixer with a hook attachment, mix together the almond flour, xanthan gum, yeast mixture, eggs, and 1 tablespoon melted butter.
  • Next add in the melted cheese mixture.
  • Beat on medium speed until all the ingredients are combined, scraping the sides of the bowl to help get the dough mixed together.
  • Allow the dough to cool slightly for 10 minutes so that it is easier to work with.
  • Tape a large sheet of parchment to your counter.
  • Divide the dough into 4 equal parts, then divide those parts into two sections (one being slightly larger than the other). You will have 8 dough parts - 4 larger and 4 smaller.
  • Roll the larger dough parts into 14-inch ropes and the smaller dough parts into a 12-inch ropes, both tapering towards the top (see pictures above).
  • Using one 14-inch rope and one 12-inch rope, slowly wrap them around each other to create the shape of flames.
  • Carefully, transfer the flames onto the lined baking sheets. (Two flames will fit on one sheet.)
  • Curve each flame slightly to give it a narrow S shape.
  • Brush on the remaining melted butter and sprinkle with coarse salt.
  • Add Sriracha or Old Bay Seasoning onto the flames starting at the base and going 3/4 of the way up for a slightly reddish color.
  • Cut out four separate pieces of foil (about 2 inches long and wide).
  • Spray the foil pieces with cooking spray and loosely wrap them around the tip of each flame to prevent them burning.
  • Bake for about 25 minutes or until golden brown.
  • Allow pretzels to cool completely.

For the Queso

  • In a saucepan over medium heat, melt the butter.
  • Slowly stir in the heavy cream continuing to stir until the mixture comes to a low boil.
  • Stir in the xanthan gum.
  • Add the cheddar cheese and stir until the cheese is fully incorporated.
  • Stir in the Rotel.
  • Let the cheese mixture simmer over low heat for 5- 10 minutes or until it's reached your desired thickness.

To Assemble the Fire and Brimstone Scene

  • Place a small 5-inch bowl into the cauldron.
  • Pour the Questo Dip to bowl.
  • Place the cooled pretzels into the cauldron, snuggling them securely behind the dip bowl.
  • Be careful not to squish or break the pretzels and make sure they are deep enough down so that they don't lean or fall over.

NOTES

  • Pretzels can be stored at room temperature for one day or in the refrigerator after one day.

Nutrition

Calories: 667kcal | Carbohydrates: 10g | Protein: 25g | Fat: 61g | Saturated Fat: 31g | Cholesterol: 208mg | Sodium: 1448mg | Potassium: 158mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1771IU | Vitamin C: 1mg | Calcium: 513mg | Iron: 1mg