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Keto Cinnamon Pretzels
Alice

Keto Cinnamon Pretzels Recipe

These Keto Cinnamon Pretzels are a chewy, cinnamon-sugar snack that satisfies sweet cravings while keeping carbs low. Quick to make, freezer-friendly, and versatile—perfect for keto breakfasts, coffee breaks, or guilt-free party treats.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 pretzels
Course: Breakfast treat, Dessert, Snack
Cuisine: Keto, Low-Carb
Calories: 142
Ingredients Method

Ingredients
  

  • 2 cups ≈192 g almond flour
  • 3 tbsp ≈27 g psyllium husk powder
  • 2 large eggs
  • 2 tbsp melted butter dough
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Optional 3 tbsp powdered erythritol in dough
  • Topping: 2 tbsp melted butter + 3 tbsp erythritol + 2 tsp ground cinnamon

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment. Mix cinnamon + erythritol in a small bowl for topping.
  2. In a bowl whisk almond flour, psyllium husk, baking powder, salt (and optional erythritol).
  3. In another bowl whisk eggs and stir in 2 tbsp melted butter. Pour wet into dry. Mix until a sticky dough forms. Let rest 3–5 minutes.
  4. Divide dough into 12 equal pieces. Roll each into a rope and shape into pretzels (or make simple knots).
  5. Place on baking sheet, brush with some melted butter. Bake 13–16 minutes until edges lightly golden.
  6. Remove, brush immediately with remaining butter, then press into cinnamon-erythritol coating. Cool on a rack. Serve warm or at room temp.