Keto Cinnamon Pretzels – Fat Head Dough
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Introduction
I have always been drawn to the charm of freshly baked bread and pastries, and that is exactly what happened whenever my husband and I went to Disneyland and passed the pretzel stands.
The smell was enough on its own to make me want one. But a soft pretzel is not something a keto diet has room for, and knowing that did nothing whatsoever about the smell. The struggle is real!
So I took matters into my own hands. What I ended up with is fat head dough — mozzarella and cream cheese melted together, then almond flour, coconut flour and an egg worked in — divided into five, rolled into ropes and twisted. They bake for fifteen minutes, get brushed with melted coconut oil and butter, and go straight into cinnamon and sweetener while they are still warm. These are my Keto Cinnamon Pretzels.
So roll up your sleeves. That pretzel-stand smell is the part you can have back.
What To Dip These Pretzels In:
If you’re looking for an easy cream cheese dip for the cinnamon pretzel, check out the cream frosting that we used to create our Chewy Keto Coconut Cookies. You could easily use this frosting as a dip for these pretzels!
This frosting is sweet and gives these pretzels a little extra moisture.
I recommend the dip if you are keeping any of them for later. They harden up as they sit, the way most bread does, and a short spell in the microwave or the oven brings them back.
Keto Cinnamon Pretzels - Fat Head Dough
6 net carbsIngredients
- 1 ½ cups mozzarella cheese
- 2 tbsp cream cheese
- ¾ cup almond flour
- ¼ cup coconut flour
- 1 large egg, beaten
- 3 tbsp coconut oil
- 1 tsp butter, unsalted, melted
- ½ cup lakanto classic monkfruit sweetener
- 2 tbsp cinnamon, ground
Nutrition Facts
5 servings per recipe| Per Serving 350 | Per Recipe 1760 | |||
| 1 ½ cups of mozzarella cheese | 96 | 480 | ||
| 2 tbsp of cream cheese | 20 | 100 | ||
| ¾ cup of almond flour | 108 | 540 | ||
| ¼ cup of coconut flour | 24 | 120 | ||
| 1 large egg | 12 | 60 | ||
| 3 tbsp of coconut oil | 78 | 390 | ||
| 1 tsp of butter, unsalted | 6.67 | 33.33 | ||
| 2 tbsp of cinnamon, ground | 7.2 | 36 | ||
| 30g | 38% | 148g | 190% | |
| 1 ½ cups of mozzarella cheese | 7.2 g | 36 g | ||
| 2 tbsp of cream cheese | 2 g | 10 g | ||
| ¾ cup of almond flour | 9.6 g | 48 g | ||
| ¼ cup of coconut flour | 0.8 g | 4 g | ||
| 1 large egg | 0.8 g | 4 g | ||
| 3 tbsp of coconut oil | 8.4 g | 42 g | ||
| 1 tsp of butter, unsalted | 0.73 g | 3.67 g | ||
| 2 tbsp of cinnamon, ground | 0.04 g | 0.18 g | ||
| 15g | 77% | 77g | 384% | |
| 1 ½ cups of mozzarella cheese | 4.2 g | 21 g | ||
| 2 tbsp of cream cheese | 1.2 g | 6 g | ||
| ¾ cup of almond flour | 0.6 g | 3 g | ||
| ¼ cup of coconut flour | 0.8 g | 4 g | ||
| 1 large egg | 0.3 g | 1.5 g | ||
| 3 tbsp of coconut oil | 7.8 g | 39 g | ||
| 1 tsp of butter, unsalted | 0.47 g | 2.33 g | ||
| 2 tbsp of cinnamon, ground | 0.01 g | 0.06 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 68mg | 23% | 340mg | 113% | |
| 1 ½ cups of mozzarella cheese | 18 mg | 90 mg | ||
| 2 tbsp of cream cheese | 6 mg | 30 mg | ||
| 1 large egg | 42 mg | 210 mg | ||
| 1 tsp of butter, unsalted | 2 mg | 10 mg | ||
| 230mg | 10% | 1140mg | 49% | |
| 1 ½ cups of mozzarella cheese | 180 mg | 900 mg | ||
| 2 tbsp of cream cheese | 22 mg | 110 mg | ||
| ¼ cup of coconut flour | 11.2 mg | 56 mg | ||
| 1 large egg | 14 mg | 70 mg | ||
| 30g | 11% | 151g | 55% | |
| 1 ½ cups of mozzarella cheese | 1.2 g | 6 g | ||
| 2 tbsp of cream cheese | 0.2 g | 1 g | ||
| ¾ cup of almond flour | 3.6 g | 18 g | ||
| ¼ cup of coconut flour | 3.2 g | 16 g | ||
| 1 large egg | 0.2 g | 0.99 g | ||
| ½ cup of lakanto classic monkfruit sweetener | 19.2 g | 96 g | ||
| 2 tbsp of cinnamon, ground | 2.52 g | 12.6 g | ||
| 5g | 19% | 26g | 94% | |
| ¾ cup of almond flour | 1.2 g | 6 g | ||
| ¼ cup of coconut flour | 2.4 g | 12 g | ||
| 2 tbsp of cinnamon, ground | 1.68 g | 8.4 g | ||
| 2g | 10g | |||
| 2 tbsp of cream cheese | 0.2 g | 1 g | ||
| ¾ cup of almond flour | 1.2 g | 6 g | ||
| ¼ cup of coconut flour | 0.4 g | 2 g | ||
| 2 tbsp of cinnamon, ground | 0.12 g | 0.6 g | ||
| 19g | 96g | |||
| ½ cup of lakanto classic monkfruit sweetener | 19.2 g | 96 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 6g | 28g | |||
| 1 ½ cups of mozzarella cheese | 1.2 g | 6 g | ||
| 2 tbsp of cream cheese | 0.2 g | 1 g | ||
| ¾ cup of almond flour | 2.4 g | 12 g | ||
| ¼ cup of coconut flour | 0.8 g | 4 g | ||
| 1 large egg | 0.2 g | 0.99 g | ||
| 2 tbsp of cinnamon, ground | 0.84 g | 4.2 g | ||
| 15g | 29% | 73g | 145% | |
| 1 ½ cups of mozzarella cheese | 8.4 g | 42 g | ||
| 2 tbsp of cream cheese | 0.4 g | 2 g | ||
| ¾ cup of almond flour | 3.6 g | 18 g | ||
| ¼ cup of coconut flour | 0.8 g | 4 g | ||
| 1 large egg | 1.2 g | 6 g | ||
| 2 tbsp of cinnamon, ground | 0.12 g | 0.6 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Preheat the oven.
Start by setting your oven to 350F. Line your medium or large baking sheet with parchment paper for an easy cleanup.
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Create the cheese mixture.
Microwave your mozzarella cheese and cream cheese in a microwave-safe bowl for one minute. Stir halfway through to ensure the cheese is completely melted and blended.
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Mix the flour and eggs.
Add almond flour, coconut flour, and the beaten egg to your melted cheese mixture. Stir until you achieve a uniform, sticky dough.
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Form the pretzels.
Divide the dough into five equal sections. Form each piece into a pretzel shape and place it on your prepared baking sheet. If the dough sticks to your hands, dampen them slightly.
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Bake the pretzels.
Bake for 15 minutes or until lightly browned. Keep an eye out for the golden color - it's the sign of a perfect keto pretzel!
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Prepare the Cinnamon-Sugar Coating.
Melt your coconut oil and butter in a small bowl in the microwave. In another dish, whisk together your sweetener and cinnamon.
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Coat the pretzels.
Once baked, brush each pretzel with the coconut oil and butter mixture, then toss in the cinnamon-sugar mixture for a beautiful and tasty coating
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Notes
Preparation Notes
The following tips can help you perfect your keto pretzels quicker:
- Be sure to stir your mozzarella and cream cheese mixture halfway through microwaving to ensure it melts evenly.
- Start by rolling your dough into long, thin ropes. Next, make a U-shape with the rope. Hold the ends of the rope, cross them over each other, and press them onto the bottom of the U to form the classic pretzel shape.
- If the dough gets sticky, just wet your hands a bit and gradually add little flour - it’s a handy trick that works every time!
- When coating, brush the butter mixture on all sides of the pretzels for even flavor.
- Sprinkle your cinnamon-sugar mixture while the pretzels are hot so that it sticks well.
- If your dough is too sticky, add a bit more almond flour, just a little at a time.
- If your pretzels are browning too quickly, lower your oven temperature and extend the baking time.
Serving and Presenting Your Keto Cinnamon Pretzels
- Our keto pretzels recipe is versatile. If you love a different flavor, feel free to experiment. Swap the cinnamon with nutmeg or cardamom, or add cocoa powder (my second favorite) for a chocolatey twist.
- If you want a dramatic presentation, consider serving the cinnamon pretzels on a rustic wooden board or a simple white plate to make their golden-brown color pop.
- Sprinkle some extra cinnamon and sweetener on top for a dash of color and a hint of the flavors within.
- Cinnamon pretzels make a delightful snack on their own, but if you want to make a complete meal, consider pairing them with a warm cup of keto hot chocolate .
Storage Tips to Keep Your Keto Cinnamon Pretzels Fresh and Crunchy
- Once they have cooled, wrap each pretzel in plastic wrap, wrap them all in aluminum foil, and keep them in an airtight container in the refrigerator. The dough is mostly mozzarella, cream cheese and egg, so it does not keep on the counter the way a flour pretzel would.
- Use refrigerated pretzels within three to four days, or freeze them for up to 1 month.
- Just warm them up in your oven before serving for that freshly-baked taste.
Frequently Asked Questions
What Is Fathead Dough?
Fathead dough is the key to making low-carb, gluten-free, and keto bread. It is made up of mozzarella, egg, low-carb flour, and cream cheese. This type of dough is used to make low-carb pizza, calzones, bread rolls, and pretty much anything else that is keto bread.
It’s easy to make, and that is why we use fat head dough for our keto cinnamon pretzels.
All you’ll need are a few ingredients that are already mentioned, but the key to Fathead dough is mozzarella cheese.
The mozzarella cheese gives the dough its texture, weight, and feel. This version uses almond flour with a little coconut flour alongside it. Our fathead dough guide covers the other versions we make and how they differ.
For more details, follow the step-by-step instructions in the recipe card for making the keto cinnamon pretzels using the fathead dough.
Can cinnamon be consumed on a keto diet?
Yes. Here the cinnamon is part of the coating rather than a bulk ingredient — it is whisked into the sweetener you toss the hot pretzels in, at the quantity listed with the rest of the ingredients. That quantity is included in the Nutrition Facts panel below, so the per-pretzel figure there already accounts for the spice and you do not need to add anything for it separately.
What type of sweetener should I use for the cinnamon-sugar coating?
Lakanto Monk Fruit is suggested in this recipe, but feel free to substitute it with any low-carb sweetener of your choice. Just make sure it is granulated sugar or sweetener to mimic the texture of traditional cinnamon sugar.
Why is my pretzel dough too sticky to handle?
Fathead dough can get sticky for several reasons:
- It contains a significant amount of shredded mozzarella cheese. When heated, the cheese melts and can make the dough sticky.
- The moisture content in almond flour or coconut flour (common ingredients in fathead dough) can vary between brands. If you’re using almond flour or coconut flour with higher moisture content, it can lead to stickier dough.
- If the melted cheese is too hot when you mix it with other ingredients, it can make the dough stickier. It’s a good idea to let the melted cheese cool slightly before adding other components.
- Your hands are too dry and the flour is sticking to them. In this case grease your hands a bit to make dough less likely to stick.
How should I store leftover pretzels?
Refrigerate your leftover Keto Cinnamon Pretzels in a closed container and use them within three to four days. They harden up in the fridge, but you can soften them again with a microwave or oven.
What can I serve with Keto Cinnamon Pretzels?
Keto Cinnamon Pretzels can be a delicious low-carb treat on their own, but if you’re looking to enhance your snack or create a more substantial meal, here are some keto-friendly options to serve with them:
- Sugar-Free Cream Cheese Dip: A simple dip made with cream cheese, a sweetener like erythritol or stevia, and a touch of vanilla extract can be a creamy and satisfying accompaniment.
- Sugar-Free Peanut Butter or Almond Butter: These nut butters provide a rich and nutty flavor that pairs well with the sweet cinnamon taste of the pretzels.
- Keto-Friendly Chocolate Dip: Make a keto chocolate dip by mixing together unsweetened cocoa powder, a keto-friendly sweetener, and a bit of heavy cream or coconut cream. It’s perfect for dipping your pretzels.
- Berries: If you’re looking to add some freshness and natural sweetness to your snack, consider serving Keto Cinnamon Pretzels with a side of berries like strawberries, raspberries, or blackberries. These fruits are relatively low in carbs compared to other fruits.
- Sugar-Free Whipped Cream: A dollop of homemade sugar-free whipped cream can elevate your pretzels into a delightful dessert.
- Keto Ice Cream: If you’re in the mood for a dessert, serve your pretzels alongside a scoop of keto-friendly ice cream. Look for ice creams made with erythritol, stevia, or other keto-approved sweeteners.
- Coffee or Tea: Keto Cinnamon Pretzels can be a delightful companion to a cup of keto-friendly coffee or tea, especially if you enjoy some cream or MCT oil in your hot beverage.
- Keto-Friendly Cheese: Consider serving your pretzels with some keto-friendly cheese slices or cubes. The savory contrast of cheese can complement the sweet and cinnamon flavor of the pretzels nicely.
Remember to keep an eye on the macros of any additional items you serve with your Keto Cinnamon Pretzels to ensure they fit within your daily carb limits while following a ketogenic diet.
Wrap Up
These are not a replica of the Disneyland pretzel stand — fat head dough is its own thing — but warm, twisted and buried in cinnamon, they are aimed at the same place. The smell when a batch comes out of the oven is most of the reward.
If you have made these, you might want our savory one next — the keto garlic parmesan pretzel, which starts from the same fat head base and goes savory instead.
Oh, and take a picture of yours and share it on Instagram! Use the hashtag #buttertogetherkitchen when you post your picture. Seeing your kitchen creations and featuring them on our page is such a treat.
So, here’s to a delicious snack. Enjoy!
Correction — October 4, 2026: Leftover pretzels go in the refrigerator and keep for three to four days. This cheese-and-egg dough should not be stored at room temperature.
