Keto Pepperoni Pizza Pretzels

Introduction

Sometimes you want something bready enough to feel like a real snack, and that is where keto pretzels come in. We already have a cinnamon version; these take the same idea in a much more savory direction.

They remind us of the Auntie Anne’s pretzels you find in almost any mall in America, except this time there is cheese inside, pepperoni on top, and marinara waiting on the side. They also fill the house with the smell of baking bread, which is honestly better than any candle you could buy.

Are Pretzels Keto Friendly?

Traditional pretzels are mostly flour, so they are not exactly working in our favor when we’re keeping carbs low. If you want the actual numbers, Are Pretzels Keto? has them for hard and soft pretzels.

These use Fat Head dough instead: melted cheese mixed with almond flour, egg, and a few other ingredients until it becomes something you can actually roll and shape. Cheese and almond flour do not sound like they have any business becoming pretzel dough, and yet here we are.

We use the same basic kind of dough for our Garlic Parmesan Keto Pretzels and Keto Cinnamon Pretzels too.

What Makes Them Pizza Pretzels?

This is more than a pretzel with two pepperoni thrown on top and a new name.

The dough gets garlic powder and Italian seasoning, mozzarella is rolled inside each pretzel, and then more cheese and pepperoni go on top before baking. Marinara is there for dipping at the end.

So yes, it is still very much a pretzel. It just wandered through pizza night on the way to the oven.

A Couple of Things Before You Start Shaping

Fat Head dough is shapeable, but it is not traditional wheat dough, so follow the little handling details in the recipe instead of fighting it.

Chill the dough for 30 minutes before you shape it. After that, divide it into four equal portions, lightly wet your hands, and work on parchment paper. Those three setup details are worth getting right before you start on the U-shape and the twist.

What to Serve With Them

Marinara is the obvious answer here and it is already part of the recipe. Tear off a piece, dip it, repeat. No complicated dipping-sauce manifesto required.

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Enjoy!