These low-carb pumpkin pretzel bites are hard to stop eating! They are rolled in pumpkin sugar coating that melts in your mouth.
Sweet Pumpkin Pretzel Bites
There is something addicting about the salty-sweet combination of these pumpkin pretzel bites. The first thing that you taste is the pumpkin spice sugar coating.
Then, you bite into it and the aroma of real pumpkin and flaky pretzel dough overtakes your senses. No wonder it’s tough to stop at just one!
Thankfully, you don’t have to. Since they are so low in carbs, you can indulge in a few without going out of ketosis. They are a guilt-free treat!
Low-Carb Pretzels
These are soft pretzels that are super fun to pop in your mouth as a quick snack when you are hit with the munchies. Don’t keep them all to yourself!
Make a big batch and put them in a decorative basket with some acorns, leaves, and buffal0-check napkins. They are the perfect thing to give as a DIY foodie gift. Since they are naturally gluten-free, you don’t have to worry about food allergies.
These are also the perfect addition to a low-carb breakfast. Eat a few of them with some keto breakfast roll-ups for a high-protein meal that starts your day off right.
Keto Pumpkin Spice
I will always be a fan of pumpkin spice in the fall. There are lots of ways to enjoy it and I am coming up with new recipes to keep the fandom alive.
These pretzel bites are one of my favorite creations, but I also adore keto pumpkin spice donut holes. To drink, make some keto pumpkin cream cold brew. It tastes as good as the coffee shop version, but it’s sugar-free.
My other favorite pumpkin spice recipe is keto pumpkin pound cake! As it bakes in the oven you begin to smell the spicy aromas and it makes your mouth drool! I promise!
These soft pretzels will become a regular in your pumpkin recipe rotation, I’m sure of it!
Can You Freeze Keto Fathead Dough
I used a basic fathead dough as the base of these soft pretzels. It’s a combination of shredded mozzarella cheese, cream cheese, and almond flour.
Yes, you can freeze fathead dough. To freeze it, I recommend creating the small balls out of the dough and placing them on a baking sheet. Then, put the baking sheet in the freezer.
Once the small balls of dough are frozen solid, you can place them in an airtight freezer-safe food storage bag. Keep them in the freezer for up to 3 months. When you are ready to bake them, let them thaw in the refrigerator slowly.
Keto Pretzel Sticks
This recipe is really versatile. You can shape them into traditional soft pretzel shapes, or braid the dough together to make pretzel twists.
If you are short on time, just roll out the dough like a snake and slice them into small sticks. Small keto soft pretzel sticks are one of the easiest ways to make this fun seasonal recipe.
Low-Carb Pumpkin Pretzel Bites Recipe
The entire recipe for these low-carb pumpkin pretzel bites is in the printable recipe card just a little bit further below. First, I have some photos of the process so you can see how I made them. Don’t forget to pin this post to your keto snack ideas board on Pinterest so you can find it later.
INGREDIENTS:
Almond flour
Eggs
Baking powder
Cream cheese
Shredded mozzarella cheese
Pumpkin puree
Pumpkin spice sugar
Pumpkin Spice Sugar:
Granulated sugar substitute
Pumpkin pie spice
INSTRUCTIONS:
1. Preheat the oven to 400 degrees F.
2. Stir together almond flour and baking powder. Set aside.
3. In a small bowl, whisk 1 egg. Set aside for now, you will use this as an egg wash later.
4. In a separate bowl, microwave mozzarella cheese and cream cheese until they are melted and you can easily stir them together. (I did 30 second intervals).
5. Add flour mixture, 2 eggs, pumpkin puree and 1 Tbsp pumpkin spice sugar to the melted cheeses. Mix well until you have a dough. (I used my hands to mix everything together well).
6. Separate the dough into balls. Roll them into long strips and slice into small pretzel bites.
7. Place the bites on a prepared baking sheet, and top with egg wash. Bake for 12 minutes.
8. Remove and toss in the remaining pumpkin spice sugar.
9. ENJOY!
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Low-Carb Pumpkin Pretzel Bites
Equipment
- Microwave-safe bowl
- Baking Sheet
Ingredients
Pretzel Bites
- 2 1/2 cups Almond Flour
- 3 Eggs
- 1 tbsp Baking Powder
- 2 ounces Cream Cheese
- 3 cups Mozzarella Cheese shredded
- 1/3 cup Pumpkin Puree
- 1 tbsp Pumpkin Spice Sugar plus more for coating
Pumpkin Spice Sugar
- 1/2 cup Granulated Sugar Subsitute
- 1 tsp Pumpkin Pie Spice
Instructions
- Preheat the oven to 400 degrees F.
- Stir together almond flour and baking powder. Set aside.
- In a small bowl, whisk 1 egg. Set aside for now, you will use this as an egg wash later.
- In a separate bowl, microwave mozzarella cheese and cream cheese until they are melted and you can easily stir them together. (I did 30 second intervals).
- Add flour mixture, 2 eggs, pumpkin puree and 1 Tbsp pumpkin spice sugar to the melted cheeses. Mix well until you have a dough. (I used my hands to mix everything together well).
- Separate the dough into balls. Roll them into long strips and slice into small pretzel bites.
- Place the bites on a prepared baking sheet, and top with egg wash. Bake for 12 minutes.
- Remove and toss in the remaining pumpkin spice sugar.
- ENJOY!
Notes
Net Carbs: 5 Net Carb Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Bread Recipes
If you enjoyed these pumpkin pretzel bites, here are some more low-carb bread recipes you should try next.