RECIPE: Low carb soft pretzels that even give you the extra fiber you need!

It is easy to tout the health benefits of a dietary fiber supplement because there are so many positives and so few negatives to adding it to your daily routine. But not everyone wants to mix it with their smoothies or gulp down a gritty watery mixture just to ensure that they get enough of their daily fiber. And with us trying to be healthy, we also have to deal with cravings for “bad things”, like sweet banana bread, pretzel bread, and cookies.


So how do you solve that conundrum?

Well, one way is to look for foods that you can incorporate into your diet to give you that extra fiber boost. Alternatively, you can incorporate psyllium powder into your regular cooking and baking. This way, you can have your fiber rich cake and eat it too… (see what I did there…). Well a great way to do this is to look at gluten-free baking and the strides that have been made there for delicious (and less carb-rich) meal items.


Just a moment, let me grab my orange flavored Metamucil!

Well maybe, but….. I’d recommend something a little more natural in the case of baking, you know, like ………….

Now Foods Psyllium Husk Poweder


So do I just substitute the recipe’s flour requirements for psyllium husk powder?

Not so fast. This might take a little bit more planning than that. But luckily not too much planning! Since psyllium husk is widely used in gluten-free baking, the internet is full of recipes that use psyllium husk powder. This including a few favorites such as chocolate chip scones, pita bread, and egg white crepes. I can see you rushing out to buy some psyllium powder in bulk (a great way to save some money), but before you go make sure you have all of the other ingredients in this delicious recipe from the great folks over at My Tootie Foodie:

Delicious soft pretzels

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 10

Serving Size: 1

  • 1 1/2 cup whole milk shredded mozzarella cheese
  • 3 level T cream cheese
  • 1 large egg room temperature
  • 2 T psyllium husk (ground) or powder
  • 1 T pretzel salt or course sea salt
  1. Pre-heat oven to 375 degrees
  2. in a microwave proof bowl add cream cheese and shredded mozzarella
  3. microwave for 90 seconds and stir together with a fork or whisk
  4. add egg, keep stirring you may need to re-microwave for 20 seconds to keep dough soft
  5. keep stirring until egg is thoroughly mixed into cheese mixture {it will I promise}
  6. add psyllium husk and stir until fully incorporated
  7. oil hands and gently knead dough a few times
  8. pinch off a ping pong ball size piece of dough
  9. roll out on flat clean surface to desired length
  10. place on parchment lined baking sheet
  11. lightly brush a little water on each piece of dough and sprinkle with pretzel salt
  12. bake for 20-25 minutes rotating pan half way for ideal baking
  13. let cool and enjoy


Net carbs less than .5 g per pretzel


Are there any other go-to psyllium powder recipes that you would recommend?

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