Crunchy Almond Pretzels
3.5g
Net Carbs
8.1g
Protein
14.9g
Fat
3.3g
Fiber
179
Calories
Cooking tip: Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.
Ingredients:
- 3/4 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 1/4 teaspoon White Pepper
- 1 large Egg (Whole)
- 1 teaspoon Coarse Kosher Salt
- 1 1/2 teaspoons Bakers Yeast (Active Dry)
- 1 1/2 cups Blanched Almond Flour
- 1/4 teaspoon Black Pepper
- 1 large Egg White
- 1/4 teaspoon Baking Soda
- 2 tablespoons Tap Water
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1/4 teaspoon Guar Gum
- 1/8 teaspoon Salt
Directions:
- Preheat oven to 350°F. Combine the yeast with 1 tablespoon warm water in a small bowl. Set aside and allow to foam.
- In a medium bowl combine the almond flour, baking powder, 1/8 tsp salt, guar gum, crushed red pepper, black pepper, white pepper and a pinch of stevia (optional) Mix to combine.
- Whisk the whole egg into the yeast and water mixture then blend into the flour mixture with a fork until thoroughly combined forming a stiff dough; divide into 6 portions. Use a small amount of oil on your hands, pick up a portion of pretzel dough and begin to roll into a 10-inch snake. Form pretzel shapes or into a round for each piece of dough. The dough may crack or break; use a little water and your fingers to press it back into shape.
- Set each finished pretzel onto a piece of greased parchment paper. Whisk together the egg white, 1 tablespoon of water and 1/4 teaspoon baking soda. Brush egg wash over pretzels then sprinkle coarse salt over the tops. Bake for 30 minutes rotating pan halfway through. Allow to cool for 20 minutes before eating with your favorite mustard or party dip.
