Keto Pretzel Bites
1.1g
Net Carbs
2.9g
Protein
5.5g
Fat
0.5g
Fiber
65
Calories
Cooking tip: Making homemade pretzels is a bit of a process, including a short dip in alkaline water to help create a lovely dark crust. While the outcome for this low carb recipe is not what you can get at the mall, you will get the slightly yeasty and soft center, along with the salty crust that definitely hints at the high carb version. One bonus of the low carb version is that you don’t use yeast to help the rising process, it is only used for flavor in this recipe, reducing the time by a good chunk.
Ingredients:
- 1 1/2 teaspoons bakers yeast
- 2 tablespoon warm (100-110°F) water, divided
- 1 1/2 cups (168g) blanched finely ground almond flour
- 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon erythritol-stevia granulated sweetener
- 1/8 teaspoon crushed red pepper flakes
- 2 large eggs
- 1 tablespoon apple cider vinegar
- 3 ounces shredded whole milk mozzarella
- 1 1/2 tablespoons cream cheese
- 1/4 cup baking soda
- 1 egg white
- 3/4 teaspoon coarse kosher salt
- 1 tablespoon unsalted butter, melted
Directions:
- In a cup, mix together bakers yeast with 1 tablespoon warm water. Set aside.
- Heat oven to 350°F. Prepare a baking sheet with parchment paper and spray with olive oil. In a medium sauce pot, bring 2 quarts water to a boil over high heat.
- While water is coming to a boil, into a medium bowl sift together almond flour, baking powder, salt, and xanthan gum. Whisk in pepper, sweetener, and red pepper flakes. Mix in yeast-water, eggs, and vinegar until fully incorporated.
- In a medium microwave safe bowl, microwave mozzarella and cream cheese on high for 45 seconds, stir, and microwave for 45 seconds more, until mixture is bubbling and cheese is completely melted. Mix together until fully combined and smooth. Add to the almond flour mixture and use well oiled or gloved hands to mix and kneed melted cheese into the flour mixture until very well combined and a sticky dough forms. Divide dough into 24 pretzel bites, about 1 tablespoon dough for each bite, and use oiled hands to roll into a 3/4-inch thick cylinder shape, placing on a plate or piece of parchment paper.
- Once the water is boiling, reduce heat to medium so it is not boiling and add the baking soda. Using a hot pot strainer, or slotted spoon, place a few pretzel bites into the baking soda water bath for a quick dip, removing after about 30 seconds, while the bites are still holding their shape. Place on the prepared baking sheet. Repeat until all pretzel bites have been dipped in the hot baking soda water.
- In a small bowl whisk together egg white and 1 tablespoon water until frothy. Brush over the pretzel bites, then evenly sprinkle bites with coarse salt. Bake pretzel bites for 15 minutes, rotate baking tray and bake another 15 minutes or until the pretzel bites are a deep brown. Remove from the oven, brush evenly with melted butter, and allow to cool for 5 minutes before serving.
- Try serving these pretzel bites with an array of mustards, or our Keto Bacon Cheddar Cheese Sauce.
