Soft and salty or sweet and buttery, we like our pretzels anyway we can get them. This is a variation of our all-purpose dough, using a little more flour. Whether you shape them like traditional pretzels, make long twists or cut them into bite sized dippers this recipe will have everyone asking for more. Scroll down for a bonus cheese dipping sauce, its the same one we use in our Cauliflower Mac-n-Chz. Enjoy!
Keto Soft Pretzels
1 1/2c shredded mozzarella cheese
2oz cream cheese
1c fine almond flour
1T fine coconut flour (we use Republic of Coconut)
2 eggs (plus one for the egg wash)
1 1/2 tsp baking powder
1 tsp ground nutritional yeast** (we use Bragg's)
1 tsp coarse salt (topping)
2T butter melted (for topping after baking)
Optional Add-in for Savory Pretzels
1/2 tsp garlic powder or onion powder
Optional Topping for Sweet Pretzels
**We grind our nutritional yeast flakes into a powder to avoid adding any additional liquids to our recipes. Besides giving it a more yeasty, bread-like flavor, it's packed with vitamins and minerals.
1. Preheat oven to 375°. Melt the mozzarella and cream cheese in the microwave at thirty second intervals, stirring in between.
2. Add remaining ingredients and stir until well combined. Next, knead the dough by hand for 2-3 minutes, then let it rest for 5 minutes. It should be tacky but workable, add another 1-2 tablespoons of almond flour if needed.
3. Divide dough into 8 balls. Take each one and roll into a long rope about 1/2" thick on a silicone mat or parchment paper. Shape into pretzels, twists or cut into 1" bites.
4. Place them on a silicone lined cookie sheet. Coat with egg wash (one egg, beaten) and sprinkle with coarse salt for savory. Bake 10-12 minutes or until golden brown.
5. Let pretzels cool for a few minutes then baste with melted butter. Makes 3 dozen pretzel bites.
TIP: Mix-it up by topping with sesame seeds (black or white) instead of coarse salt, don't forget to baste with melted butter when they come out of the oven. Scroll down for a picture of our giant sesame pretzel.
NOTE: For sweet pretzels, skip the coarse salt. Once pretzels are baked, baste with melted butter and sprinkle with cinnamon and sugar substitute (we use Lakanto).
BONUS RECIPE: Cheesy Dipping Sauce
1/4c butter
1c mild or med cheddar, shredded
1/2c sharp cheddar, shredded
1c heavy cream (you could substitute beer)
1 tsp salt
dash of black pepper
dash of garlic powder
dash of dry mustard
1. Melt butter in saucepan on medium heat. Add cream and stir to combine.
2. Add seasonings and simmer for 5 minutes to allow it to thicken, stirring frequently.
3. Once it's bubbling, add the cheese, half cup at a time, and stir continuously for 2-3 minutes until smooth.
4. Remove from heat and serve immediately. This can be transferred to small crock-pot or fondue pot (set on low) for parties. Store leftovers in the fridge for up to one week.
NOTE: For an even creamier sauce add 1/2c Velveeta instead of 1/2c sharp cheddar.
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