Low Carb Pretzels made with almond flour making them also naturally gluten-free! Easy dough to work with and snackable pretzels are just around the horizon.
So these Low Carb Pretzels were my first time eating pretzels in ages and I’ve gotta admit it was kinda fun to make these.
I’m sharing a recipe I found at Recipes To Fight MS.Â We personally made a few adjustments to the recipe to make it a little more clear for me and everyone else.
What to expect with these pretzels.
- There are different almond flours you can buy that are made with blanched almonds that are much lighter in color. So depending on the type of almond flour you use it might come back with different colored pretzels.
- These pretzels are more akin to the pretzels you buy at the store for a party mix. If you’d like to mix these pretzels with our Low Carb Party Snack MixÂ it would be perfect!
THE POSITIVES of these Low Carb Pretzels
- The dough is really easy to work with.
- The finished pretzels had a good flavor. They were soft just out of the oven and had a nice balance between the almond and coconut flour. They were not overly coconut-y. In fact, I barely noticed the coconut at all.
- These would make a great snack on the go if paired with a protein of some kind. I actually made these for the first time just before Christmas and ended up enjoying them with some lunch meats Christmas morning. It was tasty!
- The pretzels do not spread at all during baking, so you can really pile a lot of them on your baking pan.
YOU MIGHT ALSO ENJOY THIS LOW CARB RECIPE:
- Low Carb Cheese Chips
- Low Carb Zucchini Chips
- Low Carb Buffalo Chicken Dip (SO GOOD TO DIP THESE PRETZELS INTO)
Low Carb Pretzels Recipe
- Beat 2 eggs, and set them aside.
- Add the almond flour, salt and butter together. Add your eggs and mix together.
- Add in one tablespoon of coconut flour and mix in well. Allow mixture to sit for about a minute for coconut flour to absorb. You are looking for the dough to be easily kneaded and will not stick to your hands. If it is still rather wet add 1 Tablespoon as a time of coconut flour until the dough reaches a play-doh like texture.
- Let dough rest for about 5 minutes. Preheat oven to 350 degrees F.
- Prepare a baking sheet by greasing it with oil or cooking spray.
- Take a golf size ball of dough and roll the dough under your hands into a long skinny pencil and the length of a pencil. Very carefully lift the dough to the cookie sheet. Twist it carefully into the shape of a pretzel.
- Bake for 10 minutes. Meanwhile, take your remaining egg and beat in a small bowl with 1 teaspoon of water.
- Remove the pretzels from the oven - Turn heat up to 400 degrees F
- Turn all of pretzels over. Those bottoms will actually be the top of your pretzels. Lightly brush the beaten egg and sprinkle with coarse salt. Return to the oven and bake for another 5 minutes.