Low Carb Pretzels Recipe
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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 18 pretzels
- 3 eggs
- 1 1/2 cups almond flour
- 1/2 teaspoon salt
- 1 Tablespoon butter (or coconut oil for dairy-free) melted
- 1-3 Tablespoon coconut flour
- 1 teaspoon water
- 3 large pinches salt for topping
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.
Recipe from Recipes To Fight MS
Depending on the size of the pretzels nutrition value will depend. I was able to make about 18 pretzels myself and calculate the nutrition info according to that.
Calories: 70kcal | Carbohydrates: 2g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 81mg | Potassium: 10mg | Fiber: 1g | Sugar: 0g