Keto German Pretzel Bites: A Flavorful Low-Carb Snack

Allergens

Eggs, Almond, Coconut, Dairy (Parmesan)

Ingredients

• 1 cup almond flour
• 2 tablespoons coconut flour
• 3 tablespoons psyllium husk powder
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 2 large eggs, lightly beaten
• 1/4 cup grated Parmesan cheese
• 1/4 cup cold unsalted butter, cubed
• Boiling water for brushing
• Coarse sea salt for sprinkling

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and sea salt. Add the cold butter cubes and grated Parmesan cheese to the dry mixture. Use a pastry cutter or your fingers to work them in until the mixture resembles coarse crumbs. Make a well in the center of the mixture and pour in the beaten eggs. Stir gently until a dough forms, adding a little more water if needed. Using clean hands, knead the dough for 1 2 minutes or until it comes together. Divide the dough into 8 equal portions, rolling each into a smooth ball. Place them on the prepared baking sheet, spaced apart. Use your finger to gently press down on each ball and make a small hole in the center to form the traditional pretzel shape. Brush the tops of the dough balls with boiling water and sprinkle coarse sea salt over them. Bake for 15 20 minutes or until golden brown and firm to the touch. Remove from oven, allow to cool slightly, and serve warm.

Chef’s Insight

To achieve the perfect chewy texture, be sure not to overbake the pretzel bites.

Notes

To make these pretzel bites even more keto-friendly, use a sugar-free Dijon mustard for dipping.