Ingredients:
For the pretzels:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup ground psyllium husk powder (this helps give the pretzels a chewy texture)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1/4 cup warm water
- 1 tablespoon apple cider vinegar
- 1 tablespoon low-carb sweetener (optional, for a touch of sweetness in the dough)
For the cinnamon topping:
- 3 tablespoons butter, melted
- 1/4 cup erythritol (or your preferred keto sweetener)
- 1 tablespoon cinnamon
Instructions:
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Prepare the dough:
- In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
- In a separate bowl, whisk together the eggs, melted butter, warm water, apple cider vinegar, and optional sweetener until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. If the dough feels too sticky, you can add a bit more almond flour or psyllium husk powder.
- Knead the dough for a couple of minutes until it’s smooth and cohesive.
- Shape the pretzels:
- Divide the dough into 6 equal portions. Roll each portion into a long, thin rope (about 12-14 inches long).
- Shape each rope into a pretzel shape by forming a U, twisting the ends, and pressing them onto the bottom of the U to form the classic pretzel shape.
- Place the shaped pretzels on the prepared baking sheet.
- Bake the pretzels:
- Bake the pretzels in the preheated oven for 15-18 minutes, or until they’re golden brown and firm to the touch. Keep an eye on them so they don’t overbake.
- Prepare the cinnamon topping:
- While the pretzels are baking, melt the 3 tablespoons of butter and set aside.
- In a small bowl, combine the erythritol and cinnamon for the topping.
- Coat the pretzels:
- Once the pretzels are done baking, remove them from the oven and brush them with the melted butter.
- Immediately sprinkle the cinnamon-sweetener mixture generously over the pretzels while they are still warm.
- Serve:
- Let the pretzels cool slightly before serving. Enjoy them warm as a snack, dessert, or with a keto-friendly dip!
Tips:
- Texture: The psyllium husk powder helps create a chewy texture similar to traditional pretzels. If you don’t have psyllium husk, you can try substituting it with ground flaxseed, though the texture may differ slightly.
- Sweetener: Adjust the sweetness in both the dough and topping based on your preference. You can use monk fruit, stevia, or any low-carb sweetener you like.
- Storage: These keto cinnamon pretzels are best eaten fresh, but you can store any leftovers in an airtight container for up to 2-3 days at room temperature. To reheat, just pop them in the oven for a few minutes.
Enjoy these warm, keto cinnamon pretzels as a delicious and low-carb treat!
