LOW CARB GLUTEN-FREE KETO SOFT PRETZELS RECIPE
Are you ready for some keto snack recipes?! Because I have a feeling that this low carb gluten-free keto soft pretzels recipe is about to become your new favorite.
Breads and baked goods are always the foods that I missed when going low carb. They are also the foods that are the most difficult to recreate in a low carb/keto way. But this gluten free soft pretzel recipe? You’ll forget you had anything to miss.
INGREDIENTS
Click underlined ingredients to buy them!
1 packet Active dry yeast (2 1/4 tsp)
1/4 cup Water (lukewarm)
1/2 tsp Coconut sugar (this will be consumed by the yeast and is required!)
1 1/2 cups Wholesome Yum Blanched Almond Flour
1 tbsp Gluten-free baking powder
1/4 tsp Xanthan gum (optional, for more chewy pretzels)
2 large Eggs (beaten)
3 cups Mozzarella cheese (shredded)
2 oz Cream cheese (cubed)
Wholesome Yum Keto Sweeteners
INSTRUCTIONS
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
In a medium bowl, stir together the warm water and coconut sugar. Stir in the yeast and set aside for 10 minutes.
Meanwhile, place the almond flour, baking powder, xanthan gum (if using), and eggs into a food processor. When the yeast is done proofing and has increased in volume to 1/2 cup (118 mL), add it to the food processor and pulse until uniform.
In a 3rd medium bowl, combine the shredded mozzarella and cream cheese. Heat in the microwave, or in a double boiler on the stove, until melted. Stir until smooth and uniform.
Add the cheeses to the food processor, positioning the cheese over the blade. Process until a uniform dough forms, scraping the sides with a spatula if necessary.
Chill the dough in the fridge for 15-20 minutes, until it's not too sticky to work with.
Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.
Using oiled hands, form a ball with the dough. Cut it into 6 sections, like a pie. Roll each section into a long, skinny log, about 18 inches (46 cm) long. Twist into a pretzel by taking one end of the pretzel and looping it around and down across the bottom, then repeat with the other end, crossing over the first one. Place onto the baking sheet. Repeat with the remaining dough sections.
Sprinkle coarse sea salt over the pretzels and press down lightly.
Bake for 10-12 minutes, until golden.
Breads and baked goods are always the foods that I missed when going low carb. They are also the foods that are the most difficult to recreate in a low carb/keto way. But this gluten free soft pretzel recipe? You’ll forget you had anything to miss.
INGREDIENTS
Click underlined ingredients to buy them!
1 packet Active dry yeast (2 1/4 tsp)
1/4 cup Water (lukewarm)
1/2 tsp Coconut sugar (this will be consumed by the yeast and is required!)
1 1/2 cups Wholesome Yum Blanched Almond Flour
1 tbsp Gluten-free baking powder
1/4 tsp Xanthan gum (optional, for more chewy pretzels)
2 large Eggs (beaten)
3 cups Mozzarella cheese (shredded)
2 oz Cream cheese (cubed)
Wholesome Yum Keto Sweeteners
INSTRUCTIONS
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
In a medium bowl, stir together the warm water and coconut sugar. Stir in the yeast and set aside for 10 minutes.
Meanwhile, place the almond flour, baking powder, xanthan gum (if using), and eggs into a food processor. When the yeast is done proofing and has increased in volume to 1/2 cup (118 mL), add it to the food processor and pulse until uniform.
In a 3rd medium bowl, combine the shredded mozzarella and cream cheese. Heat in the microwave, or in a double boiler on the stove, until melted. Stir until smooth and uniform.
Add the cheeses to the food processor, positioning the cheese over the blade. Process until a uniform dough forms, scraping the sides with a spatula if necessary.
Chill the dough in the fridge for 15-20 minutes, until it's not too sticky to work with.
Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.
Using oiled hands, form a ball with the dough. Cut it into 6 sections, like a pie. Roll each section into a long, skinny log, about 18 inches (46 cm) long. Twist into a pretzel by taking one end of the pretzel and looping it around and down across the bottom, then repeat with the other end, crossing over the first one. Place onto the baking sheet. Repeat with the remaining dough sections.
Sprinkle coarse sea salt over the pretzels and press down lightly.
Bake for 10-12 minutes, until golden.
0 Response to "LOW CARB GLUTEN-FREE KETO SOFT PRETZELS RECIPE"
Posting Komentar