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Soft Pretzels

  • 1 ½ cups (180 g) almond flour
  • 1/2 teaspoon (3 g) salt
  • 1 Tablespoon (15 ml) coconut oil, melted and cooled
  • 1 teaspoon (5 ml) apple cider vinegar
  • 2 large eggs, lightly whisked
  • 3 to 4 Tablespoons (21 g to 28 g) coconut flour
  • 1 egg, whisked for the egg wash
  • 1 Tablespoon (14 g) sesame seeds, for garnish (optional)
                                                  • 1Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper and set aside.
                                                  • 2Combine the almond flour, salt, melted coconut oil, and apple cider vinegar in a large bowl. Add 2 whisked eggs to the bowl and mix well to combine.
                                                  • 3Slowly add 3 Tablespoons (21 g) of coconut flour to the bowl and mix until combined. If the dough is wet, add the remaining 1 Tablespoon (7 g) of coconut flour and combine until the dough is smooth and doesn’t stick to your hands.
                                                  • 4Divide the dough into 6 equal-size balls. Roll into long, skinny ropes and twist into pretzel shapes.
                                                  • 5Carefully place each pretzel onto the prepared baking tray and brush with the egg wash. If desired, sprinkle the pretzels with the optional sesame seeds.
                                                  • 6Place the baking tray in the oven and bake for 15 to 18 minutes until the pretzels are golden brown and cooked through. Remove the baking tray from the oven and let the pretzels cool completely before serving.
                                                  • 7Store leftovers in a sealed container for 2 to 3 days.
                                                  (Estimated and based on per-serving amounts.)
                                                    Calories: 198    Fat: 15 g     Total Carbs: 8 g     Fiber: 5 g     Sugar: 1 g     Net Carbs: 3 g     Protein: 9 g