Keto Cinnamon “Sugar” Pretzel Bites Recipe
I know that some people resist starting a Keto diet because they don’t want to give up their favorite foods. And I understand that!
I didn’t want to give up my favorite foods either when I became Keto, which is why I started making all of my favorite non-keto recipes into Keto recipes. I didn’t want to feel deprived, and I don’t want you to feel deprived as well.
Because I missed my favorite pretzel snack, I decided to create this Keto Cinnamon “Sugar” Pretzel Bites recipe. And let me tell you, these taste just like traditional cinnamon sugar pretzel bites.
But without all of the sugar and the carbs of traditional pretzel bites. And you can enjoy my cinnamon “sugar” pretzel bites with zero guilt.
Even better, the recipe is completely dairy-free – unlike many other Keto recipes that are loaded with cheese and other dairy products.
So, grab a few easy-to-find ingredients and find out for yourself how delicious my Keto Cinnamon “Sugar” Pretzel Bites really are!
Keto Baking Tips
If you are new to Keto baking, it can be quite confusing. And, honestly, even those who have been baking Keto treats for a while still find it hard at times.
That’s why I want to share some of my best Keto baking tips to make sure this recipe turns out perfectly!
Weigh your dry ingredients. This is a pretty standard tip even for non-keto baking. However, it is especially important to weigh your Keto flours instead of using a measuring cup.
You can accidentally pack too much flour, especially coconut flour, into your measuring cup, which can cause your baked goods to be inedible.
Food scales are pretty easy to find and many aren’t very expensive. And you definitely don’t need an expensive food scale if you bake only occasionally.
However, if you cannot purchase a food scale or the recipe doesn’t give weight measurements, then be sure to measure your Keto flour correctly.
Fluff up the flour in the bag or canister by giving it a gentle stir. Then spoon the flour into your measuring cup and level it off with a knife or the handle of your spoon.
And do not pack the measuring cup with your flour. Trust me, the results will be less than desirable.
Sift your dry ingredients before adding the wet ingredients. Coconut flour and almond flour have the tendency to form into hard lumps, especially once it has been opened.
After you sift the dry ingredients, discard any lumps of flour that cannot be easily broken apart.
Unless a recipe calls for the flour to be sifted before measuring, then you can sift it after you have measured it. If a recipe has “1 cup sifted coconut flour,” you’ll know that you need to sift the flour before you measure it.
And try to remove as many lumps as you can before you measure it to help ensure accurate measurements.
But if we weigh your flour, it won’t matter if you sift it before or after you measure it.
Use room temperature ingredients. Trust me on this because I have learned the hard way that all of your ingredients need to be at room temperature before you start baking.
This is especially true with eggs. You never want to take eggs straight from the refrigerator and use them. If you are using melted coconut oil, the cold eggs will cause the coconut oil to solidify, which will ruin your baked goods.
And speaking of coconut oil or any ingredient that needs to be melted, be sure to let it cool before adding it to the rest of the ingredients.
This is especially important when you are using eggs because hot ingredients will cook the eggs, which will definitely ruin the dish.
Unless the ingredients list states that an ingredient needs to be hot, let your ingredients cool before using them.
What I like to do is get the eggs out of the refrigerator and set them aside. Then, I melt any ingredients that need to be melted and set them aside to cool.
After that, I weigh my ingredients. By the time I’m ready to add the eggs and melted ingredients, both should be cooled enough to use.
However, if you measure ingredients faster than I do or don’t have many ingredients to measure, just take your eggs out of the refrigerator and melt your ingredients about 15 to 20 minutes before you start baking.
Do not substitute ingredients. Unless a recipe says specifically that one ingredient can be substituted for another, then do not substitute any ingredients.
If you don’t have an ingredient, especially one or more of the Keto flours, you cannot substitute it and expect good results.
When someone asks me why a Keto recipe failed, most of the time it is because the person substituted Keto flours.
So, if a recipe doesn’t list acceptable substitutes or you are unable to purchase all of the ingredients, it’s best to find a recipe that uses the ingredients that are easily accessible to you.
Other Keto Snack Recipes
And if my Keto Cinnamon “Sugar” Pretzel Bites recipe has you hungry for more Keto snack recipes, then you are in luck!
From store-bought Keto snack ideas you can enjoy and to snacks that you should avoid, we have you covered for quick snacks when you are on the go.
And for tons of delicious Keto cookie recipes, crunchy Keto chips recipes and so many other Keto snack recipes that will keep your hunger at bay but without ruining your diet, we have you covered.
So, go check out my Keto Snacks for ideas and recipes that will leave you satisfied without a bunch of sugar and carbs to weigh you down.
These Keto Cinnamon “Sugar” Pretzel Bites are the perfect sugar-free snack that will satisfy your sweet tooth but without all of the carbs.
For the soft pretzels –
For the baking soda wash –
- 1 ½ cups (360 ml) hot water
- 2 Tablespoons (24 g) baking soda
For the cinnamon “sugar” –
- Preheat the oven to 350 F (175 C). Line two baking trays with silicone mats or parchment paper and set aside.
- Combine the soft pretzel ingredients in a large bowl to form a stiff dough. If the dough is too dry, add an additional 1 Tablespoon (15 ml) of coconut milk (or water). If the dough is too wet, add additional coconut flour, 1 Tablespoon (7 g) at a time, until the dough is no longer wet.
- Lightly sprinkle a cutting board with coconut flour. Divide the dough into 4 portions. Roll each portion into long ropes, each rope about 1-inch (2 ½ cm) diameter. Use a serrated knife to cut each rope into bite-size portions, about 1-inch (2 ½ cm) each.
- Combine the baking soda wash ingredients in a large bowl, whisking until the baking soda is completely dissolved. In small batches, use a slotted spoon to dip the pretzel dough portions into the baking soda wash, gently shaking off any excess moisture after the portions are dipped. Place the pretzel dough portions, without touching, on the prepared baking sheets.
- Place the baking sheets in the oven and bake for 15 to 20 minutes until the pretzel bites are golden brown and cooked through.
- Meanwhile, place the melted ghee or coconut oil in a large bowl. Combine the cinnamon powder and granulated erythritol in a separate large bowl.
- Toss the baked pretzel bites in the melted ghee or coconut oil until completely coated. Place the coated pretzel bites in the cinnamon “sugar” bowl and toss until evenly covered with the mixture. (If needed, toss the pretzel bites in the ghee or coconut oil and cinnamon “sugar” mixture in several batches.)
- Serve the soft pretzel bites warm and enjoy.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 5 g
- Calories: 449
- Sugar: 3 g
- Fat: 36 g
- Carbohydrates: 15 g
- Fiber: 10 g
- Protein: 17 g