Instructions. Place the almond flour, baking powder, instant yeast, inulin powder, xanthan gum, and eggs into a food processor. Pulse until uniform. In a medium bowl, combine the …
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In a medium heavy saucepan, melt the butter, sugar, water and salt over MED-LOW heat. Stir often with a wooden spoon. Bring the mixture to a boil and turn the heat down to MED-LOW. Bring the mixture to 305°F, remove from the heat and stir in the vanilla. Working quickly, pour the pretzels into the toffee mixture and stir.
In a small saucepan, combine the brown sugar, butter and corn syrup. Bring to a boil over medium heat. Boil for 5 minutes, stirring occasionally. Remove from the heat; stir in vanilla and baking soda (mixture will foam). Pour over pretzels and mix well. Bake, uncovered, at 200° for 1 hour, stirring every 15 minutes.
Place your low carb pretzels onto a parchment lined baking sheet, sprinkle with some coarse sea salt, and bake until they are golden: They’ll rise and expand as they bake, so keep that in mind! I didn’t care that mine ran together a bit, as they are easy to tear apart afterward.
I have a whole recipe category dedicated to keto recipes. A low carb and keto friendly of soft pretzel bites. This easy snack doesn't need any yeast. It tastes delicious paired with cheese sauce! Preheat oven to 400°F. Line a baking sheet with parchment paper or silicone baking mat. In a small bowl, whisk together almond flour and baking powder.