I know some people resist starting the keto diet because they don’t want to give up their favorite foods. I understand that!
I didn’t want to give up my favorite foods when I became keto, which is why I started making all of my favorite non-ketogenic recipes into Keto Recipes. I don’t want to feel deprived, and I also don’t want you to feel deprived.
Because I missed my favorite salty snack, I decided to make a keto Cinnamon “Sugar” Pretzel Bites recipe. And let me tell you, these taste just like traditional cinnamon sugar cookie bites.
But without all the sugar and carbs used in traditional pretzels. And you can enjoy bites of cinnamon pretzels without any guilt.
Best of all, the recipe is complete Dairy Free Unlike many other keto recipes that are loaded with cheese and other dairy products.
So, grab some easy-to-find ingredients and find out for yourself how delicious they really are!
Baking Tips Keto
If you’re new to keto baking, it can be very confusing. And honestly, even those who have struggled with keto bread for a while can still find it difficult at times.
That’s why I want to share some of my best Keto baking tips to make sure this recipe comes out perfect!
Weigh your dry ingredients. This is pretty standard advice even for non-ketogenic baking. However, it is especially important to weigh keto flour Instead of using a measuring cup.
You can accidentally pack too much flour, especially coconut flour, into the measuring cup, which can cause baked goods to become inedible.
Food scales are very easy to find and many of them are not very expensive. And you definitely don’t need an expensive food scale if you only bake occasionally.
However, if you can’t buy a food scale or the recipe doesn’t give weight measurements, make sure you measure keto flour correctly.
Turn the flour into the bag or tin by gently stirring it up. Then pour the flour into a measuring cup and apply it with a knife or the handle of a spoon.
Do not pack the measuring cup with flour. Believe me, the results will be less than desirable.
Sift the dry ingredients before adding the wet ingredients. Coconut flour and almond flour tend to form hard lumps, especially once opened.
After sifting the dry ingredients, discard any clumps of flour that cannot be easily broken.
Unless the recipe calls for sifting the flour before measuring, you can sifter it after you measure it. If the recipe includes “a cup of sifted coconut flour,” you’ll know that you need to sifter the flour before you measure it.
Try to remove as many blocks as possible before measuring to help ensure accurate measurements.
But if we weigh your flour, it doesn’t matter if you sift it before or after you measure it.
Use room temperature ingredients. Trust me on this because I learned the hard way that all of your ingredients should be at room temperature before you start baking.
This is especially true with eggs. You never want to take eggs straight from the fridge and use them. If you use melted coconut oil, the cold eggs will cause the coconut oil to harden, ruining your baked goods.
And speaking of coconut oil or any ingredient that needs melting, be sure to let it cool before adding it to the rest of the ingredients.
This is especially important when using eggs because hot ingredients will cook the eggs which will definitely spoil the dish.
Unless the ingredient list states that an ingredient must be hot, let your ingredients cool before using them.
What I like to do is take the eggs out of the fridge and put them aside. Next, I melt any ingredients that need to thaw and set them aside to cool.
Next, I weigh my components. By the time I’m ready to add the eggs and the melted ingredients, both should be cool enough to use.
However, if you measure the ingredients faster than I have or you don’t have many ingredients to measure, simply take the eggs out of the fridge and thaw your ingredients 15 to 20 minutes before you start baking.
Do not replace ingredients. Unless a recipe specifically states that one ingredient can be substituted for another, do not substitute any ingredient.
If you don’t have an ingredient, especially one or more keto flours, you can’t substitute it and expect good results.
When someone asks me why a Keto recipe fails, most of the time it’s because the person substituted Keto flour.
Therefore, if the recipe does not list acceptable alternatives or you cannot purchase all the ingredients, it is best to find a recipe that uses ingredients that are easily accessible to you.
Other Keto Snack Recipes
And if my Cinnamon “sugar” keto recipe makes you hungry for more keto snack recipes, you’re in luck!
From store-bought Keto snack ideas to enjoy and snacks you should avoid, we’ve got you covered for quick snacks on the go.
And for tons of delicious keto cookie recipes, crunchy keto chips recipes and many other keto snack recipes that will keep your hunger at bay but without spoiling your diet, we’ve got you covered.
So, go check out my keto snacks For ideas and recipes that will keep you satisfied without eating too much sugar and carbs to weigh you down.
Pretzel Bites from Keto Cinnamon “Sugar” are the perfect sugar-free snack that will satisfy your sweet tooth but without all the carbs.
soft pastries –
For washing baking soda –
- 1 1/2 cups (360 ml) hot water
- 2 tablespoons (24g) baking soda
For cinnamon “sugar” –
- Heat the oven to 350°F (175°C). Line a baking tray 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 1 tablespoon (15 ml) of coconut milk (or water). If dough is too wet, add coconut flour, 1 tablespoon (7 g) at a time, until dough comes together.
- Sprinkle a cutting board with a little coconut flour. Divide the dough into 4 portions. Wrap each part in long ropes, each rope approximately 1 inch (2 cm) in diameter. Use a serrated knife to cut each rope into bite-size pieces, about 1 inch (2 cm) each.
- Combine the baking soda ingredients in a large bowl with a whisk until the baking soda is completely dissolved. In small batches, use a slotted spoon to dip the salted dough portions into the baking soda lotion, gently scraping off any excess moisture after dipping the portions. Portions of the salted dough, without touching them, are laid out on the prepared baking sheet.
- Place the baking sheets in the oven and bake for 15 to 20 minutes, until the pretzel pieces are golden and cooked through.
- Meanwhile, put the melted ghee or coconut oil in a large bowl. Combine the cinnamon powder and erythritol granules in a separate large bowl.
- Drizzle the baked pretzel bites in melted ghee or coconut oil until completely covered. Put the pretzel bites into a cinnamon “sugar” bowl and stir until evenly coated with the mixture. (If necessary, toss the pretzel bites in ghee or coconut oil and the cinnamon “sugar” mixture in several batches.)
- Serve soft pretzel bites warm and enjoy.
All nutritional data is estimated based on the amounts of each serving.
Net Carbs: 5 grams
- Calories: 449
- sugar: 3 g
- fat: 36 grams
- Carbohydrates: 15 grams
- the basic: 10 grams
- protein: 17 grams