Description
These Keto Cinnamon Pretzel Bites are a sweet and tender low-carb snack made with fathead dough. Coated in a cinnamon and sweetener mix, and optionally air fried or oven baked, they offer a delicious keto-friendly treat perfect for snacking, complete with a creamy sweetened cream cheese dip.
Ingredients
Pretzel Bites
- 1/4 cup (30 g) coconut flour
- 2 tbsp powdered Swerve Sweetener
- 1 tsp baking powder
- 1/4 tsp xanthan gum
- 6 ounces (170.1 g) shredded part-skim mozzarella cheese
- 1 large egg, lightly whisked
Cinnamon Coating
- 3 tbsp allulose or Swerve Granular
- 1 1/2 tsp ground cinnamon
- 3 tbsp butter, melted
Cream Cheese Dip
- 3 ounces (85.05 g) cream cheese, softened
- 2 tbsp powdered Swerve Sweetener
- 1/2 tsp vanilla extract
- 3 tbsp heavy cream, room temperature
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the coconut flour, powdered sweetener, baking powder, and xanthan gum until well combined.
- Melt Mozzarella: Place the shredded mozzarella cheese in a large microwave-safe bowl and microwave on high in 30-second increments, stirring in between, until the cheese is fully melted and easy to stir.
- Form Dough: Add the dry flour mixture to the melted mozzarella, then add the lightly whisked egg. Using a silicone spatula, combine the ingredients and knead the dough against the bowl until cohesive.
- Knead Dough: Dust a clean work surface lightly with coconut flour. Turn the dough out onto the surface and knead by hand until it forms a smooth, non-sticky dough. Add more coconut flour as needed to prevent sticking.
- Shape Pretzels: Divide the dough into 4 even portions. Roll each portion into an 8-inch long log, then cut each log into 8 equal pieces to form pretzel bites.
- Cook Pretzel Bites: For Air Frying: Lightly grease the air fryer basket and cook pretzel bites at 350°F (175°C) for 5 to 6 minutes or until puffed and golden brown.
For Oven Baking: Preheat oven to 375°F (190°C). Lightly grease a baking rack placed over a rimmed baking sheet. Arrange pretzel bites on the rack and bake for 10 to 15 minutes until golden brown all over. - Prepare Cinnamon Coating: In a small bowl, whisk together allulose (or Swerve Granular) and ground cinnamon. Place the melted butter in a separate small bowl.
- Coat Pretzels: Dip each warm pretzel bite first into the melted butter and then dredge it in the cinnamon-sweetener mixture. Set aside and serve warm.
- Make Cream Cheese Dip: In a medium bowl, beat the softened cream cheese with powdered sweetener and vanilla extract until smooth. Gradually beat in heavy cream until the dip is creamy and well combined.
- Serve: Serve the cinnamon-coated pretzel bites warm alongside the cream cheese dip for a delightful keto snack.
Notes
- Use part-skim mozzarella for best melt and texture in the fathead dough.
- Adjust coconut flour incrementally to avoid overly dry or sticky dough.
- Both air frying and oven baking yield great results; air fryer is faster and creates a puffier texture.
- Allulose is preferred in the coating as it caramelizes nicely without raising blood sugar.
- Store leftover pretzel bites in an airtight container and reheat in the air fryer or oven to maintain crispness.
- For a dairy-free version, substitute mozzarella with a non-dairy stretchy cheese and use coconut cream instead of heavy cream in the dip.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Air Frying
- Cuisine: American
