Low Carb Pfefferbrezel
Indulge in the delicious world of Low Carb Pfefferbrezel, a healthier twist on the classic German pretzel! Perfect for carb-conscious snackers, this recipe features a delectable combination of almond and coconut flours paired with freshly ground black pepper for a subtle, spicy kick. Melted cheddar and cream cheese create a rich, savory dough, while an egg wash and coarse sea salt give each pretzel its golden finish and irresistible crunch. Shaped by hand and baked to perfection in just under 45 minutes, these homemade pretzels are ideal for serving warm as a flavorful appetizer or pairing with your favorite low-carb dips. Whether you're embracing a keto lifestyle or simply seeking a gluten-free option, this recipe delivers all the satisfaction of traditional pretzels without compromise.
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Recipe Information
Ingredients
- 150 grams Almond flour
- 30 grams Coconut flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Black pepper, freshly ground
- 2 large Eggs
- 50 grams Unsalted butter, melted
- 1 teaspoon Apple cider vinegar
- 100 grams Cheddar cheese, grated
- 50 grams Cream cheese
- 1 medium Egg yolk
- 1 tablespoon Water
- 1 teaspoon Coarse sea salt
Instructions
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and black pepper.
In a separate microwave-safe bowl, combine the grated cheddar cheese and cream cheese. Microwave for about 1-2 minutes, stirring every 30 seconds, until melted and well incorporated.
Add the melted cheese, eggs, melted butter, and apple cider vinegar to the dry ingredients. Mix thoroughly to form a dough.
Divide the dough into 8 equal pieces. Roll each piece into a 12-inch long rope, then shape it into a pretzel by forming a U-shape, twisting the ends, and pressing them onto the bottom of the U.
Place the shaped pretzels onto the prepared baking sheet.
In a small bowl, whisk together the egg yolk and water to create an egg wash. Brush this over each pretzel to give them a golden color when baked.
Sprinkle the top of each pretzel with coarse sea salt.
Bake in the preheated oven for approximately 18-20 minutes or until golden brown.
Allow the pretzels to cool slightly before serving. Enjoy them as a savory snack or with your favorite low-carb dip.
Nutrition Facts
Calories |
2120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.2 g | 235% | |
| Saturated Fat | 71.2 g | 356% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 5002 mg | 217% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 10.6 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1191 mg | 92% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 551 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
