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11.12.2015
These Healthy Homemade Low Carb and Gluten Free Soft Pretzels are so buttery and moist, you’d never know they’re made without butter, bleached white flour and white sugar! My healthy homemade pretzels are nutritionally balanced with only 190 calories each, healthy fats and complex carbs. These Healthy Low Carb and Gluten Free Soft Pretzels make for an incredibly satisfying breakfast, lunch or snack.
I seriously LOVE visiting your blog to come see all the unique ingredients that are beneficial for you!
I have made the pretzels and I love them but they were just a bit dry so I know I’ve done something wrong.
Weighing is generally the most accurate way to go, especially with this recipe, so you’re on the right track! I haven’t tried using any substitutions in this recipe yet, but for the applesauce I would recommend 100% pure canned pumpkin puree, sweet potato puree, or any other pureed fruit. And the almond milk can be substituted with regular organic dairy milk or your favorite non-dairy milk substitute (organic soy milk, coconut milk, etc.).
If you want to brush the pretzels with butter instead of the egg wash before baking, feel free to do that!


I didn’t pre-proof the yeast when I make these, but I could try that the next time I make a batch. Want to receive an email notification when there's a brand new blog post?Subscribe by email! Naughty or Nice: The ULTIMATE Healthy Dessert Cookbook is a collection of 70 delicious, good-for-you recipes. DIY Protein Bars: Easy, Healthy, Homemade No-Bake Treats That Taste Like Dessert, But Just Happen To Be Packed With Protein is a collection of 48 ahhhmazing protein bar recipes!
Can you please tell me if you can substitute the soy flour for say sorghum flour or buckwheat? It absorbs a lot of liquid, similar to coconut flour, but is not as crumbly as coconut flour. I am used to substituting and making things that are a little odd, but these were just very yeasty and the texture was almost spongy. It also binds very well due to the fiber content, similar to oat flour, but it doesn’t bake the same as oat flour.
It took a lot of trial and error to get this recipe where it is so I am hesitant to give any substitutions.


Dump the dry over the wet and fold together with a rubber spatula. Shape the sticky dough into a ball and cover with plastic wrap. I did this before reading the instruction to sprinkle it in, so I just went with it but I have a feeling this is what did them in. Place the bowl in a warm area for 1 hour (I used a warming drawer set to 90 degrees Fahrenheit) In a small bowl, add the coconut flour.
If the dough is too dry, try adding a whole egg (or as many as you need to get it into a dough). Gently fold the mixture until it absorbs the coconut flour, then dust another 2 tbs over the dough and fold again.



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