You are going to love these pretzel bites so much that you’ll be making them even when not celebrating Oktoberfest! Our dipping sauce is made with low-carb beer and some mustard, giving a traditional cheese sauce an extra burst of delicious flavor without added carbs. We know you’re going to enjoy these!
Prep Time: 10 minutes
Baking Time: 15 minutes
2 cups almond flour
½ teaspoon sea salt
1 teaspoon arrowroot flour
2 tablespoons tapioca flour
1 tablespoon baking powder
1 teaspoon garlic powder
¼ cup water
1 large egg
2 tablespoons olive oil
2 tablespoons raw apple cider vinegar
1 large egg yolk
Sprinkle of sea salt
Cheesy Beer Mustard Sauce:
¼ cup low-carb beer
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese
2 ounces plain cream cheese
Preheat your oven to 350 degrees Fahrenheit.
Mix all Pretzel Bite ingredients together except the egg yolk and sprinkle of sea salt.
With your hands, form bite-sized rectangles with the dough and place on a baking tray lined with parchment paper.
Brush egg yolk over each bite and sprinkle with sea salt.
Bake in the oven for 15 minutes, flipping after 10 minutes, and allow to cool for a few minutes after removing from the oven.
While bites are baking, heat all sauce ingredients together in a saucepan until completely melted and very creamy. Remove from the heat and place in a serving bowl.
Serve between 6, with Cheesy Beer Mustard Sauce, storing any leftovers in an airtight container in the fridge for up to 7 days.
Net Carbs: 14