Keto Iron Chef’s Keto-Pretzels

Keto Iron Chef's Keto-Pretzels
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Keto Iron Chef’s Keto-Pretzels

Keto Iron Chef's Keto-Pretzels

I’m going to share this ketofied pretzels recipe from the archives that always is my pediatric clients favorite. I’m sure your child (or children of all ages, wink, wink) will like this, cuz it taste exactly like the real one with the crisp texture outside and the soft crumbs inside. This pretzels can be tailored to meet the 4 : 1 SKD (Standard Ketogenic Diet) macros by adding butter or cream cheese

RECIPE:

(Net Carb 3,2g / Protein 28,3g / Fat 16,8g) per serving
(Net Carb 1,1g / Protein 9,4g / Fat 5,6g) per pretzels

Ingredient
* Keto-Flour Mix
25g Inulin Powder
10g Casein Protein Isolate
5g Whey Protein Isolate
10g Egg White Powder
5g Egg Yolk Powder
2,5g Psyllium Husk
1g Xanthan Gum
2g Instant Dry Yeast
1,5g Salt
2,5g Splenda (Optional)

* Egg Mixture
25g Egg
1g Honey (consumed by the yeast on proofing)

* Liquid Mixtures
10g Heavy Cream
15g Warm Water

* Fat Mixture
5g Coconut Oil

* Topping
5g Sesame Seed

* Other
2 quart of water to be boiled
1 tsp Baking Soda

Direction
Whisk all the Keto-Flour ingredients together on a mixer bowl. Combine all the egg mixtures on a medium bowl, stir until dissolve, set aside. Combine all the liquid mixtures on a medium bowl, stir until combines, set aside. Scale and prepare the coconut oil on a small bowl. In the stand mixer bowl, pour the egg mixtures then mix on speed 1 until a rough dough formed. Add the liquid mixtures gradually until a thick batter formed, and mix with speed 2 until the dough getting elastic. Add the coconut oil and mix with speed 3 until the dough become smooth, then start using your hand to knead the dough using egg yolk powder as the bench flour.

Keto Iron Chef's Keto-Pretzels

Turn the dough out onto a silicone pad. Knead the dough for about 3 minutes and shape into a ball. With a dough cutter, cut ball of dough into 3 equal parts. This measurement does not have to be exact – use as much or little dough for each pretzel as you wish – the size of the pretzel is completely up to you.

Keto Iron Chef's Keto-Pretzels

Roll the dough into a rope with an even diameter. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. See the post pics for visual instructions.

proof (ferment) the dough on a warm spot for 30 minutes until 1,5x its original size.

Preheat oven into 300F

Boil 2 quart of water with 1 teaspoon of baking soda

Pouch the risen pretzels dough for 30 seconds and flip to the other side for another 30 seconds

Keto Iron Chef's Keto-Pretzels

Place the dough on a greased baking pan, and brush with an egg wash, then top with sesame seeds

Bake for 20 minutes until dark golden brown

Keto Iron Chef's Keto-Pretzels

Serve with butter or cream cheese to meet the 4 : 1 SKD ratio of Fat : Protein + Carb (<10g)

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