These keto pretzel bites are sweet and tender, and dusted in cinnamon and sweetener. Made with fathead dough, they are a delicious and fun keto snack idea!
You know when you’re walking around the mall and the sweet smell of cinnamon rolls wafts over you? Well, get ready to enjoy that same experience at home with these delicious keto cinnamon pretzel bites!
These little fathead dough bites are so tasty, and such a delicious and fun snack option. And dunking them into some sugar-free cream cheese dip takes it to a whole new level.
They are made with the same dough as my keto bagels, which means they are nut-free too. Go ahead, make a double batch and get dunking!
And if you prefer a savory version, be sure to check out my Air Fryer Pretzel Bites.
Fun with fathead dough
I have a lot of recipes that utilize the unique properties of the famous fathead dough. But I often modify the ingredients to give the dough more structure and sturdiness.
I’ve got my classic Keto Pizza Crust, which uses both almond and coconut flour. And I’ve used that same dough in other recipes like Keto Garlic Knots and Cinnamon Twists.
This dough, however, uses only coconut flour. I find it spreads less than versions made with almond flour, so it’s useful for my keto croissants and cinnamon rolls.
Fathead dough can be tricky to get right, and one of the biggest factors is the cheese you use. Some just work better than others and it’s hard to identify which will work best. I do know that the Organic Valley Brand never works well for me. I honestly don’t know why!
Keto cinnamon pretzel bites take standard keto ingredients. You will need:
- Coconut flour
- Sweetener – I used powdered sweetener in the dough itself, and granular allulose for the cinnamon coating
- Baking powder
- Xanthan gum – this provides more structure for the dough.
- Shredded mozzarella
If you want to make some cream cheese dip for them, you will also need:
- Cream cheese
- Powdered sweetener
- Vanilla extract
- Heavy cream
How to make keto cinnamon sugar pretzel bites
This recipe isn’t difficult, but as I said earlier, fathead dough can be a bit tricky to work with. Here are my best tips for getting it right:
- Whisk your dry ingredients: Do this before melting the cheese so that they are ready to add all at once.
- Melt the cheese: I like to do this in a big microwave-safe bowl, but you can also do it in a pan on the stove, over your lowest heat setting. You want the cheese to be completely melted so that it can be stirred together easily.
- Add the flour mixture and the egg: I recommend adding the dry ingredients first, and then the egg on top, so the egg doesn’t start to cook from the hot cheese.
- Mix it in quickly: Move quickly here and use a rubber spatula to really knead it hard up against the side of the bowl. Then turn it out onto a work surface and knead it until it’s cohesive.
- Reheat if necessary: If your dough gets too stiff while shaping the pretzel bites, you can warm it gently in the microwave to make it more malleable again. I do this with one small portion at a time so I can roll it out more easily.
- Air fryer or oven: You can bake the bites in either an air fryer or oven and I’ve provided instructions for both in the recipe.
- Whisk the cinnamon and sweetener: I like allulose for the coating because I think it tastes better when mixed with cinnamon. But you can use any granular sweetener here.
- Dip in butter: Once the bites are golden brown, simply dip them in some melted butter and then roll in the cinnamon mixture.
Frequently Asked Questions
You can certainly try with almond flour but you will need about ¾ cup to 1 cup and I suspect that they will spread a lot more during baking.
Sadly, not in my experience. Mozzarella is the key to fathead dough because it provide elasticity, and no dairy-free cheese has that same stretchy quality.
Fathead dough loses elasticity as it cools so don’t freeze it one big lump. Form it into the individual bites first, and then freeze those. Thaw completely before baking.
I recommend keeping them on the counter in a covered container for up to 5 days. They do harden a bit as they sit, but you can warm them gently up in a microwave or oven and they become softer again.
Store the cream cheese dip in the fridge, as it’s more prone to spoiling.
More delicious keto cinnamon recipes
- Keto Cinnamon Donuts
- Perfect Keto Snickerdoodles
- Cinnamon Roll Coffee Cake
- Keto Cinnamon Crunch Cereal
- Cinnamon Apple Mug Cakes
- Coconut Flour Cinnabon Muffins
Keto Cinnamon Pretzel Bites Recipe
- In a medium bowl, whisk together the coconut flour, sweetener, baking powder, and xanthan gum.
- Place the mozzarella in a large microwave-safe bowl and microwave on high in 30-second increments until well melted and easy to stir.
- Add the flour mixture to the heated mozzarella, then add the egg. Using a silicone spatula, work the flour and egg into the cheese, kneading the dough up against the side of the bowl.
- Dust a work surface with the a little more coconut flour. Turn the dough out onto the work surface and knead with your hands until cohesive. If the dough is still very sticky, dust lightly with more coconut flour until it no longer sticks to your hands.
- Divide the dough into 4 even portions and roll each portion out into an 8-inch log. Cut each log into 8 pieces.
- AIR FRY: Lightly grease the air fryer basket. Cook the pretzel bites at 350F for 5 to 6 minutes, or until puffed and golden brown.
- OVEN BAKE: Preheat the oven to 375ºF. Lightly grease a baking rack and set over a rimmed baking sheet. Place the pretzel bites on the rack and bake 10 to 15 minutes, until golden brown all over.
- In a small bowl, whisk together the allulose and cinnamon. Set the melted butter in another small bowl.
- Dip each pretzel bite into the melted butter, then dredge in the cinnamon mixture. Serve warm.
Cream Cheese Dip
- In a medium bowl, beat the cream cheese with the sweetener and vanilla until well combined. Beat in the cream until smooth. Serve with the pretzel bites.