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!
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.
Cinnamon Coating
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.