Paleo Almond Butter Stuffed Soft Pretzel Bites

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Photo: Liz Andrew/Styling: Erin McDowell

Soft pretzels are our weakness. But the Paleo diet has kind of squashed all those carb-filled dreams. Thankfully, our recipes editor is always up for a challenge. Presenting: Paleo-friendly soft pretzel bites filled with almond butter that (dare we say) outrank their un-stuffed counterpart.


Pretzel Bites

2⅓ cups cassava flour

1½ teaspoons baking soda

¾ teaspoon kosher salt

1½ cups coconut milk

1½ tablespoons white vinegar

¼ cup honey

Nonstick spray


8 cups water

⅔ cup baking soda

Egg wash (1 egg beaten with 1 tablespoon water)

Flaky sea salt


1. Make the Pretzel Bites: In a large bowl, whisk together the flour, baking soda and salt. In another bowl, whisk together the coconut milk and vinegar and let sit for 5 minutes.

2. Add the coconut milk mixture and honey to the flour mixture and mix until well combined—the dough should be smooth and not at all sticky.

3. Divide the dough into thirds, then divide each third into 10 even pieces.

4. Flatten each piece of dough and place 1 teaspoon of almond butter in the center. Fold the dough over the almond butter and pinch tightly to seal (pinch the edges too, if needed), then roll a few times to even out into a mini log.

5. Preheat the oven to 400°F. Line two baking sheets with parchment paper and coat the parchment with nonstick spray.

6. Finish the Pretzel Bites: In a large pot, bring the water and baking soda to a boil over medium heat; remove the pot from the heat. Working with one piece at a time, place the pretzel bites into a slotted spoon and dip for 15 seconds into the water. Transfer the dipped bites to the baking sheets.

7. Generously brush each bite with egg wash and sprinkle with flaky salt. Bake until the pretzels are very golden brown, 15 to 17 minutes.

8. Cool completely before serving.

Nutrition Facts
  • 86 calories

  • 5g fat

  • 11g carbs

  • 1g protein

  • 3g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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