Low carb, keto friendly Greek sesame pretzels "Thessaloniki koulouria" (simitia) and buns, gluten free, dairy free and also diabetic friendly!
Keto / Low carb
Although my blog has a lot of recipes for bread and buns, I decided to make Thessaloniki koulouria as well.
This is an easy Greek pretzels recipe without hard-to-find ingredients for the most perfect low-carb "koulouria" ever!
A store bought koulouri (sesame pretzel) has almost 50g of carbohydrates, one koulouri of this recipe has only 3.5g! The best thing is that apart from being delicious and very fluffy, they do not retain moisture inside and you don't have to use any dairy! The same recipe can also be used for buns but the baking time has to be changed. If you like eating breakfast or having lunch at work, these koulouria pretzels will become your favorites!
Keto Thessaloniki Koulouria Pretzels
Servings: 6 (or 8 buns)
• Recipe ingredients: 100g / Almond flour 35 g / Sesame seeds (fine grounded) 25 g / Bamboo fiber flour 45 g / Psyllium husk (powder) 30 g / Albumin (egg white protein) 7 g / Salt 10g / Gluten-free baking powder 2 Tbsp / Natural sweetener 1:1 (I use erythritol-stevia blend 1:1) 1/2 tsp / Baking soda 7 g / Dry yeast (optional) 420 ml / Hot water 1 Tbsp / Apple cider vinegar
For the overlay:
100g / Sesame seeds
• Instructions: 1 Weigh and mix the dry ingredients in a bowl (you can add dry yeast only for aroma, so this is optional). 2 Mix the apple cider vinegar in the hot water and add to the mixture of dry ingredients. Beat immediately with a hand mixer to combine the ingredients to a firm dough.
3 Prepare 2 oven racks (not baking pans or baking trays) lining parchment baking paper. 4 Preheat the oven on 200° C (air assisted).
5 Spread the sesame seeds on a large plate.
6 Divide the dough into 6 parts, about 110 g each, (or 8 parts to make buns) and shape the koulouria pretzels.
At first knead each piece of dough with lightly wet hands (wet your hands as many times as needed as the mixture absorbs water).
If the dough "breaks" during shaping, knead each part again, wetting your hands. It is easier to work the dough on a silicone surface.
7 Dip each koulouri pretzel into the plate with the sesame seeds (it has to be wet for the sesame seeds to stick) and then place on the oven rack.
8 Cover with a kitchen towel and let pretzels rest for about 15 min.
9 Put the rack with the koulouria pretzels in the oven and bake at the lower (last) position, on 200° C for the first 10 minutes and then on 160° C for another 20 minutes. If you want to make buns you have to bake for another 15 minutes.
10 After baking, remove the parchment paper and let koulouria pretzels on the oven rack to cool.
• Serve and enjoy!
Storage:
These koulouria are perfect to eat on the same day they are baked and I think the best way to store is in the freezer, as soon as they cool down, for up to 6 months. Each time you want to eat one koulouri, just defrost at room temperature or heat for a very short time in the microwaves.
Macros for 1 koulouri pretzel:
Protein: 13 g
Carbohydrates (net): 3.5 g
Fat: 19.8 g
Energy: 280 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
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