Guest Post : Louise from Paleo Living Magazine featuring Cinnamon Sugar Pretzel Bites

Cinnamon Sugar Pretzel Bites

This is a guest post from Louise at, and I think you’ll love this recipe. Louise also just released her new cookbook, which comes with some amazing recipes and a bunch of awesome bonuses – click here to check it out!

Here’s Louise…

You probably know this, but some recipes take many tries to get right. This is one of those recipes.

We had to make it probably 10 times before we were satisfied with it, but once we did, we were very pleased.

Luckily for you, now that we’ve gotten it right, it will work every time. (And your kids will love this one.)

Beware – the pictures of this recipe are good, but they really don’t do it justice. These delicious little balls are addictive and perfect to take almost anywhere (party, gathering, or just with you to work).

Before you head over to the recipe today don’t forget we are running a competition for a week and were giving away some Air Wick Prize pack, all you need to do is send your details through this page (Open only to New Zealand and Australian residents).  Join Now!

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Guest Post : Louise from Paleo Living Magazine featuring Cinnamon Sugar Pretzel Bites 1

Cinnamon Sugar Pretzel Bites

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  • Author: Louise from Paleo Living Magazine
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x



Pretzel Bites

  • 3 eggs
  • 1½ cups (143 g) almond flour
  • 2 Tablespoons (26 g) ghee, melted
  • 3 Tablespoons (21 g) coconut flour
  • 1 teaspoon (7 g) raw honey


  • 1/4 cup (36 g) coconut sugar
  • 1 Tablespoon (8 g) ground cinnamon
  • 1/4 cup (51 g) ghee, melted


  1. Preheat oven to 350 F (177 C).
  2. Place all the pretzel bites ingredients (eggs, almond flour, ghee, coconut flour, and honey) into a
  3. bowl and mix well (with your hands) until it forms a dough.
  4. Let the dough sit for 5 minutes.
  5. Roll into pretzel bites (small balls) and place on a parchment paper lined baking tray.
  6. Bake in oven for 6-7 minutes.
  7. Take the pretzels out and heat oven to 400 F (204 C).
  8. Turn each pretzel bite over, place back in oven, and bake for 4-5 more minutes.
  9. Meanwhile, in another bowl, combine the cinnamon and the coconut sugar.
  10. Remove pretzel bites from oven, let cool, and dip each into the melted ghee and then into the
  11. cinnamon and coconut sugar mix.
  12. For a less sweet option, brush the top of each pretzel bite with ghee and sprinkle the cinnamon
  13. and coconut sugar mix over them.


Coconut sugar can be used instead of honey in the pretzel bites dough mixture.


About Louise Hendon

Louise is the co-founder of and author of the Essential Paleo Cookbook. Apart from cooking a little too often, she really loves hiking and playing with her Shih Tzu named Karma.


15 Responses

  1. Sammie says:

    Whoa, these pretzel balls sound fantastic! I wouldn’t mind having some 🙂

  2. Louise says:

    Thanks so much Raymund!

  3. Lesley says:

    Hot and with vanilla ice cream

  4. Debbie Snell says:

    What a delicious sounding recipe. Thanks for sharing. 🙂

  5. natasha says:

    oo they all look so yum

  6. Robin says:

    I’d serve the sticky toffee pudding hot and with ice cream and cream. It would also go well with some rich dessert wine!

  7. Phillip Keane says:

    I would totally serve this with Pudding with the Ice Cream melting over joining together to make one sensational dessert. I would also put some custard on the side as I love custard 🙂 I would share with my lovely partner Steph 🙂

  8. Annabel says:

    I would serve with icecream for sure! YUM!

  9. susietrenwith says:

    would serve the sticky toffee pudding with custard and brandy sauce

  10. Hot, with icecream and whipped cream for me!

  11. melly650 says:

    This looks incredible! I’d definitely serve it hot with whipped cream!

  12. Jessica says:

    cold would serve it with ice cream , cream & custard. Yum <3

  13. Linda H says:

    I made some of these so delicious they went down so well with my vistors thanks for sharing the recipe

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