breadstick snails

clara’s class had breadstick snails for their snack today…


2T (14g)  coconut flour

1/16t (0.2g)  salt

1/16t (0.3g)  baking soda

1 (50g)  egg

1T (14g)  butter softened at room temperature

1t (5g)  pancake syrup

1/4t (0.12g)  splenda

1/8t (0.35g)  cinnamon
mix the dry ingredients together.  mix the wet ingredients together.  combine wet mixture and dry mixture.
divide the dough into two.  roll out each dough into long rods, and make them into snail shapes.  place the snail shapes on a baking sheet.  if the dough is too soft to work with, put them in the freezer for 5 minutes.  sprinkle splenda and cinnamon on top.  bake at 320 for 12 minutes.

(Approximate ratio 2:1)

**Please read Disclaimer before trying this recipe**
originally posted on april 13, 2012

 

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2 thoughts on “breadstick snails

  1. Hi Tiffany, My daughter’s ratio has dropped significantly over the past couple of months to 2:1 from 3.75:1. I’m excited to try more of your recipes now. I put this one in the calculator and came up with a 1.35:1 ratio. The significant thing lowering the ratio was the coconut flour. I use Bob’s Red Mill. Do you think the coconut flour brand is the reason for the ratio calculation discrepancy?

    Thanks! Chau

    • hi Chau,
      I am so sorry the calculation was off. i think when i did the original calculation, i did it by hand without using a keto calculator. sometimes using food labels vs. ketocalculator makes a difference. when i use the ketocalculator, it comes out to be 1.6:1. i would increase the butter or use less coconut flour to make the ratio work. hope this helps…

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