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0 from 18 votes

Keto Cinnamon Twists (Snickerdoodles!)

My keto cinnamon twists have a lovely crunch and make for a super satisfying sweet treat. Think of them as a sugar free snickerdoodle cookie, with a twist in the middle. Yum!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 11
Calories: 97 kcal
Course: Dessert
Cuisine: American , British

Ingredients

  • 1 ½ cups shredded mozzarella 170 g/ 6 oz
  • ⅔ cup almond flour 67 g/ 2.4 oz
  • 1 teaspoon Psyllium Husk Powder
  • ½ teaspoon baking powder
  • 1 teaspoon erythritol or sweetener of choice
  • ½ teaspoon vanilla extract optional
Coating
  • 1 ½ teaspoon cinnamon
  • 4 tablespoon erythritol
  • 1.5 tablespoon melted butter

Instructions

    Cup of Yum
  1. Preheat the oven to 200C / 390F electric or 180C / 350F fan.
  2. Place the shredded mozzarella in heat-proof bowl and heat in the microwave on high for one minute. Remove, stir with a spatula and heat for a further 30 seconds until melted. (Or warm in a non-stick pan on the stove).
  3. Add the almond flour, psyllium husk powder, baking powder, erythritol and optional vanilla extract and mix to form a dough. Stir with a spatula and then knead with hands until fully combined.
  4. Roll the dough between two sheets of parchment paper and then fold over the edges and re-roll into a rectangle.
  5. Mix the cinnamon and sweetener in a separate bowl. Brush the dough with ½ of the melted butter and sprinkle with ½ of the sweetener / cinnamon mix.
  6. Fold the dough in half so the snickerdoodle mix is in the middle. (You may need to rewarm the dough at this point for 20 - 30 seconds in the microwave on the greaseproof paper to help loosen it up to cut and twist.) Trim the edges to form a rectangle. Cut into strips about 3 - 3.5 cm wide and twist in the middle once.
  7. Place the twists on a baking tray lined with parchment paper. Brush with the rest of the butter and sprinkle with the rest of the cinnamon / sweetener mix.
  8. Bake 11 - 15 minutes, or until slightly golden. Remove from the oven and allow to cool.

Notes

  • Makes 11 snickerdoodle twists (12 cm long). 1.7g net carbs per cookie.
  • Don’t be tempted to overcook. They will crisp up when cooled.
  • Don’t be tempted to overcook. They will crisp up when cooled.
  • Storage: room temperature for 1 day or fridge for up to 4 days.
  • Storage: room temperature for 1 day or fridge for up to 4 days.
  • Suitable for freezing. To reheat, cook in the oven straight from frozen for around 7 minutes.  

Nutrition Information

Calories 97kcal (5%) Total Carbohydrates 2.5g Protein 5g (10%) Fat 7.8g (12%) Saturated Fat 3g (15%) Sodium 117mg (5%) Potassium 71mg (2%) Fiber 0.8g (3%) Sugar 0.8g (2%)

Nutrition Facts

Serving: 11Serving

Amount Per Serving

Calories 97

% Daily Value*

Calories 97kcal 5%
Total Carbohydrates 2.5g 1%
Protein 5g 10%
Fat 7.8g 12%
Saturated Fat 3g 15%
Sodium 117mg 5%
Potassium 71mg 2%
Fiber 0.8g 3%
Sugar 0.8g 2%

* Percent Daily Values are based on a 2,000 calorie diet.