A delicious twist on the classic snickerdoodle cookie! These keto snickerdoodle twists are crispy on the outside with a soft centre. Made with a simple fathead dough and dusted in erythritol and cinnamon, this sugar free recipe is a winner with kids and adults alike.
Snickerdoodle cookies are super popular in the US, and they were my favourite cookies when I spent a year in the States as an exchange student (err, a long time ago).
To everyone outside the US: Snickerdoodles are essentially sugar cookies that are rolled in a mix of cinnamon and sugar. They are easy to “low-carbify”: you simply replace the wheat flour with almond flour (or another low carb flour) and the sugar with a sweetener.
I decided to use fathead dough instead of a classic almond flour cookie dough, because I just LOVE how it can be crispy on the outside yet soft in the middle. Fathead dough, in case you’re not familiar, has a mozzarella base. It is nothing short of miraculous 😉
And to make life a little more interesting, I twisted my cookies in the centre. Just so I could call them Keto snickerdoodle twists!
You might WANT to scoff the whole lot at once because they will make your house smell amazing and they taste spectacular. I assure you though that you’ll be more than satisfied after eating one or two. Fathead dough is filling!
Here’s what you need to make the recipe:
Full disclosure: The little bowl beneath the mozzarella is psyllium husk powder. I had originally used 1/4 tsp of it, but left it out the second time I made the recipe. You CAN use it, but the recipe works just as well without it.
I’m all about streamlining!
How to make crispy keto snickerdoodle twists – step by step:
1.) Melt the shredded mozzarella in the microwave on high for one minute. Remove, stir with a spatula and heat for a further 30 seconds until melted.
Alternatively, melt in a saucepan over a low heat.
2.) Add the almond flour, baking powder, erythritol and optional vanilla extract and mix to form a dough. Stir with a spatula and then knead with your hands until fully combined.
3.) Roll the dough between two sheets of parchment/baking paper and then fold over the edges and re-roll into a rectangle.
4.) Mix the cinnamon and erythritol coating together in a separate bowl. (Not the butter.)
Brush the dough with 1/2 of the melted butter and sprinkle with 1/2 of the erythritol / cinnamon mix.
5.) Fold the dough in half so the snickerdoodle mix is in the middle.
TIP: You may need to re-warm the dough at this point for 20 – 30 seconds on the greaseproof paper to help loosen it up to cut and twist.
Trim the edges to form a rectangle.
6.) Cut into strips about 3 – 3.5 cm wide and twist in the middle once.
Feel free to re-roll the scraps to make extra twists!
7.) Place the twists on a baking tray lined with greaseproof paper.
8.) Brush with the rest of the butter and sprinkle with the rest of the cinnamon / erythritol mix.
Bake 11 – 15 minutes, or until slightly golden. Remove from the oven and allow to cool.
Which type of mozzarella is best
It’s best to use the pre-shredded mozzarella you can buy in supermarkets. Most of these will contain a little potato starch, but not enough to make a difference. All still perfectly low carb!
In some countries you can buy this type of firm, slightly yellow mozzarella in a block and shred at home.
IMPORTANT: Don’t use the white mozzarella you’d normally put in Italian salads. It contains too much moisture.
How to make sure your keto snickerdoodle cookies turn out perfectly
Don’t be tempted to overcook your snickerdoodles. They will crisp up when cooled.
If at any point the dough cools too much to roll easily or slice, simply, pop it back into the microwave on the greaseproof paper and warm for 20 – 30 seconds. I did this a couple of times whilst making.
How to store keto snickerdoodles
Store at room temperature for 1 day or fridge for up to 4 days.
Can you freeze them?
Absolutely! Anything made from fathead dough freezes well, and these twists are no exception.
To defrost/reheat, cook in the oven straight from frozen for around 7 minutes.
Check out my other favourite keto cookies:
Tried this recipe? Give it a star rating below!
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Keto Snickerdoodle Twists
Ingredients
- 1 1/2 cups shredded mozzarella 170 g/ 6 oz
- 2/3 cup almond flour 67 g/ 2.4 oz
- 1/4 tsp gluten free baking powder
- 1 tsp erythritol
- 1/2 tsp vanilla extract optional
Coating
- 1 1/2 tsp cinnamon
- 4 tbsp erythritol
- 1.5 tbsp melted butter
Instructions
- Preheat the oven to 200C electric (180C fan) / 390 Fahrenheit.
- 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.
- Add the almond flour, baking powder, erythritol and optional vanilla extract and mix to form a dough. Stir with a spatula and then kneed with hands until fully combined.
- Roll the dough between two sheets of parchment paper and then fold over the edges and re-roll into a rectangle.
- Mix the cinnamon and erythritol in a separate bowl. Brush the dough with 1/2 of the melted butter and sprinkle with 1/2 of the erythritol / cinnamon mix.
- 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 - 3.5cm wide and twist in the middle once.
- Place the twists on a baking tray lined with greaseproof paper. Brush with the rest of the butter and sprinkle with the rest of the cinnamon / erythritol mix.
- Cook 11 - 15 minutes, or until slightly golden. Remove from the oven and allow to cool.
Video
Notes
Nutrition
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Jo says
Such a great keto treat. Anything cinnamon and i’m in. These were so tasty. Crispy and just what I needed.
Katrin Nürnberger says
I’m with you on the cinnamon front!!!