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!
Servings: 11
Calories: 97kcal
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
- Preheat the oven to 200C / 390F electric or 180C / 350F fan.
- 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).
- 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.
- 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 sweetener in a separate bowl. Brush the dough with ½ of the melted butter and sprinkle with ½ of the sweetener / 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 - 3.5 cm wide and twist in the middle once.
- 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.
- Bake 11 - 15 minutes, or until slightly golden. Remove from the oven and allow to cool.
Video
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.
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
Calories: 97kcal | Total Carbohydrates: 2.5g | Protein: 5g | Fat: 7.8g | Saturated Fat: 3g | Sodium: 117mg | Potassium: 71mg | Fiber: 0.8g | Sugar: 0.8g