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keto snickerdoodle twists ona plate with a bowl of cinnamon and sweetener
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Keto Snickerdoodle Twists

Katrin Nürnberger from sugarfreelondoner.com
Snickerdoodles just got a makeover! Think your favourite snickerdoodle flavourings of cinnamon and sugar but made low carb using erythritol and a cheat's super easy twist. These easy keto snickerdoodle twists have a lovely crunch and make for a super satisfying sweet treat. 
Course Dessert
Cuisine American, British
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 11
Calories 97kcal

Ingredients

Coating

  • 1 ½ 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 ½ of the melted butter and sprinkle with ½ 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

Makes 11 snickerdoodle twists (circa 12 cm long). 1.7g net carbs per cookie.
Don’t be tempted to overcook. They will crisp up when cooled.
It's best to use the pre-shredded mozzarella you can buy in supermarkets. Don't use the white, soft mozzarella you'd normally put in Italian salads. It contains too much moisture.  
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