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.