These low carb and sugar-free cinnamon twists are the perfect keto pastry for breakfast, snack, or dessert. Made with keto fathead dough, they are tender and delicious.
This recipe for Keto Cinnamon Twists was originally posted in July 2016. Now I’ve made them even easier to make, and I’ve got a new video to show you how.
Keto mozzarella dough really is magic!
Oh, oh, this keto mozzarella dough. Honestly, this stuff is a total low carb game changer for me and I am having way too much fun messing around with it to create new keto recipes. There’s nothing quite like it in the world, a stretchy, flexible low carb dough made out of mozzarella cheese.
It’s not perfect for everything but it works like a charm for any kind of keto pastry, and it makes an ideal keto pizza crust. I’ve used for everything from keto garlic knots to braided chocolate-filled bread.
Seriously, though. Who sat down one day and said to themselves “I am going to make keto dough out of cheese and see if it works”? Because while I am incredibly creative and innovative with my recipes, I am also quite certain I never would have thought of this. They deserve my kudos.
But that’s the nice part about the low carb recipe creation world. We can all learn from each other and build on each other’s work. I’ve put my own special twists on fathead dough now, and I think it gets better each time.
Perfecting keto fathead dough
This dough isn’t exactly tricky to make, but there are some tricks to getting it right. And so, at the request of several readers, I have created a video that walks you through the steps. Scroll down to the recipe to see the full video.
There are any number of ways to make fathead dough, and every time I make it, I find I learn something new. I actually have a few different versions of it, including this dough that’s made with both almond flour and coconut flour, and an all-coconut version as well.
I have found that fathead dough that’s made with all almond flour is too soft and spreads too much during baking. While you can indeed make it that way, and it’s good for people with coconut allergies, it’s quite a bit harder to work with. It simply lacks the proper structure.
One reader gave me another little trick that saves one step and one bowl, and that is to melt your butter right in with your mozzarella. Less mess and less to clean up afterward! That worked beautifully for me in these low carb cinnamon twists.
These little pastries make a wonderful breakfast treat. I’ve made them several times and my kids keep asking me to make them again. So if you’ve been itching to try the low carb mozzarella dough, just dive right in. I hope you find my video and all of my tips helpful.
How to make keto cinnamon twists
The video walks you through all the steps but here are some things to remember:
- Silicone mats are easier to work with, as they don’t slide around the counter as much as parchment paper does. If you use one big silicone mat to roll out and form the twists, you can simply slide the whole thing onto a baking sheet at the end.
- The conventional wisdom is that fathead dough turns out best with pre-shredded, part skim mozzarella. Although it does contain a little starch, it’s not enough to really raise the carb count, and it gives the dough more structure.
- You can melt the mozzarella and butter in the microwave, or on the stovetop. If you use the stovetop, remember to take your melted cheese and butter off the heat before adding the remaining ingredients.
- Fathead dough turns out a little differently every time. It can depend on your almond flour, your coconut flour, the size of your eggs, and the brand of cheese. So if it turns out a bit sticky, simply work in more almond flour, a little at a time, until you have a nice cohesive dough.
- I’ve updated the filling of these keto cinnamon twists to include the new Brown Swerve, for more of a cinnamon roll flavor. If you don’t have any, you can still use regular granulated Swerve.
- Let these keto pastries cool at least 10 to 15 minutes, as they are very soft when they are fresh out of the oven. If you want to warm the leftovers up a bit in the microwave, 10 seconds or so is enough for a delicious warm cinnamon twist!
Ready to make some delicious Keto Cinnamon Twists?
More delicious keto fathead recipes
- Keto Fathead Bagels
- Keto Pepper Jack Crackers
- Keto Pretzel Bites
- Keto Spanakopita
- Fathead Pizza Pockets
- Fathead Lasagna
Keto Cinnamon Twists
Ingredients
Dough:
- ½ cup almond flour
- ¼ cup coconut flour
- ¼ cup powdered Swerve Sweetener
- 1 teaspoon baking powder
- 6 ounces shredded part skim mozzarella cheese
- ¼ cup butter cut into pieces
- 1 large egg
- ½ teaspoon vanilla extract
Cinnamon Filling
- 1 tablespoon Swerve Brown
- 1 teaspoon cinnamon
- 2 tablespoon butter melted
Glaze:
- 2 tablespoon powdered Swerve Sweetener
- ¼ teaspoon vanilla extract
- ½ - 1 tablespoon Water
Instructions
Dough:
- Preheat oven to 350F and line a large baking mat with a silicone liner or parchment paper.
- In a medium bowl, whisk together the almond flour, coconut flour, sweetener, and baking powder. In a large microwave safe bowl, combine the cheese and butter. Melt on high in 30 second increments until it can be stirred together. (Alternatively, you can melt the cheese and butter in a saucepan over low heat).
- All at once, add the almond flour mixture, egg, and vanilla extract and stir to combine. Use a rubber spatula to really knead the dough up against the sides of the bowl. It will still have some large streaks of cheese.
- Turn the dough onto a silicone mat or directly onto a kitchen counter and knead until uniform. If the dough is quite sticky, work in another tablespoon or two of almond flour as you knead it.
- Cover the dought with parchment paper and roll out to a 10x10 inch square.
Cinnamon Filling
- In a small bowl, whisk together the sweetener and cinnamon. Brush the dough with 1 tablespoon of the melted butter, then sprinkle with about two thirds of the cinnamon mixture.
To make the twists
- Use a knife or offset spatual to gently loosen the dough from the silicone mat. Fold the dough over in half and cut into 10 strips with a sharp knife or a pizza cutter.
- Hold both ends of one strip and twist gently in opposite directions two or three times. Lay the twists on the prepared baking sheet and brush with the remaining melted butter. Sprinkle with remaining cinnamon "sugar".
- Bake about 15 minutes, until golden brown and just firm to the touch. Remove and let cool.
Glaze:
- In a small bowl combine the powdered sweetener, vanilla extract and just enough water to achieve a drizzling consistency. Drizzle over cooled twists.
Video
Joanne says
I’m new to these keto recipes so the texture was a bit dense and chewy for my preference (I’m still dreaming of fluffy Cinnabons!). I’m sure I’ll get used to it since the flavour was great and I’ll make them again soon! Anything to make them fluffier? Thanks for sharing these great recipes with us who hate to miss the good stuff! Xoxo
Carolyn says
I’ve been working at it but really don’t have a good solution to the lack of fluffiness…without gluten, it’s hard to do!
Lea says
I am going to try adding a tablespoon of egg white powder just as the dough get flattened out. This stuff is amazing! I’ve started using it in all my keto bread recipes and I actually can bake a full loaf of keto soul bread that resembles actual bread, it doesn’t toast up very well but it’s awesome! So any time I need anything to rise like fluffy waffles or pancakes I add a little of what I call magic white powder aka fairy dust lol…it’s really called Muskoka mornings No Yolking egg white powder it’s awesome and I think will make these extra special! Imagine no more separating any eggs any recipes that call to fold in egg whites I don’t have to do I just add the whole eggs and then a couple or three tablespoons of this stuff and you won’t believe the difference. They made my waffle iron lift the waffle lid right up as the waffles began to swell, I have never seen that ever even with regular waffles I’ve never ever had them with that kind of lift and they don’t taste eggy at all. Btw I have no affiliation with that company at all.
Nancy O says
I scrolled and scrolled and could not find one comment about the confusing instructions on the butter. The recipe says to melt the butter with the cheese….then later it says to spread the dough with half the butter. So does that mean to melt half the butter with the cheese? This could be why so many people had flat dough? Help!
Carolyn says
Two separate times where are you are using butter, which is why it’s actually listed twice in the ingredients list. One…when you make the dough. Two, you use a tbsp of melted butter on the already made dough. I don’t think it’s confusing as most people haven’t had an issue with that part of it.
Casey says
I was so looking forward to this but then I saw as I entered in the carbs in my fitness pal that the total carbs came to 12.2gm for one serving! I used Everything that was in the recipe just different brands. I’m still going to enjoy them!
Carolyn says
It’s because My Fitness Pal is not subtracting the erythritol carbs, which don’t impact blood sugar.
Lisa says
I create a food for the Swerve & subtract out the sugar alcohols from the total Carbohydrates.
Crystal says
HI,
Recipe sounds amazing!
Could i use stevia sachets (granulated) for sweetener?
Carolyn says
Sure!
heather pennel says
I made these this morning to take to lunch at my inlaws, such a hit!! And my kids loved them too. I love how this really tastes like a pastry dough,tender and flaky. Thanks again for your amazing recipes, this one is going to be a regular at my house.
Emily says
Hi, I’ve went crazy with this amazing “dough” I’m really wanting to make a low carb pop tart, would this dough work?
Carolyn says
I can’t see why not!
Emily says
We did and they were delish. More like a toaster strudel!
Carolyn says
yum!
Brandi says
What did you put in the middle? This is a great idea!
Carolyn says
I made these today and they taste GREAT! but the dough was too crumbly and I wasn’t able to twist them. The video link no longer seems to work. Could you reupload? I think if I can see how you did it I may be able to fix my technique. Thank you!
Carolyn says
It could be your cheese or it could be your almond flour. Watch this video, it shows me making it live. https://www.facebook.com/AllDayIDreamAboutFood/videos/1552509871443063/
Danielle Ayers says
I tried to upload this recipe into my fitness pal and it is saying that the carbs are 13 per serving. How did you calculate the carb total? Thanks
Carolyn says
I use MacGourmet, which is software I purchased and which pulls from the USDA database, making it far more reliable than MFP. Chances are that MFP is either swapping in a substitute ingredient for the sweetener or you are not subtracting the erythritol grams.
Sharon says
Can I substitute cream cheese for the mozzarella?
Carolyn says
No, I am afraid that wouldn’t work.
Casty says
Can I substitute cream cheese for the butter?
Carolyn says
Nope. Won’t work in this recipe.
Melissa says
can u sub the coconut flour for something?
Carolyn says
Possibly more almond flour. Maybe another 1/2 cup? Not sure it will work, though.
Megan says
So I just made these. I don’t think I put enough cinnamon in the center and I may not have rolled them out thin enough, like they were too thick, but they turned out well. The 2nd day they were still yummy but I didn’t know how to fix the lack of cinnamon flavor. Finally figured it out and thought I’d share: Heavy whipping cream with Torani sugar-free cinnamon brown sugar. Whip that up and dip the twist in! Solves any problems anyone could have. LOL. Thank you for this recipe!
Linda says
Thank you so much for all your recipes! These turned out absolutely delicious. I can’t wait until my next check so I can pre-order your cook book. You are my food hero <3
Carolyn says
Thank you, Linda!
Lisa Citrola says
Just ade these and they came out amazing…thank you. One question, do they need to be refrigerated or can I keep them on the counter. Thanks again?
Carolyn says
They should be fine on the counter for 2 days. Refrigerate after that.
Lee says
Just wanted to say that despite quite a few differences in ingredients, mine turned out well. I used stevia drops, full fat mozz, home-ground almonds with the skins on, and forgot the baking powder. Makes me think it is the dough consistency that matters most. I added a little extra coconut flour while kneading, until it ‘felt right’. Thanks!
Charlene says
I don’t want to buy two different Swerves. Can I put the granulated in a “bullet” and make it a powder to use?
Carolyn says
You can certainly try. I don’t think you will get it quite powdery enough but it should be okay.
Rachel says
Delicious and easy to make. Refrigerated and reheated well.
Rhiannon Taylor says
Firstly, I have to say a HUGE thank you!! You have made following a low carb diet soo much easier!! I can still have my treats and know I’m not “cheating”.
I’m from Australia and struggling to find Almond flour… plenty of almond meal… how will this effect this recipe??
Warmest regards
Carolyn says
It may not turn out well with almond meal because it’s so much less finely ground. Might be worth investing in a coffee grinder and seeing if you can grind it more finely yourself. It should be the blanched kind, not the one with the skins.
Darlene says
All went well until I tried to twist them. They cracked and fell apart. What did I do wrong?
Carolyn says
I really can’t say. Did you use all the same ingredients as I indicated?
Darlene says
Yes, I did.
Tovy says
Hi , I would love to try this recepy but we only have full fat mozzarella cheese should I use less butter ?
Thanks
Thank you for time and effort you put in
Carolyn says
What I think you should do is be prepared to work in more almond flour in the kneading stage until the recipe resembles real pizza dough.