• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • FAQ
  • About
  • Cookbooks

All Day I Dream About Food

menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Keto Bread » Keto Cinnamon Twists

    Published: Aug 20, 2020 by Carolyn

    Keto Cinnamon Twists

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    83.0K shares
    Jump to Recipe Print Recipe

    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.

    Titled image: Two keto pastries on a red patterned plate with a cup of coffee.

    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.

    Drizzling vanilla glaze over keto cinnamon pastries.

    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.

    Keto cinnamon twists on a red patterned plate on a white wooden table. A cup of coffee and more cinnamon twists in the background.

    How to make keto cinnamon twists

    The video walks you through all the steps but here are some things to remember:

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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?

    Keto fathead cinnamon pastries in a metal cup on a white wooden table

    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 on a red patterned plate on a white wooden table. A cup of coffee and more cinnamon twists in the background.

    Keto Cinnamon Twists

    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. 
    4.55 from 37 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: cinnamon twists, keto cinnamon twists
    Prep Time: 25 minutes
    Cook Time: 15 minutes
    Total Time: 40 minutes
    Servings: 10 twists
    Calories: 153kcal

    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
    US Customary - Metric

    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

    Nutrition Facts
    Keto Cinnamon Twists
    Amount Per Serving (1 twist)
    Calories 153 Calories from Fat 110
    % Daily Value*
    Fat 12.2g19%
    Carbohydrates 3.7g1%
    Fiber 1.7g7%
    Protein 6.2g12%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    83.0K shares

    free email series

    Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!


    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Reader Interactions

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Lea says

      October 21, 2019 at 11:19 am

      I haven’t tried to make this yet. I was hoping to watch the video first so I didn’t end up with some weird version on a scrambled egg with loads of cheese! Lol! Knowing me it’s possible. Anyway just wanted to let u know when I tried to watch the video on my iPhone it gave a media error. So I’m hoping there is a version of it on YouTube otherwise I’ll read all the comments and hope for the best. Pretty sure I have the right kind of cheese so that should help a lot. Thanks again for all your recipes, we are definitely kindred spirits by the name of your site.

      Reply
      • Carolyn says

        October 22, 2019 at 6:56 am

        I’ve never done a video for this recipe.

        Reply
        • Kevin says

          October 29, 2019 at 7:09 pm

          There is a link for a video, and a description as well as multiple comments about the video. So pretty sure at one time there was a video. I tried to make this today and they didn’t turn out at all. Just a pile of goo really.

          They wouldn’t twist, they were ripping in half. So just cut into strips and they are all melting together while cooking. They are still in the oven so hopefully they will taste ok still.

          I have other fat head pizza dough that maybe some day i will try. I was hoping for the video as well to see what I must have messed up.

          Reply
          • Carolyn says

            October 30, 2019 at 7:15 am

            There is a video for the magic mozzarella dough, but I have never done a video for this particular recipe. You can see that video here: https://alldayidreamaboutfood.com/low-carb-magic-mozzarella-dough/

            This recipe works well for the cinnamon twists but you MUST use the specified ingredients exactly.

            Reply
    2. Becky Hardin says

      July 26, 2019 at 11:16 am

      5 stars
      OH yum! These are a huge hit here at my house. Everyone loves them.

      Reply
    3. Toni says

      July 22, 2019 at 9:33 am

      5 stars
      My kids really loved this! Such a nice treat for them!

      Reply
    4. Kara says

      July 22, 2019 at 8:35 am

      What a clever idea to use mozzarella cheese! These look so yummy!

      Reply
    5. Ashley F says

      July 22, 2019 at 4:27 am

      5 stars
      I am blown away with this one! Never would of thought to use mozzarella! Genius!

      Reply
    6. April says

      July 21, 2019 at 6:32 pm

      5 stars
      Mozzarella dough?? I’ve never heard of it, but it’s brilliant. Looking forward to trying this yummy snack!

      Reply
    7. Katie says

      January 07, 2019 at 7:15 pm

      I’m using these to prep for breakfast for the week. Anyone else do this? How did they hold up/ taste after being in the fridge 1-5 days?

      Reply
      • Carolyn says

        January 07, 2019 at 9:13 pm

        Best just gently warmed in the oven or microwave.

        Reply
    8. lissa says

      October 21, 2018 at 7:04 pm

      I am lectin free so can I use buffalo mozzarella cheese?

      Reply
      • Carolyn says

        October 21, 2018 at 9:24 pm

        very doubtful that will work.

        Reply
    9. Linda says

      July 25, 2018 at 11:07 am

      I followed the recipe to the letter but what a mess! The dough is so crumbly i coudln’t pick it up or twist it. It’s in the oven now, but I can’t imagine it will come together. What did I do wrong? Should I have chilled the dough for a bit before rolling?

      Reply
      • Carolyn says

        July 26, 2018 at 7:25 am

        No chilling necessary. When this happens, it usually comes down to your ingredients. What brand of almond flour did you use? What kind of cheese?

        Reply
        • Linda says

          July 26, 2018 at 10:42 pm

          I used Kirkland California superfine almond flour, Tropical Green organic coconut flour, and Kraft natural part skim shredded mozzarella.

          Reply
          • Carolyn says

            July 27, 2018 at 7:05 am

            The almond flour and mozzarella sound okay but I’ve never heard of that coconut flour. Coconut flour can vary a lot brand to brand in terms of absorbency so it may have been the issue, and perhaps less coconut flour next time would allow these to hold together and not be too crumbly.

            Reply
    10. Rita Triebwasser says

      July 05, 2018 at 10:37 am

      Can this dough be frozen with success Carolyn? I’m in love with so many of your recipes and am now looking to buy your book as my little granddaughter is a Type 1 Diabetic. Thank you for everything you do to help others.

      Reply
      • Carolyn says

        July 05, 2018 at 3:31 pm

        I have frozen and thawed it but it does lose a little of its elasticity.

        Reply
    11. Heather says

      July 05, 2018 at 6:12 am

      Why wouldn’t you add some baking powder to your dough? It would help the twist rise a little and not look like they have been run over by a truck ?

      Reply
      • Carolyn says

        July 05, 2018 at 7:21 am

        There already is baking powder in the dough…

        Reply
    12. Debbie says

      June 24, 2018 at 11:28 am

      Followed everything except I used only almond flour as I can always taste the coconut. I don’t like the coconut. Looked perfect but flattened out and ? Melted in the oven.

      Reply
      • Carolyn says

        June 24, 2018 at 12:33 pm

        It flattened because you didn’t use the coconut flour. Sorry but it helps!

        Reply
    13. Lori says

      June 07, 2018 at 7:22 am

      5 stars
      A breakfast treat my 13 year old son requests regularly! These smell so good when cooking. Fast and easy to make. This is one of the first low carb recipes I tried, so you do not need a lot of skill to make this. Do not worry if they do not look as pretty before you bake them. They look nice after you cook them!

      Reply
    14. Michelle says

      May 30, 2018 at 7:32 pm

      5 stars
      I butchered your recipe but it still came out tasty! I didn’t have the coconut flour, so I upped the almond flour to a cup. The flavor was still there but my twists flattened out like pancakes while baking! Lol…. I’m assuming that’s due to the absence of the coconut flour. Anyway, just wanted to thank you for sharing your recipes! I’d never survive this LC journey without them!

      Reply
      • Carolyn says

        May 30, 2018 at 8:16 pm

        Well, you needed to add about 3/4 cup more almond flour…the rule of thumb is 3x the amount of coconut flour.

        Reply
        • Lisa says

          August 03, 2018 at 3:56 pm

          Do you think frigerating the dough after making the twist & before baking may help with the dough not flattening out?

          Reply
          • Carolyn says

            August 06, 2018 at 2:10 pm

            Possibly!

            Reply
    15. Christine Johnson says

      April 15, 2018 at 1:06 pm

      Perfect every time. Couldn’t be any easier. love

      Reply
    16. Chakalit Harris says

      April 15, 2018 at 9:09 am

      The video isn’t working! All you get is an error message! It says: Media error, sources not supported. https://vid5.photobucket.com/albums/y177/carketch/Cinnamon%20Twists_zpsxzlxt2og.mp4?_=1

      Reply
    17. claire says

      March 25, 2018 at 9:34 am

      I can’t get the video to work, would have liked to see it before trying.

      Reply
    18. Robin says

      December 21, 2017 at 12:37 pm

      These turned out to be wonderful! The dough wasn’t as hard to work with as I had anticipated. (I’m impatient when it comes to dough.) I’m considering experimenting with leaving out the sweeteners to make a basic version for doing savory breakfast braids and other items that call for a bread product. Thank you so much!

      Reply
    19. Nyla says

      December 17, 2017 at 11:47 am

      Lovely flaky dough recipe. I used the dough to make a keto version of my families Hungarian Christmas cookies (“Kiflik”). The dough is cut into scalloped squares and rolled up with a ground pecan and walnut mixture. Thank you!!

      Reply
    20. Joanne Frank says

      December 14, 2017 at 12:17 pm

      mine did not turn out . all that work for nothing . what a waste

      Reply
      • Carolyn says

        December 14, 2017 at 1:26 pm

        Why don’t you tell me what happened? Often I can identify the issue. It always helps to know brands of almond and coconut flour, and sweetener.

        Reply
        • Martha says

          July 18, 2018 at 6:17 am

          I am a first-timer when it comes to working with dough. Mine smelled delicious, bur were completely flat. I used a brand of coconut flour called let’s do organic from the Edward and Sons Trading Company. The brand of almond flour that I used was Bob’s Red Mill. After I added the flour mixture to the melted cheese and butter, they blended quite nicely into a doughy mixture. I did not kneaded the dough, but merely rolled it out. It wasn’t sticky, just wet/greasy.
          I didn’t use Swerve, but Pyure sweetener, less of it, though. Maybe I should track down Swerve…

          Reply
          • Carolyn says

            July 18, 2018 at 6:52 am

            They do end up rather flat so I am not sure you did anything wrong but the coconut flour could be part of the issue.

            Reply
            • Martha says

              July 18, 2018 at 10:11 am

              Which brand of coconut flour has been most successful in your recipes?

            • Carolyn says

              July 18, 2018 at 7:44 pm

              I always use Bob’s Red Mill.

    « Older Comments
    Newer Comments »

    Primary Sidebar

    FREE Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!

    NEW E-COOKBOOK!
    The cover of Easy Dairy-Free Keto Desserts ebook.

    Carolyn Portrait

    Looking for the best low carb recipes? You’ve come to the right place! I’m Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

    COPYRIGHT © 2023 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY

    Copyright© 2023