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:
- 1/2 cup (56 g) almond flour
- 1/4 cup (30 g) coconut flour
- 1/4 cup (45.5 g) powdered Swerve Sweetener
- 1 tsp baking powder
- 6 ounces (170.1 g) shredded part skim mozzarella cheese
- 1/4 cup (56.75 g) butter, cut into pieces
- 1 large egg
- 1/2 tsp vanilla extract
Cinnamon Filling
- 1 tbsp Swerve Brown
- 1 tsp cinnamon
- 2 tbsp butter, melted
Glaze:
- 2 tbsp powdered Swerve Sweetener
- 1/4 tsp vanilla extract
- 1/2 - 1 tbsp 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
Nutrition
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.
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My children love cinnamon twists! Thanks Carolyn!
OMG I cannot stop eating these. They’re so good!
I don’t have any brown sugar replacement on hand. Would classic work fine consistency-wise? I know the flavour might not be as rich.
Please read the tips in the blog post, as I address that question.
Hi! I just made these & they are AMAZING! I love having something sweet with my coffee. I didn’t see in other comments- but I am never sure where is the best place to store keto baking? In the counter in a container or in the fridge? Thank you!
Depends on the recipe but these are fine on the counter for 3 days (in a covered container).
Hi Carolyn l love your recepies and definitely going to try this one as well . I’m just struggling with the 1/4 cup butter how much is it in weight/ grams ? Here in the UK our butter comes in a bloke of 250g not in fingers size like lv seen a few times you got in the USA
1 cup is 225g. So 225g divided by 4… When it comes to standard ingredients like butter, this is easily looked up online. I just did it myself to find this information for you.
It’s trickier when it comes to non standard ingredients, like almond flour and coconut flour but I have measured them multiple times. A cup of almond is about 100g and a cup of coconut flour is 110g.
Hi, my son is allergic to nuts. Id like to try and make the cinnamon twists and just use coconut flour, do you think this would work without almond flour?
I need some low carb options for my 10yr old son please. I was thinking if these can be made with just coconut flour I could make them into buns for him as he loves cinnamon buns.
Appreciate your help. Thanks Josie
Hi Josie… please search the blog for my chewy bagel recipe. That’s essentially a similar dough that you can use for these. YOu’d only need half the recipe, and you’d need to add some sweetener into it, about the same amount that I do here.
With my tendonitis, stirring heavy doughs is hard, but I HAD to make this! I filled my Kitchen Aid stand mixer’s metal bowl with boiling water to heat it up, dropped in the dough hook, and let it stand while I melted the mozzarella and butter. I emptied and dried the bowl and hook and attached them. Then I transferred the melted ingredients to my very warm stand mixer bowl and used my stand mixer to make the dough. Worked like a charm! Perfect, smooth dough. My friends ate the whole batch with me, so had to make a second batch right away!
I just made these and they tasted very good although mine got flat unlike the picture. I guess i should twist them a bit tighter next time. I couldnt wait so i had mine warm with the drizzle. Very easy recipe. Thank you
I don’t think it’s a matter of twisting them, it depends more on your cheese and almond flour.
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.
I’ve never done a video for this recipe.
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.
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.
OH yum! These are a huge hit here at my house. Everyone loves them.
My kids really loved this! Such a nice treat for them!
What a clever idea to use mozzarella cheese! These look so yummy!
I am blown away with this one! Never would of thought to use mozzarella! Genius!
Mozzarella dough?? I’ve never heard of it, but it’s brilliant. Looking forward to trying this yummy snack!
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?
Best just gently warmed in the oven or microwave.
I am lectin free so can I use buffalo mozzarella cheese?
very doubtful that will work.