Keto brownie twists that taste are so delicious.
Simple recipe for the BEST keto fathead dough chocolate brownies.
Easy low carb recipe that is quick to prepare and taste amazing.
You can’t go wrong with this homemade fathead dough chocolate brownie twist recipe.
Yummy low carb chocolate brownies topped with keto friendly powdered sugar.
Serve as keto desserts, keto snacks – great for make ahead – grab and go or just for a little sweet treat.
The saltiness of the cheese perfectly balanced with the sweetness in the chocolate twists make these tasty and delish.
If you follow a ketogenic diet / lifestyle this is one recipe you will want to keep close.
These are perfect even for family members, friends and kids that don’t follow a low carb diet – they love them.
You won’t be disappointed with this fathead dough keto brownie recipe.
Get ready to learn how to make keto fathead dough chocolate brownie twists.
❤️ Check out these other ❤️
Keto Brownie Recipes
Keto 3 Ingredient Nutella Brownies
How To Make Keto Fathead Dough Brownie Twists
Combine the mozzarella and cream cheese in a heat-proof bowl.
Microwave in 30-second intervals until fully melted.
Whisk in the egg into the cheese mixture.
Whisk in the almond flour, powdered erythritol, baking powder, and salt.
Blend the dry ingredients into the cheese mixture.
Knead the dough into a ball and wrap in cling film.
Refrigerate for at least 30 minutes before using.
Take the dough out of the refrigerator and divide into 8 balls.
Take a ball of dough and divide into 2 pieces.
Roll each piece into a log.
Twist both logs together, pinching the ends together to secure.
Do the same for the remaining dough.
Arrange twists on a parchment-lined baking sheet.
Bake for 25-30 minutes at 350F.
Take twists out of the oven and leave to cool to room temperature.
Dust with powdered erythritol to finish.
Serve and Enjoy
Please remember to SHARE on Facebook and PIN IT 📌
📌 FOLLOW ME ON PINTEREST BY CLICKING HERE
Ingredients
- 1 cup Almond Flour
- ¼ cup Cocoa Powder
- 1/3 cup Powdered Erythritol
- 1 tbsp baking Powder
- ¼ tsp Salt
- 4 oz Shredded Mozzarella
- 2 oz Cream Cheese
- 1 Egg
- 1 tbsp Powdered Erythritol for dusting
Instructions
- Combine the mozzarella and cream cheese in a heat-proof bowl. Microwave in 30-second intervals until fully melted.
- Whisk in the egg into the cheese mixture.
- Whisk in the almond flour, powdered erythritol, baking powder, and salt.
- Blend the dry ingredients into the cheese mixture.
- Knead the dough into a ball and wrap in cling film. Refrigerate for at least 30 minutes before using.
- Take the dough out of the chiller and divide into 8 balls.
- Take a ball of dough and divide into 2 pieces. Roll each piece into a log. Twist both logs together, pinching the ends together to secure.
- Do the same for the remaining dough.
- Arrange twists on a parchment-lined baking sheet.
- Bake for 25-30 minutes at 350F.
- Take twists out of the oven and leave to cool to room temperature.
- Dust with powdered erythritol to finish.
Recipe Notes
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Servings: 8
Nutritional Information:
Energy – 181 kcal
Protein – 10 g
Fat – 15 g
Carbohydrates – 4 g
Fiber – 1 g
Don’t forget to Pin! So you can come back and make this tasty keto brownie recipe!
Leave a Reply