Keto cinnamon roll twists that taste AMAZING!
Easy keto fathead dough cinnamon roll twists you are NOT going to want to pass up.
Simple, quick and delicious low carb cinnamon roll recipe.
These ketogenic diet cinnamon twists with icing – frosting are a fun way to change up regular cinnamon rolls.
The saltiness of the cheese perfectly balanced with the sweetness in the cinnamon twists make these tasty and delish.
These make great keto desserts, keto breakfast, keto snacks or great for those mid afternoon cravings.
This is a great keto beginners recipe or perfect if you have followed a low carb diet / lifestyle for awhile and looking for something different.
You won’t be disappointed with this ooey gooey low carb cinnamon roll twists – kids love these too.
You will want to add these to your keto meal plan for the week.
So get ready to learn how to make keto fathead dough cinnamon twists.
Check out these other
Keto Cinnamon Roll Recipes
Keto Cinnamon Roll Waffle Cookies
How To Make Keto Fathead Dough Cinnamon Roll 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.
In a separate bowl, whisk together almond flour, 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.
Stir butter, brown erythritol, and cinnamon in a bowl.
Brush mixture generously onto the prepared twists.
Bake for 25-30 minutes at 350F.
Meanwhile, whisk all ingredients for the icing.
Take twists out of the oven and leave to cool to room temperature.
Drizzle icing on top and serve.
Serve
Enjoy
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Ingredients
- 1 cup Almond Flour
- 1 tbsp baking Powder
- ¼ tsp Salt
- 4 oz Shredded Mozzarella
- 2 oz Cream Cheese
- 1 Egg
For the Cinnamon Butter:
- ¼ cup Melted Butter
- ¼ cup Brown Erythritol
- 1 tsp Cinnamon
For the Icing:
- 1 tbsp Cream Cheese
- 1/4 cup Powdered Erythritol
- 1/2 tsp Vanilla Extract
- 1 tbsp Heavy Cream
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.
- In a separate bowl, whisk together almond flour, 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.
- Stir butter, brown erythritol, and cinnamon in a bowl. Brush mixture generously onto the prepared twists.
- Bake for 25-30 minutes at 350F.
- Meanwhile, whisk all ingredients for the icing.
- Take twists out of the oven and leave to cool to room temperature.
- Drizzle icing on top and serve.
Recipe Notes
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Servings: 8
Nutritional Information:
Energy – 160 kcal
Protein – 7 g (17%)
Fat – 14 g (74%)
Carbohydrates – 3 g(8%)
Fiber – 1 g
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Karen says
Can you substitute the almond flour with Coconut flower?
Jeanette says
No those 2 are not interchangeable. Coconut flour absorbs liquids more than almond flour.
mary says
Some recipes you can although it’s a 3:1 ratio. Meaning for 3 cups almond flour sub 1 cup coconut flour.
Brandi says
Do you think you could make the dough the night before?
Jeanette says
You can try it. I would wrap in plastic wrap, so that it doesn’t dry out. I have not tried it.