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Cinnamon Twists

Cinnamon Twists #3

After a lot of research, and thank you to a few sites whose ideas inspired me, I think we can now enjoy this amazing sweet pastry and not feel like we are missing out on the “real” thing.  Try making this and stopping at just one!






  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup powdered Equal Sweetener
  • 1 tsp baking powder
  • 1 1/2 cups grated mozzarella cheese
  • 5 tbsp butter (approx. 80g)
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 2 tbsp butter, melted
  • 2 tsp Equal Sweetener
  • 1 tsp cinnamon


  • 2 tbsp powdered Equal Sweetener
  • 1/4 tsp vanilla extract
  • 2 tbsp cream cheese

InstructionsCinnamon Twists #1


  1. Preheat oven to 160oC fan-forced. Line a large baking tray with baking paper.
  2. In a medium bowl, combine almond flour, coconut flour, sweetener, and baking powder. In a large saucepan, melt cheese and butter over low heat until it can be stirred together.
  3. Add egg and vanilla extract and stir to combine. Stir in almond flour mixture until dough comes together (keep heat on low). It will still have some large streaks of cheese. Turn out dough directly onto a kit
    chen counter and knead until uniform (this only takes a little kneading).
  4. Press or roll out to a 30 x 30 cm square. Brush with half of the melted butter.
  5. In a small bowl, whisk together the sweetener and cinnamon. Sprinkle about 2/3 of this mixture over the rolled out dough.
  6. Fold dough 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 twists on prepared baking tray and brush with remaining melted butter. Sprinkle with remaining cinnamon “sugar”.
  7. Bake about 15 minutes, until golden brown and just firm to the touch. Remove and let cool.


  1. In a small bowl combine powdered sweetener, vanilla extract and cream cheese to achieve a drizzling consistency. Drizzle or pipe over cinnamon twists.

Alternative fillings

Replace the cinnamon filling with a chocolate spread made from melting 50g of 90% cocoa chocolate with 2 tbspns Equal powered sweetener and 1/4 cup cream (or cream cheese).  You can make a savoury twist by sprinkling the dough with grated Parmesan cheese, herbs and grated garlic (don’t forget to omit the Equal and vanilla extract from the dough mix.