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

1. Combine the mozzarella and cream cheese in a heat-proof bowl. Microwave in 30-second intervals until fully melted.
2. Whisk in the egg into the cheese mixture.
3. In a separate bowl, whisk together almond flour, baking powder, and salt.
4. Blend the dry ingredients into the cheese mixture.
5. Knead the dough into a ball and wrap in cling film. Refrigerate for at least 30 minutes before using.
6. Take the dough out of the chiller and divide into 8 balls.
7. 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.
8. Do the same for the remaining dough.
9. Arrange twists on a parchment-lined baking sheet.
10. Stir butter, brown erythritol, and cinnamon in a bowl. Brush mixture generously onto the prepared twists.
11. Bake for 25-30 minutes at 350F.
12. Meanwhile, whisk all ingredients for the icing.
13. Take twists out of the oven and leave to cool to room temperature.
14. 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