These keto cinnamon sticks are just so moreish that you will not be able to stop at one! Or maybe I was extra hungry after smelling the cooking as the scent of cinnamon cooking is one of my favourite smells.
I used my beloved coconut flour and a dash of psyllium husk powder to give this recipe a dough like mixture as well as being low carb and gluten free. I am yet to try this with almond flour and would think that it should work just as good but just reduce the water as 1 cup may be too much.
Low Carb Cinnamon Sticks
As ever when making a dough with psyllium husk powder add the water a bit at a time as varieties of coconut flour and psyllium husk powder do vary. You may not need as much I as used.
If you want a cinnamon dessert made out of Fathead dough then try a delicious keto cinnamon roll. These also use coconut flour and taste divine. Breakfast is great with cinnamon, whether it be a keto cinnamon roll or keto cinnamon sticks.
There is something about the cream cheese topping that just goes so perfectly with the cinnamon sticks too. Serve with a bowl of cream cheese fruit dip for an outstanding appetizer.
OTHER CINNAMON RECIPES TO ENJOY
Keto Cinnamon Sticks
- 2 teaspoons cinnamon
- 2 tablespoons monkfruit sweetener
- 2 tablespoons butter, unsalted melted
- 2 oz cream cheese softened
- 1 teaspoon monkfruit/erythritol sweetener powdered
- 1 teaspoon water
- Pre-heat the oven to 200C/400F degrees.
- Mix the coconut flour, baking powder, salt and psyllium powder in a bowl and combine well.
- Add 2 tablespoons butter, vanilla extract, 2 tablespoons erythritol and the egg. Mix thoroughly until the mixture looks like breadcrumbs.
- Add the boiling water a bit at a time, stirring thoroughly until you have a dough. (You may not need all the water)
- Cut the dough into eight pieces. Take one of the pieces and roll out into a 6 inch log.
- Mix 2 tablespoons erythritol, 2 tablespoons butter and 2 teaspoons ground cinnamon in a bowl.
- Dip the breadsticks into the butter mixture and coat well on both sides.
- Place the breadsticks on a parchment paper lined baking tray.
- Bake for 25 minutes, turning over after 12 minutes.
- Remove from the oven and allow to cool.
- Blend the cream cheese, ground erythritol together with the water, adding any more if needed for the topping. Drizzle this over the breadsticks.
- Eat and enjoy!
The information shown is an estimate provided by an online nutrition calculator.