These little sweet cinnamon knots were just what I was craving to enjoy with my coffee! I originally wanted to give cinnamon rolls a try, but we will leave those for another time. These little treats are so quick and easy to make, it has the perfect amount of sweetness. I didn't make these super sweet, but they can definitely be made sticky sweet, just add more sweetener.
These were amazing slightly warm, fresh out of the oven! But we had it the next morning as well and they were still delicious.
Keto//Gluten free Cinnamon Knots - 10 servings
What you will need:
Preheat oven to 350°F. Line a baking tray with parchment paper.
Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined.
Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
Wrap dough in cling film and knead it through the plastic for a minute or two. Rest dough for 10 minutes.
Roll out the rested dough between two sheets of parchment paper with a rolling pin until roughly 10x10 inches in size. To get a perfect square trim the uneven edges, patch them up and keep rolling until evenly sized.
Brush with melted butter and sprinkling with the cinnamon 'sugar’. Fold the dough in half and cut into strips (about 8-10) Twist and roughly make into knots, pinching the dough together to seal closed.
Place the knots in prepared tray and bake for 8-12 minutes depending on how soft or crunchy you want them, until they just begin to brown. I like 9 minutes!
I served them with a cream cheese topping I made by mixing some cream cheese, melted butter, sweetener and almond milk until it had a pourable consistency.
*this recipe was adapted from the Gnom-gnom.com blog. She has the BEST ideas and I love making her recipes and adapting them for me!