Hold onto your pumpkin spice lattes, folks! If you thought going keto meant saying goodbye to all your beloved fall treats, prepare to have your socks knocked off. Autumn is synonymous with the warm, comforting embrace of pumpkin pie, but the traditional version is a no-go for anyone tracking carbs. Fear not, because we’ve cracked the code to bring you a dessert that’s not only incredibly delicious and perfectly autumnal but also completely keto-approved! Get ready to twist, bake, and indulge in the most exciting low-carb creation of the season: our irresistible Keto Pumpkin Pie Twists. These aren’t just a snack; they’re a celebration of flavor, a testament to clever keto baking, and your new favorite way to enjoy all things pumpkin without the sugar rush. Let’s dive into the magic!
Why You’ll Love This Recipe
- Irresistibly Keto-Friendly: With only 2g net carbs per twist, these delightful treats let you savor the rich, spiced flavors of pumpkin pie without derailing your ketogenic goals. It’s the ultimate guilt-free indulgence for any time of day!
- Easy & Fun to Make: Don’t be intimidated by the idea of making dough! Our recipe uses a brilliant fathead dough base that comes together quickly in a food processor or by hand. Shaping the twists is a fun, hands-on process that even novice bakers will enjoy.
- Perfect for Fall Flavors: Imagine the cozy aroma of cinnamon, ginger, and nutmeg filling your kitchen, combined with the wholesome goodness of pumpkin. These Keto Pumpkin Pie Twists embody everything wonderful about autumn, making them ideal for holiday gatherings, cozy evenings, or a special breakfast.
- Versatile & Customizable: While perfect as is, these twists are also a fantastic canvas for your creativity. Want extra spice? Add a pinch of clove! Prefer a glaze? Drizzle with a sugar-free maple syrup. They adapt beautifully to your personal taste and dietary needs.
Ingredients with Measurements
Here’s what you’ll need to whip up a batch of these glorious Keto Pumpkin Pie Twists:
- 🧀 8 ounces shredded or cubed mozzarella cheese
- 🍦 2 ounces cream cheese
- 🥚 1 large egg
- 🌰 1/3 cup almond flour
- 🥥 1/3 cup coconut flour
- Sweetener 2 tablespoons low-carb sweetener (like erythritol or monk fruit blend)
- 🌿 1 teaspoon vanilla extract
- ✨ 1 teaspoon baking powder
For the Pumpkin Filling:
- 🎃 1/2 cup pure pumpkin puree (not pie filling)
- Sweetener 3 tablespoons low-carb sweetener
- 🌶️ 1 teaspoon ground cinnamon
- 🫚 1/2 teaspoon ground ginger
- 🥜 1/4 teaspoon ground nutmeg (optional)
For the Cinnamon Topping:
- Sweetener 1 tablespoon low-carb sweetener
- 🌶️ 1 teaspoon ground cinnamon
- 🧈 Coconut oil spray or a pat of butter, for greasing
Detailed Step-by-Step Directions How to Make the Recipe
- Preheat Oven: Get your oven ready by preheating it to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- Prep Fillings: In a small bowl, whisk together all the pumpkin filling ingredients (pumpkin puree, 3 tbsp sweetener, cinnamon, ginger, nutmeg) until smooth. Set it aside. In another tiny bowl, mix the cinnamon topping ingredients (1 tbsp sweetener, 1 tsp cinnamon) and set that aside too.
- Melt the Cheese: Place your shredded mozzarella and cream cheese into a microwave-safe bowl. Microwave for 1 minute, then give it a good stir. Microwave for another 30 seconds and stir again. Keep doing this in 30-second bursts, stirring each time, until the cheese is completely melted, smooth, and looks like a gooey cheese fondue. (If you prefer, you can melt the cheese gently in a saucepan over low heat on your stovetop).
- Make the Dough: Add the melted cheese mixture, the egg, almond flour, coconut flour, 2 tbsp sweetener, vanilla extract, and baking powder to a food processor. Pulse and process until a uniform, soft dough forms. No food processor? No problem! Mix it in a medium bowl with a wooden spoon, then turn it out onto parchment paper and knead by hand until all ingredients are well combined.
- Assemble Twists: Lightly wet your hands to prevent the dough from sticking. Press the dough evenly into a large rectangle (about 8×12 inches) on a piece of parchment paper. Carefully cut this rectangle in half lengthwise. Spread the pumpkin filling evenly over one half of the dough. Gently place the other half of the dough on top to create a delicious filled dough rectangle.
- Shape and Twist: Using a pizza cutter, slice the layered dough into 8 strips. Now, cut each of those 8 strips in half, so you have 16 smaller strips. Pick up each strip, give it a gentle twist about twice, and place it onto your prepared baking sheet, leaving a little space between each one.
- Top and Bake: Lightly spray the twists with coconut oil spray or brush them with a tiny bit of melted butter. Generously sprinkle the reserved cinnamon sweetener mixture over the top of each twist.
- Bake for 25-35 minutes, or until your Keto Pumpkin Pie Twists are beautifully golden brown and cooked through. Let them cool slightly before digging in!
Detailed Different Ways You Can Present the Recipe and How to Serve It
These Keto Pumpkin Pie Twists are delicious on their own, but a little presentation can elevate them from simple snack to show-stopping dessert. Here are a few ideas to make them shine:
- Classic & Cozy: Arrange your warm twists on a rustic wooden platter or a charming ceramic plate. They’re perfect served with a hot cup of black coffee, a keto-friendly chai tea, or even a sugar-free hot chocolate. The warmth of the twist combined with a comforting beverage is pure autumn bliss.
- Dessert Dazzle: For a more indulgent experience, serve them with a dollop of unsweetened whipped cream or a scoop of your favorite keto vanilla ice cream. A light dusting of extra cinnamon or a drizzle of sugar-free caramel sauce would also be absolutely divine.
- Breakfast Bliss: Who says dessert can’t be breakfast? These twists make a fantastic grab-and-go breakfast option. Pair them with some scrambled eggs or a side of bacon for a balanced, keto-friendly start to your day.
- Holiday Harmony: When entertaining, arrange the Keto Pumpkin Pie Twists artfully on a tiered serving tray. Their twisted shape and golden-brown hue make them visually appealing. Consider adding a few decorative pumpkin leaves or small gourds around the base of the platter for an extra festive touch.
- Individual Portions: For a casual setting, present each twist on a small plate alongside a small ramekin of sugar-free chocolate sauce for dipping. This makes for a fun, interactive dessert experience.
How You Can Store It and How Long Does It Last
Once you’ve baked your glorious batch of Keto Pumpkin Pie Twists, you’ll want to make sure they stay fresh for as long as possible (if they even last that long!).
- At Room Temperature: These twists are best enjoyed fresh and warm, but if you have leftovers, they can be stored at room temperature in an airtight container for up to 1-2 days. The texture might soften slightly, but they’ll still be delicious.
- In the Refrigerator: For longer storage, place the cooled twists in an airtight container and store them in the refrigerator for up to 4-5 days. This is ideal, especially given the cream cheese in the dough and the pumpkin filling.
- Freezing for Later: To enjoy your Keto Pumpkin Pie Twists even further down the line, they freeze beautifully! Once completely cooled, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper, and store for up to 2-3 months.
- Reheating: To reheat, simply pop them in a preheated oven at 300°F (150°C) for 5-10 minutes, or microwave for 15-30 seconds, until warmed through. Reheating from frozen will take a bit longer in the oven, around 15-20 minutes. They’ll regain much of their initial texture and flavor, making them feel freshly baked all over again!
FAQs Sections
- Can I use canned pumpkin pie filling instead of pure pumpkin puree?
No, definitely not! Canned pumpkin pie filling contains added sugars and spices, which would make these twists not keto-friendly. Always opt for pure pumpkin puree. - What if I don’t have a food processor?
No problem! You can mix the dough ingredients in a medium bowl with a wooden spoon until combined, then turn it out onto parchment paper and knead by hand until a uniform dough forms. - Can I substitute the almond or coconut flour?
The combination of almond and coconut flour is crucial for the texture and keto-friendliness of this dough. Substituting them might significantly alter the outcome and carb count. It’s best to stick to the recipe. - Will the cheese flavor be noticeable in the twists?
Surprisingly, no! The mozzarella and cream cheese form the base of the fathead dough, but once baked and combined with the pumpkin and spices, the cheese flavor disappears, leaving a neutral, tender dough. - Can I make these dairy-free?
Making a truly dairy-free version of this recipe would be challenging as the “fathead” dough relies heavily on mozzarella and cream cheese. You might need to explore entirely different dough recipes. - My dough is too sticky/dry, what should I do?
If the dough is too sticky, try chilling it for 10-15 minutes. If it’s too dry and crumbly, add a tiny bit more melted cream cheese or a teaspoon of water/almond milk and knead until pliable. - What kind of low-carb sweetener is best?
Erythritol, monk fruit blends, or allulose are excellent choices. Use your preferred brand and adjust to your sweetness level, as different sweeteners have varying intensities. - Can I add other spices to the pumpkin filling?
Absolutely! A pinch of ground cloves or allspice would complement the pumpkin beautifully. Feel free to experiment with your favorite fall spice blends. - How many twists does this recipe make?
This recipe is designed to yield 16 delicious Keto Pumpkin Pie Twists, making them perfect for sharing or meal prepping. - Are these good cold, or should they be warmed up?
While still tasty cold, these Keto Pumpkin Pie Twists are truly at their best when gently warmed, allowing the filling to soften and the spices to become more aromatic.
Keto Pumpkin Pie Twists 🎃
Delicious and easy low-carb pumpkin pie twists, perfect for a keto-friendly treat! These twists feature a cheesy, soft dough filled with spiced pumpkin and topped with a delightful cinnamon sweetener blend.
Equipment
- Baking Sheet
- Parchment Paper
- Microwave-safe Bowl
- Food processor (optional)
- Wooden spoon (optional)
- Pizza Cutter
Ingredients
Dough Ingredients
- 8 ounces shredded or cubed mozzarella cheese
- 2 ounces cream cheese
- 1 large egg
- 1/3 cup almond flour
- 1/3 cup coconut flour
- 2 tablespoons low-carb sweetener (like erythritol or monk fruit blend)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
Pumpkin Filling
- 1/2 cup pure pumpkin puree (not pie filling)
- 3 tablespoons low-carb sweetener
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg (optional)
Cinnamon Topping
- 1 tablespoon low-carb sweetener
- 1 teaspoon ground cinnamon
For Greasing
- Coconut oil spray or a pat of butter for greasing
Instructions
- Preheat Oven: Get your oven ready by preheating it to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- Prep Fillings: In a small bowl, whisk together all the pumpkin filling ingredients (pumpkin puree, 3 tbsp sweetener, cinnamon, ginger, nutmeg) until smooth. Set it aside. In another tiny bowl, mix the cinnamon topping ingredients (1 tbsp sweetener, 1 tsp cinnamon) and set that aside too.
- Melt the Cheese: Place your shredded mozzarella and cream cheese into a microwave-safe bowl. Microwave for 1 minute, then give it a good stir. Microwave for another 30 seconds and stir again. Keep doing this in 30-second bursts, stirring each time, until the cheese is completely melted, smooth, and looks like a gooey cheese fondue. (If you prefer, you can melt the cheese gently in a saucepan over low heat on your stovetop).
- Make the Dough: Add the melted cheese mixture, the egg, almond flour, coconut flour, 2 tbsp sweetener, vanilla extract, and baking powder to a food processor. Pulse and process until a uniform, soft dough forms. No food processor? No problem! Mix it in a medium bowl with a wooden spoon, then turn it out onto parchment paper and knead by hand until all ingredients are well combined.
- Assemble Twists: Lightly wet your hands to prevent the dough from sticking. Press the dough evenly into a large rectangle (about 8×12 inches) on a piece of parchment paper. Carefully cut this rectangle in half lengthwise. Spread the pumpkin filling evenly over one half of the dough. Gently place the other half of the dough on top to create a delicious filled dough rectangle.
- Shape and Twist: Using a pizza cutter, slice the layered dough into 8 strips. Now, cut each of those 8 strips in half, so you have 16 smaller strips. Pick up each strip, give it a gentle twist about twice, and place it onto your prepared baking sheet, leaving a little space between each one.
- Top and Bake: Lightly spray the twists with coconut oil spray or brush them with a tiny bit of melted butter. Generously sprinkle the reserved cinnamon sweetener mixture over the top of each twist.
- Bake for 25-35 minutes, or until your Keto Pumpkin Pie Twists are beautifully golden brown and cooked through. Let them cool slightly before digging in!
Notes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16 twists Nutrition Information (per serving):
Calories: 85 kcal
Total Carbs: 3 g
Net Carbs: 2 g
Fats: 6 g
Protein: 4 g #KetoDessert #PumpkinPieTwists #LowCarbTreats #HealthyBaking
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16 twists Nutrition Information (per serving):
Calories: 85 kcal
Total Carbs: 3 g
Net Carbs: 2 g
Fats: 6 g
Protein: 4 g #KetoDessert #PumpkinPieTwists #LowCarbTreats #HealthyBaking